Grandma’s Apple Crumb Bars

Warm, buttery, and loaded with sweet cinnamon apples, these apple crumb bars taste like a slice of homemade apple pie in handheld form. The soft, spiced apple filling sits between layers of buttery crumb crust that melts in your mouth with every bite. They’re simple to make but taste like you spent hours in the kitchen — the kind of dessert that disappears fast and leaves everyone asking for seconds.

WHAT ARE APPLE CRUMB BARS?

Apple crumb bars are the cozy cousin to classic apple pie. Instead of pie crust, you’ll make a rich, buttery base that doubles as the topping — part shortbread, part crumble. The middle layer is filled with tender apples, cinnamon, sugar, and a hint of lemon to balance the sweetness. Once baked, you get a bar that’s crisp on top, soft in the center, and full of that warm, spiced apple flavor we all crave in the fall.

Perfect for potlucks, bake sales, or just a quiet night with coffee, these bars pack all the nostalgic charm of Grandma’s kitchen.

APPLE CRUMB BAR INGREDIENTS

Every bite of these bars brings together a few simple pantry staples. Here’s what you’ll need:

For the Crumb Mixture:

• 3 cups all-purpose flour

• 1 cup granulated sugar

• 1 cup unsalted butter, cold and cubed

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1 large egg

• 1 teaspoon vanilla extract

For the Apple Filling:

• 5 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work best)

• ½ cup granulated sugar

• ¼ cup brown sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• 2 teaspoons lemon juice

Optional Glaze (for topping):

• ½ cup powdered sugar

• 2 teaspoons milk

• ¼ teaspoon vanilla extract

BEST APPLES FOR APPLE CRUMB BARS

The apples make or break this recipe. You want a variety that holds its shape during baking and gives a sweet-tart balance.

• Granny Smith: The go-to choice for their tart bite that balances the sweetness.

• Honeycrisp: Naturally juicy and crisp, perfect for tender but structured filling.

• Braeburn or Pink Lady: Excellent balance of sweet and tart.

• Fuji or Gala: Great for a sweeter version — you can reduce the sugar slightly if using these.

Want to mix it up? Combine two kinds of apples for a more complex flavor. Grandma always said that was the secret.

HOW TO MAKE GRANDMA’S APPLE CRUMB BARS

This recipe comes together in three easy steps — mix, layer, and bake. The hardest part is waiting for them to cool before cutting.

STEP ONE: PREP THE OVEN AND PAN

Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. Set aside.

STEP TWO: MAKE THE CRUMB MIXTURE

In a large bowl, combine flour, sugar, baking powder, and salt. Stir to blend.
Add cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.
Add the egg and vanilla extract, mixing until crumbly and slightly moist.

Reserve about 1½ cups of this mixture for the topping. Press the remaining crumb mixture firmly into the bottom of your prepared pan to form the crust.

STEP THREE: PREPARE THE APPLE FILLING

In another large bowl, toss the sliced apples with both sugars, flour, cinnamon, nutmeg, and lemon juice. Stir until the apples are evenly coated and glossy.

Spread the apple mixture evenly over the crust layer in the pan.

STEP FOUR: ADD THE CRUMB TOPPING

Sprinkle the reserved crumb mixture evenly over the apples. Don’t press it down too much — you want that crumbly texture to bake up golden and crisp.

STEP FIVE: BAKE

Bake for 40 to 45 minutes, or until the top is golden brown and the apples are bubbling gently underneath.

STEP SIX: COOL AND GLAZE

Let the bars cool completely in the pan. Whisk together the powdered sugar, milk, and vanilla to make a simple glaze. Drizzle over the top before slicing into bars.

Pro tip: For extra crunch, sprinkle a handful of chopped pecans or walnuts on top before baking.

TIPS FOR THE BEST APPLE CRUMB BARS

Use Cold Butter:
Cold butter is key to that perfect crumbly texture. If it softens too much, the crust can turn dense instead of tender.

Cut Even Slices:
For clean slices, cool completely before cutting. If you can’t wait, chill the pan in the fridge for 30 minutes first.

Don’t Skip the Lemon Juice:
It keeps the apples bright and prevents the filling from becoming too sweet.

Balance Your Apples:
Mix tart and sweet apples for a more interesting flavor — it’s the same trick used in the best apple pies.

Make Ahead Friendly:
These bars taste even better the next day once the flavors meld together.

VARIATIONS

• Caramel Apple Crumb Bars: Drizzle caramel sauce over the apple layer before adding the topping.

• Oat Crumb Bars: Replace ½ cup of flour in the crust and topping with rolled oats for a more rustic texture.

• Maple Glaze: Swap the milk in the glaze for maple syrup to add fall warmth.

• Apple-Pear Combo: Substitute one or two apples with ripe pears for a slightly softer, fragrant filling.

• Nutty Twist: Add chopped pecans or almonds into the topping for a satisfying crunch.

HOW TO SERVE APPLE CRUMB BARS

These bars are delicious warm or at room temperature. For a cozy dessert, serve with:

• A scoop of vanilla ice cream melting over the top

• A dollop of fresh whipped cream

• A drizzle of warm caramel sauce

They’re also perfect with a mug of coffee or spiced tea in the morning. Breakfast dessert? We won’t tell.

HOW TO STORE APPLE CRUMB BARS

At Room Temperature:
Once cooled, store covered at room temperature for up to 2 days.

