The Best Apple Crumble Bars (Easy 2-in-1 Crust!)

Here in Austin, Texas, we're all pretending it's fall, even if the thermometer still insists it's 85°F. My solution? I just crank the AC, put on a cozy sweater, and bake! These Apple Crumble Bars are my absolute favorite way to kick off the season. They have all the warm, comforting, spiced-apple flavour of a classic pie, but they're so much easier to make. They feature a rich, buttery oat crust that does double-duty as the crunchy crumble topping, all layered with tender, cinnamon-spiced apples. They are the perfect portable treat for a (not-so-cold) fall afternoon.

Jump to:

• An Easier Way to Eat Apple Pie
• Why You'll Love This Recipe
• Ingredients
• How to Make Apple Crumble Bars
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Apple Bars
• FAQs

An Easier Way to Eat Apple Pie

What I absolutely love about this recipe is its brilliant simplicity. The dough for the crust is the exact same mixture you use for the crumble topping. There's no separate bowl, no cutting in cold butter-just a simple, delicious shortbread-oat mixture that you mix in one bowl and divide. It's a genius shortcut that gives you a sturdy, chewy base and a crunchy, golden topping with minimal effort.

Why You'll Love This Recipe

• Tastes Just Like Apple Pie: You get all the cozy, warm-spiced apple flavour you love, but in a simple, easy-to-eat bar.
• Brilliant 2-in-1 Crust & Crumble: The dough for the crust and the crumble is made in one bowl, saving you time and dishes.
• Chewy, Tender, and Crisp: This recipe hits every texture: a chewy oat crust, tender baked apples, and a crisp, buttery crumble.
• Perfect for a Crowd: This recipe is baked in a 9x13 inch pan, making it the ideal easy dessert for a fall party, potluck, or Thanksgiving.

Ingredients

Here's what you'll need to create these addictive bars. For the full list with precise measurements, see the recipe card at the end of the post!

For the Crust & Crumble

• All-Purpose Flour: Spoon and level your flour to ensure you don't use too much.
• Oats: Old-fashioned rolled oats (not quick oats) provide the best chewy texture.
• Sugars: A mix of packed light brown sugar and granulated sugar for the perfect sweetness and chew.
• Spices: Ground cinnamon and salt (to balance the sweetness).
• Butter: Unsalted butter, melted. This is what makes the one-bowl method so easy!

For the Apple Filling

• Apples: 4 cups of peeled, chopped apples. I insist on a firm, tart baking apple like Granny Smith to balance the sweet crumble.
• Cornstarch: This is essential for thickening the apple juices so the bars aren't soupy.
• Lemon Juice: A tablespoon of fresh lemon juice brightens the apple flavour and prevents browning.
• Vanilla Extract: Use pure vanilla extract.
• Spices: More ground cinnamon and a touch of ground nutmeg (optional).

For the Glaze (Optional)

• Powdered Sugar: Sifted to ensure a smooth glaze.
• Milk: Just a tablespoon or two of whole milk or cream.

How to Make Apple Crumble Bars

This recipe comes together quickly. The hardest part is waiting for them to cool!

Step 1: Preheat and Make the Crumble Mixture

First, I preheat my oven to 350°F (175°C). I line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. This "sling" is a lifesaver for lifting the bars out cleanly later.

In a large bowl, I combine the all-purpose flour, oats, brown sugar, granulated sugar, salt, and the first teaspoon of cinnamon. I whisk it all together. Then, I pour in the melted butter and stir with a fork or spatula until the mixture is clumpy and looks like coarse, wet sand.

Step 2: Form and Pre-Bake the Crust

I set aside 1 ½ cups of this crumble mixture for the topping. I press the remaining (larger) portion of the mixture evenly and firmly into the bottom of my prepared pan.

I bake this bottom crust for 10-12 minutes, just until it's lightly golden around the edges. This pre-bake is essential to prevent a soggy bottom.

Step 3: Mix the Apple Filling

While the crust is pre-baking, I make the filling. In a large bowl, I toss the peeled and chopped apples with the cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. I stir until the apples are evenly coated.

Step 4: Assemble and Bake

I spread the apple mixture evenly over the warm, pre-baked crust. I then sprinkle the reserved 1 ½ cups of crumble mixture evenly over the top of the apples.

I bake the bars again for 30-35 minutes. They're done when the topping is a deep golden brown and the apple filling is bubbling thickly around the edges of the pan.

Step 5: Cool Completely (The Hard Part!)

This is the most important step for clean-cut bars! I let the pan cool completely at room temperature. This will take at least 2 hours. This step allows the cornstarch-thickened apple juices and the buttery crust to set.

Once completely cool, I use the parchment paper "sling" to lift the entire block of bars out of the pan. I whisk the powdered sugar and 1-2 tablespoons of milk together for the glaze and drizzle it over the top. Then, I slice them into squares.

Common Mistakes to Avoid

1. Cutting While Warm: This is the #1 mistake. The bars must be completely cool before slicing. If you cut them while warm, the apple-caramel filling will be liquid and will ooze everywhere, and the crust will crumble.
2. Using Soft Apples: Do not use a mealy or soft apple (like a Red Delicious or McIntosh). They will turn to watery mush in the oven. A firm baking apple (like Granny Smith) is essential.
3. Skipping the Pre-Bake: If you don't pre-bake the bottom crust for 10-12 minutes, the moisture from the apples will soak in, and you'll end up with a soggy, doughy base.

Variations

This recipe is a wonderful base for your favourite fall additions!

• Add Nuts: This is my favourite variation! Add 1 cup of chopped, toasted pecans or walnuts to the crumble topping mixture.
• Add Caramel: For a truly decadent bar, skip the glaze and drizzle the cooled bars with a salted caramel sauce.
• Different Spices: Add ½ teaspoon of ground ginger or cardamom to the apple mixture for a different warm-spice profile.
• Make it Gluten-Free: This is an easy swap. Use a high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) in place of the all-purpose flour and make sure to use certified gluten-free rolled oats.

How to Serve

These Apple Crumble Bars are the perfect, portable fall dessert.

• They are fantastic served at room temperature with a cup of coffee or hot spiced apple cider.
• They are a guaranteed hit on a Thanksgiving or holiday dessert platter.
• My absolute favourite way to serve them is warmed up (15-20 seconds in the microwave) with a big scoop of vanilla bean ice cream and a drizzle of caramel sauce. It's divine!

Make Ahead and Storage

These bars are fantastic for making ahead, as their flavour and texture hold up beautifully.

• Make Ahead: Bake the bars 1-2 days in advance. Keep them in the pan, covered tightly, at room temperature.
• Storage: Store the completely cooled and cut bars in an airtight container at room temperature for up to 4 days.
• Freezing: These bars freeze wonderfully! Place the cut bars on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature.

Nutrition Snapshot

Estimated Nutrition Per Bar (assuming 24 bars): ~230 calories · 3g protein · 34g carbs · 10g fat (This is an approximation and can vary based on the size of your apples and if you add the glaze.)

FAQs