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

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.