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 1/4-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
- 1/2 cup (113g) unsalted butter, room temp
- 1/3 cup (73g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (130g) all-purpose flour
Crumble Topping
- 1 cup (140g) all-purpose flour
- 3/4 cup (150g) packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 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