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    Home » Recipes » Bars & Brownie Recipes

    Published: Nov 21, 2022 by Paula Montenegro · Income from ads and affiliate links 25 Comments

    Easy Apple Crumb Bars

    Jump to Recipe

    Sometimes an old-fashioned apple dessert with a twist is all we need. This recipe has a simple shortbread base topped by apple slices, and a buttery sweet crumb topping that contrasts well and makes it a crowd-pleaser! It can be frozen after it's baked or most of the components made ahead to make your life easier. 

    Single serving of apple pie crumb bars on a metal cake server with rest of bars below.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2013, the text and images in this post have been updated to serve you best. The recipe has been slightly tweaked and improved.

    Apple is the ingredient that my family asks for when it comes to desserts. Skip the chocolate, they'll thank you for it.

    And what is baking but a way of showing our love, right? So apples it is.  

    That's why the first recipe I learned from my grandmother was her apple crisp, of course. This is a twist on that recipe, but with a buttery shortbread base that makes all the difference. 

    A very simple recipe and versatile, as the crumble can be dressed up with nuts and oats, and the apples can be paired with other citrus and different spices. You can find the variations further along this post. 

    Fork cutting a square of apple crumb bar with ice cream on a white plate. Green background.
    Table of Contents Hide
    Ingredients
    Kitchen notes
    The shortbread base
    The apples
    Crumble topping
    Assembling the apple bars
    Serving
    Storing
    Frequently asked questions
    Related recipes you might like:
    Apple Crumble Bars

    Ingredients

    For the shortbread crust:

    • Unsalted butter.
    • All-purpose flour.
    • White, granulated sugar.

    For the apple filling:

    • Apples: I use granny smith apples exclusively (the green ones, my absolute favorites for baking due to their tartness). They bring some acid to the mix that complements the overall sweetness of the cake. And they hold their shape and don't turn mushy in the oven. If you have another favorite that you usually bake with (pink lady, fuji, gala, Honeycrisp apples), by all means, use it.
    • Brown sugar: light or dark.
    • Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 

    For the crumb topping:

    • Unsalted butter.
    • White, granulated sugar.
    • Brown sugar: light or dark.
    • All-purpose flour.

    See the recipe card at the end of this post for quantities.

    White marble with ingredients for apple crumb bars including shortbread crust in pan, streusel topping, lemon, cinnamon, brown sugar.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
    • Apples: peel and cut at the last minute to avoid them turning brown as much as you can. Use a mandoline for thin slices (like the ones in this post) or a kitchen knife to cut thicker ones. 
    • Make-ahead: the base and the crumble can be made ahead and frozen for a month or kept in the fridge for a week. 
    • Flavorings: use other spices and/or citrus zest to change the flavor slightly.

    The shortbread base

    I have my favorite recipe for this type of base that I use for different bars and squares, like the raspberry apple bars or the honey walnut bars if using powdered sugar.

    It never fails as long as you remember the measuring unit is volume, like cups:

    • 1 measure of flour
    • ½ measure of butter
    • ¼ measure of sugar

    You can add a pinch of salt, spices, citrus zest, and other flavorings. But the main recipe is perfect and goes well with any topping, give or take.

    The result is crumbly, and you can easily pat it on the bottom of the pan.

    For this recipe, I prick it with a fork and freeze it before pre-baking it. This step will make it crunchier and less soggy once the apple filling is added.

    Shortbread crust mixture in a golden square baking pan lined with parchment on a white surface.

    Mix ingredients in a large bowl and then put in the baking pan. Distribute it throughout the bottom.

    Patting a shortbread crust mixture onto a square pan lined with parchment paper.

    Press it with your hands until it's all compacted and there are no crumbly parts.

    Parchment lined square baking pan on a white surface with pricked shortbread crust.

    Prick it with a fork and freeze it before pre-baking it.

    Pre baked shortbread crust on a parchment lined golden colored square pan on white marble surface.

    Bake it for 15 minutes, until it's starting to dry and puff. This will help to avoid it being soggy when you add the filling.

    Vintage Kitchen tip: chilling or freezing the shortbread crust before lightly baking it (called blind baking) prevents it from shrinking and puffing up too much.

