A delicious mix of apple pie, apple crisp, and a crispy base in these yummy apple crumble pie bars. It's the season when apples are ready for U-pick here, and we love taking advantage of the beautiful weather to pick up scrumptious apples! I've made this now with Cortlands, Ginger Golds, and Gravensteins so far this season. ;) This recipe was inspired by one of our favorite fall treats, the pumpkin pie bars, and uses a similar bottom crust. And yes, we've already had some of that this fall, too. Yum!
Chilled and slices so neatly. Mmmm...
Fresh from the oven - a tray of GF Apple Crumble Pie Bars!
Apple Crumble Pie Bars
Prepare the apple pie filling: (Filling is based off my apple pie filling recipe)
In a large saucepan, cook over medium-low to medium heat, stirring regularly for about 20-25 minutes, until apples nicely soften:
8 apples, peeled and dice (Honeycrisp apples, or similar, are one my favorite types for this sort of recipe - make sure they are apples that will hold their shape while cooking)
1/2 cup brown sugar (or regular sugar, if you don't want as caramel-y a flavor)
1/3 cup water
1/4 cup butter
1 tsp cinnamon OR 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
Once your apples are softened, mix together in a small bowl:
2 Tbsp cornstarch
2 Tbsp cold water
Add the cornstarch mixture, stirring and cooking for 1-2 minutes to thicken. Remove from heat and set aside until your bottom crust has been made and baked 15 minutes.
Prepare the bottom layer:
Preheat oven to 350F.
Line a 9 x 13 baking dish with parchment paper OR butter the baking dish.
Put in bowl and mix gently:
1 cup Kristin's Gluten-Free Flour Mix (OR ½ cup brown rice flour + ¼ cup potato starch + ¼ tapioca starch)
½ cup brown sugar
½ cup GF steel cut oats (OR GF quick oats or GF regular oats, but I like the extra crunch from the steel cut oats)
½ tsp cinnamon
½ tsp salt
Add and chop in w/ a pastry cutter:
½ cup butter (chilled, not softened)
*I like to re-use the bowl to make the crumble topping, so just aside the bowl and pastry cutter after you put it into a pan.
Press the bottom layer into the baking dish. Bake 15 min. Remove from oven and set aside while you prepare the crumble topping. Increase oven temperature to 375 - 400 F.
Ready to pop into the oven - and yes, I did make a double batch recipe - I wanted to bring a tray to share at a church event, but we really wanted to have a tray at home for us to enjoy. ;)
Crust out of the oven after 15 minutes. Ready to top with apples and crumble topping!
Prepare crumble topping:(can be prepped while the crust is baking)
In a bowl, mix together with a pastry cutter until nice and crumbly. Don't overmix, as you want a nice, light crumble to sprinkle overtop:
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 cup GF oats
1/4 cup brown sugar
1/4 - 1/2 tsp baking powder
pinch salt
3 Tbsp butter, chilled
Top the bottom crust with the apple pie filling. Sprinkle the crumble topping evenly over the apple pie filling. Bake at 375 - 400 F for 20-25 minutes, until lightly browned on top and crisped up a bit.
Topped with apple pie filling and crumble topping, ready to bake!
Fresh from the oven!
These are lovely warm from the oven, but I love eating leftovers chilled from the refrigerator. I like to use a flat square cutter/spatula to serve nice, neat pieces. Wonderful plain, or add a dollop or ice cream or whipped cream. Enjoy! 
Warm and fresh from the oven! Still slices up so nicely.
Chilled and enjoyed the next day.
