These Apple Pie Crumble Bars are a delicious twist on classic apple pie. These bars are made with just 10 ingredients and feature a buttery shortbread crust, a sweet apple filling, and a one-bowl brown sugar crumble topping.
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Apple pie is a family favorite in our home (blueberry apple pie and chai apple pie hit the spot!), but sometimes, we love switching things up with a new twist on the classic. These apple pie crumble bars combine all the flavors we adore–sweet, spiced apples and buttery crust–in an easy, handheld version.
While developing this recipe, I tested it with a few different toppings–everything from oats to a nutty streusel–but found that a buttery crumble (like in this cherry apple crumble) gave the best results. Not only did it provide the perfect texture, but it closely resembles the flavors of classic apple pie.
Why These Are My Favorite Apple Pie Bars
If you want the perfect apple pie crumble bars, you’ve come to the right place! These bars combine 3 layers that transform into one irresistible bite.
- Shortbread crust: We’re replacing the pie crust with a simple, 5 ingredient buttery shortbread crust. It comes together quickly, and you can prepare the filling and topping while the crust is being baked!
- Fresh apple pie filling: no canned filling here! Fresh, crisp apples sauteed into a delicious caramelized filling.
- Buttery crumble: an easy one-bowl brown sugar crumble packs in flavor and texture with the perfect final touch to these bars!
Ingredients Notes
You’ll only need 10 ingredients to make these apple pie crumble bars. Nothing fancy, just good staple baking ingredients that transform into the most delicious twist on a classic pie recipe!
- Apples: Use your favorite baking apple. You can combine tart and sweet apples for a yummy flavor. Peel and slice your apples ¼-inch thick. If you prefer the peel, you can leave it on.
- Lemon juice: Keeps your apple slices from turning brown. I prefer freshly squeezed juice, but bottled is fine too.
- Brown sugar: Use light or dark brown sugar. The molasses in the brown sugar helps with the browning of the crumble topping. Don’t substitute with granulated sugar.
- Butter: Use unsalted butter to control the amount of salt in the recipe.
- Vanilla: Use a good quality vanilla for the best flavor.
Best Apples For Apple Pie Bars
When making these apple pie crumble bars, I have found using 2 different kinds of apples adds a delicious flavor (the same goes for making pie like rhubarb apple pie!). But not all apples are ideal for baking. Here’s what I recommend:
Sweet apples: Fuji, Honeycrisp, Gold Delicious, Pink Lady, Braeburn, and Gala.
Tart apples: Granny Smith, Cortlands, and Gravenstein.
Step-By-Step Instructions
Before you begin: Preheat the oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper, allowing it to hang over the sides.
Step 1: Mix the apples with the lemon juice and granulated sugar until evenly coated. Set aside.
Step 2: Beat the butter and sugar together in a large bowl, and then add the vanilla and mix to combine. Mix in the flour and salt until a thick dough. You'll want it to come together and no longer be crumbly.
Step 4: Press the shortbread crust dough into the baking pan in an even layer. Bake for 15 minutes.
Step 5: In a saute pan, melt the butter and add the flour. Whisk for 1 minute. Add the liquid from the apples, brown sugar, cinnamon, and nutmeg, and whisk to combine. Let the mixture simmer and thicken, then add the apples and saute them for 2 minutes.
Step 8: To make the topping, whisk the dry ingredients and add the butter. Mix until crumbly.
Step 9: Layer the apples snugly and evenly over the shortbread crust.
Step 10: Crumble the topping over the apple layer and bake for 30-35 minutes until the crumble is golden brown.
Recipe Tips & Tricks
- Do not overmix the topping: Gently combine the melted butter with the dry ingredients for a light and crumbly texture.
- Layer the apples evenly: You’ll want to avoid leaving gaps in the filling. For an even baked filling that’s easy to slice, arrange the apple slices in an even layer.
- Refrigerate for slicing: You’ll want the bars to completely cool before slicing. You can refrigerate for 1-2 hours to firm them up for perfect slicing.
- Serve warm with a topping: You can serve these bars chilled, but I love serving them warmed with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Storage Tips
To Store: The apple pie bars can be stored in an airtight container in the fridge for up to 3 days.
To Freeze: Place the bars into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Make Ahead: Make the crumble topping ahead of time. Store in an airtight container in the fridge for up to 3 days, or store in a freezer-safe bag and freeze for up to 3 months. You can add the topping to the filling and bake without thawing.
Reheating: Re-warm the apple pie crumble bars in a preheated 350°F/177°C oven to warm them evenly and ensure the topping is crunchy and not soggy.
Frequently Asked Questions
It's not necessary to cover the crumble. You can use aluminum foil to cover the topping if it browns too quickly.
Yes! Double the recipe and bake in a 9x13-inch baking pan. Increase the baking time to 45-50 minutes.
You can use the filling for a pie filling using your favorite pie crust. Double the filling amount for a thick filling.
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Apple Pie Crumble Bars
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
Description
These Apple Pie Crumble Bars are a delicious twist on classic apple pie. These bars are made with just 10 ingredients and feature a buttery shortbread crust, a sweet apple filling, and a one-bowl brown sugar crumble topping.
Ingredients
Apple Filling
- 3 medium apples (600g), peeled and sliced ¼-inch thick
- 2 teaspoons fresh lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 teaspoon cinnamon
- pinch nutmeg
Shortbread Crust
- ½ cup (113g) unsalted butter, room temp
- ⅓ cup (73g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup (130g) all-purpose flour
Crumble Topping
- 1 cup (140g) all-purpose flour
- ¾ cup (150g) packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, melted and cooled
Instructions
- Preheat oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper, allowing it to overhang on all sides.
- In a medium bowl, combine the apples, lemon juice, and granulated sugar. Allow the apples to sit while making the shortbread crust, stirring occasionally.
- For the shortbread crust. Using a hand-held or stand mixer fitted with the paddle attachment beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add the vanilla and mix until combined. Add the flour and salt and mix until combined and no longer crumbly (the dough will start to come together). Press the mixture evenly into the prepared baking pan. Bake for 15 minutes or until the edges are lightly golden.
- For the apple filling. In a medium sauté pan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Add the liquid from the apple mixture, brown sugar, cinnamon, and nutmeg. Whisk until completely combined and the mixture is thickened. Toss in the apples and sauté for 2 minutes. Remove from the heat.
- For the crumble topping. In a medium bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Add the butter and mix until crumbly.
- Layer the apples tightly and evenly over the shortbread crust to avoid any gaps between the apples.
- Sprinkle the crumble over the apples and bake for 30–35 minutes or until the streusel is golden brown.
- Remove the pan from the oven and allow to cool 30 minutes in the hot pan on a wire rack. Transfer the pan to the refrigerator to chill for at least 2 hours for perfect slicing.
- Cut into 9 bars and serve cold, at room temperature, or slightly warmed. If desired, drizzle with caramel sauce or top with vanilla ice cream just before serving.
Notes
Storing: These bars can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Double the recipe: This recipe can easily be doubled to fit into a 9x13-inch baking pan. Baking time should be adjusted to 45-50 minutes or until the streusel is golden brown.
Apple pie: You can use the filling for a pie. An all-butter crust is my favorite. Double the filling amount to ensure the filling is thick enough.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Brownies & Bars
- Method: Baking
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