    The apples

    • Granny smith: these are my favorites by far because they are acid enough to balance out the butter and sugar used in the recipe. But of course, you can use your favorite baking apples. I know many seasonal ones are delicious. 
    • Cutting them: you can slice them thicker or thinner. Take into account that very thin slices, such as the ones I use in this recipe where I used a mandoline, will bake softer than thicker ones which will remain crunchier. It comes down to personal taste; some people like very soft apples in their desserts, while others, like my father, will only eat this dessert if the apples are still firm. 
    Sliced apples in a square baking pan on a white marble surface.

    Crumble topping

    Another basic and super easy component of these apple bars, it's a simple mix of flour, sugar, and butter known as streusel or crumb topping.

    You can integrate it by hand, with a fork or pastry cutter.

    • Make-ahead: crumble can be made in advance and frozen for a few months. Or in the refrigerator, where it lasts at least a few weeks. Add it directly to crumbles, muffins, coffee cakes, or bars. 

    Assembling the apple bars

    Cinnamon sugar topped apple slices in a golden square baking pan on white marble.

    Layer the apple slices on the shortbread base and sprinkle with cinnamon and sugar, and drizzle with lemon juice. It is a lot of apples, but they will shrink considerably during baking.

    Crumble topping covering apples in a square baking pan on a white marble surface.

    Top the apples with the crumble mixture. It will cover them almost completely. Lightly press with your hand so the topping is a little compacted.

    Top view of square pan with apple crumble on a white marble surface.

    Serving

    They are great at room temperature, but warm with a scoop of vanilla ice cream is the best, according to everyone around me!

    A dollop of cream (straight from the container or whipped) also works, of course. 

    Caramel sauce or dulce de leche: some of it drizzled over the ice cream makes for a fantastic dessert!

    Top view of square metal pan with apple crumb bars, serving on a white plate, white surface, apples and forks around.

    Storing 

    If not eating the day they are baked, store these apple bars, covered or wrapped, in the refrigerator for up to a week. 

    Freezing: they can be frozen after being baked, always well covered. To eat, let them come to room temperature or warm in a low oven.

    Make ahead: I make the shortbread base and crumble topping ahead and freeze them. And then I only have the apple layer to make from scratch the day I bake. 

    Eaten apple crumb bar on a white plate with scoop of ice cream on top.

    Frequently asked questions

    How do you make crispy apple crumble?

    The ratio of butter and sugar to flour in the topping is important, as well as following baking time and temperature. Always preheat the oven, add the crumble cold, and put it in the oven immediately.

    Do you put oats in apple crumble?

    You can, and you will see it is also called crisp instead of crumble. The original crumb topping has three ingredients (flour, butter, and sugar), and adding oats can make it crisper and add another layer of texture.

    What fruit works well in a crumble?

    Most of them do. Stone fruit, apples, pears, and berries work well with a crumb topping. There are many fruit crumble recipes in the archives.


    Related recipes you might like:

    • Chocolate Apple Crisp
    • Raspberry Apple crumb bars
    • Apple Coffee Cake
    • Apple Blackberry Crumble

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close up of apple pie crumb bar on a metal cake server. Pink background with more bars.

    Apple Crumble Bars

    Print Recipe
    Save Recipe Recipe Saved

    Sometimes an old-fashioned apple dessert with a twist is all we need. This recipe has a simple shortbread base topped by apple slices, and a buttery sweet crumb topping that contrasts well and makes it a crowd-pleaser! It can be frozen after it's baked or most of the components made ahead to make your life easier. 

    • Total Time: 1 hour 5 minutes
    • Yield: 12 squares

    Ingredients

    Units

    For the shortbread base:

    • ½ cup (110g) unsalted butter, at room temperature
    • ¼ cup (50g) granulated sugar
    • Pinch of salt
    • 1 cup (140g) all-purpose flour

    For the apples:

    • 5 cups (about 5 medium/large) granny smith apples, peeled, cored, and sliced
    • ¼ cup white or brown sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons of lemon juice

    For the crumble:

    • ½ cup (110g) unsalted butter, diced and cold
    • 1 cup all-purpose flour
    • ⅓ cup white sugar
    • ⅓ cup light brown sugar

