Apple Crumble Bars – more apples than crumble
Soft, buttery dough, a heap of juicy apples, and a golden meringue topping—these apple crumble bars are the ultimate treat. Perfect for sharing (or not).
If you love this recipe, I’m sure you’ll also enjoy my Apple Cake – packed with more apples than dough, my flourless yogurt cake, or my lemon cake made with just one egg, which happens to be a favorite among readers.
Continuing with fruity cakes, check out this Morello Cherry Sponge Cake or the best Raspberry and Coconut Cake recipe. Looking for more crumble ideas? Try my Plum Crumble Recipe—it’s simple, delicious, and easy to make. For celebration-worthy cakes, don’t miss the Classic Italian Tiramisu Cake or my guide on How to Make Lemon Drizzle Cake with Cheese Frosting.
These Bars Are About to Be Your New Favorite Treat
If you love apples and want a dessert that screams “homemade comfort,” this recipe is calling your name. It’s all about balance—more apples, less crumble. Because honestly, why hold back on the apples? The best part? These bars are fancy enough to impress but easy enough for a casual baking day.
Oh, and can we talk about how fun it is to grate dough for the topping? Feels like crafting a masterpiece. Plus, there’s something magical about watching egg whites turn into shiny meringue clouds. So, grab your apron; you’re going to love this.
Why You’ll Love This Recipe
- Apple-packed goodness: More apples mean every bite is fruity and satisfying.
- Perfect for all occasions: These bars fit right in whether it’s a weekday dessert or a dinner party showstopper.
- Simple ingredients: Everything on this list is pantry or fridge-friendly.
- Kid-approved: My kids love helping with the dough (and sneaking tastes of the meringue).
- Less waste: This recipe uses both yolks and whites, so nothing gets left behind.
Ingredients
When making this cake, start by prepping all your ingredients ahead of time to keep things running smoothly. Use room-temperature ingredients for the dough and meringue to help them mix evenly.
For the Crumble
A food processor can speed up the dough-making process, but hand mixing works just fine too. Make sure to properly drain the cooked apples to prevent the base from getting soggy.
For the Meringue
Lastly, let the cake cool completely before slicing into clean, neat portions.
How to make Apple Crumble Bars
Making my apple cake is so easy, that you’ll feel like a pro baker in no time—without the stress or the mess! Just chop the apples, whip up the simple dough, and let the oven do its magic.
Before you know it, you’ll be sitting down to a dessert that looks fancy enough to impress your guests but secretly took almost zero effort. Let’s call it “effortless genius.”
Step 1: Make the Dough
Toss all the dough ingredients into a food processor. Blend until crumbly, then knead it lightly by hand until it’s smooth. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
Step 2: Prepare the Apples
Grate the apples and cook them with sugar and cinnamon over medium heat for about 10 minutes, stirring occasionally. Drain them well in a strainer, then mix with breadcrumbs.
Step 3: Whip Up the Meringue
Whip the egg whites and a pinch of salt until soft peaks form. Gradually add powdered sugar and whip until stiff and shiny.
Step 4: Assemble the Bars
- Roll out the dough and press it into a buttered baking tray. Trim the edges so it only covers the bottom.
- Pre-bake the dough at 180°C (350°F) for 10-12 minutes until lightly golden.
- Add the apple filling in an even layer.
- Spread the meringue on top and grate the reserved dough over the meringue.
Step 5: Bake
Bake for 15 minutes until golden brown. Let the apple bars cool completely before slicing. Dust with icing sugar if you like.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Butter: Use margarine if you need a dairy-free option.
- Sour cream: Greek yoghurt works as well.
- Apples: Pears or a mix of apples and pears work well here.
- Breadcrumbs: Swap with semolina or almond flour.
- Powdered sugar: Blend regular sugar until fine if you’re out of icing sugar.
Variations
- Nutty topping: Add chopped walnuts or almonds on top of the apples for extra crunch.
- Spiced twist: Sprinkle in some nutmeg or allspice for a bolder flavour.
- Citrus zing: Add a teaspoon of lemon or orange zest to the apples.
- Add more apples: Go wild with the apples if you want an even thicker filling.
Storage Tips
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days. Let it come to room temp before serving.
- Freezer: Freeze individual bars wrapped in foil. Reheat in the oven to bring them back to life.
FAQs
Serving Suggestions
- Serve with a scoop of vanilla ice cream.
- Pair with hot tea or coffee for a cosy afternoon snack.
- Drizzle with caramel sauce if you’re feeling fancy.
Tips and Tricks
- Grate the cold dough quickly, so it doesn’t soften in your hands or simply pinch off small pieces with your fingers.
- Use parchment paper under the dough to transfer it to the pan easier.
- Cover the bars loosely with baking paper if the meringue starts browning too fast.
