Apple Crumble Bars

Apple crumble you can pick up: shortbread base, spiced apples, oat lid.

Prep Time25 mins
Cook Time45 mins
Total Time2 hr 10 mins
YieldMakes 16 bars
Apple Crumble Bars
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Before You Start

One dough does double duty here: pressed flat it becomes the shortbread base, and crumbled with oats it becomes the topping. Between the two, cinnamon apples cut small enough to soften completely in the bake. These are apple crumble reformatted for lunchboxes, picnics and eating over the sink.

Instructions

  1. 1

    Heat the oven to 175°C / 350°F. Line a 20 cm square tin with overhanging paper.

  2. 2

    Stir the flour, oats, brown sugar, baking powder and salt. Pour in the melted butter and mix to a damp, clumpy dough.

  3. 3

    Press two thirds of it firmly into the tin base. Bake 12 minutes until just set.

  4. 4

    Toss the diced apples with the granulated sugar, cinnamon, cornflour and lemon juice.

  5. 5

    Spread the apples over the hot base, then crumble the remaining dough over in uneven clumps, leaving apple visible between them.

  6. 6

    Bake 30 to 34 minutes until the crumble is golden and the apples bubble at the edges. Cool completely, then chill 1 hour before lifting out and cutting into 16.

💡 Baker's tips

  • The 1 cm dice is deliberate. Chunky wedges stay firm and slide out of the cut bars. Small dice softens fully and holds in place.
  • The chill is what makes them bars instead of warm crumble. Warm crumble is also acceptable, with custard, eaten immediately, as a service to yourself.

🔀 Make it your own

  • Swap one apple for a handful of blackberries or a pear.
  • A caramel drizzle over the cut bars, or a pinch of ground ginger with the cinnamon.

📦 Storing & freezing

Airtight in the fridge for 5 days. They freeze for 3 months and thaw handsomely. Ten seconds in the microwave revives the just-baked warmth.

❓ Frequently asked

What apples are best for apple bars?

Firm tart ones: Granny Smith, Braeburn, Pink Lady. They soften without collapsing to sauce, and their acidity balances the sweet shortbread and crumble.

Why is my crumble base soggy?

The base was not pre-baked, or the apples went in wet. The 12 minute blind bake seals the shortbread, and the cornflour in the filling thickens the juice as it cooks.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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