Ambrosia Apple Crisp Bars


  • 10 Cups Ambrosia Apples
  • 1/3 Cup Brown Sugar
  • 1 tsp. Cinnamon
  • 1/4 Cup Water
  • 2 1/4 Cup Large flake oats
  • 1 cup Whole wheat flour
  • 1/4 Cup Honey
  • 1/2 Cup + 1/4 cup Melted butter
  • 1/4 tsp. Salt
  • 1 Cup + 3/4 cup Toasted pecans


Prepare a 9×13″ baking pan by lining it with parchment paper, leaving extra at the edge to make pulling the bars out of the pan easier (grease the pan first to let the paper stick). Preheat the oven to 350F.

Applesauce Filling

  • 10 Cups Ambrosia Apples
  • 1/3 Cup Brown sugar
  • 1 Tsp Cinnamon
  • 1/4 Cup Water

Place all ingredients in a large heavy-bottomed pot and simmer on medium-low heat until the apples are soft, approximately 45-50 minutes.  Set aside to cool.


  • 2 1/4 Cup Large flake oats
  • 1 Cup Whole wheat flour
  • 1 Tsp Cinnamon
  • 1/2 Cup Brown sugar
  • 1/4 Cup Honey
  • 1/2 Cup Melted butter
  • 1/4 Tsp Salt
  • 1 Cup Toasted Pecans

Combine all ingredients in a food processor and pulse until you have coarse crumbs. The mixture should stick together slightly when you press it between your fingers. Reserve 3/4 c. of the crumb mixture and pat the rest of it in the bottom of your prepared pan evenly and firmly. Use the bottom of a flat drinking glass to smooth it out and get it really pressed down.


  • 3/4 Cup Toasted pecans, finely chopped
  • 1/4 Cup Brown sugar
  • 1/2 Tsp Cinnamon
  • 1/4 Cup Melted butter
  • Pinch of salt
  • 3/4 Cup Large flake oats

Mix all of the topping ingredients together in a medium bowl along with the reserved crumb mixture.

Carefully spread the applesauce filling over the top of the prepared base using the back of a large spoon.

Sprinkle evenly with the topping and bake for approximately 45 minutes until the bars are browned. Remove from the oven and cool completely before removing from the pan using the parchment paper as ‘handles’. Cut into 24 bars and serve.