Fresh Apple Crumble Bars

Photo Credit
Becky Luigart-Stayner
Makes 12 servings.
Preparation Method
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Learn how to make the easiest fall dessert—Fresh Apple Crumble Bars. Yes, that’s apple crumble pie in bar form! Made with fresh apples and a butter crumble, this is an easy treat for the fall season.

Crust and Topping:

1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons (1-1/4 sticks) cold, unsalted butter, cut into 1/4-inch pieces

Preheat oven to 350°. Lightly butter an 8x8-inch baking pan and set aside.

In a blender or food processor, add flour, oats, brown sugar, cinnamon, and salt and pulse to mix. Scatter butter over dry mixture and pulse until mixture resembles a coarse meal and holds together when pressed between your fingers. Press a little more than half of the mixture into the prepared pan, banking it about 1/2 inch up the sides. Refrigerate for 10 minutes, along with remaining crust/topping mixture. Remove crust from the fridge and bake on the center oven rack for 10 minutes. Cool completely.


2 tablespoons (1/4 stick) butter
3 large apples, peeled, cored, and cut into chunks
1/2 cup raisins
2 tablespoons brown sugar
2 teaspoons fresh lemon juice
2 teaspoons all-purpose flour

In a skillet over medium heat, melt butter. Stir in apples and cook for 2 minutes, or until soft. Add raisins, brown sugar, and lemon juice and heat for 1 minute. Remove skillet from the heat and stir in flour. Transfer the apples to a plate and cool.

Spread cooled filling over crust. Sprinkle reserved crumble topping over apples and press it down gently. Bake for 40 minutes. Serve warm, for a pie-like dessert. Otherwise, cool bars completely in the pan. Refrigerate bars for 30 minutes before slicing.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

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