Sheet-Pan Crisp Apple Crumble Bars

Rooted in the American love of autumn apple crumble, these bars bake the whole dessert on one sheet pan. Tart crisp apples meet a buttery oat streusel for golden edges and a tender, cinnamon-scented center in every square.

Serves 12 · 25 min prep · 45 min cook

Estimate for one serving

• 295 cal
• 3g protein
• 44g carbs
• 13g fat

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Ingredients

• 2 lbs crisp apples (Honeycrisp or Granny Smith)
• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1 cup unsalted butter
• 1 tbsp fresh lemon juice
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed half-sheet pan with parchment paper, leaving overhang on the long sides for easy lifting later.
2. 2Melt the butter and let it cool slightly. In a large bowl combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and vanilla and stir until the mixture forms damp, clumpy crumbs.
3. 3Press roughly two-thirds of the crumb mixture firmly and evenly into the bottom of the prepared pan to form a solid crust. Bake the crust alone for 12 minutes until it looks set and just beginning to color at the edges.
4. 4While the crust bakes, core and thinly slice the apples. Toss them in a bowl with granulated sugar, lemon juice, and cornstarch until the slices are evenly coated and no dry starch remains.
5. 5Remove the pan from the oven and carefully spread the apple mixture in an even layer over the hot crust. Sprinkle the remaining crumb mixture evenly over the apples, squeezing some into larger clusters for texture.
6. 6Return the pan to the oven and bake until the topping is deep golden brown, the apples are tender when pierced, and the juices bubble thickly at the edges, 28 to 35 minutes.
7. 7Cool the pan completely on a wire rack for at least 1 hour so the bars firm up and slice cleanly. Use the parchment overhang to lift the entire slab onto a cutting board.
8. 8Cut into neat bars with a sharp knife. Serve at room temperature or slightly warmed; leftovers keep well covered at room temperature for two days.