Apple Crumb Cake Recipe – Easy Fall Dessert Bars for Parties

The first time I pulled an apple crumb cake out of the oven, my kitchen smelled like a fall festival. There’s something about the mix of cinnamon, brown sugar, and baked apples that just screams “cozy.” Honestly, this apple crumb cake recipe has become my go-to whenever I want to bring that snuggly autumn energy into my home—especially when I’m craving dessert bars that feel both nostalgic and a little bit fancy.

I discovered this recipe during a chilly October weekend, when I was searching for something to serve at a last-minute family get-together. I wanted the comfort of apple pie, but with the ease and portability of a dessert bar. You know, something you could grab and eat by the fireside or sneak into a lunchbox. After a few tweaks and a couple of messy trial runs (oops, way too much crumb topping the first time), this apple crumb cake became a star at every party—especially fall bake sales and potlucks.

What makes this recipe truly special is how it combines soft, tender cake with juicy apples and a sweet, crunchy crumb topping. It’s the kind of treat that works for breakfast, snacks, or dessert. Plus, you don’t need fancy skills or rare ingredients. As someone who’s tested dozens of apple cakes, I can honestly say this version is foolproof and always gets rave reviews. If you’re looking for easy fall dessert bars for parties, these apple crumb cake bars are exactly what your autumn table needs!

Why You’ll Love This Recipe

After baking this apple crumb cake recipe more times than I can count (seriously—every fall, my oven gets a workout), I’ve figured out why it’s such a crowd-favorite. Here’s what makes it irresistible:

• Quick & Easy: You can prep and bake the entire batch in about an hour—no need to spend half the day in the kitchen. Perfect for busy weeknights or spontaneous gatherings.
• Simple Ingredients: Everything here is a pantry staple: flour, sugar, cinnamon, apples, and butter. No surprises—just the classics you probably have right now.
• Perfect for Parties: These apple crumb cake bars slice up beautifully and travel well, so they’re ideal for potlucks, bake sales, holiday brunches, or cozy movie nights.
• Crowd-Pleaser: Kids love the sweet crumbly topping, adults swoon over the warm spices, and even picky eaters can’t resist a second piece. Trust me, I’ve witnessed this at birthday parties and family dinners!
• Unbelievably Delicious: The combination of moist cake, juicy apple chunks, and buttery crumb topping is next-level comfort food. It’s the kind of treat that makes you close your eyes with the first bite.

What sets this apple crumb cake apart? First, I always use fresh apples and toss them with cinnamon and lemon juice for a bright, robust flavor. Second, the crumb topping isn’t just a sprinkle—it’s thick and crunchy, almost like a streusel. You get layers of texture and flavor in every bite, which is honestly what makes these bars so addictive. My friends always ask for the recipe, and I love seeing their faces light up when they taste that perfect balance of sweet, tart, and buttery goodness.

This isn’t just another apple dessert—it’s the best version I’ve ever made. It’s comfort food with a twist: easy enough for a novice baker, impressive enough for a celebration. Whether you’re looking for something to wow your guests or just want to treat yourself, these apple crumb cake bars deliver every single time.

Ingredients Needed

This apple crumb cake recipe sticks to simple, wholesome ingredients that work together to create bold fall flavor and an irresistible crumbly texture. You don’t need to hunt down anything fancy—most of these are probably already hanging out in your kitchen. I’ll break it down so you know exactly what you need for each layer.

• For the Cake Base:
  • All-purpose flour (2 cups / 250g) – forms the structure; you can swap in gluten-free flour if needed
  • Granulated sugar (3/4 cup / 150g) – adds sweetness
  • Baking powder (2 tsp / 8g) – helps it rise
  • Salt (1/2 tsp / 3g) – balances flavor
  • Unsalted butter, melted (1/2 cup / 115g) – for moisture and richness
  • Eggs, large (2) – binds everything together
  • Whole milk (1/2 cup / 120ml) – creates a tender crumb; you can use almond milk for dairy-free
  • Pure vanilla extract (1 tsp / 5ml) – adds warmth
• For the Apple Filling:
  • Apples, peeled, cored, and diced (2 cups / 250g, about 2 medium apples) – choose crisp varieties like Honeycrisp or Granny Smith for best texture
  • Ground cinnamon (1 tsp / 2g) – brings out fall flavor
  • Lemon juice (1 tbsp / 15ml) – keeps apples bright and zesty
  • Brown sugar (2 tbsp / 30g) – adds caramel notes
• For the Crumb Topping:
  • All-purpose flour (1 cup / 125g)
  • Brown sugar (1/2 cup / 100g)
  • Ground cinnamon (1/2 tsp / 1g)
  • Unsalted butter, cold and diced (1/2 cup / 115g)
  • Optional: Chopped walnuts or pecans (1/3 cup / 40g) – adds crunch (skip for nut-free)
  • Pinch of salt

