These old-fashioned apple squares have a simple shortbread base topped with a juicy apple filling and a buttery sweet crumb topping that contrasts nicely and makes it a crowd-pleaser! They can be frozen after baked, and most components can be made ahead. A great and easier alternative to making apple pie.
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.
This recipe for apple squares is a twist on the first recipe I learned from my grandmother (her apple crisp), but with a buttery shortbread base that makes all the difference.
It's simple 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.
For more apple desserts, visit our fruit recipes category.
Why make this recipe
- Ease of preparation: these crumb bars are generally easier to make than a traditional apple pie. The bar format eliminates the need for a pie crust, and the crumb topping is simpler to prepare than a double crust.
- Portability: bars are easy to transport and serve, making them great for gatherings, picnics, or potlucks. They can be sliced into individual portions, making them convenient for sharing.
- Texture contrast: the layers provide a wonderful texture contrast. The soft and sweet apple filling is complemented by the crumbly buttery topping, creating a satisfying balance in every bite. Add the smoothness and freshness of vanilla ice cream and it's even better.
- Less mess: with a bar format, there's less potential for a messy kitchen. You don't have to worry about rolling out pie crusts or dealing with a top crust. The bars are neatly sliced and served.
- Time efficiency: they often require less time to prepare than a traditional apple pie. The baking time is typically shorter, and there's no need to fuss with pie crusts or lattice toppings.
Ingredient list
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. Or use a store-bought or homemade apple spice mix.
For the crumb topping:
- Unsalted butter.
- White, granulated sugar.
- Brown sugar: light or dark.
- All-purpose flour.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Use brown butter for the shortbread base. It adds depth and a unique sweet vanilla flavor.
- Add berries: a half cup of raspberries or blueberries pair very well with the apple filling.
- Nuts: add â…“ cup chopped nuts to the crumb topping for extra crunch and flavor. Pecans, walnuts, or almonds work well with the apple filling.
- Glazed apple pie bars: drizzle a simple glaze on top of the cooled bars for extra sweetness. A maple glaze also works well.
- Oatmeal crust: replace â…“ of the flour in the crust with old-fashioned oats for a heartier texture.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look 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 might 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.
How do I store apple squares, and how long do they stay fresh?
Room temperature: store the apple bars in an airtight container for up to 2 days.
Refrigerator: they keep well for up to a week. Cover with plastic wrap or an airtight container to avoid odors and dryness.
Freezer: individually wrap the bars in plastic wrap and store them in a sealed freezer bag for a month.
To thaw: place overnight in the refrigerator or leave at room temperature, uncovered for a few hours. You might want to warm them in a medium oven before serving, especially with ice cream.
Can I make apple pie crumb bars in advance?
Yes, you can make apple bars in advance. Bake and cool them completely, then store them according to the instructions above. If you want to serve them warm, you can reheat in the oven at a low temperature or briefly in the microwave.
What type of apples is best for apple pie crumb bars?
Choose apples that hold their shape during baking and balance sweetness and tartness. The most popular choice and the ones we use are Granny Smith, the green ones. Other options might be Honeycrisp, Fuji, Braeburn or a mix of different varieties for a more complex flavor.
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 immediately put it in the oven.
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.
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.
You can add a pinch of salt, spices, citrus zest, and other flavorings.
Mix ingredients in a large bowl and then put in the baking pan. Distribute it throughout the bottom.
Press it with your hands until it's all compacted and there are no crumbly parts.
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.
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 (cut with a mandoline for example), 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.
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
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.
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.
Serving apple bars
They are great at room temperature, but warm with a scoop of vanilla ice cream makes them irresistible, according to everyone around me!
- A dollop of cream (straight from the container or whipped) also works.
- Caramel sauce or dulce de leche: some of it drizzled over the ice cream makes for a fantastic dessert!
Related recipes you might like:
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PrintApple Crumble 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.
- Total Time: 1 hour 5 minutes
- Yield: 12 squares
Ingredients
For the shortbread base:
- ½ cup unsalted butter, at room temperature
- ¼ cup granulated sugar
- Pinch of salt
- 1 cup 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 unsalted butter, diced and cold
- 1 cup all-purpose flour
- â…“ cup white sugar
- â…“ cup light brown sugar
Instructions
For the shortbread base:
- With a wooden spoon or electric hand mixer on low, cream butter with sugar until smooth.
- Add salt and flour in two parts, combining well. Do not overmix. It will be crumbly.
- 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.
- Prick the bottom with a fork and freeze for 30 minutes.
- Preheat the oven to 350ºF / 180ºC.
- Bake for 15 to 20 minutes, until it’s dry and starts to color lightly. Reserve.
For the crumble:
- Mix flour and sugars in a medium bowl.
- Add butter pieces and integrate them with a fork, a pastry cutter, or your hands (my choice).
- Keep refrigerated.
For the apples:
- Peel and core the washed apples.
- Cut in half and then in half again to have 4 wedges. Remove the seeds together with the hard center parts.
- Slice with a kitchen knife and transfer to a large bowl.
- Sprinkle sugar and cinnamon on top and drizzle with lemon juice.
To assemble:
- 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.
- Add the crumble evenly on top of the apples.
- Bake for about 40 minutes, until the top is golden and the apples can be easily pierced with a knife.
- Let cool on a wire rack.
- 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 temperature 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.
- 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
Richard Ray says
Going to try this
Patti says
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
Paula Montenegro says
Hi Patti! No reason. You can mix it with the apples. I'll add a note to the recipe card about it.
laurasmess says
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
Patty Price says
love your bar cookies and congratulations on your guest post 😉
e / dig in says
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.