September 10, 2018
Apple Crumble Cookie Bars!
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Gooey apple crumble cookie bars with white chocolate chips, apple, and crumble goodness!
The month for crumble!
It’s the beginning of September, so its AUTUMN TIMEEE! Honestly, I am so happy and excited its unreal, because I am not the biggest fan of Summer. Out of all the seasons, Summer is my least favourite (sorry Summer lovers), but I am honestly not a fan. And this year, in particular, I have hated Summer because I don’t like being sweaty 24/7.
Autumn, however? The colours are beautiful, it’s getting closer to Christmas, my birthday happens in October, and all in all its a lovely time of year. Also, CRUMBLE. I mean, you can have crumble at any time of the year, but it’s so warming and lovely, its perfect in Autumn. My apple crumble cake is always a popular one on my blog, along with my apple crumble cheesecake, so I thought it was time to do another variation on the classic dessert
Cookie bars
Cookie bars and me are a marriage made in heaven as I adore them, and the cookie dough for these is incredibly easy to make yourself
- Flour – always use plain flour, you don’t want to use self raising. I also add cornflour to create a softer texture
- Raising agents – I only use bicarb in the cookie bars, you don’t want to use baking powder
- Salt – the best addition in my opinion. I use chunky sea salt, not table salt
- Butter – block butter or bakings spread works well
- Sugar – the standard cookie mix of light brown and also white granulated sugar
- Egg – one egg only, I use medium, but large will also work
- Flavours – an added little bit of sweetness with vanilla, and a little cinnamon
- Chocolate – I use white chocolate chips, but you don’t have to use any. However, I love it combined with the cinnamon and apple
- Apple – see below!
Apple
These do differ slightly from my other apple crumble bakes so far as they use dried apple in comparison to fresh apples. I have tried these with cooking apples, regular apples etc, but often just use dried apple for ease. Dried apple is something I probably wouldn’t eat so much on its own all of the time, as I would just eat a regular apple, or there are other dried fruits I prefer. However, its the perfect texture and flavour for these beauties, and gives a wonderful flavour. I did worry that the mixture would actually become too dry, so the white chocolate chips help give them a bit of goo.
However, you can use fresh apples as long as you use cooking apples. They work deliciously, but it will make a slightly softer cookie bar compared to use the dried apple. I like both versions, you just have to pick which you prefer – a chewier cookie bar, or a softer more blondie like cookie bar.
Spices
The cinnamon in these is optional, however, I adore the flavour of cinnamon with Apple. My apple crumble cake has a cinnamon buttercream frosting, and it’s wonderful. You could add in other spices if you wanted to make it even more warming, but that’s up to you. Maybe a smidge of mixed spice, or ground ginger… or even some other fruit flavours!
There is something wonderful autumnal, as I keep saying, about anything to do with crumble. I do feel the same about these sort of spices as well.
Crumble topping
The crumble topping is just a smaller amount version of the other crumbles on my blog, and it really is so simple. Rubbing together the ingredients and then sprinkling over the cookie bars takes these from regular apple cookie bars, to out of this world apple crumble cookie bars, and its 100% worth that extra bit of effort.
Annoyingly, you can’t use too much crumble on top, otherwise the cookie bars won’t bake properly – but I have purposely made it so you get just the right amount to make these apple crumble cookie bars because honestly it’s worth the extra ingredients for these beauties.
Tips & Tricks
- These will last for 3-4+ days at room temperature
- These can freeze for 3+ months
- I use this 9×9″ square tin
- Dried apple makes a chewier cookie bar, fresh apple makes a softer bake – which you use is up to you.
- I make my own crumble but you can use shop bought if you wise
Apple Crumble Cookie Bars!
Ingredients
Apple Cookie Bars
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 1 tsp ground cinnamon
- 115 g unsalted butter
- 100 g granulated sugar
- 100 g light brown sugar
- 1 medium egg
- 1 tsp vanilla extract
- 200 g dried apple (or fresh apple) (chopped)
- 175 g white chocolate chips
Crumble Topping
- 75 g plain flour
- 30 g caster sugar
- 30 g unsalted butter
Instructions
- Preheat your oven to 190ºc/170ºc fan, and line a 9x9inch square tin with parchment paper and leave to the side for now.
