Apple Crumble Bars
I’ve always loved desserts that give me all the flavors of apple pie without the extra work of rolling out pie dough. These Apple Crumble Bars do exactly that. They have a buttery shortbread crust, a cinnamon-spiced apple filling, and a crumbly topping that bakes up beautifully golden.
What I especially like about this recipe is how easy it is to serve and transport. The bars slice cleanly, hold their shape well, and taste just as good slightly warm with ice cream as they do straight from the refrigerator the next day.
Why I love these bars
- All the flavors of apple pie in an easy-to-slice bar.
- Buttery shortbread crust and crumble topping made from the same dough.
- No special equipment required.
- Great for holidays, bake sales, potlucks, and family gatherings.
- Easy to make ahead and freeze.
- Delicious served plain or topped with caramel sauce and ice cream.
Key ingredients you need:
Apples: I prefer Honeycrisp apples because they have a nice balance of sweetness and acidity while holding their shape during baking. Granny Smith apples are another excellent option if you enjoy a more tart filling.
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Brown Sugar: I use light brown sugar in both the crust and filling because it adds a deeper flavor that works beautifully with apples and cinnamon.
Butter: It gives the shortbread base and crumble topping their rich flavor and tender texture. I always use real butter here.
Cinnamon and Nutmeg: These two spices bring warmth to the filling without overwhelming the apples.
Flour: Besides creating structure in the crust, a small amount in the filling helps absorb the apple juices so the bars slice neatly once cooled.
How To Make Apple Crumble Bars
In this post, I’ll walk you through each step to create these delicious Apple Crumble Bars. Find detailed instructions and tips below, along with the full ingredient list in the recipe card.
This recipe makes approximately 16 bars.
Before starting, preheat the oven to 350ºF. Line an 8×8” pan or baking dish with parchment paper, ensuring that it covers the bottom and sides of the pan. Lightly grease the parchment to prevent sticking.
Make the Shortbread Dough
In a large bowl, beat the butter until creamy.
Add the light brown sugar and granulated sugar and mix until light and fluffy.
Add the flour, baking powder, salt, and cinnamon. Mix just until a crumbly dough forms.
Bake the Crust
Press half of the dough evenly into the bottom of the prepared pan.
Bake for 20 minutes, until lightly golden around the edges.
While the crust bakes, prepare the filling.
Prepare the Apple Filling
Peel and dice the apples into small, even pieces.
In a bowl, toss the apples with the flour, brown sugar, cinnamon, and nutmeg until everything is evenly coated.
Assemble the Bars
Spread the apple mixture over the warm baked crust.
Sprinkle the remaining crumb mixture evenly over the apples. I like breaking it into small pieces with my fingers so the topping bakes evenly.
Bake
Return the pan to the oven and bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
Let the bars cool completely before slicing. This step is more important than it seems because the filling continues to set as the bars cool.
Expert Tips
A few small details make a big difference with this recipe.
- Cut the apples into similar-sized pieces so they bake evenly.
- Don’t skip the flour in the filling. It helps thicken the juices and prevents soggy bars.
- If your dough feels too soft, refrigerate it for about 15 minutes before working with it.
- Allow the bars to cool completely before cutting for the cleanest slices.
- For the best texture, warm individual bars for 15 to 20 seconds before serving.
My favorite way to serve these bars: slightly warm in the microwave for 15 to 25 seconds, and add a scoop of vanilla or dulce de leche ice cream and a drizzle of homemade Caramel Sauce.
Storage and Make Ahead
I store these bars in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap individual bars well and freeze for up to 2 months. Let them thaw at room temperature before serving.
These bars are also a great make-ahead dessert because the flavor gets even better after a day in the refrigerator.
Tips & Tricks
- Prevent Soggy Bars: To keep the bars from becoming soggy, ensure the apple filling is well-coated with the flour and sugar mixture. This helps thicken the juices as they cook.
- Apples: I recommend apples that hold their shape well during baking and offer a balance of sweet and tart flavors such as Granny Smith, Honey Crisp, Golden Delicious, or Fuji. You will need about 3 to 4 medium apples for this recipe. A mix of Granny Smith and Honeycrisp (or any of the other apples) is often a great combination to achieve a perfect flavor and texture balance in apple bars!
- Chill the Dough: If the shortbread dough is too soft or sticky to handle, chill it in the refrigerator for 15-20 minutes before pressing it into the pan. This will make it easier to work with and help it hold its shape.
