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Stack of apple crumble bars with shortbread base cinnamon apple filling and oat topping

Easy Apple Crumble Bars

These easy apple crumble bars layer a buttery oat shortbread base with tart cinnamon apples and a crisp crumb topping. Cool completely for neat, portable squares.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Base and Crumble
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup old-fashioned rolled oats
  • 3/4 cup light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter cold and cut into small cubes
Cinnamon Apple Filling
  • 4 cups peeled tart apples diced into small even cubes
  • 1/3 cup light brown sugar packed
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Equipment

  • 9-inch square metal baking pan
  • parchment paper
  • Pastry cutter or fork

Method
 

Instructions
  1. Preheat the oven to 375°F. Line a 9-inch square metal pan with parchment paper, leaving an overhang along two sides.
  2. Whisk the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter until coarse crumbs form and the mixture holds together when squeezed.
  3. Reserve one-third of the crumb mixture. Press the remainder firmly and evenly into the pan. Bake for 10 minutes.
  4. Toss the diced apples with brown sugar, cornstarch, cinnamon, ginger, lemon juice, vanilla, and salt until evenly coated.
    Apple filling and oat crumble layered over a shortbread base in a square pan
  5. Spread the apple filling over the warm base, leaving excess watery liquid in the bowl if necessary. Scatter the reserved crumbs loosely over the apples without pressing.
  6. Bake for 35 to 42 minutes, until the topping is golden and the filling bubbles gently at the edges.
  7. Cool completely in the pan. For especially neat squares, chill for 30 to 60 minutes. Lift out by the parchment and cut into 12 bars.

Notes

  • Granny Smith, Pink Lady, Braeburn, or a mix of tart and sweet firm apples work well.
  • Cut the apples into small even cubes for clean slices.
  • Chill the cooled slab before cutting for the neatest bars.
  • Add 1/2 cup chopped pecans to the reserved crumble for extra crunch.