Cinnamon Apple Crumble Bars – Cozy, Easy, and Perfect for Sharing

These Cinnamon Apple Crumble Bars taste like a slice of warm apple pie, without all the fuss. They’re buttery, cinnamon-spiced, and layered with tender apples and a crisp oat topping. Perfect for fall gatherings, bake sales, or a weeknight treat, they’re simple to make and even easier to love.

Enjoy them warm with ice cream or pack them for a sweet afternoon snack. If you like classic flavors and straightforward recipes, this one’s a keeper.

Print Recipe

Cinnamon Apple Crumble Bars - Cozy, Easy, and Perfect for Sharing

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 12 servings

Ingredients

• For the crust and crumble: 1 1/2 cups all-purpose flour
• 1 1/4 cups old-fashioned rolled oats
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 3/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• For the apple filling: 3 cups peeled, diced apples (about 3–4 medium; Honeycrisp, Granny Smith, or a mix)
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• Pinch of salt
• Optional finishes: Powdered sugar for dusting
• Caramel sauce for drizzling
• Vanilla ice cream for serving

Instructions

• Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang for easy lifting.Lightly grease the sides.
• Make the crust/crumble: In a large bowl, whisk flour, oats, brown sugar, baking powder, salt, and cinnamon. Stir in melted butter and vanilla until the mixture looks sandy and clumps when pressed.
• Press 2/3 of the mixture firmly into the pan to form an even base. Use the bottom of a measuring cup to pack it down well.Reserve the remaining 1/3 for the crumble.
• Make the apple filling: In a medium bowl, combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and a pinch of salt. Toss until the apples are evenly coated.
• Layer the apples evenly over the crust, spreading them to the edges. Sprinkle the reserved crumble over the apples, squeezing small handfuls to form chunky pieces.
• Bake for 35–42 minutes, until the top is golden and the apples are bubbling at the edges.If the top browns too quickly, tent loosely with foil.
• Cool the pan on a rack for at least 1 hour to set. For the cleanest slices, refrigerate 30–60 minutes before cutting into bars.
• Finish as you like: Dust with powdered sugar, drizzle with caramel, or serve warm with ice cream.

What Makes This Recipe So Good

• All the apple pie vibes, less work: No rolling pie crusts—just press, layer, and bake.
• Perfect texture: Buttery base, soft apple center, and a crunchy oat crumble on top.
• Balanced sweetness: Uses brown sugar and cinnamon for warmth without being overly sweet.
• Make-ahead friendly: Stays delicious for days and freezes well.
• Flexible: Works with different apple varieties and easy swaps for dietary needs.

What You’ll Need

• For the crust and crumble:
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
• For the apple filling:
  • 3 cups peeled, diced apples (about 3–4 medium; Honeycrisp, Granny Smith, or a mix)
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch
  • Pinch of salt
• Optional finishes:
  • Powdered sugar for dusting
  • Caramel sauce for drizzling
  • Vanilla ice cream for serving

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.

   Lightly grease the sides.

2. Make the crust/crumble: In a large bowl, whisk flour, oats, brown sugar, baking powder, salt, and cinnamon. Stir in melted butter and vanilla until the mixture looks sandy and clumps when pressed.
3. Press 2/3 of the mixture firmly into the pan to form an even base. Use the bottom of a measuring cup to pack it down well.

   Reserve the remaining 1/3 for the crumble.

4. Make the apple filling: In a medium bowl, combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and a pinch of salt. Toss until the apples are evenly coated.
5. Layer the apples evenly over the crust, spreading them to the edges. Sprinkle the reserved crumble over the apples, squeezing small handfuls to form chunky pieces.
6. Bake for 35–42 minutes, until the top is golden and the apples are bubbling at the edges.

   If the top browns too quickly, tent loosely with foil.

7. Cool the pan on a rack for at least 1 hour to set. For the cleanest slices, refrigerate 30–60 minutes before cutting into bars.
8. Finish as you like: Dust with powdered sugar, drizzle with caramel, or serve warm with ice cream.

Storage Instructions

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for 4–5 days. Reheat slices in a 300°F oven for 8–10 minutes to refresh the crumble.
• Freezer: Wrap individual bars tightly and freeze for up to 2 months.

  Thaw in the fridge and warm in the oven before serving.

Benefits of This Recipe

• Budget-friendly: Uses pantry staples and seasonal apples.
• No mixer required: Just bowls, a whisk, and a spoon.
• Great for sharing: Easy to transport and slice for parties or potlucks.
• Customizable: Adjust spices, sweetness, and add-ins to match your taste.

Common Mistakes to Avoid

• Not packing the crust firmly: A loosely packed base can crumble too much. Press it down tightly.
• Skipping cornstarch: It helps thicken the apple juices. Without it, the bars can turn soggy.
• Cutting too soon: Let the bars cool so they hold their shape.

  Warm bars will fall apart.

• Using instant oats: Old-fashioned oats give better texture and structure.
• Overloading the pan: Stick to an 8×8-inch pan for ideal thickness and bake time.

Recipe Variations

• Apple-pear combo: Swap half the apples for ripe pears.
• Maple twist: Replace half the brown sugar in the filling with pure maple syrup and add 1 extra teaspoon cornstarch.
• Nutty crunch: Stir 1/2 cup chopped pecans or walnuts into the crumble.
• Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
• Dairy-free: Use plant-based butter or refined coconut oil.
• Spice it up: Add a pinch of cardamom or cloves for a warmer spice profile.

FAQ

What are the best apples to use?

Choose firm, slightly tart apples that hold their shape, like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. A mix of tart and sweet adds great flavor.

Do I have to peel the apples?

Peeling gives a softer texture, but you can leave the skins on for more fiber and a rustic look. Just dice the apples small so the skins aren’t chewy.

Can I double the recipe?

Yes.

Use a 9×13-inch pan and bake for 40–50 minutes, watching for golden edges and bubbling fruit.

How do I keep the crumble topping crunchy?

Cool completely before covering, and avoid sealing while still warm. Re-crisp in a 300°F oven for a few minutes if needed.

Can I reduce the sugar?

You can cut the sugars in both the crumble and filling by 2–3 tablespoons each. The bars will be less sweet but still delicious.

In Conclusion

Cinnamon Apple Crumble Bars deliver cozy, familiar flavors with minimal effort.

They’re easy to bake, simple to customize, and always a crowd-pleaser. Keep a pan on hand for gatherings, snacks, or a sweet treat after dinner. Warm, spiced, and crumbly in all the right ways—this recipe is one you’ll make again and again.