Winter brings an abundance of apples and this apple pie crumble bars are a perfect way to celebrate it. The apple pie filling is flavored with pumpkin spice and nutmeg. And, the rich, buttery shortbread crust soaks up all the wonderful apple juices. That is topped with more shortbread crust for a crisp buttery crumble. This apple crumb bar will soon be your favorite fall treat.
It's mid-October and the weather is still fairly warm during the day with the nice cool winter breeze in the evenings. With all the wonderful apples in the season, there is no way I'd miss an opportunity to make my apple pie crumble bars.
If you see the video below I made a double batch and took them with me to family and friends. They were so popular last year that I knew they'd be gone in an instant and that's exactly what happened.
Table of Content
About these apple pie bars
These are an absolute classic and a perfect bite-size dessert to take with you when invited to a get-together. The bars have messy crumbs, and yet no one complains, because they are buttery and tender, and filled with sweet, soft apple pie filling. Also, the crumble top is tender and buttery that just melts in your mouth with every bite.
This recipe is surprisingly easy and simple to make. The crumble mixture works for the base and top, so you don't have to make it twice and it can be made ahead of time. The apple pie filling is so easy you can make it while the top is baking. The best part if you are planning a party, these are easy to make ahead of time and stored in the fridge.
How to make these apple crumb bars
As I already mentioned, the process is fairly simple and easy to make. So here's the process at a glance:
- Make the crumble mixtures (up to 5 days ahead).
- Divide the crumble mixture for top and bottom.
- Press half crumble mixture into the pan for the base.
- Bake the base - 15 mins.
- Make the Apple Pie filling
- Spread the apple pie filling over the base.
- Top with the remaining crumble mixture.
- Bake the top - 30 mins.
- Cool, cut into 16 squares.
Ingredients and substitutes
- Apples - I like to use a combination of tart firm apples like granny smith that hold their shape well after cooking as well as some eating apples like gala or golden delicious that become soft, tender and pulpy.
- Sugar - Personally, I like my crumble topping to be a lighter color so I prefer to use white sugar. But with apple, I like the caramel flavor you get from brown sugar.
- Unsalted Butter - I always use unsalted because I like to control the amount of salt I use. If you use salted butter that's fine, just omit salt in the recipe. Margarine or veg shortening works as well, and yet they both will affect the texture of the crumble - margarine has a bit more liquid, so you may need to use a tad less. And veg shorting will make the crumble topping more crispy.
- Rice flour - adds a shortbread kinda crisp to the crumble. That top crunch really makes a huge difference. If you don't have rice flour you can use more all-purpose flour just as well.
- Spice mix - In winter my go-to spices are usually pumpkin spice, gingerbread, ground ginger, and nutmeg. Apples work wonderfully with these species and they add to the warmth of the apple. Sometimes, I can b a bit non-traditional, go with a pinch of garam masala.
Step by step instructions (pin)
- Preheat oven to 190 C / 380 F.
- Use an 8 x 8 square cake pan or a 7 x 9″ rectangle pan.
Prepare the base and top
- Chop butter into cubes.
- In a food processor bowl - add flour, sugar, salt, vanilla, spice mix, and butter.
- Pulse a few times - until crumbly. Not too much.
- Pour into two separate bowls - one for the base and one for the top.
- I use a little extra for the base and less for the topping.
- Keep the bowl for the crumble topping in the fridge to stay cold until ready to use.
Bake base
- Add the 2 tbsp of milk to the mixture for the base - mix to combine
- Then pour the mixture into the baking pan.
- Use the back of a spoon to press it down firmly.
- Bake in the preheated oven for 15 mins until lightly golden but not cooked thru.
- Cool for 5 minutes.
Prepare apple pie filling
- Peel, core and chop the apple into small cubes
- Add the lemon juice and combine well - this will prevent discoloration.
- Then add the sugar, honey, pumpkin spice, salt, nutmeg - mix well.
- Lastly, add the flour and toss to combine.
Top with apple pie filling
- Pour the apple pile filling over the baked base.
- Spread evenly so every slice of crumble gets cherry filling in the middle.
Crumble top
- Remove crumble topping from the fridge.
- Evenly spread the topping all over the filling.
- The more uneven the better it bakes.
Bake and cool
- Continue to bake in the oven for another 25 to 30 minutes or until lightly golden.
- Cool completely.
- Once cooled cut into squares and serve.
Frequently asked questions
Yes, you can substitute one cup of flour with one cup of oats. Keep everything else the same and follow the same process.
Cherries pair well with almonds, pistachios, and macadamia. I often add cashew nuts and make these as cashew cherry bars.
The base and the top used in this is a shortbread crust recipe. So yes, these are apple bars with a shortbread crust.
You can make a delicious apple crumble tart but it would be easier to use my recipe for Apple crumble tart instead. It uses a shortcrust pastry that can be rolled which would work better for a tart.
You can also use blueberries, plums, peaches, nectarines, and even strawberries. I highly recommend these
Blueberry Cream Cheese Crumb Bars
Apricot Crumble Squares
Cherry Pie Crumble Bars
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Recipe
Apple Pie Crumble Bars
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Video
Ingredients
Base and crumb topping
- 1 ½ cup (190 g) All-purpose flour
- ¼ cup (40 g) Rice flour or almond meal
- ¾ cup (170 g) Butter unsalted, chilled, cubed
- ½ cup (110 g) Brown sugar
- 2 tbsp Milk
- 2 tsp Vanilla extract
- ¼ tsp Salt
- ½ tsp Pumpkin spice
- ¼ tsp Ginger ground
- ¼ tsp Nutmeg freshly ground
Apple pie filling
- 2 cups (250 g) Apples chopped -4 large apples
- 2 tbsp Sugar
- 2 tbsp Honey
- 1 tsp Pumpkin spice
- 2 tbsp All-purpose flour or cornstarch
- 4 tbsp (60 g) Melted butter
- ½ tsp Salt
- ½ tsp Nutmeg freshly ground
Instructions
- Preheat oven to 190 C / 380 F.
- Use an 8 x 8 square cake pan or a 7 x 9″ rectangle pan.
Base and crumble topping
- Chop butter into cubes.
- In a food processor bowl – add flour, sugar, salt, vanilla, spice mix, and butter.
- Pulse a few times – until crumbly. Not too much.
- Pour into two separate bowls – one for the base and one for the top.
- I use a little extra for the base and less for the topping.
- Keep the bowl for the crumble topping in the fridge to stay cold until ready to use.
Bake the base
- Add the 2 tbsp of milk to the mixture for the base – mix to combine
- Then pour the mixture into the baking pan.
- Use the back of a spoon to press it down firmly.
- Bake in the preheated oven for 15 mins until lightly golden but not cooked thru.
- Cool for 5 minutes.
Apple pie filling
- Peel, core and chop the apple into small cubes
- Add the lemon juice and combine well – this will prevent discoloration.
- Then add the sugar, honey, pumpkin spice, salt, nutmeg – mix well.
- Lastly, add the flour and toss to combine.
- Pour the apple pile filling over the baked base.
- Spread evenly so every slice of crumble gets cherry filling in the middle.
Crumble top
- Remove crumble topping from the fridge.
- Evenly spread the topping all over the filling.
- The more uneven the better it bakes.
Bake and cool
- Continue to bake in the oven for another 25 to 30 minutes or until lightly golden.
- Cool completely.
- Once cooled cut into squares and serve.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kelly Anthony
I love your idea of adding garam masala to this apple pie crumble to make it a little different.
Veena Azmanov
Thanks Kelly. I do love garam masala.