Sheet-Pan Gala Apple Slab Bars with Cinnamon Streusel

Sheet-pan slab bars turn cozy apple crumble into neat, shareable squares. Sweet Gala apples bake under a cinnamon oat streusel for a buttery, portable dessert that fits lunchboxes and casual gatherings alike.

Serves 6 · 18 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 61g carbs
• 18g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb Gala apples
• 1.75 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 10 tbsp cold unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp fresh lemon juice

Instructions

1. 1Heat oven to 375°F. Line a quarter sheet pan or 9-by-13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2Peel, core, and dice the apples into 1/2-inch pieces; toss with lemon juice, half the cinnamon, and the granulated sugar. Set aside so juices begin to release.
3. 3In a large bowl combine flour, oats, brown sugar, remaining cinnamon, baking powder, and salt.
4. 4Cut the cold butter into the dry mix until sandy with some pea-sized bits. Beat the egg with vanilla and drizzle in, tossing with a fork until the mixture clumps when squeezed.
5. 5Press two-thirds of the dough firmly and evenly into the prepared pan to form a compact base.
6. 6Scatter the seasoned apple pieces over the base in a single layer, including any accumulated juices.
7. 7Crumble the remaining dough over the apples, squeezing some pieces into larger streusel clumps for texture.
8. 8Bake until the topping is deep golden and the apple edges bubble thickly, 28 to 32 minutes. Cool completely in the pan on a rack, at least 45 minutes, then lift out and cut into 6 bars. Store airtight for lunchboxes.