Apple Crumble Bars - more apples than crumble
These apple crumble bars are the dessert you didn’t know you needed. They’re simple, satisfying, and packed with apples—basically everything a great dessert should be. Time to bake!
Servings: 8
Calories: 315kcal
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.
Nutrition
Calories: 315kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 144mg | Potassium: 155mg | Fiber: 3g | Sugar: 23g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg
