It’s mid-October and the weather is still fairly warm during the day with the nice cool winter breeze in the evenings. With all the wonderful apples in the season, there is no way I’d miss an opportunity to make my apple pie-inspired crumble bars.
Step-by-step: Apple Pie Crumble Bars
Shortcrust pastry (up to 3 days ahead)
In a food processor bowl – add flour, sugar, kosher salt, spices, and butter. Pulse on medium speed a few times until you have coarse crumbsPro tip – you can also use an electric mixer or stand mixer with the paddle attachment. Crumble top – Remove half the mixture into a separate bowl for the top. Base – Combine the egg yolk with water and add it to the remaining flour mixture in the food processor. Pulse for 30 seconds more. Pour the mixture onto a flat surface and bring it all together into a disk. Chill in the fridge for 15 minutes or until firm enough to roll.Pro tip – the mixture will look crumbly but do not overmix at this point. Roll the base – Roll the chilled shortcrust pastry dough and line the base into a 9 x 9-inch square. Dock the pastry with the tings of the fork.
Apple pie filling (up to 2 days ahead)
Chop apples – In a large bowl, peel, core, and chop the apple into small cubes. Add lemon juice to prevent discoloration. Combine – Pour the apple into a saucepan. Then add the sugar, honey, salt, cornstarch, nutmeg, and ground cinnamon– mix well. Cook the apple pie mixture over medium heat and cook until the apples release all their juice and start to thicken. Remove from heat and let cool until barely warm.
Assemble
Preheat oven to 375°F / 190°C / Gas Mark 5 Bake the base into a preheated oven for 15 to 20 minutes. This will prevent the apple juices from making a soggy crust.
Filling – Pour the apple pie filling over the partially baked base and spread evenly. Top – Pour the chilled crumble mixture all over the apple filling and spread it evenly.
Bake – Continue to bake in the oven for another 25 to 30 minutes or until lightly golden brown. Cool completely on a wire rack then cut into 16 medium squares or 12 large squares.Pro tip – Letting the dessert cool completely will help all the apple juices settle and make let crums when cut.
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Frequently asked questions
Creative ways to serve apple crumble bars
Crumble jar: Layer apple pie filling and crumble topping in mason jars. Seal them for a portable treat or serve immediately with spoons. Crumble pops: Use a circular cookie cutter to cut out small circles of baked crumble bars. Insert popsicle sticks, making bite-sized pie pops. Apple crumble ice cream: Serve a scoop of vanilla or cinnamon ice cream with the pie slice. Apple crumble tacos: Make or buy cinnamon-sugar tortillas. Fill them with crumbled pie and top with whipped cream and an extra sprinkle of the streusel topping. Mini pie crumble: Use mini tart pans to bake apple crumble bars. Serve with a small scoop of ice cream on the side. Apple crumble milkshake: Blend vanilla ice cream, apple pie filling, and a dash of milk until smooth. Serve in a tall glass, garnished with a cinnamon stick. Warm Apple Salad: crumble a piece over a plate of fresh greens, feta or blue cheese, and toasted nuts. Drizzle with a light honey-cinnamon vinaigrette. Apple crumble stuffed Pancakes or Waffles: Add apple pie filling to your waffle or pancake batter. Serve with maple syrup or caramel sauce. Baked mini crumble bars: Use a mini muffin tin to bake bite-sized versions of Dutch apple pie. Once baked, dust with powdered sugar or drizzle with caramel sauce. Apple crumble with crepes: Spread a thin layer of the tart filling inside a crepe. Roll or fold and top with whipped cream and a sprinkle of cinnamon.
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