These easy apple oatmeal crumble bars have a buttery, cinnamon oatmeal crust and crumble topping, with spiced apple pie filling. This fall inspired dessert tastes like apple oatmeal crumble pie!
You might also love these recipes for brown butter crumble apple pie bars, German apple cake, and maple apple cobbler.
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Why You’ll Love This Recipe
Easy to Make. For the crumble, you simply press half of the mixture into a pan, and sprinkle the rest over the apple filling. Making these apple crumb bars is so much easier than making pie dough for apple pie!
Enjoy Warm or Cold. If you can’t wait for these to cool, you can scoop warm spoonfuls out of the pan into a bowl and top with ice cream for an absolutely delicious dessert. But as these apple crumble bars cool, the crust and filling will set up so you can cut them into squares.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. However, today’s recipe will work at any altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Apple Filling
- Apples. I used a combination of tart Granny Smith apples and sweet, crunchy Honey Crisp apples.
- Lemon Juice. Adds a little acidity and enhances the flavor of the apples.
- Sugar. You can use a combination of granulated sugar, light brown sugar or dark brown sugar to add sweetness and to bring out the moisture in the apples.
- Flour. Thickens the juices a little as the filling bakes.
- Spices. A combination of cinnamon, cloves, allspice and nutmeg adds warmth and coziness.
Oatmeal Crumble
- Flour + Oats. A combination of all purpose flour and old fashioned rolled oats gives the crumble mixture structure and strength.
- Light Brown Sugar. Sweetens the crumble.
- Salt. Balances the sweetness.
- Baking Powder. Leavening agent, giving the crumble a little lift so it isn’t too dense.
- Cinnamon. Adds warmth, to complement the apple filling.
- Unsalted Butter. Binds the crumble mixture together, and adds a rich, buttery flavor.
Instructions
Apple Filling
- Peel and core the apples, then chop into 1/2 inch pieces. Place in a saucepan.
- Add the lemon juice, sugar, brown sugar, flour and spices, and toss the apples to coat in the mixture.
- Bring the apples to a simmer over medium heat, stirring frequently. Reduce to medium low, and simmer, stirring frequently, for about 15 minutes, until the liquid is thick and syrupy and the apples have begun to soften.
- Set aside to cool slightly.
Oatmeal Crumble
- In a bowl, combine the flour, oats, brown sugar, salt, baking powder and cinnamon.
- Add the cold butter, and use a pastry cutter to cut the butter in until moist and crumbly.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch square baking pan with non-stick baking spray, or line with parchment paper.
- Press half the oatmeal crumble mixture into the bottom of the pan, and bake for 20 minutes.
- Remove the pan from the oven. Spread the apple filling over the hot crust, then sprinkle the apples with the rest of the oatmeal crumble.
- Bake for about 35 minutes, until the topping is golden brown.
- Let cool completely, at least 3-4 hours, if you want to cut neat squares, or you can serve it warm, topped with ice cream, if you don’t mind it being a little messier.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How should I store leftover apple oatmeal bars with crumb topping?
Store the leftover apple bars in an airtight container at room temperature for 1 day, or in the refrigerator for up to 3 days.
Can I use any type of apples for the filling?
You should use a firm baking apple that holds its shape as it bakes, and doesn’t become too soft and mushy. I usually bake with a combination of Granny Smith and Honey Crisp apples.
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Cinnamon Apple Oatmeal Crumble Bars
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Apple Filling
- 2 lbs apples, a combination of Honey Crisp and Granny Smith, (about 4 large apples or 6-8 small/medium apples)
- 1 ½ tbsp lemon juice
- ¼ cup granulated sugar
- ¼ cup light or dark brown sugar, lightly packed
- 2 tbsp all purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
Oatmeal Crumble
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 cup old fashioned rolled oats
- ½ cup light or dark brown sugar, lightly packed
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup unsalted cold butter, cut into tablespoons
Instructions
Apple Filling
- Peel and core the apples, then chop into 1/2 inch pieces. Place in a saucepan.
- Add the lemon juice, sugar, brown sugar, flour and spices, and toss the apples to coat in the mixture.
- Bring the apples to a simmer over medium heat, stirring frequently. Reduce to medium low, and simmer, stirring frequently, for about 15 minutes, until the liquid is thick and syrupy and the apples have begun to soften.
- Set aside to cool slightly.
Oatmeal Crumble
- In a bowl, combine the flour, oats, brown sugar, salt, baking powder and cinnamon.
- Add the cold butter, and use a pastry cutter to cut the butter in until moist and crumbly.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch square baking pan with non-stick baking spray, or line with parchment paper.
- Press half the oatmeal crumble mixture into the bottom of the pan, and bake for 20 minutes.
- Remove the pan from the oven. Spread the apple filling over the hot crust, then sprinkle the apples with the rest of the oatmeal crumble.
- Bake for about 35 minutes, until the topping is golden brown.
- Let cool completely, at least 3-4 hours, if you want to cut neat squares, or you can serve it warm, topped with ice cream, if you don't mind it being a little messier.
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