Buttery shortbread crust topped with spiced apples and a crunchy crumble topping — these apple crumble bars are everything I love about apple pie, just easier to make and eat. With a perfect balance of tender fruit, warm spices, and rich, buttery crumbs, these bars are ideal for fall baking or whenever I’m craving a cozy dessert.

Why You’ll Love This Recipe

I love this recipe because it delivers the flavor and comfort of classic apple pie with a fraction of the effort. There’s no need to roll out pie dough — instead, I press a simple crumb mixture into the pan for both the crust and topping. It’s a one-pan wonder that travels well, slices beautifully, and tastes even better the next day. Whether I serve it warm with ice cream or pack it for a picnic, it’s always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust & crumble:

280 g all-purpose flour
185 g unsalted butter, cold and cubed
105 g granulated sugar
1 teaspoon ground cinnamon

For the apple filling:

550 g apples (about 4 medium), peeled, cored, diced
30 g granulated sugar
25 g all-purpose flour
2 teaspoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions

I preheat the oven to 177 °C (350 °F) and grease an 8‑inch (20 cm) square baking dish, then line it with parchment paper, leaving an overhang on the sides for easy removal later.
For the filling, I toss the diced apples in a bowl with lemon juice, sugar, flour, cinnamon, and nutmeg, then set it aside.
In a large bowl, I combine the flour, cinnamon, and sugar for the crust/crumble. I add the cold butter cubes and rub them into the dry mix until it forms coarse crumbs.
I press about two-thirds of the crumb mixture firmly into the bottom of the prepared dish to make the crust.
I spread the apple filling evenly over the crust.
I sprinkle the remaining crumb mixture on top of the apples, forming some larger chunks for texture.
I bake everything in the preheated oven for about 55 minutes, until the top turns golden brown and crisp.
After baking, I let the bars cool completely in the pan (about 1 to 1½ hours), then use the parchment to lift them out and cut into 16 bars.

Servings and timing

This recipe yields 16 bars.

Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes

Variations

I like to mix tart and sweet apple varieties (like Granny Smith and Honeycrisp) for more depth in flavor.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
If I want a caramel twist, I drizzle a little caramel sauce over the apple filling before topping with the crumble.
I’ve also tried adding chopped walnuts or pecans to the topping for extra crunch.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 4 days. They also freeze well — I wrap them individually and freeze for up to 3 months. To reheat, I warm them in the oven at 150 °C (300 °F) for about 10 minutes, or just enjoy them cold or at room temperature.

FAQs

How do I keep the crumble topping from getting soggy?

I make sure to bake the bars long enough so the topping crisps up, and I let them cool completely before storing to avoid trapping steam.

Can I use other fruits instead of apples?

Yes, I’ve made this recipe with pears and even berries. Just adjust the sugar slightly depending on how sweet or tart the fruit is.

Do I need to peel the apples?

I prefer to peel them for a smoother texture, but leaving the peel on adds a rustic feel and extra fiber if that’s what I’m going for.

Can I make this dairy-free?

I substitute the butter with a plant-based alternative or vegan baking sticks, and it still works beautifully.

What’s the best way to slice the bars neatly?

I let the bars cool completely and use a sharp knife, wiping it clean between cuts for the neatest results.

Conclusion

These apple crumble bars are one of my favorite desserts to bake when I want something warm, spiced, and comforting without the hassle of making a full pie. They’re simple, adaptable, and always satisfy my craving for something sweet and seasonal. Whether I’m sharing them at a gathering or just enjoying a piece with coffee, they never disappoint.

Apple Crumble Bars

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Author: Sue
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These apple pie bars are a delicious cross between a pie and a crumble bar — a buttery crust and crumble, sandwiched with tender spiced apples, perfect for autumn.

Instructions

Preheat oven to 350°F (≈ 177°C). Grease an 8‑inch (20 cm) square baking dish and line it with parchment paper with some overhang for easy lifting.
Make the apple filling: In a bowl, toss apples with lemon juice, 2 tablespoon sugar, 2 tablespoon flour, 1 teaspoon cinnamon, and nutmeg. Set aside.
Make crust & crumble base: In a bowl, mix together flour, ½ cup sugar, and cinnamon. Add cold cubed butter and use a pastry blender or fingers to cut the butter into the dry ingredients until mixture forms coarse crumbs.
Press about two‐thirds of the crumb mixture into the bottom of the prepared baking dish to form the base.
Spread the apple filling evenly over the crust.
Sprinkle the remaining one‐third of the crumb mixture on top over the apples (you can leave some larger crumbles for texture).
Bake for about 55 minutes, or until the top is golden brown and the apples are bubbling.
Let cool completely in the pan (about 1‑1½ hours). Then use the parchment overhang to lift from pan and cut into bars (¼‑inch or thicker as you like).
Store in an airtight container. These keep in the fridge for up to 4 days; can also be frozen for up to 3 months.

Notes

You can substitute 1 tablespoon cornstarch for the flour in the filling if you prefer a clearer apple sauce texture.
If the top browns too quickly, cover loosely with foil for the last 10‑15 minutes of baking.
Letting them cool completely helps the bars hold together when cutting.
Use tart apples (like Granny Smith) or a mix of sweet + tart to balance flavor.