You’ll love these EASY apple crumble bars! They feature a simple shortbread crust for both the bottom and the top crumble part, and a soft apple cinnamon filling inside. It’s easier and quicker than an apple pie, yet equally delicious!
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If you like the idea of a Classic Apple Pie but have very little time ahead of you and are afraid about all the mess, then you should consider apple crumble bars instead. This effortless recipe is pretty close in results and an absolute crowd-pleaser every single time.
The sweet and soft shortbread crust is a breeze to make, and you don’t even need to roll it out. Just press half of it to the bottom of the pan, add the cinnamon apple filling, and gently crumble the other half of the dough on top. Bake in the oven and let the magic happen. The result is buttery, crispy, with a soft apple filling in the center. SO good!
Apple crumble bars in a few words…
- A no-fail recipe
- Easier than an apple pie (no need to roll out the dough)
- The same shortbread crust for the top and bottom parts
- A sweet apple filling with cinnamon
Apple crumble bars ingredients
The recipe comes in two parts: the shortbread crust on one hand, the apple cinnamon filling on the other hand. For the shortbread crust, you need all-purpose flour, sugar, baking powder, butter and an egg. The egg is what makes the dough so soft and shortbread-like. You will then use the dough for both the bottom part (pressed into the baking pan) and for the top part (crumbled on top). Now here’s what you need for the apple filling:
- Apples. You can use any apple you like, or mix them for a sweet-tart combination. Honeycrisp, Golden, Granny Smith are just a few ideas that work well in an apple pie.
- Unsalted butter. It will soften the apples and make them extra tender and rich.
- Spices (cinnamon, nutmeg, allspice). For a French version of these apple bars, replace with seeds extracted from a vanilla bean. Subtle, elegant, and delicious!
- White + brown sugar. If needed, you can use less sugar to your liking, as long as you use half white sugar and half brown sugar. Remember that the dough is sweet so you don’t need to use too much sugar in the filling.
- Lemon juice. It adds a touch of acidity and prevent apples from browning before cooking.
- All-purpose flour. It helps the filling to thicken, don’t skip it.
How to make apple bars
- Start with making the shortbread-like crust, by combining all the dry ingredients together. Add butter, using your fingertips, and the egg, until the dough comes together.
- Press half of the dough firmly to the bottom of the pan (previously lined with parchment paper, leaving an overhang to help lift the bars later on).
- Prepare the apple cinnamon filling. Start with melting the butter into a skillet, add the apples, then all the other ingredients, and cook until bubbly and thickened.
- Scatter the remaining dough over the apple filling into crumbs, and bake!
Baking tips
- Cut the apples into bite-size pieces. It will help when slicing the bars.
- Use a cup or glass to flatten the base and give the professional finish.
- Leave an overhang with the parchment paper to help lift the bars out of the pan when they are cooled.
- Let the apple crumble bars cool down completely before slicing them. If you try to slice the bars while they’re still hot, the filling will ooze out. For cleaner slices, I recommend chilling the bars in the refrigerator before cutting them. They should slice easily once cold.
Storing and make-ahead instructions
Storing instructions. Once cooled, you can store these apple bars in the refrigerator for up to 5 days. You can also freeze the bars previously sliced and placed in a large ziploc bag for 3 months or so. Thaw at room temperature, or pop in the oven for 10 minutes at 350°F (180°C) to bring that wonderful crispness back.
Make-ahead instructions. You can easily make these bars ahead of time. Prepare the dough up to 5 days in advance, divide in half, and wrap with plastic film. You can even press half of the dough to the bottom of a lined pan already, and crumble the other half in an airtight container, and keep in the refrigerator. The apple filling can also be cooked in advanced, cooled completely and store in an airtight container in the refrigerator for 5 days. Assemble the pie on the baking day, and there you go! The recipe can also be prepared from A to Z (including baking) a day ahead of serving.
