Apple Crumble Bars

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My juicy Apple Crumble Bars combine the best parts of apple pie and apple crisp in an irresistible handheld dessert! They’re the perfect treat for fall family gatherings, lunchboxes, gifting, bake sales, or anytime you’re craving homey apple flavor.

• Double-duty dough: One buttery mixture serves as both the sturdy crust and the golden crumble topping.
• Classic fall flavors: Tender baked apples are perfectly spiced with cinnamon and nutmeg.
• No fuss: With my easy bar recipe, you don’t have to worry about rolling pastry or blind baking. Perfect for beginner bakers!
• Make-ahead ease: Bake ahead, cool, and slice, or get a head start by making the crust mixture in advance and freezing it for up to 2 months.
• No fork required! My bakery-style apple bar has the flavors and textures of your favorite classic apple crumble in a portable form.

As a professional baker, I know you can never have enough great apple recipe options! While traditional apple pie or apple crumble is always a welcome dessert, these easy Apple Crumble Bars are one of my go-tos for potlucks, picnics, or an afternoon cup of tea. They deliver that unbeatable combination of juicy cinnamon-spiced apples, a buttery crust, and tender crumble topping.

My most important tip for this recipe is to press the bottom crust mixture firmly and evenly into the pan before adding the filling. A well-packed crust creates a sturdy enough crust that supports the apple filling and slices beautifully. For more must-bake apple recipes, check out my Caramel Apple Crisp, Irish Apple Amber Pie, and Apple Cider Donut Cake.

Table of Contents

• What Are Apple Crumble Bars?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Apple Crumble Bars
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions 
• FAQs
• More Apple Recipes

What Are Apple Crumble Bars?

Apple Crumble Bars have the homey flavors of traditional apple crumble in bar cookie form. A layer of sweet-tart, cinnamon-spiced apples, like apple pie filling, is nestled between a buttery, shortbread-like crust and a crumble topping, and then baked until golden and bubbling. Granny Smith apples originated in Australia, where Maria Ann Smith, known to all as Granny Smith, discovered a new hybrid apple in her orchard and cultivated it. The variety of apple that is so popular now in apple desserts was first sold commercially in the 1890s.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Pastry blender (optional)
• 9×13-inch (23×33-cm) baking dish

Key Ingredients and Substitutes

For the Apple Filling

• Granny Smith apples are the base of the filling, giving it a fruity, sweet-tart flavor.
• The tartness of Granny Smith apples balances the sugar.
• I use Granny Smith apples because they have the perfect texture—when baked, these firm fresh apples won’t get mushy, but are soft to the bite.
• Substitutes: Braeburn, Pink Lady, or Jonathan varieties are all firm apples that will work well here.
  • Avoid using soft apple varieties like McIntosh.

Granulated sugar

• Granulated sugar sweetens these apple crumb bars.
• Additionally, granulated sugar draws out the apples’  juices to create a jammy filling.
• Substitute: Use the same amount of light brown sugar if you prefer. It will give the bars a note of molasses flavor.

Cornstarch

• Cornstarch thickens the apple filling so that it sets enough to slice the bars cleanly.
• Substitutes: Use the same amount of arrowroot starch or tapioca starch if you prefer.

Lemon juice

• Lemon juice brightens the filling and helps balance the sweetness.
• Importantly, lemon juice helps prevent the apples from browning.
• Use fresh lemon juice for the best flavor.

Cinnamon

• Cinnamon adds a traditional apple pie flavor to my apple bars recipe.
• Substitute: You can use the same amount of apple pie spice or pumpkin pie spice, but omit the nutmeg if you make this switch, because it’s already in the spice blends.

Nutmeg

• Nutmeg gives the apple crumb bars depth and warmth.

For the Crust and Crumble Topping

All-purpose flour

• All-purpose flour gives the crust and crumble topping structure while still creating a tender texture.
• Substitute: Use a 1:1 gluten-free blend like my Easy Almond Baking Mix or another gluten-free flour if you prefer.

Granulated sugar

• Granulated sugar sweetens the crust and crumble.
• Importantly, the granulated sugar also helps retain moisture, contributing to a tender texture.
• Additionally, the sugar contributes to browning.
• Substitute: For a deeper flavor, replace up to half of the granulated sugar with light brown sugar.
• Replacing more than half could make the crust too soft.

