Apple Crumble Bars

Apple Crumble Bars Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Simple and sweet is how we describe Apple Crumble Bars. Enjoy the familiar taste of homemade apple pie without all the fuss.


Yields: 24 bars (serving size: 1 bar)

Cost per Serving:


Recipe from


Recipe Time

Prep: 45 Minutes
Bake: 45 Minutes

Nutritional Information

Calories 262
Fat 13 g
Satfat 8 g
Protein 2 g
Carbohydrate 34 g
Fiber 2 g
Cholesterol 34 mg
Sodium 105 mg


Crust and Topping:
24 tablespoons (3 sticks) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 1/4 cups quick-cooking oats
3 tablespoons unsalted butter
1/4 cup packed light brown sugar
5 Granny Smith apples (about 2 lb.), peeled, cored and thinly sliced
2 teaspoons cinnamon
2 tablespoons raw sugar


1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with heavy-duty foil, leaving an overhang at both short ends; mist with cooking spray.

2. Make crust and topping: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Scrape down sides of bowl and beaters. Reduce mixer speed to low and mix in flour, cinnamon and salt. Remove 3 1/2 cups of dough; press evenly into baking pan. Bake until lightly browned around edges, about 20 minutes. Let cool completely on a wire rack. Mix oats into remaining dough for topping; cover and refrigerate.

3. Make filling: Melt butter with brown sugar in a large skillet over medium-low heat, stirring until sugar has dissolved. Add apples and cinnamon; stir to coat. Cover and cook until softened, about 15 minutes, stirring occasionally. Remove lid, raise heat to medium-high and cook until all liquid has evaporated, about 3 minutes, stirring occasionally to prevent apples from sticking. Remove from heat. Let cool slightly.

4. Assemble bars: Raise oven temperature to 400ºF. Spread apples evenly over crust. Scatter crumble topping over apples. Press down lightly. Sprinkle with raw sugar and bake until browned and crunchy on top, 20 to 25 minutes. Let cool completely in pan on wire rack. Lift out of pan using foil overhang. Peel off foil. Cut into 24 bars.