My Apple Pie Crumb Bars are the perfect way to enjoy all the cozy flavors of a classic apple pie—without the fuss of a full pie crust. With a buttery, brown sugar crust and a warmly spiced apple filling, these bars deliver comforting fall flavor in every bite.
They’re finished with a golden brown crumb topping that’s made from the same dough as the base, making the recipe simple and efficient. Whether you serve them cold from the fridge or warm with a scoop of vanilla ice cream, these bars are a fall must-bake.
These bars are ideal for fall baking, especially when fresh apples are at their peak. They’re also perfect for Thanksgiving dessert tables, holiday cookie boxes, or casual weekend baking.
Because they travel and store so well, they’re a great choice for potlucks, bake sales, and back-to-school treats. You can even bake a batch ahead and keep them in the fridge or freezer for easy, stress-free entertaining.
If you enjoy these bars, be sure to try my Peach Crumb Bars; they follow a similar format with different seasonal fillings and are just as delicious.
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Ingredients
For the crust and crumb
- All-purpose flour
- Baking powder
- Kosher salt
- Granulated sugar
- Brown sugar
- Unsalted butter
- Vanilla extract
- Egg
For the apple filling
- Apples
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
- Cinnamon
- Salt
- Vanilla extract
See recipe card for quantities.
Instructions
NOTE: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the crust & crumb: Mix flour, baking powder, salt, sugars, cold butter, vanilla, and egg (whisk together the vanilla and egg before adding to the dry ingredients) until sandy and crumbly. Press half into a lined 8×8 pan.
Step 2: Cook the filling: Sauté chopped apples with sugar, cinnamon, lemon juice, salt, vanilla, and a cornstarch slurry until tender and thickened.
Step 3: Assemble the bars: Spread apple filling over the crust and top with remaining crumb mixture.
Step 4: Bake & cool: Bake at 350°F (175°C) for 35–40 minutes until golden and bubbling. Cool fully before cutting into bars.
Hint: for accurate results, weigh your ingredients using a kitchen scale.
Substitutions
Substitutions
- Butter: Salted butter can be used—just reduce the added salt slightly. You can also use a dairy free butter too, which are also usually salted.
- My favorite is country crocks plant butter. You might need to freeze the butter to get the right texture since its typically softer than dairy butter.
- Apples: Any baking apple will work. Granny Smith, Honeycrisp, and Fuji are great choices.
- Flour: A 1:1 gluten-free flour blend can be substituted if needed.
- Sugar: Coconut sugar or maple sugar can replace brown sugar in the crust and crumb for a less refined option.
Variations
Want to make these bars your own? Try one of these twists:
- Apple Caramel Crumble Bars: Drizzle caramel sauce over the apple layer before adding the crumble topping.
- Maple Apple Bars: Swap out the granulated sugar in the filling for maple syrup for a deeper fall flavor.
- Spiced Apple Bars: Add a pinch of ground cloves or allspice to the filling for a more robust spice blend.
- Apple Cranberry Bars: Fold a handful of dried cranberries into the apple mixture for a tart-sweet twist.
Equipment
- Kitchen scale
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls (large, medium, and small)
- Whisk
- Pastry blender or fork (for cutting in butter)
- Spatula or wooden spoon
- Saucepan
- Measuring spoons
- Cooling rack
Storage
Let the bars cool completely, then store them in an airtight container in the fridge for up to 5 days.
For longer storage, wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge or gently reheat individual bars in the microwave.
Audrey's tip
Mixing the cornstarch with water before adding it to the apples helps avoid clumping and creates a glossy, jammy filling. I like using a mix of tart and sweet apples for balance—try Granny Smith and Honeycrisp!
Related
Looking for other recipes like this? Try these:
Apple Pie Crumb Bars
Ingredients
For the crust and crumb:
- 2½ cups all-purpose flour 300g
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup granulated sugar 100g
- ½ cup brown sugar packed (100g)
- 1 cup unsalted butter cold and cubed (226g)
- 1 teaspoon vanilla extract
- 1 large egg
For the apple filling:
- 4 cups peeled and chopped apples 450–500g, about 4–5 medium apples
- ⅓ cup granulated sugar 65g
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 2 tablespoon water for mixing with cornstarch
- ½ teaspoon cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Prep the oven: Preheat to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving a little overhang for easy removal.
- Make the crust & crumb: In a large bowl, whisk together the flour, baking powder, salt, and both sugars. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the egg and vanilla until combined and clumpy (Whisk the egg and vanilla together before adding).
- Form the base: Press about two-thirds of the crumb mixture into the bottom of your prepared pan to form an even crust. Set the remaining third aside for the topping.
- Cook the apple filling: In a medium saucepan over medium heat, combine chopped apples, sugar, lemon juice, cinnamon, salt, and vanilla. Cook for 4–5 minutes, stirring often, until the apples start to soften and release juices.
- Make the slurry: In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Stir the slurry into the apple mixture and cook for another 1–2 minutes, until thickened. Remove from heat and let cool for 5 minutes.
- Assemble: Spread the apple filling evenly over the crust. Crumble the reserved dough mixture over the top.
- Bake: Bake for 40–45 minutes, until the top is lightly golden and the filling is bubbling around the edges.
- Cool: Let the bars cool completely in the pan. For clean slices, chill in the fridge for 1–2 hours before cutting.
- Serve: Slice into squares and enjoy as is—or warm slightly and top with a scoop of vanilla ice cream for extra coziness.
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