Apple Pie Bars with Crumble
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This easy apple pie-inspired dessert is a great way to use your autumn apple bounty and is especially wonderful during the holiday season. Learn how to make these easy-to-make apple pie bars with a crumble top at home.
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-inspired crumble bars.
Why make 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 with the sweet scent of cinnamon. Also, the crumble top is made with shortcrust pastry dough that is tender and buttery that just melts in your mouth with every bite.
- This recipe is surprisingly easy and simple to make with easy-to-find ingredients or pantry staples.
- 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.
- I think the apple pie filling is perfect on its own but you can also serve this with a big dollop of vanilla ice cream and a drizzle of caramel.
Ingredients and substitutes
- Apples – Find the best apples you can get. I like to use a combination of tart firm apples like granny smith apples, Braeburn, and Pacific Rose, which hold their shape as well as quick-cooking apples such as gala or golden delicious that become soft, tender, and pulpy. Other apples to include would be Pink lady, Jonagold, and Braeburn.
- Sugar – Personally, I like my topping to be white granulated sugar or powdered sugar. But for the apple pie filling, 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.
- Spice mix – Today, I am using a teaspoon of ground cinnamon but pumpkin spice, gingerbread spice, ground ginger, and 1/8 teaspoon of ground nutmeg work too.
- Vanilla – I love using pure vanilla extract, but you can use vanilla bean paste, or substitute some
Apple Pie Crumble Bars
Shortcrust pastry (up to 3 days ahead)
- In a food processor bowl – add flour, sugar, kosher salt, spices, and butter. Pulse on medium speed a few times until you have coarse crumbs
Pro tip – you can also use an electric mixer or stand mixer with the paddle attachment. - Crumble top – Remove half the mixture into a separate bowl for the top.
- Base – Combine the egg yolk with water and add it to the remaining flour mixture in the food processor. Pulse for 30 seconds more. Pour the mixture onto a flat surface and bring it all together into a disk. Chill in the fridge for 15 minutes or until firm enough to roll.
Pro tip – the mixture will look crumbly but do not overmix at this point. - Roll the base – Roll the chilled shortcrust pastry dough and line the base into a 9 x 9-inch square. Dock the pastry with the tings of the fork.
Apple pie filling (up to 2 days ahead)
- Chop apples – In a large bowl, peel, core, and chop the apple into small cubes. Add lemon juice to prevent discoloration.
- Combine – Pour the apple into a saucepan. Then add the sugar, honey, salt, cornstarch, nutmeg, and ground cinnamon– mix well.
- Cook the apple pie mixture over medium heat and cook until the apples release all their juice and start to thicken. Remove from heat and let cool until barely warm.
Assemble
- Preheat oven to 375°F / 190°C / Gas Mark 5
- Bake the base into a preheated oven for 15 to 20 minutes. This will prevent the apple juices from making a soggy crust.
- Filling – Pour the apple pie filling over the partially baked base and spread evenly.
- Top – Pour the chilled crumble mixture all over the apple filling and spread it evenly.
- Bake – Continue to bake in the oven for another 25 to 30 minutes or until lightly golden brown.
- Cool completely on a wire rack then cut into 16 medium squares or 12 large squares.
Pro tip – Letting the dessert cool completely will help all the apple juices settle and make let crums when cut.
Tips for Success
- Use cold butter so you have a coarse mixture for the top that will have a wonderfully melt-in-the-mouth experience on the top.
- Keep the topping in the fridge at all times so it stays cold otherwise, it will melt on the bars.
- A shortcrust dough makes a better base for the bars so you can cut perfect squares that won’t fall apart.
- Shape the base to the bottom of the pan and if necessary chill it to prevent it from shrinking.
- Partially baking the base will make sure it does not have a soggy crust with all the apple juices.
- Cooking the apple pie filling in this dessert makes it less soggy and yet gives juicy apple pie bars.
- Bake until the crumble is a light golden brown.
- Cooling the bars will prevent them from falling apart.
- I cut these into 16 medium size bars but, you can also make 12 large bars. I would not recommend making it smaller than 16 bars.
Creative ways to serve apple crumble bars
- Crumble jar: Layer apple pie filling and crumble topping in mason jars. Seal them for a portable treat or serve immediately with spoons.
- Crumble pops: Use a circular cookie cutter to cut out small circles of baked crumble bars. Insert popsicle sticks, making bite-sized pie pops.
- Apple crumble ice cream: Serve a scoop of vanilla or cinnamon ice cream with the pie slice.
- Apple crumble tacos: Make or buy cinnamon-sugar tortillas. Fill them with crumbled pie and top with whipped cream and an extra sprinkle of the streusel topping.
- Mini pie crumble: Use mini tart pans to bake apple crumble bars. Serve with a small scoop of ice cream on the side.
- Apple crumble milkshake: Blend vanilla ice cream, apple pie filling, and a dash of milk until smooth. Serve in a tall glass, garnished with a cinnamon stick.
- Warm Apple Salad: crumble a piece over a plate of fresh greens, feta or blue cheese, and toasted nuts. Drizzle with a light honey-cinnamon vinaigrette.
- Apple crumble stuffed Pancakes or Waffles: Add apple pie filling to your waffle or pancake batter. Serve with maple syrup or caramel sauce.
- Baked mini crumble bars: Use a mini muffin tin to bake bite-sized versions of Dutch apple pie. Once baked, dust with powdered sugar or drizzle with caramel sauce.
