Apple Crisp Bars Pressure Cooker Recipe
Apple Crisp Bars are easy to make from scratch with a basic shortbread crust topped with apple slices and a simple flavorful crisp. This recipe delivers tender apples with a perfect crumb topping for a delicious dessert.
Equipment
- 1 kitchen scale
- 1 8x8 metal baking pan
- 1 apple peeler
- 1 pastry cutter
Ingredients
Ingredients
- ½ cup unsalted butter room temperature (1 stick)
- ¼ cup light brown sugar packed
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 4 cups apples peeled, cored, thinly sliced (about 4-5 medium apples)
- 2 tablespoons all-purpose flour for tossing apples
- ¼ cup granulated sugar
- ½ cup light brown sugar packed, for the apples
- ¾ cup all-purpose flour for crumb topping
- 6 tablespoons unsalted butter chilled, cut into ½-inch cubes
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
Instructions
- Preheat your oven to 350°F. Line an 8×8 pan with parchment paper, leaving extra hanging over the ends, and spray with cooking spray.
- In a large mixing bowl, beat together the butter and light brown sugar until light and fluffy, about 2-3 minutes. Add vanilla and mix until combined. Add 1 ¼ cups flour and mix until combined and dough is crumbly.
- Press dough evenly into bottom of prepared pan. Bake for 12-14 minutes, until dough is slightly puffed. Remove from oven and set aside, maintain oven temperature.
- Peel, core and thinly slice apples. In a large bowl, combine apples, 2 tablespoons flour, ¼ cup granulated sugar, and ½ cup light brown sugar. Mix until apples are thoroughly coated.
- Arrange coated apples on baked crust.
- For the crumb topping, mix ¼ cup granulated sugar, ¾ cup flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, and cold butter cubes in a bowl. Crumble it all up to get lots of little buttery crumbs.
- Sprinkle the crumb topping evenly over the apples.
- Bake uncovered at 350°F for 45 minutes, or until topping is golden and apples are tender when tested.
- Let cool completely before lifting the apple crisp using parchment paper handles and cutting into bars.
- Serve and enjoy your delicious apple crisp bars.
Notes
Best apples for baking: Use crisp or tart apples such as Granny Smith and Honeycrisp or a mix. Avoid sweeter or softer apples to prevent mushy filling. Double the recipe for a 9x13 metal pan (baking time stays the same). Store bars in airtight container at room temp for 2 days, fridge for up to 5 days, or freeze for up to 1 month. Defrost in fridge before serving.