These Apple Pie Crumble Bars capture the warm, spiced flavor of a Dutch apple pie in an easier, sliceable bar. They’re perfect for holiday baking and potlucks — comforting, crowd-pleasing, and simple to make.
I’ve been on a crumble bar kick lately, and this apple version might be my favorite yet. I’m firmly on team apple in the pumpkin vs. apple debate: I love the bright, cozy flavor apples bring to fall desserts. If you prefer pumpkin, there are great pumpkin crumble recipes too, but these apple bars are a must-try.
The bars are inspired by the classic Dutch apple pie with a streusel-like topping, but this recipe simplifies the process and yields plenty of servings. Bars are easier to portion than a pie, and you can cut them to suit any gathering.
The Bars
The crust and crumble are made from the same mixture, which keeps the recipe straightforward. Dry ingredients include sugar, all-purpose flour, baking powder, and salt. Cold cubed butter, a lightly beaten egg, and vanilla are cut into the dry mix until it resembles small pebbles. Half of the mixture is pressed into the pan for the crust, and the rest is reserved to crumble over the apple filling for a crisp, buttery top.
The Apples
The filling is the highlight. Granny Smith apples are used here for their tartness and structure when baked, though Honeycrisp or a combination of varieties will also work well. The diced apples are tossed with cornstarch to thicken the juices, sugar for sweetness, lemon juice to brighten the flavor and prevent browning, and warm spices like cinnamon and nutmeg for that classic apple-pie profile.
The finished bars are tender, spiced apple filling sandwiched between a buttery crust and a crisp crumble topping — everything you love about Dutch apple pie, made easier and more portable.
Print Recipe
Apple Pie Crumble Bars
Ingredients
For Crust & Crumble:
- 1 cup granulated white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
For Apple Filling:
- 5 small/medium Granny Smith apples, peeled and diced about 5 cups worth once diced
- 1/2 cup granulated white sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
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Preheat the oven to 375°F. Line a 9×13-inch light metal pan with foil or parchment, letting the edges extend over the sides. Spray the foil or parchment with cooking spray and set aside.
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For the crust and crumble: In a large bowl whisk together the sugar, baking powder, salt, and flour. Add the cold cubed butter, the lightly beaten egg, and vanilla. Use a pastry blender or two forks to cut the butter into the dry ingredients until the mixture resembles small pebbles and is evenly combined. Press half of the mixture into the prepared pan to form the crust and set the rest aside for the crumble topping.
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In a medium bowl, toss the diced apples with the sugar, cornstarch, lemon juice, cinnamon, and nutmeg until evenly coated. Spread the apple mixture and any juices in a single layer over the crust. Sprinkle the reserved crumble mixture evenly over the apples to cover the filling.
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Bake for 38–45 minutes, until the crumble is light golden and the filling is bubbling at the edges. Allow to cool completely before lifting from the pan and cutting into bars.
Notes
These bars are delicious on their own, but try serving them a la mode or with a drizzle of salted caramel for an extra-special treat.
Have a super sweet weekend!
xo, Hayley