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This easy sheet pan apple crumble bar is my go-to dessert when apples are at their best and I need something fuss free for a crowd. With buttery oat topping and tender, cinnamon-kissed apples, it transforms classic French crumble into a portable treat perfect for sharing at autumn gatherings or cozy weekends at home.
Making this during apple season fills the house with the kind of warmth and nostalgia that always brings everyone back to the kitchen for seconds. I will never forget the time my niece asked if she could eat this for breakfast and her smile said it all.
Ingredients
- Apples: Choose crisp tart varieties like Granny Smith or local orchard apples as they hold their shape and provide bright flavor
- All purpose flour: Forms the base of the crumble and helps the bars set
- Old-fashioned oats: Add texture and heartiness; look for thick rolled oats for best crunch
- Butter: Use good unsalted European style butter for rich flavor
- Sugar: Both brown sugar for depth and a touch of white sugar for sweetness
- Cinnamon: Classic pairing with apple brings warmth and gentle spice; use a fresh jar so the aroma pops
Step-by-Step Instructions
- Prepare the apples:
- Peel and core apples then cut into small even dice for quick cooking and even layering. Toss them in a bit of cinnamon and sugar to coat each piece so every bite is flavorful.
- Make the crumble topping:
- Whisk flour, sugar, oats, cinnamon and a big pinch of salt in a bowl. Cut in cold butter using your fingertips or a pastry cutter until mixture forms clumps with some larger nuggets left. Do not overmix so the topping stays crisp.
- Press the base:
- Line your baking sheet with parchment for easy lifting later. Firmly press two thirds of the crumble mixture into the pan making a flat even layer. Use the back of a measuring cup for smooth edges.
- Add the apple layer:
- Spread apples over the base all the way to the edges for full apple flavor and even baking.
- Top and bake:
- Sprinkle remaining crumble over the apples—let some small clumps form for textbook craggy texture. Bake at moderate heat until the top is golden and apples are soft, about 35 to 40 minutes.
- Cool and slice:
- Let the pan cool fully to room temperature for neat slices. Bars hold together best when completely cool, even better if chilled for an hour.
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My favorite part is the oat topping crisp and golden it always reminds me of my grandmother’s kitchen in apple season. We once made these bars with homemade apple butter layered in and wow did the whole family rave.
Storage Tips
Store leftover bars in an airtight container at room temperature for up to three days. For longer storage wrap tightly and freeze. They can be reheated briefly in a low oven for that fresh baked texture.
Ingredient Substitutions
Swap pears or a mix of apples and cranberries for a little twist. Gluten free flour blends work nicely here as do vegan butters if needed. You can even use coconut sugar to vary the sweetness profile.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream for classic comfort. For brunch set out with coffee or tea and a dusting of powdered sugar. These bars also pack well in lunchboxes for a midday treat.
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Common Questions
- → What apples work best for these bars?
Use tart and firm varieties, such as Granny Smith, which hold their shape and deliver balanced flavor.
- → Can I substitute the oats?
Rolled oats are classic for texture, but quick oats can be used in a pinch, though the top may be less crisp.
- → How do I store the bars?
Keep cooled bars in an airtight container at room temperature for up to three days or refrigerate for five days.
- → Can I freeze these bars?
Yes, once cooled completely, wrap individual bars or the whole batch tightly and freeze for up to two months.
- → Should the bars be served warm or cold?
They taste delicious both ways—serve warm for extra coziness or enjoy chilled for firmer texture.