Apple & Raspberry Crumble Bars


With Father’s Day fast approaching (three days away, for the unorganised amongst you), I thought I’d post up some of the things I’ve made lately that my dad has loved & that I’m sure all your dad’s would love too. Or you know, you could just make them for yourself, because why shouldn’t you treat yourself once in a while? In fact, I think I’d probably like you more if you did that. Right. Let’s begin. Last week I made these Apple & Raspberry Crumble Bars.

I made them for two reasons. Reason #1: I was living in The Boyf’s for the week & we had way too many apples that needed to be used up asap. Reason #2: I felt I needed something to bring to my family so they’d welcome me home with open arms. Okay, reason #1 was the real pushing force, but hey, my family benefited from the abundance of apples, so what does it matter which reason was more important than the other? All I know is that come the end of the day, everyone was happy, & I like to believe some of that happiness was due to these Apple & Raspberry Crumble Bars.


I’m a big fan of crumbles. Rhubarb crumble, Strawberry & Apple Crumble, any type of crumble is welcome in my kitchen. It’s the big blobs of crumble that do it for me. Rather than breaking up the crumble topping into small little pieces that cover every single inch of the filling, I like to leave big chunks of crumble. That way, you get a lovely big chunk of buttery, crumble-ey goodness in every bite. It is divine.

You know what’s even better than a topping of big chunks of crumble-ey goodness? A topping of big chunks of crumble-ey goodness AND a base of perfection. & I really do mean perfection. The base on these Apple & Raspberry Crumble Bars cannot be faulted on taste. Some might fault it on the it’s butter content, but I don’t care for those people, we will never be friends. To me, the base won out over the crumble topping. I know, i know, blasphemy. It’s that good. It tastes kind of like shortbread, in a buttery beautiful way, but better. & thicker. These Apple & Raspberry Crumble Bars have a generously thick base, awesome right? Between the crumble topping & the generous base, what more could you want?


Oh yeah, that’s right, a bulky filling that doesn’t disappoint! Simply put, I like my crumble fillings chunky & satisfying. To meet my high standard, I used 5 whole apples in these bars, & I chopped them up into medium sized chunks, guaranteeing a bit of chew in each bite. I know, I’m a genius. You can thank me on Sunday, because I know these will be loved by everyone that tries them.


Makes 16 (Adapted from Annie Eats)


For the filling: 

  • 5 apples, peeled, cored, & cut into medium sized chunks
  • 4 ½ tablespoons sugar
  • ½ teaspoon cinnamon
  • 2 teaspoons flour
  • 3 tablespoons lemon juice
  • ¼ cup raspberry jam

For the base: 

  • 1 1/3 cup plain flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup butter, softened

For the topping: 

  • ½ cup plain flour
  • 3 tablespoon sugar
  • 4 tablespoons butter, softened


  1. First, prepare the filling. In a large pan over a medium heat, cook the apples, sugar & cinnamon until the apples are soft, but still firm. In a cup, whisk together the flour & lemon juice. Once mixed, add the flour mix into the apples & stir constantly until thickened. Remove from heat & leave to the side.
  2. Preheat oven to 170°C & line an 8X8″ baking dish with baking parchment, leaving an overhang on both side for an easy removal. Grease the parchment & set aside.
  3. Next up, the base. In a medium bowl, combine the flour with the sugar & salt. Once mixed, add the butter into the bowl & combine, either with an electric whisk or your fingers, until the mixture resembles coarse breadcrumbs.
  4. Press the base mixture into the prepared baking tin & bake in the preheated oven for 15-18 minutes, or until golden brown around the edges.
  5. While the base is baking, make the crumble topping. Combine all of the ingredients in a bowl with your fingers until it resembles breadcrumbs, leaving some large chunks. Set aside.
  6. Remove the base from the oven & while it is still hot, spread the raspberry jam evenly over the base. Top the jam layer with the cinnamon apples, & finally top with the crumble layer. Return to the oven for 30-35 minutes, or until golden brown.
  7. Remove from the oven & allow to cool in the tray for 10 minutes. I then placed my tray into the fridge to speed up the cooling process. When completely cooled, use the overhanging parchment to remove from the tray & slice up into squares.

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