Fresh Apple Crumble Bars

This recipe for Fresh Apple Crumble Bars comes courtesy of The Old Farmer’s Almanac Everyday Baking Cookbook. Click here for our Almanac cookbooks!

Crust and Topping:


1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup packed light-brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons cold, unsalted butter, cut into 1/4-inch pieces


Preheat the oven to 350°. Lightly butter an 8-inch square baking pan and set aside. Put the flour, oats, brown sugar, cinnamon, and salt into a food processor and pulse to mix. Scatter the butter over the dry mixture and pulse until the 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 ½ inch up the sides. Refrigerate for 10 minutes, along with the remaining crust/topping mixture. Remove the crust from the fridge and bake on the center oven rack for 10 minutes. Cool completely on a rack.



3 large baking apples
2 tablespoons butter
2 tablespoons packed light-brown sugar
1/2 cup raisins
2 teaspoons lemon juice
2 teaspoons all-purpose flour


Peel and core the apples. Slice, then cut into small and medium chunks. Melt the butter in a medium skillet. Stir in the apples and sauté over moderate heat for 2 minutes, or until soft. Stir in the brown sugar, raisins, and lemon juice and heat for 1 minute. Remove the pan from the heat and stir in the flour. Transfer the apples to a plate and cool. Spread the cooled filling over the crust. Sprinkle the reserved crumble topping over the apples and press it down gently with your fingertips. Bake for 40 minutes. Serve warm, for a pie-like dessert. Otherwise, cool the bars completely in the pan on a rack. Refrigerate the bars for 30 minutes before slicing.

Preparation Time: 

12 servings

Preparation Method

Reader Comments

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Do you have any gluten-free

Do you have any gluten-free apple or pumpkin recipes?

For a gluten free version:

For a gluten free version: I've used the brand name of "King Arthur's Gluten free flour" and use the correct amt of Xanthan Gum for the recipe.

Here is the conversion usage for Xanthan Gum:
Add xanthan gum to the dry ingredients before mixing with the wet. For cakes and cookies, add 1 tsp xanthan gum per 1 cup flour; for breads and doughs, add 2 tsp xanthan gum per 1 cup flour.

I've been successful using this method for my GF friends and they it tastes the same is the gluten version!
Good luck! =)

Is it possible to post the

Is it possible to post the nutrition value with your recipes? Thank you

Yeah, you know how much of

Yeah, you know how much of the food you can eat at Pizza Hut, Taco Bell, etc. This stuff sounds good but without information it's useless.

I substituted whole wheat

I substituted whole wheat flour and dried cranberries for the raisins. These were delicious. I highly recommend them.

Oh I like the cranberry idea.

Oh I like the cranberry idea. My son hates raisins.