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Apple Pie Crumble Bars

These Apple Pie Crumble Bars are INCREDIBLE! Layers of buttery crust and crumble with tender, perfectly spiced apple filling in an easy Dutch apple-pie inspired bar recipe. So much easier and crowd-pleasing than baking a pie from scratch!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Bars, Dessert, Pie
Cuisine: American, Dessert

Ingredients

For Crust & Crumble:

  • 1 cup granulated white sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

For Apple Filling:

  • 5 small/medium Granny Smith apples, peeled and diced about 5 cups worth once diced
  • 1/2 cup granulated white sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  • Preheat oven to 375° degrees F. Line a 9x13 light metal rectangular pan with foil or parchment paper, extending the sides of the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
  • For the crust/crumble: In a large bowl, combine the sugar, baking powder, salt, and flour and whisk to combine. Add in the cold cubed butter, lightly beaten egg and vanilla and use a pastry blender or two forks to cut the wet ingredients into the dry mixture until the mixture resembles small pebbles and is thoroughly combined. Press half of the mixture into the prepared pan in an even layer. Set aside.
  • Meanwhile, in a medium bowl, toss together the diced apples, sugar, cornstarch, lemon juice, and spices until combined. Evenly spread the apple mixture, including any accumulated juices, over the crust in a single layer. Top with the reserved crumble mixture, sprinkling it over evenly to fully cover the apple filling.
  • Bake for 38-45 minutes or until the crumble is light golden brown and the filling is bubbly around the edges. Cool completely, then cut into bars.

Notes

I used Granny Smith apples, but Honeycrisp may be substituted, or you may use a mixture of both for a variety of flavors!