Salt

• Salt enhances the buttery crust and crumble and keeps the bars from tasting flat.

Butter

• Butter creates a flavorful, rich, and tender crust and crumble.
• Using cold butter creates the correct texture for the crust and crumble dough.

Egg

• The egg holds the crumble mixture together, so the crust and crumble hold their shape.
• Use a cold egg straight from the refrigerator in this recipe. Using a cold egg is important because it keeps the butter cold, which will create the best texture.
• Substitute: You can use a flax egg instead of a regular egg in this recipe. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes before using.

Vanilla extract

• Vanilla extract adds a warm, homey note that rounds out the flavor of the apple bars.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

How to Make Apple Crumble Bars

For the Apple Crumble Bars Filling

1. Combine filling ingredients. In a large bowl, toss the apples with the sugar, cornstarch, lemon juice, cinnamon, and nutmeg until evenly coated. Set aside.

Make the Crust and Crumble and Assemble Bars

2. Combine dry ingredients. In a large bowl, combine the flour, sugar, and salt.

3. Cut in butter. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. Finish making the dough. Add the egg and vanilla into the flour mixture and mix until evenly incorporated and crumbly.

5. Prepare to bake. Preheat the oven to 375°F (190°C). Butter and line a 9 x 13-inch (23 x 33 cm) baking dish with parchment. Set aside.
6. Press crust into the pan. Press half of the crumble mixture firmly into the prepared pan to form an even crust.

7. Top with filling and crumble. Spread the apple filling over the crust, then sprinkle the remaining crumble mixture over the top.

Bake and Serve

8. Bake apple bars. Bake for 45–50 minutes, or until the topping is lightly golden and the filling is bubbling.

9. Cool and slice. Cool completely in the pan before slicing into bars and serving.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Dice apples evenly for a consistent texture. This promotes even baking throughout.
• Granny Smith apples work best here. I recommend using Granny Smith apples for their tart flavor and firm texture, but you can use any apples that you prefer in this recipe. For a similar texture, use Braeburn, Pink Lady, or Jonathan.
• Press the base firmly to prevent a crumbly crust. A firm, even base will make cutting the bars easier.
• Add nuts for crunch. Stir 1/2 cup (2 1/2 oz/71 g)  of chopped walnuts, pecans, hazelnuts, or almonds into the crumble topping.
• Add some hearty texture. Replace 1/4 cup (1 1/4 oz/35 g) of the all-purpose flour with old-fashioned rolled oats for a hearty apple oat crumble bites flavor.
• Be sure the apple filling is bubbling before removing bars from the oven. This ensures they are fully cooked and will set up properly.
  • If the topping gets too brown before the filling is done, loosely tent with foil.
• Let the bar cool completely before slicing for clean bars. Additionally, wipe the blade clean between cuts.
• Enjoy as-is, or make it fancy!  These apple bars are a perfect grab-and-go treat, but you can also enjoy them as a plated dessert with whipped cream or ice cream (or both!) and a drizzle of caramel sauce.

Make-Ahead and Storage Instructions

Make-ahead tips

• The crust and topping can be made ahead and stored in the freezer for up to two months.
  • Defrost overnight in the refrigerator before using.

How to store leftovers

• Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to five days.

FAQs

Can I make these apple bars gluten-free?

• Yes, you can make these apple bars gluten-free.
• In place of the all-purpose flour, use the same amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour.

How do I make these crumble bars without an egg?

• To make these crumble bars without egg, replace it with a flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes before using.

Can I use another apple variety in this?

• You can use any apple you like in this recipe, but for the best flavor and texture, I recommend a tart-sweet, firm variety such as Granny Smith, Braeburn, Pink Lady, or Jonathan.

Is it possible to use another fruit instead of apples in this bar recipe?

• Yes, you can use another fruit instead of apples in this bar recipe.
• For a delicious fruity twist, use an equal amount of the following by weight: raspberries, blackberries, or a firm variety of diced pear (Bosc or Anjou)
  • Keep the other filling ingredients the same.

How do I know when bars are done?

• The bars are done when the filling is actively bubbling, and the crumble top is golden brown.

More Apple Recipes

• Best Apple Pie Recipe
• Puff Pastry Apple Turnovers
• 3-Layer Apple Blondies
• Zucchini Apple Bread
• Apple Sage Cheddar Scones

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