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Overhead picture of apple crumb bars cut into squares with one in the center turned on its side.

Apple Pie Crumb Bars

Audrey Grubb
Apple Pie Crumble Bars are buttery, sweet, and warmly spiced with a golden crumble topping and soft apple filling. The crust and topping are made from the same dough for a simple and delicious fall dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9 bars
Calories 380 kcal

Equipment

  • Kitchen Scale
  • Parchment Paper
  • Mixing bowls
  • 8x8 pan
  • Small sauce pan

Ingredients
  

For the crust and crumb:

  • 240 grams all-purpose flour 2 cups
  • ½ teaspoon kosher salt
  • 200 grams granulated sugar 1 cup
  • 170 grams unsalted butter melted, ¾ cups
  • 1 teaspoon vanilla extract

For the apple filling:

  • 500 grams peeled and chopped apples 5 cups, about 4–5 medium apples
  • 65 grams granulated sugar
  • 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. Stir togther the melted butter and vanilla before adding to the mixture and using a fork to mix everything together until crumbly.
    240 grams all-purpose flour, ½ tsp kosher salt, 200 grams granulated sugar, 170 grams unsalted butter, 1 tsp vanilla extract
  • 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.
    500 grams peeled and chopped apples, 65 grams granulated sugar, 1 tbsp lemon juice, ½ tsp cinnamon, Pinch of salt, 1 tsp vanilla extract
  • 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.
    2 tsp cornstarch, 2 tbsp water
  • 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.

Notes

NOTE: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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!

Nutrition

Calories: 380kcalCarbohydrates: 58gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 133mgPotassium: 97mgFiber: 2gSugar: 35gVitamin A: 502IUVitamin C: 3mgCalcium: 14mgIron: 1mg
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