Apple Pie Crumb Bars
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.
Equipment
- Kitchen Scale
- Parchment Paper
- Mixing bowls
- 8x8 pan
- Small sauce pan
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.
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: 466kcalCarbohydrates: 65gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 160mgPotassium: 63mgFiber: 2gSugar: 36gVitamin A: 631IUVitamin C: 1mgCalcium: 36mgIron: 2mg
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