Apple Crumb Bars

Apple crumb bars are made with apple pie filling and shortbread crumb topping.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 385kcal

4-5 cups Granny Smith McIntosh, or Honeycrisp apples, cored & peeled (about 4 large apples cut into pieces)
¼ cup granulated sugar (adjust sugar as needed)
¼ cup packed brown sugar
¼ cup (½ stick) unsalted butter
¼ cup lemon juice
2 tablespoons cornstarch
¼ cup cold water
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg

Add the apples into a large saucepan or medium Dutch oven and cook over medium heat. Add the butter, sugar, brown sugar, and lemon juice. Cook until soft, stirring with a wooden or high heat spoon occasionally.
Dissolve the cornstarch into cold water, stir with a spoon. Stir the cornstarch mixture into the apple mixture. Cook over medium heat to thicken. Let the mixture simmer and stir with a wooden or high heat spoon as it thickens. (Note: pie filling will thicken as it cools – so don’t overcook it!)
Remove the pie filling from the heat, stir in cinnamon and nutmeg. It can be prepped ahead and refrigerated overnight. Let it cool completely before adding to the crumb bars.

Preheat the oven to 350-degrees F. Line a 9x13-inch baking pan with parchment paper and spray with cooking spray. Set aside.
In a large mixing bowl, cream together the butter, sugar and brown sugar until fluffy, about 2-3 minutes.
Add the vanilla extract, almond extract, flour, salt, and baking powder and stir to combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. The mixture will look like crumbs, but hold together when you pinch it with your fingers.
Press ¾ of the shortbread mixture into the bottom of the prepared pan.
Spread the apple pie filling over the bottom layer.
Use your hands to evenly distribute the reserved crumb mixture over the apple layer.
Bake for about 45-50 minutes or until lightly golden brown and the filling is bubbling. Cool completely before cutting into bars.
Store in an airtight container at room temperature for 3-4 days, or in the refrigerator.

Prep ahead and make them a day in advance. Cover the entire pan with aluminum foil and cut into squares the following day.

Be sure and rotate the baking pan 180-degrees about half way through baking. That ensures it will brown evenly.