Apple Pie Crumble Bars

5 from 1 vote

These Apple Pie Crumble Bars are rich and buttery, big on Autumn flavours, and incredibly delicious. They are a cross between a classic apple pie and an apple crumble, but a lots easier to pack and enjoy on the go too. The apple filling has a wonderful touch of cinnamon and brown sugar, while the crumble is beautifully golden and indulgent.

Prep Time20

Cook Time50

Cooling Time1

Total Time2 10

Course: Dessert

Cuisine: International

Servings: bars

Calories: 299kcal

Author: Daniela Apostol

Ingredients

For the apple pie filling

4 cooking apples
1 teaspoon cinnamon
4 tablespoon light brown sugar

For the crumble

200 g plain flour ( 1 ¾ cups)
200 g melted butter ( 1 cup)
150 g granulated sugar ( ¾ cup)
75 g oats ( 1 cup)

Metric - US Customary

Instructions

To make the pie filling, wash, peel and grate the apples.
Add them to a pan together with the cinnamon and light brown sugar.
Give everything a good mix, and cook the apples on a medium heat until all the apple juice released has been absorbed.
Remove the pan from the heat and set aside to cool.
To make the crumble, sift the flour in a large mixing bowl, add the sugar and oats, and mix well.
Pour over the melted butter, and use a spatula to combine everything into a sticky crumbly mixture.
Line a square baking tray with non-stick parchment paper ( my tray is 20 cm /8 iches in diameter).
Transfer half of the mixture to the pan, and use a spatula or spoon to press it down well to have a firm base.
Top it with the apple filling, then scatter the remaining crumble mixture over the apples.
Bake in the preheated oven at 180 degrees Celsius ( 350 Fahrenheit) for 50 minutes until golden.
Remove the tray from the oven, allow it to cool slightly, then slice the crumble into squares.
Allow the squares to cool down completely before transfering them from the tray.

Video

Notes

Traditionally crumble toppings are made with cold butter cut into cubes, then rubbed together with the flour to get a mixture that resembles breadcrumbs. I find that method less effective than using melted butter.
The melted butter not only makes the mixture crumble a lot better, but it also helps achieve a golden topping that is way richer and tastier. Plus, with the crumble bars, it makes the bars keep their shape a lot better, rather than crumble to nothing.
It will be virtually impossible to slice the crumble into squares without a firmer top and bottom mixture, but this way it works really well.

Nutrition