Apple Pie Crumble Bars with Salted Maple Glaze – Cozy, Crowd-Pleasing Treat

These bars taste like a slice of apple pie wrapped in a buttery crumble, finished with a glossy salted maple drizzle. They’re easy to make, easy to share, and hit that perfect balance of sweet and salty. Think crisp apples, warm cinnamon, and a tender oat crust that doubles as the crumble topping.

They slice cleanly, travel well, and make your kitchen smell incredible. Whether it’s a weeknight dessert or a holiday tray, these bars deliver.

Print Recipe

Apple Pie Crumble Bars with Salted Maple Glaze - Cozy, Crowd-Pleasing Treat

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 12 servings

Ingredients

• For the crust and crumble: 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 2/3 cup light brown sugar, packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 3/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• For the apple filling: 3 medium apples (about 1 1/2 pounds), peeled, cored, and thinly sliced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg (optional)
• For the salted maple glaze: 1/2 cup pure maple syrup
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 1/8–1/4 teaspoon flaky sea salt, to taste
• 1/3–1/2 cup powdered sugar (as needed for thickness)
• Pan: 8- or 9-inch square baking pan, parchment-lined

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C). Line the pan with parchment, leaving overhang for easy lifting.
• Mix the crust/crumble: In a bowl, whisk flour, oats, brown sugar, baking powder, salt, and cinnamon.Stir in melted butter and vanilla until clumpy.
• Form the base: Press about 2/3 of the mixture into the pan in an even layer. Reserve the rest for the topping. Bake the base for 10 minutes.
• Make the apple filling: Toss sliced apples with sugar, lemon juice, cornstarch, cinnamon, and nutmeg.Make sure every slice is coated.
• Assemble: Spread apples over the warm base in an even layer. Crumble the remaining oat mixture on top, squeezing some into bigger clumps.
• Bake: Bake 30–35 minutes, until top is golden and apples are tender and bubbling at the edges.
• Cool completely: Let the pan cool on a rack at least 1 hour. Lift out using the parchment before glazing and slicing.
• Make the glaze: In a small saucepan, simmer maple syrup and butter for 2–3 minutes, stirring.Off heat, whisk in vanilla and a pinch of flaky salt, then powdered sugar until pourable but opaque.
• Finish and serve: Drizzle glaze over cooled bars. Sprinkle a touch more flaky salt if you like. Slice into squares.

Why This Recipe Works

• Double-duty crust: One dough serves as both the base and the crumble, saving time and dishes.
• Balanced sweetness: Tart apples meet a light maple glaze with sea salt for a not-too-sweet finish.
• Texture heaven: Buttery, crisp edges, tender apples, and a nubby oat top for crunch.
• No pie pan needed: Bars bake evenly in a simple square pan and cut neatly once cooled.

What You’ll Need

• For the crust and crumble:
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2/3 cup light brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
• For the apple filling:
  • 3 medium apples (about 1 1/2 pounds), peeled, cored, and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
• For the salted maple glaze:
  • 1/2 cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/8–1/4 teaspoon flaky sea salt, to taste
  • 1/3–1/2 cup powdered sugar (as needed for thickness)
• Pan: 8- or 9-inch square baking pan, parchment-lined

How to Make It

1. Prep the pan and oven: Heat oven to 350°F (175°C). Line the pan with parchment, leaving overhang for easy lifting.
2. Mix the crust/crumble: In a bowl, whisk flour, oats, brown sugar, baking powder, salt, and cinnamon.

   Stir in melted butter and vanilla until clumpy.

3. Form the base: Press about 2/3 of the mixture into the pan in an even layer. Reserve the rest for the topping. Bake the base for 10 minutes.
4. Make the apple filling: Toss sliced apples with sugar, lemon juice, cornstarch, cinnamon, and nutmeg.

   Make sure every slice is coated.

5. Assemble: Spread apples over the warm base in an even layer. Crumble the remaining oat mixture on top, squeezing some into bigger clumps.
6. Bake: Bake 30–35 minutes, until top is golden and apples are tender and bubbling at the edges.
7. Cool completely: Let the pan cool on a rack at least 1 hour. Lift out using the parchment before glazing and slicing.
8. Make the glaze: In a small saucepan, simmer maple syrup and butter for 2–3 minutes, stirring.

   Off heat, whisk in vanilla and a pinch of flaky salt, then powdered sugar until pourable but opaque.

9. Finish and serve: Drizzle glaze over cooled bars. Sprinkle a touch more flaky salt if you like. Slice into squares.

Storage Instructions

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps 4–5 days.

  The crust stays firmer when chilled.

• Freezer: Wrap bars individually and freeze up to 2 months. Thaw at room temp or warm briefly in a 300°F oven.
• Glaze note: Glaze after thawing for the best texture and shine.

Why This is Good for You

• Real apples: Naturally sweet, with fiber and antioxidants.
• Oats: Add whole-grain texture and a bit of heart-healthy fiber.
• Maple syrup: A flavorful sweetener, so you can use less overall.
• Portion control: Bars make it easy to serve tidy, satisfying squares.

Pitfalls to Watch Out For

• Wet fruit: Skip the cornstarch or overdo the lemon and your filling may turn soupy. Measure both.
• Underbaking: The top should be golden and the edges bubbling.

  Pale tops mean a soft, crumbly base.

• Hot glazing: Glazing warm bars can make it soak in and disappear. Cool first for a clean drizzle.
• Too-thick glaze: If it won’t pour, whisk in a teaspoon of warm water at a time.

Variations You Can Try

• Brown butter base: Brown the butter for the crust to add nutty depth.
• Nut crunch: Fold 1/2 cup chopped pecans or walnuts into the crumble.
• Spice it up: Add cardamom or ginger with the cinnamon for a cozy twist.
• Pear swap: Use firm pears instead of apples and keep the rest the same.
• Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.

FAQ

Which apples work best?

Granny Smith, Honeycrisp, or Pink Lady hold their shape and keep the bars from turning mushy. A mix of tart and sweet is ideal.

Can I reduce the sugar?

Yes.

Cut the brown sugar in the crust by 2–3 tablespoons and the granulated sugar in the filling by 1 tablespoon. Keep the cornstarch the same.

Do I have to peel the apples?

No, but peeled apples give a softer bite and cleaner slices. If you keep the peel, slice very thin.

How do I know the bars are done?

Look for a golden top, set center, and bubbling juices around the edges.

If in doubt, add 3–5 more minutes.

Can I make these ahead?

Absolutely. Bake a day ahead, cool, then cover and chill. Glaze right before serving for the best look.

Final Thoughts

Apple Pie Crumble Bars with Salted Maple Glaze bring comfort baking together with simple technique and shareable ease.

They’re cozy, polished, and dependable, whether you’re hosting or packing a lunch treat. Keep the ingredients on hand, and you’ll have a go-to dessert that never disappoints. One pan, big flavor, happy crowd.