Whether you call them Apple Crumble Bars or Apple Pie Bars, these bars slice cleanly, travel well, and taste like a slice of apple pie – just easier to make! A buttery shortbread base, cinnamon-spiced apples, and a golden crumble on top make these perfect for fall gatherings, after-school treats, or make-ahead desserts.

Apple pie is a fall staple, but admittedly, it can be a lot of work. What do you do if you don’t want to roll out pie dough or fuss with crimped edges or a lattice crust? It’s time for Apple Crumble Bars, the shortcut cousin with the same cozy flavors and buttery base that doubles as the crumble topping. They slice beautifully, pack into lunchboxes, and make a great “pass around the table” dessert.

We start with melted butter, brown sugar, and flour to make a press-in shortbread base. The apple layer cooks down just enough to soften, staying sliceable instead of smushing. A sprinkle of cinnamon and a hint of nutmeg bring the fall aroma, while lemon juice brightens the filling. Finish with a generous layer of crumb coating and bake until the top is golden and the apples are bubbling.

And if you want that extra bakery-worthy finish, upgrade these to Caramel Apple Bars: add a quick drizzle of homemade caramel sauce before serving, or pour a thin layer of caramel right over the apple layer before topping with the crumb coating. Vanilla ice cream on warm bars is optional, but highly recommended!

Ingredients and Substitutions

Here’s what you need to make these Apple Pie Bars, along with some ingredient suggestions and substitutions.

• Butter: For a vegan version, use melted refined coconut oil or a dairy-free vegan butter.
• All-Purpose Flour: To keep these apple crumb bars gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.
• Spices: Add in other fall favorites, like cardamom, or use apple pie spice instead of individual spices.
• Apples: Use your favorite baking apple, or a mix of apples for flavor complexity (Granny Smith paired with Honeycrisp is a personal favorite).
• Optional Add-Ins: A drizzle of caramel sauce, chopped walnuts or pecans, old-fashioned oats (swap 1/2 cup flour for oats in the crumble), a scoop of vanilla ice cream.

How to Make Apple Crumble Bars

1. Make the Crust: Stir together the melted butter, brown sugar, vanilla extract, flour, baking soda, salt, and spices until clumpy. Press approximately 2/3 of the mixture into the pan; refrigerate the remaining 1/3 for the topping.

2. Cook Apples: Melt the butter in a saucepan, then stir in the chopped apples, along with the sugars, flour, spices, and lemon juice. Cook until slightly softened and glossy.

3. Layer the Bars: Spread the apple mixture evenly over the pressed crust. Drizzle an optional 1/2 cup of caramel sauce over the apples. Crumble the reserved dough over the apples, pinching some into larger clumps for texture.

4. Bake: Bake until the top is golden and the apple layer is bubbling around the edges. Cool completely before removing from the pan and slicing.

Pectin for Perfect Slices

When fruit desserts slice beautifully instead of oozing, it’s thanks to a careful balance of fruit pectin, acid, sugar, and a little starch. Apples naturally contain pectin, a complex carbohydrate that forms a gel network as it cools. Add heat, a little acid from the lemon juice, and the right amount of sugar, and you get a glossy, sliceable filling that holds its shape without tasting gummy.

Kitchen Chemistry

Pectin sets fruit fillings in the presence of sugar and acid. Heat releases pectin from the cell walls of the apples, which gels most effectively around a pH of 3.0-3.5 when sugar binds to available water, promoting pectin-pectin hydrogen bonding. As the filling cools, this pectin network firms, allowing for clean slices.

For even cleaner slices, don’t forget to chill the bars before slicing. Chilling helps the pectin network finish setting, and the butter in the shortbread and crumble also re-firms when cold, preventing crumbling. For the cleanest cuts, refrigerate until cool throughout, then wipe the knife clean between slices.

Tips and Tricks for the Best Apple Crumble Bars

1. Mix Apples: Combine tart and sweet apples for a balance flavor and texture.
2. Chill to Set: Refrigerate the baked bars before cutting for cleaner slices.
3. Add Crunch: Fold chopped pecans or walnuts into the crumble topping, or swap in some oats for the flour.
4. Caramel Upgrade: Drizzle the finished bars with homemade caramel after baking or pour a thin caramel layer over the apples before adding the crumble topping.
5. Storage: Apple crumble bars can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
6. Recommended Tools: 8×8-inch Metal Baking Pan | Parchment Paper | Mixing Bowls | Kitchen Scale

More Dessert Bar Recipes

• Homemade Fig Bars
• Oatmeal Jam Bars
• Lemon Pie Bars
• Raspberry Pie Bars
• Berry Oatmeal Crumble Bars
• Pumpkin Chocolate Chip Bars