- Whisk the flour, bicarbonate, salt, cornflour and cinnamon together so its evenly distributed, and leave to the side.
- In a large bowl, melt the butter. Add in the two sugars and whisk for 2 minutes until the sugar starts to to dissolve and the mixture becomes smoother.
- Add in the vanilla and egg and whisk again briefly to combine.
- Add in the dry ingredients, the apple, and the chocolate chips and mix together until a thick cookie dough is formed.
- Press down into the prepared tin.
- Make the crumble by rubbing together the flour, butter and sugar until fine crumbs are formed, and then sprinkle over the top of the cookie dough.
- Bake the cookie bars in the oven for 25-30 minutes, or until golden. The less the time, the gooier they will be.
- Leave the cookie bars to cool for 10 minutes in the tin, and then finish cooling on a wire rack.
Notes
- These will last in a container at room temperature for 4-5 days, if they aren't eaten already!
- You can use whatever chocolate chips you like in the recipe, but I personally feel that the white chocolate works best with the flavours of the apple and cinnamon.
- I found my dried apple in Tesco, and most supermarkets sell it. I've also seen it in Waitrose and some other stores.
- If you can't find it, any other dried fruit will work such as apricots etc!
- Using dried apple is important, as cooked apple turns mushy and wouldn't work in a cookie.
- You can use pre-made crumble mix if you wish, but don't use too much otherwise it might mess up the cookie bars! No more than 125g worth.
- IF you would like to use fresh apple, use baking apples (Bramley), only 150g worth in 1cm chunks, and be prepared for it to take longer to bake!
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J x
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Hey Jane, I’ve made these today with the dried apple but wondering if I left the pieces too big. Do they have to be chopped finely? The cookie is lovely as I expected as I’ve made lots of your cookies and cookies bars. But when you bite into a piece with the apple, it kind of pulls away from the rest of it and doesn’t seem right. Any ideas? Thanks 😁
It could likely have been too big, but also dried apple is slightly chewier in texture so it could just naturally pull away if you don’t bite into it properly!
Can you post a link to your dried apple chunks please.
Made these this week for family spag bol pudding, very easy to put together….OMG they are amazing, will definitely be baking these again – I used two teaspoons of cinnamon
Hiya! Hoping to check is it possible to swap out Apple for pear? Or would the recipe need to completely change because that would make the recipe more wet? Thanks! A
Hiya! I personally have not tried this, however it is definitely worth a go! Enjoy! x
Would it be OK to add some sultanas to this recipe?
Yes for sure!
Hi Jane
I love your recipes! Just wondering if these can be baked in a foil tray instead of an actual baking tray? Would you recommend reducing the cooking time/temp?
Hiya, changing the type of tray will change the baking time but unfortunately I do not know how as it has only been tested in the tray mentioned in this recipe xx
hi, I can only find dried apple slices rather than chunks, would they be OK? x
Yes these will be fine! Hope this helps! x
Could you use Caramac instead of white chocolate to give more of a caramel/toffee type flavour?
You can try, however caramac isn’t chocolate and can sometimes go a little funky after being in the oven x
How long can this cookie keep in room temperature?
I usually say 3 days!
Hi Jane!
I have some fresh apples that I was going to use for crumble – but fancied baking something different!
I know the recipe states for dried apple, would I still be able to use my fresh ones? or perhaps dry them out in the oven for a bit first before baking?
Thank you!
The problem with fresh apple is that it really can cause a problem with the bake (especially if you use the wrong type of apple) which is why dried is best xx
Ah okay – thank you! I’ll go for dried and use my fresh in another recipe!
Thank you 🙂xx
Would these work with margarine to make them dairy free?
Yes! Margarine works in place of the butter x
Hi, could these be made without the white chocolate?
Definitely!
Can you please post your receipt for apple crumble
Made these for our works macmillan coffee morning, but substituted the white choc chips for soft caramel! Absolutely delicious especially if warmed in the microwave!
Oooh yum!!
I was just wondering about doing this. . . .will definitely try it!
Have just found your site after following a link to your recipe for malteaser millionaire shortbread because it looks AMAZING! and have now been trawling around all your other recipes and this one looks soooooo good! I am going to give this a go over the weekend and can already tell it will be yummy 🙂 Lovely site and brilliant recipes and tips!
Thank you so much!!