Apple Pie Bars with Crumble
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-sized 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, which just melts in your mouth with every bite.
- This recipe is surprisingly easy to make with readily available 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
Step-by-step: 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 tines of the fork.
Apple pie filling (up to 2 days ahead)
- Chop apples – In a large bowl, peel, core, and chop the apples 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 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 in 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 the crumbs when cut.
Apple Pie Bars with Crumble
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
Method
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.
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use cold butter to make a coarse mixture for the top that will have a wonderfully melt-in-the-mouth texture.
- 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 prevent a soggy crust from forming with all the apple juice.
- 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-sized bars, but you can also make 12 large bars. I would not recommend making it smaller than 16 bars.
more apple recipes to try
- Apple Crumble Tart
- Dutch Apple Pie
- Moist Apple Pie Cake
- Cinnamon Apple Cake
- Braided Apple Puff Pastry
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 cashews and make these into 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, and 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 a wonderfully moist and soft, sweet, apple filling in the center that just melts in the mouth.
more crumble bars you may like
I love apple season. These bars look delicious. Perfect for brunch…or a take-along dessert to a party.
Me too, Gloria. Love apple season.
I knew I had to make these the moment I saw the video on your Facebook page. I made it yesterday and it was all gone..So good. Everyone was raving how perfect these were. Not too sweet and not too wet. Moist, delicate and buttery just like a crumble has to be. Thank you for sharing your recipes with us.
Yes!!….. Thank you, Ilana. It was the same here too. Everyone loves it. I love how you described them – they are just as you say moist, delicate, buttery but not too wet. Appreciate you coming back to write this feedback.
Apples, pumpkin spice, nutmeg and shortbread. What’s not to love?? This is delicious.
Absolutely, Jolina. Always a perfect combination
I made these bars yesterday and they were so good. I am planning to make them again this week. Would it be ok to double the recipe? I need to make a big batch for home as well as take with me to friends. I have a big bucket of apple to use up.
Thank you, Tamenia. So happy you enjoyed this recipe. Absolutely, you can double this recipe and make a big batch. Thanks for coming back to write this feedback
Yum! These look so good. You just reminded me how much I want to make Apple bars ASAP ?
Thanks, Sarah
These are great for feeding a crowd!!! So perfect for a holiday get together!
Absolutely, perfect crowd pleaser
Crumb bars are one of my favourite desserts! Probably because they work so well for breakfast too! These apple pie crumble bars are perfect for fall and the abundance of apples. I can almost smell them baking up in my kitchen!
Yes, mine too. Love crumb bars.
These crumb bars are amazing! I am going to make them again for Thanksgiving!
Thanks, Jessica. So happy you liked them so much. Appreciate you coming back to write this feedback.
This looks like the perfect autumn treat. I love apple desserts.
Me too, Dannii. Love apples.
This looks delicious, and much easier to make than a pie. I need to get some apples to make your recipe.
Thanks, Denise. This is definitely so easy