Best Apple Cakes
- Best Apple Cake with Fresh Apples – only 5 ingredients
- Apple and Raisin Bundt Cake with Caramel Sauce
- Nutella Whipped Cream Apple Cake
- Easy Apple Doughnuts (no yeast)
- Delicious Apple Cake
- Apple Cake – more apples than dough
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Apple Crumble Bars – more apples than crumble
Equipment
- Food processor (You can also mix the dough by hand—it works just as well.)
- Grater (Or dice the apples into small cubes, or use a food processor if you prefer.)
- Hand mixer (Or use a balloon whisk to mix the meringue by hand.)
- 11×8 inch (28×20 cm) Baking pan
- Baking paper (optional)
Ingredients
For the Dough
- 2 cups all-purpose flour 250g
- ¼ cup granulated sugar 50g
- 2 medium yolks
- 4 tbsp soft butter 60g
- ½ cup sour cream (or plain yoghurt) 100g
- 1 tsp baking powder 5g
- A pinch of salt
For the Apple Filling
- 6-7 medium-sized apples (Granny Smiths are ideal) 2.2 lbs 1 kg
- 2 tbsp sugar (white or brown granulated) 30g
- 1 tbsp cinnamon 8g
- 1 tbsp breadcrumbs or semolina 15g
For the Meringue
- 2 egg whites
- ⅓ cup powdered sugar 40g
- A pinch of salt
Instructions
🍎 Dough
- Place the flour, sugar, yolks, butter, sour cream, baking powder, and a pinch of salt into a food processor. Pulse until the mixture becomes crumbly and evenly combined. If you don’t have a food processor, mix everything by hand in a large bowl until you get a similar crumbly texture.
- Transfer the dough onto a work surface lightly dusted with flour. Knead it gently for about a minute, just until the dough becomes smooth and homogeneous. Wrap it in plastic wrap and refrigerate for 30 minutes to firm up. This step helps the dough become easier to handle and prevents it from shrinking during baking.
🍎 Apple Filling
- Grate the apples using a box grater or food processor. Transfer them to a non-stick pan, add the sugar and cinnamon, and cook over low to medium heat for 10 minutes. Stir occasionally to prevent sticking and ensure the sugar fully dissolves.
- Once cooked, transfer the apples to a fine-mesh strainer and let them cool completely while draining for at least 15 minutes. Press gently with a spoon to remove excess liquid. This step is essential to avoid a soggy crust. When cooled and well-drained, mix the apples with breadcrumbs until evenly combined.
🍎 Meringue
- Place the egg whites and a pinch of salt in a clean mixing bowl. Whisk with a hand mixer or stand mixer on medium speed until soft peaks form (the whites hold their shape but collapse slightly). Gradually add the powdered sugar while whisking continuously, increasing the speed to high. Continue whisking until the meringue becomes firm, glossy, and forms stiff peaks.
🍎 Cake Preparation
- Remove the chilled dough from the fridge, keeping 50g aside for the topping. Roll out the remaining dough on a lightly floured surface to fit your baking tray. Transfer it to the tray lined with butter (or parchment paper for easier removal). Trim any excess dough so it only covers the bottom of the tray.
🍎 Baking
- Pre-bake the crust in a preheated oven at 180°C (350°F) for 10–12 minutes, or until the edges are just lightly golden. This step helps the base stay firm when the apples and meringue are added.
- Remove the crust from the oven and let it cool for 3–4 minutes. Spread the apple filling evenly over the crust.
- Prepare the meringue just before adding it to the cake to maintain its structure. Spread the meringue over the apple layer, smoothing it with a spatula.
- Grate the reserved 50g of dough, or simply pinch off small pieces with your fingers and scatter them evenly over the meringue to create a crumbly topping.
- Bake the assembled cake for another 15 minutes, or until the topping is golden brown and the meringue is set.
- Remove the cake from the oven and let it cool completely in the tray before slicing into bars. Cooling ensures clean cuts and allows the layers to firm up. You can dust with powdered sugar if you wish for a more festive look.
- Enjoy your perfectly layered apple crumble bars with a fluffy meringue top and a crisp base!
Notes
- Chilling the Dough: Don’t skip chilling the dough—it makes it easier to handle and helps prevent shrinking during baking.
- Drain the Apples Well: Make sure the cooked apples are thoroughly drained to avoid a soggy crust. Press lightly with a spoon to remove excess liquid.
- Timing for the Meringue: Prepare the meringue right before spreading it on the cake to ensure it stays fluffy and stable.
- Pre-baking the Crust: Pre-baking the base is essential for a firm and crisp layer that holds up to the filling.
- Cooling Before Cutting: Allow the cake to cool completely in the tray before slicing to keep the layers intact and neat.
- Topping Tip: For a rustic look, you can pinch off small pieces of dough for the topping instead of grating it.
