Old-Fashioned Apple Pie Bars
These Apple Crumble Bars feature a buttery shortbread crust, spiced apple filling, and a golden crumb topping. They’re soft, cozy, and perfect for fall — easy to bake, slice, and share!
Servings: 12 bars
Calories: 260kcal
Equipment
- 8-inch baking dish
- parchment paper
- mixing bowls
- fork or pastry cutter
- knife
- spatula
- measuring cups and spoons
Ingredients
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour for crust
- 4–5 small to medium apples peeled and thinly sliced
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour for filling
- 2 teaspoons lemon juice
- 1 ½ teaspoons apple pie spice
- ¼ cup granulated sugar for topping
- ½ cup brown sugar for topping
- 1 ¼ cups all-purpose flour for topping
- ¼ teaspoon salt for topping
- 1 ½ teaspoons cinnamon
- ½ cup unsalted butter for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch baking dish with parchment paper for easy cleanup.
- In a mixing bowl, combine softened butter, vanilla, salt, and flour. Mix with a fork or pastry cutter until crumbly. Press evenly into the prepared pan and bake for 10 minutes. Let cool slightly.
- In another bowl, toss sliced apples with sugar, flour, lemon juice, and apple pie spice until evenly coated. Spread the mixture over the cooled crust in an even layer.
- In a clean bowl, combine granulated sugar, brown sugar, flour, salt, cinnamon, and butter. Mix with a fork or pastry cutter until the texture is crumbly. Sprinkle evenly over the apple layer.
- Bake for 30–35 minutes, or until the top is golden and apples are tender and bubbly. Cool completely before slicing. Chill for 1–2 hours for neater bars.
Notes
Tip: Chill the bars before slicing for clean, bakery-style squares. Serve them warm with vanilla ice cream or a drizzle of caramel for extra indulgence.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.