Sheet-Pan Gala Apple Crumble Bars

Crumble bars borrow the cozy spirit of British apple crumble and reshape it into shareable squares. This sheet-pan bake tucks cinnamon-kissed Gala apples under a buttery oat streusel that browns in one easy pan.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 445 cal
• 5g protein
• 62g carbs
• 21g fat
• 5g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 12 Tbsp cold unsalted butter, cubed
• 3 medium Gala apples, peeled cored and diced
• 1 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 large egg yolk

Instructions

1. 1Heat oven to 375°F. Line a quarter-sheet pan or 9-by-13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2In a large bowl combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter until the mixture is sandy with some pea-sized bits.
3. 3Press two-thirds of the crumb mixture firmly into an even base layer across the pan. Bake 12 minutes until the edges just begin to turn pale gold.
4. 4While the base bakes, toss diced apples with cornstarch, remaining cinnamon, lemon juice, and vanilla until evenly coated.
5. 5Spread the apple mixture in an even layer over the hot crust. Sprinkle the reserved crumb mixture evenly on top, squeezing some clumps for texture.
6. 6Return the pan to the oven and bake until the topping is deep golden and the apple juices bubble at the edges, 22 to 26 minutes.
7. 7Cool the pan on a wire rack at least 45 minutes so the bars set cleanly. Use the parchment to lift the slab onto a cutting board.
8. 8Cut into 6 sturdy bars. Serve slightly warm or at room temperature; leftovers keep well for lunchboxes the next day.