Apple Pie Crumb Bars

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. 

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. 

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

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 loaded butterscotch bars. 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 then add a pinch of salt, spices, citrus zest, and other flavorings like that. 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 in the bottom of the pan. For this recipe, I prick it with a fork  (see images above 👆🏻) and freeze it before pre-baking it (image below 👇🏻). This step will make it crunchier and less soggy once the apple filling is added.

Ingredients

• Shortbread base.
• Apples. Granny Smith are the best because they are tart and hold their shape.
• Crumble. Easy mix of butter, sugar and flour that can be made ahead and kept in the freezer for months, or the fridge for a few weeks.
• Sugar. I love to use brown, but white granulated works just fine.
• Flavorings. You can't go wrong with cinnamon and lemon.

The crumble

Another basic and super easy component of these apple bars, it's a simple mix of flour, sugar and butter. You can integrate it by hand, with a fork or pastry cutter.

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

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 there are many seasonal ones that 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 for example, will only eat it if the apples are still firm. 

Top tips

• 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 baked, well covered. To eat, let them come to room t° 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. 

Other recipes you might like:

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Apple Pie Crumb Bars

• Author: Paula Montenegro
• Prep Time: 25
• Cook Time: 40
• Total Time: 1 hour 5 minutes
• Yield: 9 squares 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

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Description

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. 

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Ingredients

Scale 1x2x3x

For the shortbread base:

• ½ cup (110g) unsalted butter, at room t°
• 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 (50g) sugar
• 1 teaspoon ground cinnamon
• Juice of ½ lemon

For the crumble:

• ½ cup (110g) unsalted butter, diced and cold
• ½ cup (70g) all-purpose flour
• ½ cup (60g) oats (traditional or instant)
• ¼ cup (50g) sugar

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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 over mix. 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 bottom with a fork and freeze for 30 minutes.
5. Preheat oven to 350ºF / 180ºC
6. Bake for 15 to 20 minutes, until it’s dry and starts to color lightly. Reserve.

For the apples:

1. Peel and core the washed apples.
2. Cut in half and then in half again to have 4 wedges. Remove seed with hard parts.
3. Slice with a mandolin or a kitchen knife. Reserve.

For the crumble:

1. Mix flour and sugar in a bowl or food processor.
2. Add butter and process until it begins to clump. Or integrate with a fork, a pastry cutter, or your hands (my choice).
3. Add oats and pulse a few times to mix, but don't pulverize the oats. If making by hand, mix it all with a fork.

To assemble:

1. Top the crust with the apples, spreading to cover it all.
2. Sprinkle sugar and cinnamon on top and drizzle with lemon juice.
3. Add the crumble evenly on top of the apples.
4. Bake at 350ºF / 180ºC for about 400 minutes, until the top is golden.
5. Let cool on a wire rack.

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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 baked, well covered. To eat, let them come to room t° 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.

Keywords: apple pie bars

Paula Montenegro

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