If you want to make this apple crumb cake gluten-free, use a 1:1 gluten-free flour blend in place of regular flour. For a dairy-free option, swap in plant-based butter and milk. I’ve tried both and the bars still come out delicious. You can use coconut sugar instead of brown sugar for a subtle flavor twist, and if you’re out of lemon juice, a splash of apple cider works in a pinch (I’ve done this when I was short on citrus).

For apples, I prefer Honeycrisp because they hold their shape and add a hint of tartness, but Gala and Fuji are great too. If you’re baking these bars in summer, try peaches or pears instead of apples—the crumb cake formula stays the same. For the topping, you can skip the nuts to keep it allergy-friendly, or toss in a handful of rolled oats for extra texture.

Lastly, a quick shout-out to my favorite vanilla extract: I always use Nielsen-Massey for its pure flavor, but any good-quality vanilla will do. These ingredients come together like magic—once you start smelling that cinnamon in the oven, you’ll know it’s fall!

Equipment Needed

You really don’t need much to whip up this apple crumb cake recipe—just the basics. Here’s what I use every time, plus some alternatives if you’re working with a minimalist kitchen.

• 8×8-inch (20x20cm) square baking pan – metal or glass both work; if you only have a 9-inch (23cm) round pan, that’s fine too (the bars will be a bit thinner)
• Mixing bowls – at least two: one for the cake batter, one for the crumb topping
• Whisk or electric mixer – a whisk works if you’re feeling old-school, but a hand mixer makes it faster
• Rubber spatula – for folding the apples and scraping the bowl (I’ve used a wooden spoon in a pinch)
• Measuring cups and spoons – accuracy matters here; digital scale is a plus for serious bakers
• Peeler and corer – for prepping apples; if you don’t have these, a small knife does the job
• Cooling rack – helps the bars set evenly after baking (I’ve improvised with an upside-down muffin tin before)

For cleanup, I recommend lining your pan with parchment paper—makes it so much easier to lift out the bars and slice them cleanly. If you’re using a glass pan, just grease it well. Maintenance tip: keep your mixer attachments clean by soaking them right after use; dried crumb topping is sticky! For budget-friendly options, I’ve found that basic aluminum pans work just as well as pricier brands. If you bake a lot, investing in a sturdy rubber spatula and a reliable digital scale can make a world of difference.

Preparation Method

Ready to make your apple crumb cake bars? Follow these step-by-step instructions for perfect results every time. I’ll include both US and metric measurements, plus my tried-and-true tips for each stage.

1. Prep Your Pan & Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal. Grease lightly for extra insurance.
2. Prepare the Apple Filling: In a bowl, toss 2 cups (250g) diced apples with 1 tsp (2g) ground cinnamon, 1 tbsp (15ml) lemon juice, and 2 tbsp (30g) brown sugar. Stir until apples are well coated and slightly juicy. Set aside.
3. Mix the Cake Batter: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 tsp (8g) baking powder, and 1/2 tsp (3g) salt. In a separate bowl, combine 1/2 cup (115g) melted butter, 2 large eggs, 1/2 cup (120ml) milk, and 1 tsp (5ml) vanilla extract. Pour the wet ingredients into the dry and gently fold with a spatula until just combined—don’t overmix or the cake will be tough.
4. Fold in the Apples: Add the prepared apple mixture to the batter and fold gently until evenly distributed. (The batter will be thick—totally normal!) Pour into the prepared pan and smooth with a spatula.
5. Make the Crumb Topping: In another bowl, combine 1 cup (125g) flour, 1/2 cup (100g) brown sugar, 1/2 tsp (1g) cinnamon, and a pinch of salt. Cut in 1/2 cup (115g) cold diced butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Stir in 1/3 cup (40g) chopped nuts if using.
6. Top the Cake: Sprinkle the crumb mixture evenly over the batter, pressing lightly so it adheres. Make sure to cover every bit—this is the best part!
7. Bake: Bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown. If the edges start to brown too quickly, cover loosely with foil for the last 10 minutes.
8. Cool & Slice: Let the cake cool in the pan for at least 30 minutes (it helps set the crumb). Lift out using the parchment overhang and transfer to a cooling rack. Slice into bars or squares.

