Apple Crumble Bars

About this Recipe

If you’re looking for easy and delicious apple crumble bars, this is the recipe for you! It features a gooey apple layer between an oatmeal crust and crumble topping.

Though these bars are reminiscent of apple pie, they’re more like an apple crisp or apple crumble. For apple pie bars a shortbread crust would be used.

This recipe uses a simple oat and flour streusel for both the crust and topping, which makes them really easy to make!

These bars are perfect for Fall when a variety of fresh apples are in season but you’ll love them any time for a sweet treat you can whip up with just a few pantry ingredients.

Big crisp and crumble fan? Don’t miss my apple cranberry crisp, blueberry crisp and strawberry rhubarb crisp recipes!

Ingredient Notes

Please note the complete ingredient list with amounts is located in the recipe card below. This section covers notes on specific ingredients and any possible substitutions.

• Oats: Rolled oats or old fashioned oats are best but quick oats would also work.
• Flour: The recipe calls for all-purpose flour. You can substitute gluten-free 1:1 all-purpose flour, whole wheat flour or spelt flour.
• Cinnamon & Cloves: Use cinnamon and cloves or just cinnamon if you don’t have cloves. Apple pie spice would also work or you can try a pinch of other spices like ginger and nutmeg.
• Vanilla: Use pure vanilla extract if you have it, if not artificial vanilla is ok.
• Butter: You can use vegan butter, butter or melted coconut oil.
• Apples: Any variety of apple works. You can use something tart like Granny Smith or something a bit sweeter like Gala, Honeycrisp or Fuji. I went with tart apples since the oatmeal crust and crumble is quite sweet but use your favourite apples.
• Sugar: You’ll need brown sugar for the crust and crumble and regular sugar for the apple pie filling.
• Cornstarch (Corn Flour): This thickens the apple filling. You should be able to substitute tapioca starch or arrowroot starch.
• Lemon: Adds some brightness to the apple filling.

Make the Crust and Crumble Layers

To make the mixture for the crust and the crumble topping, melt the butter and mix it with the oats, flour brown sugar, vanilla and spices in a bowl. If you’re using unsalted butter, add a little pinch of sea salt as well.

Mix it up until have a wet, somewhat sandy consistency then set that aside for now.

Make the Apple Filling

Add the diced apples, sugar, cornstarch, lemon juice and spices to a medium saucepan on the stovetop.

Cook over low heat while stirring often until the apples are soft and gooey, about 10 minutes, then remove the pan from the heat.

Assemble the Bars

Take about 1 3/4 cup of the oat mixture and firmly press it into the bottom of the baking dish to create the crust. Add the apple filling then sprinkle the remaining oat mixture over top.

Press everything down gently with the back of a wooden spoon or spatula.

Bake and Cool the Bars

Bake the bars for 35 minutes then allow them to cool for at least 1 hour in the pan, or preferably until completely cool.

I know it’s hard to wait but they need time to firm as they cool! I don’t recommend skipping this otherwise they’ll crumble when you try to cut them into bars.

Once the bars have cooled for at least an hour but preferably until completely cool, lift them out of the pan, slice and enjoy!

I like to let them cool for a while then put them in the fridge to chill. Once chilled, they’re firm and the crust layer is crisp but chewy.

If you didn’t use parchment, slice them in the pan and remove the bars one at at time.

Notes & Tips

1. Let the bars cool completely in the pan so they hold together really well when you cut them. After they cool for a bit you can put the whole pan in the fridge to speed up the process if you like. They get nice and firm after chilled.
2. Use a digital scale to measure the ingredients accurately.
3. Try them served warm with caramel and ice cream!

Variations & Additions

• Drizzle the bars with this caramel glaze.
• Drizzle the bars with this lemon glaze.

Storing Instructions

• Let cool completely before storing.
• Store wrapped tightly in the pan or transfer to an airtight container.
• The bars will keep for 2-3 days at room temperature or 5-7 days in the fridge. I’d recommend storing them in the fridge.
• The bars can be frozen wrapped rightly in the pan with foil, wrapped individually and stored in a freezer bag or stored in a sealed container. They’ll keep for up to 3 months (or more but are best before 3 months).

More Fruit Desserts

• Vegan Blackberry Crumble: The best blackberry crumble recipe for berry season!
• Blueberry Crumble Bars: The crumble for these is made from oat and almond flours.
• Strawberry Oatmeal Bars: Similar to these but the crust recipe is gluten-free.
• Cranberry Oatmeal Bars: Sweet and tart oat bars with cranberry jam.
• Blueberry Crisp: Blueberry crisp with an oil-free topping.