    Instructions

    For the shortbread base:

    1. With a wooden spoon or electric hand mixer on low, cream butter with sugar until smooth.
    2. Add salt and flour in two parts, combining well. Do not overmix. It will be crumbly.
    3. Line an 8-inch square pan with aluminum foil or parchment paper and pat the dough evenly on the bottom. Lightly flour the tips of your fingers if needed to do this. Be sure all surface is covered as evenly as possible.
    4. Prick the bottom with a fork and freeze for 30 minutes.
    5. Preheat the oven to 350ºF / 180ºC.
    6. Bake for 15 to 20 minutes, until it’s dry and starts to color lightly. Reserve.

    For the crumble:

    1. Mix flour and sugars in a medium bowl.
    2. Add butter pieces and integrate them with a fork, a pastry cutter, or your hands (my choice).
    3. Keep refrigerated.

    For the apples:

    1. Peel and core the washed apples.
    2. Cut in half and then in half again to have 4 wedges. Remove the seeds with hard parts.
    3. Slice with a kitchen knife and transfer to a large bowl.
    4. Sprinkle sugar and cinnamon on top and drizzle with lemon juice. 

    To assemble:

    1. Top the crust with the apple mixture, spreading to cover it all. It will be a lot of apples, but they will shrink during baking. 
    2. Add the crumble evenly on top of the apples.
    3. Bake for about 40 minutes, until the top is golden and the apples can be easily pierced with a knife.
    4. Let cool on a wire rack.
    5. Serve at room temperature or warm with a scoop of ice cream or whipped cream. 

    Notes

    • Apples: peel and cut at the last minute to avoid them turning brown as much as you can. Use a mandoline for very thin slices (like the ones in this post), or a kitchen knife to cut thicker ones.
    • Make-ahead: both the base and the crumble can be made ahead and frozen for a month or kept in the fridge for a week.
    • Flavorings: use other spices and/or citrus zest to change the flavor a little.
    • Serving: at room t° they are great, but warm with a dollop of cream (straight from the container or whipped) is the best way. A scoop of vanilla ice cream also works, of course.
    • Storing: if not eating the day they are baked, store these apple bars covered in the refrigerator for up to a week.
    • Freezing: they can be frozen after being baked, well covered. To eat, let them come to room temperature or warm in a low oven. But I prefer to make the shortbread base and crumble ahead and have them frozen. And then only have the apple layer to make from scratch the day I bake.
    • Author: Paula Montenegro
    • Prep Time: 25 minutes
    • Cook Time: 40 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 313
    • Sugar: 23.6 g
    • Sodium: 18.7 mg
    • Fat: 15.6 g
    • Carbohydrates: 41.7 g
    • Fiber: 2 g
    • Protein: 2.5 g
    • Cholesterol: 40.7 mg

    Keywords: apple crumb bars

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    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Bar & Brownie Recipes

    • Chocolate Chip Oatmeal Bars
    • Walnut Brownie Recipe
    • Dulce de Leche Brownies
    • Lemon Blondies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Patti says

      September 28, 2022 at 8:14 am

      Hi Paula,
      I'm wondering - why don't you add the cinnamon mixture to the apples rather than sprinkle it on top of the apples once placed on top of the crust?
      Any reason I couldn't do that?
      Thanks

      Reply
      • Paula Montenegro says

        September 29, 2022 at 5:13 am

        Hi Patti! No reason. You can mix it with the apples. I'll add a note to the recipe card about it.

        Reply
    2. laurasmess says

      October 24, 2013 at 11:30 pm

      So wonderful Paula. Food memories are definitely special. I love how reproducing a special dish can somehow take you right back to the moments when you first ate/made it... perhaps in a special place or with a special someone. Thanks for sharing this recipe xx

      Reply
    3. Patty Price says

      October 20, 2013 at 5:32 pm

      love your bar cookies and congratulations on your guest post 😉

      Reply
    4. e / dig in says

      October 17, 2013 at 2:00 am

      i love cardomom with apple so i'm heading over to print out this recipe (i haven't even read it yet!). i love pples in bakign too. i have a lot of apple recipes!! thanks paula.

      Reply
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