Apple Crumble Bars
These Apple Crumble Bars are the perfect blend of buttery shortbread‑style base, warm cinnamon‑spiced apple filling, and a nutty oat‑pecan crumble topping. Inspired by kitchen memories and shared love, they’re simple, wholesome, and full of comfort.
Equipment
- 8‑inch square baking pan
- Mixing Bowl
Ingredients
Shortbread Cookie Base
- 1½ cups gluten‑free flour (with xanthan gum) gives a tender cookie‑like texture
- ⅓ cup cane sugar adds gentle sweetness
- ¼ tsp salt balances flavour
- 8 tbsp dairy‑free butter (or regular butter), softened softens the dough and gives rich buttery taste
Crumble Topping
- 2 tbsp packed brown sugar deepens flavour with a hint of molasses
- ⅓ cup finely chopped pecans brings nutty crunch
- ¼ cup gluten‑free rolled oats classic crumble texture
- ⅓ cup reserved cookie base dough ties topping to crust
Apple Cinnamon Filling
- 3 cups chopped apples (peeled) ¼–½ in pieces; juicy foundation
- 1½ tsp cinnamon the spice that makes it taste like fall
Instructions
- Step 1: Preheat oven to 375 °F. Line an 8‑inch square baking pan with parchment paper, leaving extra to lift the bars later.
- Step 2: In a large bowl, combine gluten‑free flour, cane sugar, and salt. Add the softened butter one tablespoon at a time and mix until smooth dough forms and pulls away from bowl sides. Reserve about ⅓ cup of this dough for the crumble topping.
- Press the remaining dough evenly into the bottom of the prepared pan. Bake ~15 minutes or until edges start to turn golden.
- Step 3: Meanwhile, mix chopped apples and cinnamon in a small bowl.
- Step 4: In the same bowl used for the dough, combine reserved dough, brown sugar, pecans and oats. Blend by hand or with pastry cutter until crumbly.
- Step 5: Remove crust from oven and spread the cinnamon‑apple mixture evenly on top. Sprinkle the crumble topping over the apples, pinching into small clumps for a rustic look.
- Step 6: Return to oven and bake for ~22 minutes. Then cover loosely with foil and bake another ~10 minutes. Turn off oven and leave covered for 5 more minutes.
- Step 7: Let the bars cool completely in pan. Use parchment overhang to lift them out and slice into neat squares once cooled.
Notes
This layered bar recipe draws inspiration from many apple crumble bar recipes where shortbread‑style crust serves as both base and topping. :contentReference[oaicite:0]{index=0} Use firm apples (like Honeycrisp or Granny Smith) for best texture and slice after fully cooled to get clean bars. Cooling helps the filling set. :contentReference[oaicite:1]{index=1}