Recipe variations
- If you’re not a fan of cinnamon flavor, you can flavor the apple filling with vanilla instead. For best results, use the seeds from a vanilla pod (not vanilla extract).
- You can make a filling consisting of 1/2 apples and 1/2 pears.
- The recipe also works fine with an oat crumble topping. If doing so, you can make half of the shortbread crust only (divide all the crust ingredients by two).
More apple desserts you’ll love:
- Classic Apple Pie (readers’ favorite)
- Best Apple Crisp Recipe
- Whole Wheat Apple Bread
- Chai Spice Dutch Apple Pie
- Apple Hand Pies
- Apple Ricotta Cake
Other crumble bars recipes:
PrintApple Crumble Bars
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Pies
- Cuisine: American
You’ll love these EASY apple crumble bars! They feature a simple shortbread crust for both the bottom and the top crumble part, and a soft apple cinnamon filling inside. It’s easier and quicker than an apple pie, yet equally delicious!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the shortbread-like crust (top and bottom parts):
- ½ cup (100g) sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- ⅔ cup (150g) unsalted butter, softened at room temperature
- 1 large egg
For the filling:
- 5 medium apples (approx. 500g), peeled, cored and diced into small pieces*
- 3 Tablespoons (45g) unsalted butter
- ¼ cup (50g) white sugar
- ¼ cup (45g) light brown sugar
- 1 teaspoon ground cinnamon**
- ¼ teaspoon ground nutmeg**
- ¼ teaspoon ground allspice**
- A pinch of salt
- 2 teaspoons lemon juice
- 2 Tablespoons all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C). Grease and line a 9-inch (23 cm) square pan with parchment paper. Leave an overhang of paper to use as a sling to lift the bars out.
- For the shortbread-like dough, mix all the dry ingredients together. Incorporate softened butter with your finger tips until no lumps remain. Add the egg, and stir well until the dough comes together.
- Pour half of the dough into the prepared pan and press flat into the base of the pan, using the palm of your hand, a glass or a measuring cup.
- For the apple filling, melt the butter in a large skillet over medium heat. Add diced apples, and cook for about 5-8 minutes, stirring often, until apples are soft and tender. Mix in white and brown sugar, cinnamon, nutmeg, all spice**, and a pinch of salt. Pour in the lemon juice, and continue cooking for about 2 minutes, until apples are soft and sticky. Add the flour, mix well, and allow mixture to thicken. Remove from heat and let cool for a few minutes. Then, spoon the filling onto the base and in the pan and level with the back of the spoon.
- Crumble the remaining dough over the apple filling. Bake in the preheated oven for 20-25 minutes, or until the crumble is golden brown. Remove from the oven and allow to cool completely until the filling has set. Use the paper sling to lift the bars out of the pan onto a chopping board, slice into squares, and serve!
Notes
* You can use any apples you like (Granny Smith, Honeycrisp, Gala, Fuji, Golden, etc.). Make sure you dice apple into small pieces.
** If you don’t like apple spice, you can replace cinnamon, nutmeg and allspice with vanilla seeds extracted from one vanilla pod. It makes a delicious vanilla apple crumble bar, the French way!
Did you make this recipe?
Lastly, if you make this Apple Crumble Bars, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Janet
What happens if you don’t peel the apples? Is it still a good recipe or does it ruin it? Sorry, I am not much of a baker with apples, but I’m anxious to try and learn.
Del’s Cooking Twist
Hello Janet, not peeling the apples would affect the final texture of the dessert ans might make it less pleasant. I recommend peeling them for this recipe.
Lara
I didn’t want to make an apple crumble, I thought the apple would overpower the crumble, and then I found this recipe. Wow! Made it for the first time and it was so easy! And delicious thank you! It’s now on my desert rotation!
Del’s Cooking Twist
Thank you, I am so glad you liked my recipe 🙂
Ankie
Easy to make and loved the result!
Delphine Fortin
I’m so happy you liked it. Thank you!!