Easy Apple Pie Crumble Bars

Apple pie is a wonderful thing, right up until you have to roll out a crust, crimp the edges, and pray the bottom doesn’t turn to mush. These bars skip all of that and keep the part everyone actually fights over.

You get the warm, spiced apple filling and a buttery crust, plus a crumbly topping that goes crisp in the oven. One dough does double duty as both the base and the crumble, so there’s less to measure and less to clean up.

They cut into neat squares, travel well, and taste just as good warm with ice cream as they do cold from the fridge the next morning. If you’ve been wanting the flavor of apple pie without the pressure of making one, this is the shortcut.

Why You’ll Love This Recipe

One dough, two jobs. You mix a single crumbly dough and use part of it for the crust and the rest for the topping. No separate recipes to juggle.

No pie crust skills required. There’s nothing to roll, chill, or crimp. If you can press dough into a pan, you’re set.

Great for a crowd. A 9×13 pan gives you a big batch of bars, which makes them perfect for potlucks, bake sales, or a week of afternoon snacks.

Make-ahead friendly. They hold up beautifully for a few days and freeze well, so you can bake now and enjoy later.

That classic apple pie taste. Cinnamon, a little nutmeg, and tender apples give you all the cozy fall flavor in an easier package.

Ingredients

For the crust and crumble topping:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into cubes
• 1 large egg

For the apple filling:

• 5 medium apples, peeled and diced small (about 6 cups)
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

A note on apples: a mix of tart and sweet works best. Granny Smith holds its shape and adds tang, while Honeycrisp or Gala bring sweetness. Any firm baking apple will do.

Instructions

Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out later.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.

Add the cold cubed butter and the egg. Use a pastry cutter, a fork, or your fingers to work it in until the mixture is crumbly and holds together when you squeeze a handful.

Set aside about a third of this dough for the topping. Press the rest firmly and evenly into the bottom of your prepared pan to form the crust.

In a separate bowl, combine the diced apples, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Toss until every piece is coated.

Spread the apple filling over the crust in an even layer, right to the edges.

Crumble the reserved dough over the top, scattering it in loose clumps so some filling still peeks through. Bigger clumps give you a nicer crumble texture.

Bake for 40 to 45 minutes, until the top is golden brown and the apples are bubbling at the edges.

Let the bars cool completely in the pan before cutting, at least an hour. This is the hard part, but cutting them warm will leave you with a messy, crumbly result.

Once cooled, lift the whole thing out using the parchment, slice into squares, and serve.

Storage Tips

Store the bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

To freeze, wrap individual bars and keep them in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

For a little extra, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel.

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