Troubleshooting: If your topping sinks, the butter was probably too soft—use cold butter. Bars too dry? Double-check your apple quantity and don’t overbake. If you’re short on time, you can prep the crumb topping ahead and refrigerate it overnight.

My personal tip: for extra flavor, toss a handful of raisins or dried cranberries into the apple filling. The bars are best when the crumb is crisp and the apples are tender, so watch for a golden color and a lovely cinnamon aroma. You’ll know it’s ready when the edges pull slightly away from the pan and the center springs back gently when touched.

Cooking Tips & Techniques

After making this apple crumb cake recipe dozens of times, I’ve picked up some tricks that really make a difference. Here’s what you need to know for perfect dessert bars every time:

• Cake Texture: Don’t overmix the batter—just fold until the dry spots disappear. Overmixing leads to a dense, tough cake (learned this the hard way after an enthusiastic whisking session!).
• Apple Prep: Dice apples evenly so they cook at the same rate. Too-big chunks can stay crunchy, while tiny pieces might disappear into the cake. I shoot for about 1/2-inch cubes.
• Crumb Topping: Use cold butter and work quickly. Warm butter turns the topping mushy instead of crumbly. If you have time, chill the topping for 10 minutes before sprinkling over the cake.
• Layering: Make sure the crumb topping fully covers the batter—it protects the cake and creates that signature crunch. Press the topping gently into the batter so it sticks but don’t compact it too much.
• Baking Time: Ovens vary! Start checking at 40 minutes. The bars are done when the top is golden brown and a toothpick comes out mostly clean (a few moist crumbs are fine).
• Multitasking: Mix the crumb topping while the apples are marinating. Keeps things moving and cuts down on prep time.
• Consistency: If making for a crowd, double the recipe and use a 9×13-inch (23x33cm) pan. Just add 5-7 minutes to the baking time.

One time, I used room-temperature butter in the topping—big mistake! The crumb melted into a flat, greasy layer. Now, I always dice the butter straight from the fridge. If you want extra crunch, sprinkle a few rolled oats into the topping. And if you’re worried about soggy bottoms (yes, it happens), just bake on the center rack and let the bars cool completely before slicing. These little tweaks make a huge difference—trust me, I’ve learned from every batch.

Variations & Adaptations

One of the best things about this apple crumb cake recipe is how flexible it is. Here are some of my favorite ways to switch it up for different tastes, dietary needs, and seasons:

• Gluten-Free: Use a 1:1 gluten-free flour blend for both the cake and topping. I’ve had great results with King Arthur’s blend—texture stays moist and crumbly.
• Dairy-Free: Swap in plant-based butter and almond or oat milk. The bars come out just as tender and flavorful. (I tried this for a vegan friend—no complaints!)
• Autumn Spice: Add 1/2 tsp ground nutmeg or allspice to the batter for an extra layer of cozy flavor. Sometimes I toss in a pinch of cloves for a deeper aroma.
• Fruit Swap: Use pears or peaches instead of apples for a summery twist. Blueberries also work—just reduce the sugar a touch, since berries are sweeter.
• Nut-Free: Skip the walnuts or pecans in the topping—add rolled oats for crunch if you like.
• Single-Serve: Make the batter in muffin tins for individual apple crumb cakes. Bake for 25-30 minutes, and they’re perfect for lunchboxes!

My personal favorite? I add a handful of dried cranberries to the apple filling around Thanksgiving for a sweet-tart kick. These bars can be as classic or creative as you want—just adjust the spices or fruit to match your mood or what’s in season. And if you’re serving a crowd, doubling the recipe works perfectly.

