Autumn Harvest Apple Crisp Bars – A Cozy Fall Dessert You’ll Crave
Fall baking is all about cozy flavors, warm spices, and desserts that fill the house with the comforting aroma of apples and cinnamon. These Autumn Harvest Apple Crisp Bars bring all of that seasonal charm together in one handheld treat. With a buttery shortbread crust, a luscious apple filling, and a crunchy spiced crisp topping, they’re the perfect dessert for family gatherings, holiday celebrations, or just a cozy weekend at home.
This recipe combines the best of apple crisp and buttery cookie bars into one irresistible dessert. If you’ve ever wanted a dessert that’s portable, easy to make ahead, and tastes just as good warm as it does chilled, these bars are for you. And here’s the best part: this dessert doubles as a snack, a bake sale favorite, or even a Thanksgiving side option alongside classic pies.
Why You’ll Love Autumn Harvest Apple Crisp Bars
These bars have a perfectly layered structure with a buttery shortbread crust, juicy spiced apples, and a crisp, crumbly topping. They’re packed with seasonal flavors of apples, cinnamon, and brown sugar. The recipe is easy to customize with different apple varieties, nuts, or spices to fit your taste. Unlike traditional apple crisp, these bars are portable and cut neatly for sharing. They’re also make-ahead friendly, storing well in the fridge or freezer for future cravings. If you love recipes like Pumpkin Bread or The Best Apple Crisp, this apple crisp bar recipe will fit right in with your seasonal baking list.
Ingredients You’ll Need
Shortbread Crust
½ cup (113 g or 1 stick) unsalted butter, room temperature
¼ cup (50 g) light brown sugar, packed
½ teaspoon pure vanilla extract
1 ¼ cups (147 g) all-purpose flour
Apple Filling
4 cups (500 g) apples, peeled, cored, and thinly sliced (about 4–5 medium apples)
2 tablespoons all-purpose flour
¼ cup (50 g) granulated sugar
Crisp Topping
½ cup (100 g) packed light brown sugar
¼ cup (50 g) granulated sugar
¾ cup (94 g) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons (85 g) chilled unsalted butter, cut into ½-inch cubes
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later. In a medium mixing bowl, cream together the butter, brown sugar, and vanilla until smooth. Add the flour and mix until a dough forms. Press the dough evenly into the prepared pan to form the base. Bake for 12–15 minutes until lightly golden, then remove from the oven to cool slightly while you prepare the filling.
In a large bowl, toss the sliced apples with flour and granulated sugar until evenly coated. This mixture will thicken slightly while baking, creating that gooey apple center. Spread the apple mixture evenly over the baked shortbread crust.
In another bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, and salt. Add the chilled butter cubes and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the apple layer.
Bake the assembled bars for 40–45 minutes, or until the apples are tender and the topping is golden brown and crisp. Remove from the oven and allow to cool completely in the pan. Once cooled, lift the bars out using the parchment paper overhang and cut them into squares or rectangles.
Pro Tips for the Best Apple Crisp Bars
Apple variety matters. Granny Smith and Honeycrisp apples provide the perfect balance of tartness and sweetness. Don’t overmix the topping; keeping the butter pieces small but visible ensures a crunchy, bakery-style crumble. Chill before slicing for clean, sharp edges. Double the batch if serving a crowd, as these bars disappear quickly. For an extra treat, reheat and serve warm with a scoop of vanilla ice cream.
Variations to Try
Drizzle warm caramel sauce over the bars for indulgence. Add chopped pecans or walnuts to the crisp topping for extra crunch. Experiment with nutmeg, allspice, or pumpkin pie spice for deeper fall flavors. Mix in fresh cranberries or raspberries with the apple filling for a sweet-tart surprise.
What to Serve with Apple Crisp Bars
Pair these bars with vanilla ice cream, whipped cream, or caramel sauce. For drinks, hot apple cider or a chai latte makes the perfect match. For contrast, serve them after a hearty fall dinner like roast chicken or with a cheese board spread.
Storage and Make-Ahead Tips
At room temperature, store in an airtight container for up to 2 days. In the refrigerator, they’ll stay fresh for up to 5 days. For long-term storage, wrap bars tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. To reheat, warm in a 300°F (150°C) oven for 8–10 minutes for that just-baked taste.
Frequently Asked Questions
Can I use store-bought pie filling instead of fresh apples? Yes, but the texture will be softer and sweeter. Fresh apples provide the best balance.
What’s the best pan size for this recipe? A 9×13-inch pan is ideal, but you can also halve the recipe and use an 8×8-inch pan.
Do I need to peel the apples? Peeling is recommended for a smoother texture, but leaving the skins on adds rustic charm and extra fiber.
Can I make this gluten-free? Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour in both the crust and topping.
Why is my topping not crispy? If your topping feels soft, it may not have baked long enough. Try adding an extra 5 minutes and ensure the butter pieces are cold when mixed.
Nutrition Facts (per serving, based on 16 servings)
Calories: 235
Carbohydrates: 32 g
Protein: 2 g
Fat: 11 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 19 g
Sodium: 135 mg
Conclusion
These Autumn Harvest Apple Crisp Bars are everything you love about fall desserts wrapped into one irresistible treat. They’re simple enough for a weeknight bake yet impressive enough for a holiday dessert table. With their buttery crust, juicy apple filling, and crisp topping, they’ll quickly become a seasonal tradition in your home. Bake a pan, cut into squares, and watch them disappear faster than you can say “fall harvest.”
Autumn Harvest Apple Crisp Bars – A Cozy Fall Dessert You’ll Crave
Ingredients
- For the Shortbread Crust:
- ½ cup 113 g unsalted butter, room temperature
- ¼ cup 50 g light brown sugar, packed
- ½ teaspoon pure vanilla extract
- 1 ¼ cups 147 g all-purpose flour
- For the Apple Filling:
- 4 cups 500 g apples, peeled, cored, and thinly sliced (about 4–5 medium apples)
- 2 tablespoons all-purpose flour
- ¼ cup 50 g granulated sugar
- For the Crisp Topping:
- ½ cup 100 g packed light brown sugar
- ¼ cup 50 g granulated sugar
- ¾ cup 94 g all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons 85 g chilled unsalted butter, cut into ½-inch cubes
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the shortbread crust: In a medium bowl, cream butter and brown sugar together until smooth. Mix in vanilla. Stir in flour until dough forms. Press evenly into the bottom of the prepared pan. Bake for 10–12 minutes until lightly golden.
- Prepare the apple filling: In a bowl, toss the sliced apples with flour and sugar until well coated. Spread evenly over the baked crust.
- Make the crisp topping: In another bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
- Assemble and bake: Sprinkle topping evenly over the apples. Bake for 35–40 minutes, or until apples are tender and topping is golden brown.
- Cool and cut: Allow bars to cool completely in the pan. Use parchment overhang to lift them out, then cut into squares.
Notes
- Best served slightly warm with vanilla ice cream or caramel drizzle.
- Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for best flavor.
