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), just like this quick plum pudding cake recipe.
If you love these apple crumble bars, I'm sure you'll also enjoy my Apple Cake - packed with more apples than dough, my flourless yoghurt cake, or my lemon cake made with just one egg, which is a favourite 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. Don't miss the Classic Italian Tiramisu Cake or my guide on How to Make Lemon Drizzle Cake with Cheese Frosting for celebration-worthy cakes.
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💗 Why You'll Love This Recipe
- Apple-packed: 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, just like my cranberry pecan bar recipe.
- 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.
🥧 Crumble Ingredients
*See the recipe card for full information on ingredients and quantities.
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.
Meringue Ingredients
♻️ 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.
👩🍳 How to make Apple Crumble Bars
While you're here enjoying apple treats, you might want to check out my apple cake with creamy yogurt frosting-it's another easy, cozy bake you'll love. And if you have a sweet tooth, take a peek at my collection with a variety of simple desserts-you might discover some new favorites!
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: Pre-Bake: Roll out the dough and press it into a buttered baking tray, trimming the edges so it neatly covers the bottom. Pre-bake until it's lightly golden.
Step 4: 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. Then layer the apple filling evenly over the prebaked crust. Spread the meringue on top.
Step 5: Bake: Finish by grating the reserved dough over the meringue. Place in the oven and bake for 15 minutes more until golden brown.
Step 6: Let the apple bars cool completely before slicing. Dust with icing sugar if you like.
Pro Tip: Giving the crust a quick bake before adding the filling helps it stay firm and prevents sogginess. Skipping this step might leave you with a soft bottom layer, so don't rush it!
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 more easily.
- Cover the bars loosely with baking paper if the meringue starts browning too fast.
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.
🧺 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 temperature before serving.
- Freezer: Freeze individual bars wrapped in foil. Reheat in the oven to bring them back to life.
💡 Summarize and save this recipe on
❓ Apple Crumble Bars FAQs
Yes, you can, but homemade dough makes a difference when it comes to texture and taste.
Granny Smith apples are perfect for a nice balance of tartness, but you can also use Honeycrisp or Braeburn in this apple cake.
Not at all! You can skip the meringue and go for a simple streusel topping instead if you prefer.
Yes, pre-baking helps the dough stay crisp and firm, especially with the juicy apple filling in this apple dessert.
Your apple cake is ready when the top is golden, and the meringue has set nicely.
More Apple Cakes You May Like
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📖 Recipe
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.)
- 11x8 inch (28x20 cm) Baking pan
- Baking paper (optional)
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 medium yolks
- 4 tablespoon soft butter
- ½ cup sour cream (or plain yoghurt)
- 1 teaspoon baking powder
- A pinch of salt
For the Apple Filling
- 6-7 medium-sized apples (Granny Smiths are ideal) 2.2 lbs
- 2 tablespoon sugar (white or brown granulated)
- 1 tablespoon cinnamon
- 1 tablespoon breadcrumbs or semolina
For the Meringue
- 2 egg whites
- ⅓ cup powdered sugar
- 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.2 cups all-purpose flour, ¼ cup granulated sugar, 4 tablespoon soft butter, ½ cup sour cream (or plain yoghurt), 1 teaspoon baking powder, A pinch of salt, 2 medium yolks
- 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. Add the breadcrumbs or semolina toward the end of cooking.6-7 medium-sized apples (Granny Smiths are ideal), 2 tablespoon sugar (white or brown granulated), 1 tablespoon cinnamon, 1 tablespoon breadcrumbs or semolina
- Once cooked, let them cool completely until used later in the recipe.
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.2 egg whites, A pinch of salt, ⅓ cup powdered sugar
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.
Claudia-Cristina Ciorteanu says
My family loved this!