In the Fridge:
To keep them fresh longer, refrigerate in an airtight container for up to 5 days. They taste great cold but can also be warmed briefly in the microwave.

In the Freezer:
Let the bars cool completely, then cut them into squares. Wrap each one in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat in the oven at 300°F for 10 minutes.

WHY THIS RECIPE WORKS

Every element is built for comfort and flavor:

• The crust and topping use the same dough, keeping it simple but perfectly buttery.

• The apples soften without turning mushy.

• The balance of brown and white sugar gives depth — a hint of caramel without overpowering the fruit.

• The cinnamon and nutmeg bring that nostalgic fall aroma that fills your kitchen.

The result? A golden, crumbly dessert that’s sweet, slightly tart, and endlessly cozy. The kind that tastes like family gatherings, warm kitchens, and second helpings.

COMMON QUESTIONS ABOUT APPLE CRUMB BARS

Can I use canned apple pie filling?
Yes, you can substitute about 3 cups of canned filling if you’re short on time, though homemade tastes fresher and less sweet.

Do I need to peel the apples?
Peeling gives a smoother texture, but leaving the skin on adds fiber and a rustic look. It’s personal preference.

What if I don’t have lemon juice?
A small splash of apple cider vinegar will work as a substitute.

Why did my bars turn soggy?
Make sure to bake until golden and let them cool completely before covering. Trapped steam can make the crust soft.

Can I make these gluten-free?
Yes! Swap the flour for a 1:1 gluten-free all-purpose blend and ensure all other ingredients are certified gluten-free.

Can I double the recipe?
Definitely. Use a larger baking sheet or two 9×13-inch pans if baking for a crowd.

HOW TO REHEAT

Pop a bar in the microwave for about 10 seconds for a just-baked taste. If reheating several, warm them in a 300°F oven for 10–12 minutes until slightly crisp again on top.

MAKE-AHEAD INSTRUCTIONS

These bars are a baker’s dream when it comes to planning ahead. You can prepare the layers and refrigerate them overnight before baking. When ready, just bake straight from the fridge — no need to bring to room temperature. The dough will stay firm, ensuring a perfect crumb.

If you’re baking ahead for an event, make them a day in advance, let them cool, and store them in the fridge. The flavor deepens overnight.

SERVING IDEAS FOR DIFFERENT OCCASIONS

For a Cozy Fall Dessert:
Serve warm with cinnamon whipped cream or a drizzle of maple syrup.

For Holiday Gatherings:
Cut into smaller squares and serve on a dessert platter next to pecan pie bars or pumpkin cookies.

For Brunch:
Pair with hot cider, coffee, or tea — they double as a sweet breakfast treat.

For a Bake Sale or Party:
Wrap each bar in wax paper and tie with twine for a rustic, homemade presentation.

EXTRA TIPS FOR PERFECT RESULTS

• Always use cold butter — it creates that crumbly texture you want.

• Slice the apples evenly so they cook at the same rate.

• Don’t skip the cooling step; it helps the bars set for clean slices.

• Use real vanilla extract for the best flavor — it’s worth it.

• For thicker bars, bake in an 8×11-inch pan and add an extra 5 minutes to the baking time.

WHEN TO MAKE THESE APPLE CRUMB BARS

Anytime, but especially when:

• Apples are in season and smell amazing at the market.

• You need something warm and comforting on a cold night.

• You want a make-ahead dessert that travels well.

• You’re craving the taste of apple pie without the fuss of making one.

HOW TO FREEZE AND REHEAT

To freeze, cool the bars fully, then wrap tightly in plastic wrap and foil. Freeze up to three months. When ready to enjoy, thaw overnight in the refrigerator, then warm them up in a 300°F oven for 10 minutes to restore that crisp topping.

WHY YOU’LL LOVE GRANDMA’S APPLE CRUMB BARS

They’re simple, nostalgic, and practically foolproof. The crust has that buttery crumble you expect, the filling is cozy and cinnamon-sweet, and the glaze adds the perfect finishing touch. One bite, and you’ll understand why these have stood the test of time — they’re everything a homemade dessert should be.

APPLE CRUMB BAR RECIPE

Buttery apple crumb bars with cinnamon-spiced apples, sweet crumb topping, and vanilla glaze — the perfect easy fall dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Ingredients

  

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Crumb Mixture:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract

Apple Filling:

• 5 medium apples peeled, cored, and thinly sliced
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 2 teaspoons lemon juice

Glaze (optional):

• ½ cup powdered sugar
• 2 teaspoons milk
• ¼ teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper or grease lightly.
• Make the crust/topping: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add egg and vanilla; mix until crumbly but moist enough to hold together.
• Form the crust: Press about two-thirds of the crumb mixture into the prepared pan to form the base.
• Prepare the apple filling: In a large mixing bowl, combine apples, sugars, flour, cinnamon, nutmeg, and lemon juice. Stir well until the apples are fully coated.
• Assemble: Spread the apple mixture evenly over the crust. Sprinkle the remaining crumb mixture evenly on top.
• Bake for 40 to 45 minutes, or until the top is lightly golden and the filling is bubbling.
• Cool completely before adding glaze or slicing.
• Optional glaze: In a small bowl, whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over cooled bars.

Notes

Room temperature: up to 2 days

Refrigerator: up to 5 daysFreezer: up to 3 months

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