Apple Crumble Cookie Bars
If you love apple crumble but want something you can actually pick up with your hands, these apple crumble cookie bars are going to be your new favourite bake. Imagine a soft and chewy cookie base, topped with juicy homemade stewed apples, and finished with a buttery, crunchy crumble topping. It’s basically autumn in bar form – cosy, spiced and SERIOUSLY moreish.
These apple crumble cookie bars are the kind of bake that works just as well with a cup of tea on a chilly afternoon as it does as a warm dessert with a scoop of ice cream. Plus, because you’re layering everything in one tin, they’re much easier to put together than a traditional pie.
Every year I ty and find new things to bake with the apples from our apple trees. We have two, a Red Devil and a Discovery, and both produce a load of apples. For this recipe I used Discovery apples, but feel free to use whatever you have to hand.
Why You’ll Love This Recipe
- Three irresistible layers – chewy cookie, soft apples, and crumbly crumble all in one bite.
- Made with fresh apples – no pie filling, no shortcuts, just proper homemade flavour.
- Bake now, enjoy later – these bars slice beautifully once cooled and keep well for a few days.
- A twist on apple pie – all the comfort of a classic dessert, without the faff of rolling pastry.
Ingredients Breakdown
For the Cookie Base:
- Butter: Gives the cookie base a soft, chewy texture and rich flavour.
- Light brown sugar: Adds sweetness and a subtle caramel note to complement the apples.
- Egg: Binds the ingredients together and helps the base hold its shape.
- Vanilla extract: Adds warmth and depth of flavour.
- Plain flour: Provides structure to the cookie base without making it too dense.
- Baking powder: Helps the base rise slightly for a light texture.
- Salt: Balances sweetness and enhances all the flavours.
For the Stewed Apple Layer:
- Apples: Provide natural sweetness and soft, juicy texture in the middle layer.
- Butter: Helps soften the apples and enriches their flavour.
- Light brown sugar: Sweetens the apples and gives a gentle caramel note.
- Ground cinnamon: Brings warm, autumnal spice to the filling.
- Water: Helps the apples cook down without burning.
For the Crumble Topping:
- Plain flour: Forms the base of the crumble topping.
- Rolled oats (optional): Adds crunch and texture.
- Light brown sugar: Sweetens the topping and gives a toasty caramel flavour.
- Ground cinnamon: Adds spice and complements the apple layer.
- Cold butter: Creates a crumbly, golden crumble when baked.
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Apple Crumble Cookie Bars
Equipment
- Stand Mixer or hand mixer
- Small saucepan
- Mixing Bowls
- Sharp Knife
- Chopping Board
- Spatula
- Apple Peeler
Ingredients
For the Cookie Base:
- 115 grams unsalted butter melted ½ cup
- 150 grams light brown sugar ¾ cup, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 125 grams plain flour 1 cup
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Stewed Apple Layer:
- 2 medium apples peeled, cored and diced
- 1 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon water
For the Crumble Topping:
- 60 grams plain flour ½ cup
- 40 grams rolled oats ½ cup, optional
- 50 grams light brown sugar ¼ cup, packed
- ½ teaspoon ground cinnamon
- 45 grams cold unsalted butter diced 3 tablespoons
Instructions
- Prepare your tin: Preheat the oven to 180°C (350°F). Line an 8-inch (20cm) square baking tin with parchment paper.
- Make the cookie base:
- In a bowl, whisk together melted butter and brown sugar until smooth.
- Beat in the egg and vanilla.
- Fold in the flour, baking powder and salt until combined.
- Spread evenly into your lined tin.
- Bake for 10 minutes to set slightly while you make the filling.
- Cook the stewed apples:
- In a small saucepan, melt the butter.
- Add the diced apples, brown sugar, cinnamon and water.
- Cook over medium heat for 5-7 minutes until the apples are softened and most of the liquid has evaporated.
- Spread evenly over the warm cookie base.
- Make the crumble topping:
- In a bowl, combine flour, oats, sugar, and cinnamon.
- Rub in the cold butter with your fingertips until the mixture looks like breadcrumbs with some small lumps.
- Sprinkle evenly over the apple layer.
- Bake: Return the tin to the oven and bake for 25-30 minutes, or until the crumble is golden brown and crisp.
- Cool and slice: Leave the bars to cool fully in the tin before lifting out and cutting into squares.
Tips & Variations
- Add chopped walnuts or pecans to the crumble for a nutty crunch.
- Try a mix of apples for a balance of tart and sweet – Granny Smiths keep their shape well, while Braeburns add sweetness.
- If you love spice, add a pinch of nutmeg or ginger to the apple filling.
- For dessert, serve these bars warm with vanilla ice cream or custard.
Storage
These bars will keep in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5. They also freeze well – just wrap tightly and thaw at room temp before serving.
FAQ
Can I make these apple crumble cookie bars ahead?
Yes! They store well in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. They’re also great for making ahead for a dessert platter or school lunch treats.
Can I freeze them?
Definitely. Wrap individual bars or the whole tray tightly in cling film and foil, then freeze for up to 2 months. Thaw at room temperature before serving – you can even warm them slightly for that fresh-baked feel.
Can I use frozen apples?
Yes, just thaw them first and drain any excess liquid. Cook them down slightly to avoid a soggy filling. Firm, diced apples still work best for texture.
Can I make them spicier?
Absolutely! Add a pinch of nutmeg, ground ginger, or even a little allspice to the apple layer for extra warmth and depth of flavour.
Can I swap the crumble topping?
Yes – chopped nuts, coconut, or a drizzle of caramel over the apple layer can be delicious alternatives.
What’s the best apple to use?
Firm, slightly tart varieties like Granny Smith, Braeburn, or Honeycrisp work best – they hold their shape when stewed and balance the sweetness of the cookie base. I used Discovery as that was what I had.
