These Apple Crumble Bars are a family favorite for fall. When finished with a drizzle of caramel sauce (optional), every bite is full of warm apple, cinnamon and nutty crunch — it’s hard to stop at one.
I don’t often make warm fruit desserts because my daughter usually doesn’t like warm fruit, sweet or savory. Still, she loved these bars immediately, and so did the rest of us. I couldn’t resist having at least three pieces after dinner.
If you enjoy apple pie or any apple dessert, you’ll appreciate how quick and easy these Apple Crumble Bars are.
These bars are sturdy enough to hold in your hand without crumbling apart, which makes them great for lunch boxes or a snack on the go. My son always takes a piece or two to work whenever I make them.
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The dough is soft, but the bottom layer evens out while baking, so there’s no need to worry about achieving a perfectly smooth crust. For the topping, I simply sprinkled small bits of dough over the apples—rustic and delicious.
More apple recipes you might like:
- Cinnamon Apple Enchiladas
- Apple Slaw
- Cinnamon Apple Quinoa Breakfast
Apple Crumble Bars
Apple Crumble Bars
Linda Nortje
Print Recipe
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Ingredients
- 1 cup Unsalted Butter softened
- 1/3 + 1/2 cups Sugar divided
- 1 TB Sour Cream
- 1 Egg
- ½ t Salt
- 2 ¼ cups Flour
- 3 Apples cored, peeled and thinly sliced
- 1 t Ground Cinnamon
TOPPING:
- ½ cup Walnuts chopped
- 2 TB Sugar
- ½ t Ground Cinnamon
TO SERVE:
- Caramel Sauce (optional)
Instructions
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Preheat the oven to 180°C (350°F). Line a 20 x 30 cm (8 x 12 inch) baking dish with parchment paper, leaving the edges overhanging for easy removal.
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Beat together the butter and 1/3 cup sugar until creamy. Add the sour cream, egg and salt, and beat for another minute.
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Stir in the flour until combined. Spread half of the soft dough evenly over the bottom of the prepared dish.
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In a medium bowl, toss the sliced apples with the remaining 1/2 cup sugar and the cinnamon. Spread the apple mixture evenly over the dough.
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Using a teaspoon, drop small pieces of the remaining dough over the apples — no need to be precise; a rustic topping is fine.
TOPPING:
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Combine the chopped walnuts, 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle the mixture over the unbaked dessert. Bake 40–45 minutes, or until golden and cooked through.
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Remove from the oven and let cool completely in the dish. Use the parchment overhang to lift the bars out, then slice into squares or bars.
TO SERVE:
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Drizzle with caramel sauce if desired, or serve with whipped cream.
Notes
- Granny Smith apples work particularly well in this recipe for a balanced tart-sweet flavor.
- Walnuts can be substituted with pecans if preferred.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Serve with caramel sauce (optional) or whipped cream.