Go Back

Buttery Apple Pie Bars with Cinnamon Crumble Topping

A brown butter shortbread base layered with stovetop-cooked spiced apples and topped with a golden cinnamon oat crumble, baked in one pan and sliced into portable bars.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 42 minutes
Cooking Time For Filling and Cooling Time 1 hour 10 minutes
Total Time 2 hours 22 minutes
Servings: 20 Bars
Calories: 310
Ingredients Equipment Method

Ingredients
  

2 cups flour, 1/2 cup powdered sugar, 1/2 tsp salt, 1/4 tsp cinnamon, 1 cup brown butter (cooled to solid) (base)
5 to 6 Granny Smith apples (sliced), 1/3 cup sugar, 1/4 cup brown sugar, 1 and 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp allspice, 1 tbsp lemon juice, 2 tbsp butter, 1 tbsp cornstarch + 2 tbsp water (filling)
3/4 cup flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp salt, 6 tbsp cold cubed butter (crumble)

Equipment

  • 1 9x13-inch baking pan
  • 1 parchment paper
  • 1 Medium saucepan
  • 1 large mixing bowl
  • 1 Pastry cutter or fork
  • 1 small bowl for cornstarch slurry
  • 1 offset spatula or back of a spoon

Method
 

Preheat oven to 350 degrees F. Line 9x13-inch pan with parchment, leaving overhang on long sides.
    Brown butter, cool until re-solidified. Mix with flour, powdered sugar, salt, cinnamon into dough. Press firmly into pan. Bake 18 to 20 minutes until golden. Cool 10 minutes.
      Cook apples with sugars, spices, lemon juice, and butter in saucepan over medium heat for 8 to 10 minutes. Add cornstarch slurry, cook 1 more minute until thickened. Cool slightly.
        Work cold cubed butter into flour, oats, brown sugar, cinnamon, salt until irregular clumps form. Keep cold.
          Spread apple filling over par-baked base. Scatter crumble evenly over filling without pressing down.
            Bake 20 to 22 minutes until crumble is deep golden and filling bubbles at edges. Cool in pan at least 1 hour before lifting out and slicing.