- Apple crumble with crepes: Spread a thin layer of the tart filling inside a crepe. Roll or fold and top with whipped cream and a sprinkle of cinnamon.
More bars and squares
Frequently asked questions
Can I add oats to these apple crumble bars?
Yes, you can substitute one cup of flour with one cup of oats to make a wonderful streusel topping. Keep everything else the same and follow the same process.
Can I add nuts to these apple pie bars?
Apples pair well with almonds, pistachios, and macadamia. I often add cashew nuts and make these as cashew cherry bars.
What are the best apples to use for this apple pie filling? I like to use a combination of tart, firm apples like granny smith apples, Braeburn, and Pacific Rose, which hold their shape, as well as quick-cooking apples such as gala or golden delicious that become soft, tender, and pulpy. Other apples to include would be Pink Lady, Jonagold, Braeburn.
Do I have to cook the apple pie filling for these apple bars?
You don’t have to. Having said that when cooked these make the wonderfully moist and soft, sweet, apple filling in the center that just melts in the mouth.
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Apple Pie Bars with Crumble
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C / Gas Mark 5
Calories: 221kcal
Adjust Servings Here: 16 Squares
Description
This easy apple pie-inspired dessert is a great way to use your autumn apple bounty and is especially wonderful during the holiday season. Learn how to make these easy-to-make apple pie bars with a crumble top at home.
Video
Ingredients
Shortcrust pastry dough
- 3 cups (375 g) All-purpose flour
- ½ cup (100 g) White sugar
- 1½ cup (340 g) Butter (unsalted, chilled, cubed)
- ¼ tsp kosher salt
- ¼ tsp Ground ginger
- ⅛ tsp Nutmeg (freshly ground)
For the base
- 1 large Egg yolk
- 2 tbsp Milk
- 2 tsp Vanilla extract
Apple pie filling
- 4 large (250 g) Apples ((4 cups chopped) )
- ¼ cup (55 g) Brown sugar
- 2 tbsp Cornstarch
- 1 tsp Ground cinnamon
- ½ tsp Kosher salt
- ½ tsp Nutmeg (freshly ground )
Instructions
Shortcrust pastry (up to 3 days ahead)
- In a food processor bowl – add flour, sugar, kosher salt, spices, and butter. Pulse on medium speed a few times until you have coarse crumbs Pro tip – you can also use an electric mixer or stand mixer with the paddle attachment.
- Crumble top – Remove half the mixture into a separate bowl for the top.
- Base – Combine the egg yolk with water and add it to the remaining flour mixture in the food processor. Pulse for 30 seconds more. Pour the mixture onto a flat surface and bring it all together into a disk. Chill in the fridge for 15 minutes or until firm enough to roll. Pro tip – the mixture will look crumbly but do not overmix at this point.
- Roll the base – Roll the chilled shortcrust pastry dough and line the base into a 9 x 9-inch square. Dock the pastry with the tings of the fork.
Apple pie filling (up to 2 days ahead)
- Chop apples – In a large bowl, peel, core, and chop the apple into small cubes. Add lemon juice to prevent discoloration.
- Combine – Pour the apple into a saucepan. Then add the sugar, honey, salt, cornstarch, nutmeg, and ground cinnamon– mix well.
- Cook the apple pie mixture over medium heat and cook until the apples release all their juice and start to thicken. Remove from heat and let cool until barely warm.
Assemble
- Preheat oven to 375°F / 190°C / Gas Mark 5
- Bake the base into a preheated oven for 15 to 20 minutes. This will prevent the apple juices from making a soggy crust.
- Filling – Pour the apple pie filling over the partially baked base and spread evenly.
- Crumble – Pour the chilled crumble all over the apple filling and spread it evenly.
- Bake – Continue to bake in the oven for another 25 to 30 minutes or until lightly golden brown.
- Cool completely on a wire rack then cut into 16 medium squares or 12 large squares. Pro tip – Letting the dessert cool completely will help all the apple juices settle and make let crums when cut.
Recipe Notes & Tips
- Use cold butter so you have a coarse crumble that will bake into a wonderfully melt-in-the-mouth experience on the top.
- Keep the crumble topping in the fridge at all times so it stays cold otherwise, it will melt on the bars.
- A shortcrust dough makes a better base for the bars so you can cut perfect squares that won’t fall apart.
- Shape the base to the bottom of the pan and if necessary chill it to prevent it from shrinking.
- Partially baking the base will make sure it does not bake into a soggy crust with all the apple juices.
- Cooking the apple pie filling in this dessert makes it less soggy and yet gives juicy apple pie bars.
- Bake until the crumble is a light golden brown.
- Cooling the bars will prevent them from falling apart.
- I cut these into 16 medium size bars but, you can also make 12 large bars. I would not recommend making it smaller than 16 bars.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 221– kcalCarbohydrates: 28– gProtein: 2– gFat: 12– gSaturated Fat: 7– gCholesterol: 31– mgSodium: 214– mgPotassium: 49– mgFiber: 1– gSugar: 15– gVitamin A: 363– IUVitamin C: 1– mgCalcium: 17– mgIron: 1– mg
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
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I love everything about these crumble bars. It takes me back to my childhood. Thanks so much for the inspiration.
I love your idea of adding garam masala to this apple pie crumble to make it a little different.
Thanks Kelly. I do love garam masala.