Apple Pie Crumb Bars

The crumble

Another basic and super easy component of these apple bars, 

• 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 apple recipes you might like:
Chocolate Apple Crisp
Apple Walnut Loaf Cake 
Apple Crumble Coffee Cake

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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.