One dough does double duty here: half presses in as the base, the rest gets oats and becomes the crumble. The apples are pre-cooked briefly so the filling is jammy, not watery.
Why this recipe works
Par-baking the base keeps it crisp under the fruit.
Cooking the apples first releases their juice before baking.
Using one dough for base and crumble saves a bowl and time.
Key ingredients
Firm baking apples
Honeycrisp, Granny Smith or Braeburn hold their shape and balance sweet and tart.
Tips for success
Cool completely before cutting; warm bars fall apart.
Line the pan with a parchment sling to lift the slab out cleanly.
Questions, answered
Can I make these ahead?
Yes. They keep 4 days in the fridge and taste even better the next day.
The recipe
Apple Crumble Bars
A buttery shortbread base, a layer of cinnamon apples and an oat crumble on top. Everything good about apple crumble, in a bar you can hold.
This olive oil banana bread is extra moist, stays soft for days and needs just one bowl and no mixer. Very ripe bananas and a crackly sugar top make it.
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