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Apple Crumble Bars

The Ultimate Easy Trending Apple Crumble Bars

These Apple Crumble Bars combine a buttery shortbread base, spiced apple filling, and golden oat crumble topping for a perfect balance of comfort and convenience. Ideal for fall gatherings, lunch boxes, or a sweet treat, they deliver bakery-quality results in just 90 minutes.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Base and Topping
  • 2 cups all-purpose flour or 1¾ cups whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 1 cup brown sugar packed
  • 1/2 cup unsalted butter cold and cubed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Apple Filling
  • 6 medium Honeycrisp or Granny Smith apples peeled and diced
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons lemon juice
  • 1 tablespoon butter

Equipment

  • 9x13 Baking Pan
  • Parchment Paper
  • Large Mixing Bowl
  • Pastry Cutter
  • Peeler
  • Knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, combine diced apples with granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until evenly coated.
  3. In a separate bowl, mix flour, oats, brown sugar, and salt. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
  4. Press two-thirds of the crumble mixture firmly into the prepared pan to form the base. Evenly spread the apple mixture over the base, then dot with small pieces of butter.
  5. Sprinkle the remaining crumble mixture over the apples to create a rustic topping.
  6. Bake for 40-45 minutes until the topping is golden brown and apples are tender when pierced with a fork. Let cool for 20 minutes before cutting.

Notes

Use firm apples like Honeycrisp or Granny Smith to avoid soggy bars. Press the base firmly to prevent crumbling. Keep butter cold for optimal crumble texture. Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months, thawing overnight in the refrigerator.
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