Apple Pie Crumble Bars with Salted Maple Glaze
These bars give you all the apple pie flavors without rolling pastry or dealing with soggy bottoms. The shortbread base stays crisp while the apple layer gets jammy and sweet.
That salted maple glaze? It’s what makes these special.
Why Granny Smith Apples Win
Granny Smith apples hold their shape during baking and won’t turn to mush. Their tartness balances the sweet crumble topping perfectly. Peel and dice them into quarter-inch pieces for even cooking. Don’t go bigger or you’ll get uneven texture.
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Cold Butter Creates Perfect Crumble
Your butter needs to be cold for both the base and topping. Cold butter creates those coveted crumbly bits instead of a greasy mess. Cut it into cubes first, then work it into the flour mixture until you see pea-sized pieces throughout.
Avoiding Soggy Bar Syndrome
Toss your diced apples with cornstarch before layering them on the base. This absorbs excess moisture during baking. Also, don’t skip the partial pre-bake of the crust. Those 15 minutes create a barrier that keeps everything crisp underneath.
Glaze Timing Makes All Difference
Wait until the bars are completely cool before adding glaze. Hot bars will make the glaze too thin and it’ll soak in instead of sitting on top. The maple syrup should be real stuff, not pancake syrup. That flaky sea salt on top isn’t optional.
Getting Clean Cuts Every Time
- Chill the bars for 30 minutes after glazing to firm up the glaze, then use a sharp knife wiped clean between cuts.
- Store bars covered at room temperature for 3 days, or refrigerate for up to a week – the flavors actually improve overnight.
Frequently Asked Questions
Which apples work besides Granny Smith?
Honeycrisp or Braeburn hold their shape well and add nice sweetness. Avoid Red Delicious or Gala as they get too mushy when baked.
Will quick oats substitute for old-fashioned?
Quick oats work but won’t give you the same chunky texture. The crumble topping will be finer and less interesting to bite into.
How do I know when they’re properly baked?
The crumble should be deep golden brown and the apple juices should be bubbling around the edges. Underbaked bars will be soggy in the center.
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Apple Pie Crumble Bars with Salted Maple Glaze
Ingredients
Base
Filling
Topping
Glaze
Equipment Needed
- 9×13 inch baking pan
- Large mixing bowl
- Pastry cutter or forks
- Medium bowl
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make base: Mix 2 cups flour, granulated sugar, and salt in a large bowl. Cut in cold butter cubes using pastry cutter until mixture resembles coarse crumbs with pea-sized pieces.
- Par-bake crust: Press mixture firmly into prepared pan, creating an even layer. Bake for 15 minutes until edges are lightly golden.
- Prepare filling: Combine diced apples, brown sugar, cornstarch, cinnamon, and nutmeg in medium bowl. Toss until apples are evenly coated.
- Make crumble topping: Mix oats, 1/2 cup flour, and brown sugar for topping. Cut in cold butter until mixture forms clumps.
- Assemble bars: Spread apple mixture over par-baked crust. Sprinkle crumble topping evenly over apples.
- Bake and cool: Bake 25-30 minutes until topping is golden brown and apples are tender. Cool completely in pan, about 2 hours.
- Make glaze: Whisk powdered sugar, maple syrup, 2 tablespoons cream, and vanilla until smooth. Add more cream if needed for drizzling consistency.
- Finish and serve: Drizzle glaze over cooled bars and sprinkle with flaky sea salt. Cut into 16 squares using parchment overhang to lift from pan.
Nutrition Facts
Per Serving (1 bar)
