Apple Crumb Bars combine a buttery shortbread crust, a crunchy crumble topping, and a warm, spiced homemade apple filling—an easier, equally delicious alternative to a traditional pie.
Crumb bars are one of my go-to desserts. The tender, buttery shortbread base and crumbly topping make a versatile canvas for seasonal fillings. This version features a classic apple pie-style filling that’s saucy, warmly spiced, and balanced by a lightly sweet shortbread crust.
The crust and the crumble topping use the same shortbread dough; only the filling changes. For the filling here I use fresh apples cooked just until tender with brown sugar, cinnamon, and a touch of lemon to brighten the flavor.
Apple Crumb Bars
These apple crumb bars are a straightforward alternative to apple pie, especially if rolling a pie crust feels intimidating. They’re simple to prepare and yield 12–15 servings, making them great for gatherings or potlucks.
The shortbread crust and crumble topping are just lightly sweet so the filling can shine. The apple mixture is gently spiced with cinnamon and thickened with a little cornstarch so it holds together when sliced. If you like a little extra shine, a light apple juice or glaze brushed on top after baking is optional and won’t make them overly sweet.
If you prefer a heartier streusel, you can swap the shortbread for an oatmeal streusel topping for a more Dutch-apple-pie style bar. Either way, apple crumb bars are a crowd-pleaser and easy to customize to your taste.
Apple Crumb Bars
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Ingredients
Apple Filling:
- 4 cups (372 g) apples, peeled, cored, and diced (Fuji, Gala, or similar)
- ½ cup (100 g) brown sugar, gently packed
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 3 Tbsp lemon juice
- 6 Tbsp (85 g) butter
Crust and Crumb Topping:
- 3 cups (360 g) all-purpose flour, (stir, spoon, & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) butter, (2 sticks) cold, cut into tablespoons
- 1 large egg
Instructions
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Preheat the oven to 375°F. Line a 13×9-inch baking dish with parchment paper leaving an overhang on the sides for easy removal.
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For the apples: In a large bowl, toss the diced apples with brown sugar, cornstarch, cinnamon, and lemon juice. Let sit 5 minutes to macerate and release juices.
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Melt 6 Tbsp butter in a large sauté pan. Add the apple mixture with its juices and cook 8–10 minutes, stirring occasionally, until the apples are fork-tender. Remove from heat and let cool slightly.
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For the crust and topping: In a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking powder, and salt.
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With the mixer running, add the cold butter tablespoon by tablespoon until the mixture looks like fine crumbs. Add the egg and mix just until large crumbs form and the dough begins to come together.
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Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Spread the cooked apples over the crust, then sprinkle the remaining crumb mixture over the apples.
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Bake at 375°F for 25–35 minutes, until the topping is lightly golden and the filling is bubbling slightly in the center. Cool completely in the pan, then lift the bars out using the parchment overhang. Cut into squares and store covered at room temperature.
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