- Even Crumble Topping: For an even crumble topping, use your fingers or a fork to break the remaining dough into small pieces before sprinkling it over the apples. This ensures a consistent texture and more even baking.
- Check for Doneness: The bars are done when the top is golden brown and the filling is bubbly. To test for doneness, gently press the center with a spoon—if it feels firm, it’s ready.
- Cooling Time: Allow the bars to cool completely in the pan before slicing. This helps the bars set and makes them easier to cut into neat squares.
Implementing these tips will help you achieve perfectly baked Apple Crumble Bars with a delightful balance of sweet, spiced apple filling and buttery, crumbly topping.
Variations
Sometimes I change things up depending on what I have available. Experiment with different ingredients to customize the bars!
- Swap the apples for peaches during summer.
- Add chopped pecans or walnuts to the crumble topping.
- Add a pinch of cardamom or allspice to the filling.
- Replace part of the crumble topping with oats for a more traditional streusel texture.
- Storage and Make Ahead
Frequently Asked Questions
Most of the time, the bars simply need more time to cool. The apple filling continues to set as it cools, so cutting them too early can make them seem underbaked. I recommend letting them cool completely before slicing for the cleanest texture.
Yes, but the baking time will change. A 9-inch square pan will produce slightly thinner bars and may bake a bit faster.
Yes, you can. I usually peel the apples because I prefer the softer texture in the finished bars, but leaving the skins on won’t hurt the recipe. If you do leave them on, just make sure to wash the apples well before chopping.
No, there’s no need. The apples have plenty of time to soften while the bars bake. I just peel, chop, and toss them with the filling ingredients before layering them over the crust.
I find that these bars slice best once they’ve cooled completely. If I want especially clean edges, I’ll even chill them for about 30 minutes before cutting. A sharp knife wiped clean between slices also helps.
More Apple Desserts to Try
If you enjoy baking with apples, I think you’ll also love my Apple Crumb Cake, which has a similar cozy cinnamon flavor, and my Apple Blondies when you’re craving something a little richer and chewier. For special occasions, the Apple Dulce de Leche Cheesecake is always a favorite, and my Apple Cinnamon Rolls are one of my favorite weekend baking projects when I have a little extra time.
I’d love to hear what you think! Share your photos and feedback on Instagram or Facebook!
Printable Recipe
Apple Crumble Bars
Ingredients
Shortbread Dough
- 1 cup unsalted butter 226 grams (room temperature)
- ½ cup light brown sugar 110 grams
- ¼ cup granulated sugar 50 grams
- 2½ cups all-purpose flour 318 grams
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon powder
Apple Filling
- 3½ cups peeled and chopped apples 380 grams
- 3 tbsp all-purpose flour 24 grams
- ¼ cup light brown sugar 50 grams
- 1 tsp cinnamon powder
- ¼ tsp nutmeg powder
Instructions
Shortbread Dough
- Pre-heat the oven to 350ºF. Line the bottom and sides of a 8×8” pan with parchment paper and grease lightly.
- Beat the butter with a mixer for one minute. Add the light brown sugar and granulated sugar to the bowl. Beat for another minute, until the mixture is creamy and fluffy. Scrape the sides of the bowl and mix briefly to combine.
- Add the flour, baking powder, salt, and cinnamon to the bowl. Mix on low to combine. Finish mixing with a spatula to bring the mixture together into a crumbly dough.
- Press half of the dough on the bottom of the pan. Smooth it out to form an even layer.
- Bake in the pre-heated oven for 20 minutes, until golden around the edges and on top. Set aside to cool while you prepare the apples.
Apple Filling
- Peel and chop the apples into a small dice.
- Place the peeled and chopped apples in a bowl. Add the flour, the light brown sugar, the cinnamon and the nutmeg to the bowl. Stir to combine and to coat the apples.
- Place the apples on top of the cooled down base. Spread them out on an even layer.
- Crumble the remaining dough on top of the apples. Use your fingers to break it apart and sprinkle all over the top of the apples.
- Bake the bars in the oven for about 35 to 40 minutes, or until the bars are golden on top and on the edges.
- Let the bars cool down completely before slicing and serving.
How much do I need to increase the recipe to fit into a 10 x 15 inch pan? or a 9 x 13 pan?
If using a 9×13, I’d double the recipe. And if using a 10×15, I’d probably make 2.5x
This turned out amazing 😍 I made this today and it’s gone the family loved it. Definitely making this again!
Hi Carol! That’s wonderful to hear, thank you so much!!!