Apple Dessert Bars with Cinnamon and Oats

This apple dessert bars recipe with cinnamon and oats is one of those bakes that feels like a cozy hug the second you bite into it. I don’t know about you, but every time fall rolls around, I find myself craving the smell of apples baking in the oven with just the right touch of spice. It takes me right back to when I was a kid, standing on a chair in my mom’s kitchen, sneaking little bits of apple while she pretended not to notice.

Here’s the thing though, these bars aren’t just another apple dessert. They’ve got that perfect trio of layers: a soft, buttery shortbread base, a jammy apple filling that almost melts into the crust, and a crumbly oat topping that crisps up beautifully in the oven. The first time I tested this recipe, I thought it would be good… but I wasn’t prepared for how good. Like, “oops, I ate three before they cooled” kind of good.

And let’s be honest, there’s something magical about turning a classic apple crumble into a handheld bar. No bowls, no forks, no waiting around for a pie to set. Just grab, bite, and try not to smile too much when you realize you’ve nailed dessert without making a huge fuss.

Save

WHY YOU WILL LOVE THIS RECIPE

• All the flavors of apple crumble in one bite. You get that buttery crust, warm spiced apples, and golden oat topping all stacked together. It’s basically apple crumble made portable, which means no fork required and no excuses not to have seconds.
• Simple ingredients, big payoff. Everything you need is probably already sitting in your pantry or fridge. Flour, sugar, oats, butter, apples… nothing fancy, nothing hard to track down. That’s my kind of baking.
• Perfect for make-ahead. These bars actually taste even better the next day because the flavors settle in and the apples get even more jammy. I’ve baked a batch at night and packed them up for a gathering the next morning, and they were a total hit.
• Versatile dessert for any occasion. You can eat them straight out of the pan as a casual snack, or dress them up with a scoop of ice cream and caramel drizzle when you’ve got company over. One recipe, two completely different vibes.
• Kid and crowd approved. I’ve yet to meet anyone who doesn’t love these. They’re not overly sweet, they’re easy to cut into neat squares, and they disappear fast at potlucks. Honestly, don’t expect leftovers.

INGREDIENTS FOR APPLE DESSERT BARS

Base & crumble topping

• 125 g (1 stick) unsalted butter, melted
• 2 cups (300 g) all-purpose flour
• 1/2 cup (100 g) white sugar (vegan or halal-certified)
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 egg

For crumble topping

• 1/3 cup (30 g) rolled oats

Apple filling

• 3 to 4 large Granny Smith apples, diced into 0.7 cm / 1/3 inch pieces (about 4 cups)
• 1/4 cup (35 g) all-purpose flour
• 1/4 cup (50 g) white sugar (vegan or halal-certified)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Serving

• Caramel sauce (alcohol-free or homemade)
• Vanilla ice cream (halal-certified, alcohol-free flavoring)

Save

STEP BY STEP INSTRUCTIONS

• STEP 1) Preheat the oven to 180 C (350 F), grease a 20 cm (8 inch) square baking pan, and line it with parchment paper leaving an overhang on the sides for easy lifting later.
• STEP 2) In a large mixing bowl, combine the melted butter, flour, sugar, baking powder, and salt until the mixture looks crumbly with no dry patches, then add the egg and stir until everything comes together.
• STEP 3) Press about two-thirds of this dough evenly into the bottom of the prepared pan, bake it for 15 minutes until lightly golden, then set it aside to cool for about 5 minutes.
• STEP 4) While the base is baking, place the diced apples in a bowl and toss them with the flour, sugar, cinnamon, and nutmeg until every piece of apple is well coated.
• STEP 5) Stir the rolled oats into the remaining dough, mixing with a spoon or your hands until combined, then break it into small clumps for the crumble topping.
• STEP 6) Spread the apple filling evenly over the baked crust, sprinkle the crumble topping all over the apples, and bake for 30 to 35 minutes until the top is golden and crisp.
• STEP 7) Let the bars cool completely in the pan, then use the parchment overhang to lift them out, cut into squares, and serve plain or with caramel sauce and ice cream.

Save

EXPERT COOKING TIPS

• Chill the bars before cutting. I know it’s hard to wait, but if you let the bars cool completely or even pop them in the fridge for 30 minutes, you’ll get cleaner slices that hold their shape better.
• Dice the apples small. Keeping the pieces around 1/3 inch means they soften quickly in the oven and turn jammy without leaving any hard chunks in the filling.
• Use parchment with overhang. Don’t skip this step, because it makes lifting the whole slab out of the pan so much easier, and you won’t have to fight with a spatula to dig them out.
• Toast the oats lightly. If you’ve got an extra five minutes, toast the rolled oats in a dry skillet before mixing them into the topping. It adds a deeper, nutty flavor that takes the crumble up a notch.

RECIPE FAQ

BEST APPLES FOR BAKING

When it comes to baking, not all apples are created equal. Some turn into mush, while others hold their shape and give you that perfect bite. My personal favorite for these bars is Granny Smith. They’re tart, firm, and don’t fall apart when baked. That little zing of sourness also balances out the sugar beautifully.

If Granny Smith isn’t your thing or you just can’t find them, don’t worry. Honeycrisp and Pink Lady are also fantastic because they’re crisp and slightly sweet without getting too soft. Fuji apples will work too, though they lean sweeter and may need a touch less sugar in the filling. Red Delicious, on the other hand, are a no-go. They get grainy and don’t bring much flavor once baked, so save those for snacking.

At the end of the day, use what you’ve got, but if you stick with firm and crisp apples, you’ll be golden. Literally.

HOW TO SERVE AND STORE

These apple dessert bars are one of those treats that can go casual or fancy depending on how you serve them. If I’m just baking for the family, I’ll cut them into squares and pile them on a plate for everyone to grab. They’re great on their own with a cup of tea or coffee. But if I’m having friends over, I’ll dress them up with a scoop of vanilla ice cream and a drizzle of caramel sauce. Suddenly, you’ve got a dessert that feels dinner-party worthy without any extra stress.

As for storage, keep the bars in an airtight container at room temperature if your kitchen is cool, or pop them in the fridge if it’s warmer. They’ll stay good for about four days, though the topping softens after the first day. If you want to bring back the crunch, slide them under the broiler for a minute or two. You can also freeze the bars for up to two months. Just wrap them individually, thaw in the fridge, and warm slightly before serving.

And there you have it, a pan of apple dessert bars with cinnamon and oats that will make your kitchen smell like heaven and your taste buds ridiculously happy. Every time I bake these, I’m reminded of why I love simple recipes that don’t require a ton of fuss but still feel special. They’ve got the buttery base, the jammy apple middle, and that golden oat crumble on top that always has people reaching for “just one more.”

If you try them, let me know how it goes, because I swear these bars have a way of turning skeptics into apple dessert believers. And hey, if you end up eating half the pan before anyone else gets a chance, I won’t judge. Been there, done that.