Apple Pie Bars with Cinnamon Crumble
These apple pie bars combine a buttery cinnamon shortbread base with a warmly spiced apple filling and a generous crumb topping. The crust and crumble are made from the same mixture, keeping the preparation straightforward while giving each bar a combination of tender apples, crisp edges, and buttery crumbs.
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Servings: 16 bars
Ingredients
Apple Filling
- 4 1/2 cups (550 g) (4 medium apples) chopped cubed apples
- 2 tbsp (30 g) granulated sugar
- 2 tbsp (25 g) (and 1 teaspoon) all-purpose flour
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Crust & Crumbles
- 2 cups (280 g) all-purpose flour (dip and sweep)**
- ¾ cup (185 g) unsalted butter, cut into small cubes, cold
- ½ cup (105 g) granulated sugar
- 1 tsp ground cinnamon
Instructions
Prepare the Pan
- Preheat the oven to 350°F (177°C). Grease an 8-inch (20 cm) square oven-proof dish. Line the bottom and sides with parchment paper, leaving approximately 2 inches (5 cm) of paper extending over each side.
Make the Apple Filling
- Peel and core the apples, then slice them into small pieces. Transfer the chopped apples to a medium bowl.
- Add the lemon juice, sugar, flour/cornstarch, cinnamon, and nutmeg. Toss everything together until the apple pieces are evenly coated, then set the bowl aside.
Make the Crust and Crumble
- Place the flour, cinnamon, and sugar in a large bowl and combine.
- Add the cold cubed butter and coat the pieces with the flour mixture. Cut the butter into the dry ingredients using 2 forks or a pastry blender. Alternatively, rub the butter into the mixture with your fingertips.
Assemble the Bars
- Spoon ⅔ of the mixture into the prepared oven-proof dish and spread it across the bottom. Lightly flour the spoon if the mixture begins sticking to it. You can also spread the mixture with your hand.
- Arrange the apple mixture over the dough. Scatter the remaining ⅓ dough over the apples. For some larger pieces of crumble, squeeze portions of the dough together with your hand before placing them on top.
Bake and Cool
- Bake for 55 minutes, until the top is golden brown and the crumbles are crunchy.
- Allow the bars to cool completely before cutting. You can leave them at room temperature for 1-1,5 hours and then place them in the freezer to speed up the remaining cooling time.
- Once completely cool, use the parchment paper at the sides to lift the bars out of the dish. Cut into 16 pieces.
- Store the bars in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.