This recipe may make some of you think “fall”, but there is something about fresh apples, brown sugar and cinnamon, topped with a scrumptious streusel that is perfect at any season of the year. These apple crisp bars are the epitome of lusciousness. So, stop thinking “fall”, get your aprons on and make this recipe now. It is just that good.

This apple crisp does not resemble an apple pie at all (well, maybe the apple part). It is more like an apple bar. The bottom is like a shortbread, topped with thinly sliced baked apples and sprinkled with a hearty streusel topping. They are cut into squares that are easy to eat. As the author says “no fork required”. 

I am not an apple pie fan of any kind. However, after tasting these bars, I just couldn’t stop eating them. For all of you who are baked apple fans, you are definitely going to love this. For all of you who are not apple lovers, I promise you that this recipe will change your mind. Feel free to add some vanilla ice cream. You are really going to love these apple crisp bars. They are a “must make”.

This recipe is courtesy of The Fearless Baker and will make about 15 (3 -by 2 1/2-inch) bars that will turn anyone into an apple lover.

Ingredients for the Apple Crisp Bars

9-inch by 13-inch baking pan

8 tbsp. (1 Stick) cold, unsalted butter
1 1/2 cups unbleached all-purpose flour plus 2 tbsp. set aside 
1/2 cup confectioners’ sugar
3 pounds Gala or Fuji apples (about 7-8 medium)
1/2 cup granulated sugar
1/4 tsp. cinnamon
Pinch of kosher salt
1/2 cup water
1 tsp. lemon juice

For the Streusel Topping ( I doubled this)

1/3 cup pecan pieces
1 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
7 tbsp. unsalted butter, melted and cooled

Make the Streusel Topping:

In a medium bowl, stir together the pecans, flour and brown sugar. Stir in melted butter until well combined but still with some clumps. The streusel can be made ahead and kept in a covered container in the refrigerator for up to 2 weeks.

Preheat oven to 375.

Cut the butter into 1/2-inch pieces.

Put 1 1/2 cups of the flour and the confectioners’ sugar in the bowl of a food processor and scatter over the butter pieces. Pulse just until the butter is the size of rolled oats.

Turn then mixture out into the baking pan and pat with your fingers to spread into an even layer. Bake the crust in the oven until golden brown, about 25 minutes.

While the crust is baking, make the filling.

Peel the apples and core each one by cutting from the top down the sides and discarding the rectangular piece of core. 

Slice crosswise into 1/4-inch pieces.

Combine the apples, granulated sugar, cinnamon, salt water and lemon juice in a large skillet (the water is to help the apples cook). Cook over medium heat until the apples are soft, 15 to 20 minutes. If the apples are dry, add a little more water. If there is still water in the pan and the apples have already softened, turn up the heat to evaporate the liquid. Let cool.

Coarsely chop the apples and stir in the remaining 2 tablespoons of flour.

Spread the apple filling over the crust.

Drop the streusel topping in small clumps on top of apples, patting it down and spreading it out to cover the top.

Bake  for 35 minutes or until the streusel is golden brown.

Let cool to room temperature in the pan before cutting into bars. 

It’s that simple!