Apple Cinnamon Crumble Bars
By Second Helping Kitchen · Updated
- Prep Time
- 20 min
- Cook Time
- 55 min
- Total Time
- 1 hr 15 min
- Servings
- 16 bars
Apple cinnamon crumble bars are an apple crumble you can pick up with one hand: a pressed oat crust, a layer of spiced apples, and the same oat mixture clumped over the top. One bowl makes both the base and the topping, so there is no second mixture to keep track of.
The base gets par-baked for 15 minutes before the fruit goes on. That is the step that keeps the bottom from going soft under the apples.
Why You'll Love This Recipe
- One bowl of oat crumble becomes both the crust and the topping, so nothing gets made twice.
- They cut into 16 squares that survive a lunchbox or a napkin, unlike a scooped crumble.
- They freeze for up to 3 months and thaw on the counter in about an hour.
Step-by-Step Instructions
- 1
Heat the oven to 350°F and line a 9x9-inch pan with parchment, leaving an overhang on two sides so you can lift the bars out later.
- 2
Stir the flour, oats, brown sugar, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl, then pour in the melted butter and mix until the whole thing looks like damp sand and holds together when you squeeze a handful.
- 3
Press about two-thirds of the mixture firmly and evenly into the lined pan, packing it down with the flat bottom of a measuring cup.
- 4
Bake the base for 15 minutes, until the edges are just turning golden.
- 5
While the base bakes, toss the diced apples with the granulated sugar, lemon juice, remaining 1 teaspoon cinnamon, nutmeg, and cornstarch until no dry cornstarch is left in the bowl.
- 6
Spread the apples over the hot base in an even layer, right out to the edges.
- 7
Squeeze the remaining crumble mixture into clumps and scatter them over the apples, leaving some fruit visible between the clumps rather than covering the surface evenly.
- 8
Bake for 35 to 40 minutes, until the topping is deep golden and the filling bubbles around the edges of the pan.
- 9
Cool the bars completely in the pan, at least 2 hours, then use the parchment overhang to lift them out and cut them into 16 squares.
Tips for Success
- Dice the apples to 1/4 inch. Larger chunks are still crunchy at the point where the topping has finished browning, and pulling the pan early leaves the crumble pale.
- Squeeze the topping into clumps instead of sprinkling loose crumbs over the fruit. Loose crumbs settle and bake into a flat sandy layer rather than the craggy pieces you want.
- Cutting warm bars is what makes them fall apart. Two hours on the counter is the minimum, and 30 minutes in the fridge after that gives clean edges.
Nutrition Facts
Per serving. Estimated, for informational purposes only.
- Calories
- 210
- Fat
- 9g
- Saturated Fat
- 5g
- Carbohydrates
- 28g
- Fiber
- 2g
- Sugar
- 14g
- Protein
- 3g
- Sodium
- 115mg
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Frequently Asked Questions
Why are my apple crumble bars soggy on the bottom?
The base was not par-baked long enough before the apples went on. Fifteen minutes in the oven sets the crust so the fruit juices sit on top of it instead of soaking in. The tablespoon of cornstarch tossed with the apples handles the rest, thickening the juices as they bake.
What are the best apples for crumble bars?
Firm, tart varieties hold their shape through 40 minutes of baking: Granny Smith, Honeycrisp, Braeburn, and Pink Lady all stay in distinct pieces. Skip McIntosh and Red Delicious, which collapse into applesauce. Using one tart apple and one sweet apple gives the filling more going on.
How do I store apple cinnamon crumble bars?
Keep them in an airtight container at room temperature for 3 days or in the fridge for 5. They freeze for 3 months if you cut them first and layer parchment between them. The topping softens in the fridge, and 5 minutes in a 300°F oven crisps it back up.
