Apple Crumb Bars
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Apple Crumb Bars are better than pie with a buttery shortbread crust and crumble topping, and a fresh homemade apple pie filling in the center.
If there’s one dessert I make over and over again, it’s crumb bars! That buttery crust and crumble topping makes a great base for all kinds of flavors.
I’ve made Blueberry, Strawberries & Cream, Peach, Lemon, and Cherry Chocolate crumb bars, to name a few. Today’s recipe is a more classic variation of my Chocolate Caramel Apple Crumb Bars.
The crust and crumb topping is made from the same shortbread dough. The filling is the only difference. This time I went with a classic homemade apple pie filling that is saucy and perfectly spiced.
Apple Crumb Bars
These apple crumb bars are a great alternative to apple pie. Especially if pie crust makes you nervous. They’re so easy to make and serve 12 to 15 people.
The crust and crumb topping is just lightly sweet. The filling is made with fresh apples and a good amount of cinnamon. You could even get away with adding a light apple juice glaze on top these bars without making them too sweet.
If Dutch Apple Pie is your favorite, you can switch out the shortbread for the oatmeal streusel crust and topping in these Lemon Raspberry Crumb Bars. No matter how you make it, apple crumb bars will loved all around.
Apple Crumb Bars
Apple Crumb Bars are better than pie with a buttery shortbread crust and crumble topping, and a fresh homemade apple pie filling in the center.
Ingredients
Apple Filling:
- 4 cups apples, peeled, cored, and diced (Fuji, Gala, other)
- 1/2 cup brown sugar, packed
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 3 Tbsp lemon juice
- 6 Tbsp butter
Crust and Crumb Topping:
- 3 cups all-purpose flour (stir, spoon, & level)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) butter, cold + cut into Tablespoons
- 1 large egg
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 13x9-inch baking dish with parchment paper that hangs over the edges.
- For the apples: In a large bowl, toss the diced apples with the brown sugar, cornstarch, cinnamon, and lemon juice. Let macerate (release juices) for 5 minutes.
- Melt 6 Tbsp of butter in a large sauté pan. Add the apples with their juices, and cook for 10 minutes or until fork tender. Allow apples to cool slightly.
- For the crust/topping: Using the paddle attachment fitted on a stand mixer, stir flour, sugar, baking powder, and salt together.
- Add cold butter one Tablespoon at a time, while the mixer is running, until the mixture resembles fine crumbs. Add egg and mix until the dough comes together, in large crumbs.
- Press ⅔ of the mixture evenly onto the bottom of the prepared 13x9-inch baking dish for the crust. Spread the cooked apples evenly on top, then crumble the remaining crust/topping over the apples.
- Bake at 375˚F for 25-35 minutes until the top is lightly brown and the filling is slightly bubbling in the center. Allow to cool completely. Use parchment paper to pull bars out of pan for cutting and serving. Cover and store at room temperature.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
7 Comments on “Apple Crumb Bars”
I made these along with another bar for a bake sale and they all sold and people kept coming back looking for more! I have worked as a pastry chef/baker/cake decorator and these bars are awesome. The crust is firm enough to be able to wrap them individually in plastic without any kind of cardboard or anything underneath which makes it great for bake sales, packed lunches, and the like. The only thing I changed was a little added cinnamon to the crust and some grated nutmeg to the apples which wouldn’t change any structure. I am about to make these again since I didn’t get any leftovers from the bake sale. This recipe is a keeper!
So glad to hear you are enjoying this recipe Justine! Thanks for sharing your experience using it for a bake sale!
This recipe looks absolutely scrumptious!! Does it freeze well and if so, do you have a preferred method? I would like to be able to portion it, so I can pop a square into my hubby’s lunch on any random day.
Thank you!
I made these yesterday and they were delicious! I added about a tbsp vanilla to the filling and a tsp to the crust. I served them slightly warm with vanilla ice cream and Ghirardelli salted caramel sauce drizzled over the ice cream. They were a hit! Great recipe!
Sounds wonderful! Thanks for sharing your experience with the recipe Renae!
This is a great recipe!! I’ve made it several times. Sometimes I double to fruit filling for extra hearty servings. The crumb mixture is the perfect amount either way.
Yay! So glad you are enjoying this recipe! Thanks for your comment.