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Millet Apple Crisp Bars - Cozy, Crunchy, and Easy to Love

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings

Ingredients
  

  • For the crust and topping: 1 cup old-fashioned rolled oats
  • 1/2 cup raw millet (rinsed and drained)
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup chopped nuts (pecans or walnuts), optional
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 10 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • For the apple filling: 4 medium apples (about 1 1/2 pounds), peeled and diced small
  • 2 tablespoons lemon juice
  • 1/4 cup maple syrup or honey
  • 2 tablespoons granulated sugar (optional for extra sweetness)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg or allspice
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch or arrowroot
  • 1 teaspoon vanilla extract
  • To finish: Flaky sea salt, optional
  • Equipment: 9-inch square baking pan
  • Parchment paper
  • Mixing bowls and a spatula

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9-inch square pan with parchment, leaving overhang to lift the bars out later.
  2. Toast the millet and oats. In a dry skillet over medium heat, toast the millet for 3–4 minutes until fragrant and a few grains pop. Add the oats and toast 1–2 minutes more. This step boosts flavor and crunch.
  3. Mix the crust/topping. In a large bowl, combine toasted oats and millet, flour, nuts, brown sugar, salt, and cinnamon. Stir in melted butter and vanilla until the mixture is evenly moistened and clumps when pressed.
  4. Press the crust. Transfer about 2/3 of the mixture to the pan. Press firmly into an even, compact layer. A flat-bottomed measuring cup helps. Reserve the remaining mixture for the crumble topping.
  5. Par-bake the crust. Bake for 12 minutes. This sets the base so it stays crisp under the apples.
  6. Make the apple filling. While the crust bakes, toss the diced apples with lemon juice, maple syrup, sugar (if using), cinnamon, nutmeg, salt, cornstarch, and vanilla. The apples should look glossy and evenly coated.
  7. Add the filling. Spread the apples over the hot crust in an even layer, including any juices that collect in the bowl.
  8. Top with crumble. Sprinkle the remaining oat-millet mixture over the apples, leaving some clumps for texture. Don’t press too hard—lightly pat to help it adhere.
  9. Bake until golden and bubbly. Return to the oven for 28–34 minutes. The topping should be golden brown and you should see juices bubbling at the edges.
  10. Cool completely. Set the pan on a rack and cool at least 1 hour, preferably 2. This helps the bars set for clean slicing.
  11. Slice and serve. Lift out using the parchment. Cut into 12–16 bars. Sprinkle with a pinch of flaky sea salt if you like, and serve plain, with yogurt, or a drizzle of warm caramel.