Serving & Storage Suggestions

Once your apple crumb cake bars are ready, here’s how to serve and store them for maximum flavor and convenience.

• Serving: Bars taste best slightly warm or at room temperature. I like to slice them into squares and arrange on a platter with a sprinkle of powdered sugar for a pretty finish. Pair with hot apple cider or coffee for a cozy treat.
• Presentation: For parties, serve on a rustic wooden board or cake stand—makes them Pinterest-worthy! Add a dollop of whipped cream or vanilla ice cream if you’re feeling fancy.
• Storage: Store leftover bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days.
• Freezing: Wrap bars individually in plastic wrap and place in a freezer bag. They keep for up to 2 months; thaw overnight in the fridge before serving.
• Reheating: Warm bars in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds. The crumb topping regains its crunch if you reheat in the oven.
• Flavor Development: The bars get even better after a day—the spices mingle, the apples soften, and the topping stays crisp. Perfect for make-ahead entertaining.

When I pack these for potlucks, I line the container with parchment to keep them from sticking. They travel well and always disappear fast! If you’re serving a crowd, double the recipe and slice into smaller bars for easy sharing.

Nutritional Information & Benefits

Here’s a quick look at the nutrition and health perks of these apple crumb cake bars. (I’m not a dietician—but I do pay attention to balance!)

• Estimated per serving (1 bar, based on 16 bars): Calories: 210, Protein: 3g, Carbs: 32g, Fat: 9g, Fiber: 2g
• Apples: High in vitamin C and fiber, plus natural sweetness
• Cinnamon: May help support healthy blood sugar and adds antioxidant power
• Whole Ingredients: No artificial flavors or preservatives—just real fruit and classic pantry staples
• Allergens: Contains wheat, dairy, eggs, and optionally nuts; easy swaps for gluten-free and dairy-free diets

Honestly, these bars are a treat, but they’re a better-for-you option than most desserts thanks to the apples and moderate sugar. I love knowing exactly what goes into them—makes them perfect for sharing with kids and anyone watching their ingredient list.

Conclusion

If you’re searching for the perfect apple crumb cake recipe to make easy fall dessert bars for parties, this is the one you’ll want on repeat. It’s quick, simple, and packed with the cozy flavors of autumn—plus, it always gets rave reviews from family and friends. You can customize it to suit your tastes, dietary needs, or whatever fruit you have on hand.

I honestly love this recipe because it brings people together. There’s just something about the smell of cinnamon and apples that feels like home. Whether you’re baking for a crowd or just for yourself, these bars are sure to become a seasonal favorite.

Give these apple crumb cake bars a try, and let me know how you make them your own! Comment below with your favorite twists, share the recipe with your friends, or tag me if you post a photo. Happy baking—and enjoy every last crumb!

FAQs

Can I use store-bought apple pie filling instead of fresh apples?

You can, but the texture will be softer and sweeter. Fresh apples give the bars more bite and flavor—totally worth the extra 5 minutes of prep.

What type of apples work best for apple crumb cake bars?

I love Honeycrisp or Granny Smith for their tartness and firmness. Gala, Fuji, or Braeburn are great choices too. Avoid Red Delicious—they get mushy!

How do I keep the crumb topping crunchy?

Use cold butter and don’t overmix. If you’re storing the bars, reheat in the oven for a few minutes to bring back the crunch.

Can I make these bars ahead of time?

Absolutely! The flavor gets better after a day. Store in an airtight container, and they’ll stay fresh for several days.

Are these apple crumb cake bars freezer-friendly?

Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight and warm in the oven before serving for best texture.

Apple Crumb Cake Recipe – Easy Fall Dessert Bars for Parties

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• Author: Lauren Diaz
• Total Time: 1 hour 5 minutes
• Yield: 16 bars 1x

Print Recipe

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Description

This apple crumb cake recipe combines tender cake, juicy apples, and a thick, crunchy crumb topping for the ultimate fall dessert bar. Perfect for parties, potlucks, or cozy nights in, these bars are easy to make and always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 cups apples, peeled, cored, and diced (about 2 medium apples)
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 cup all-purpose flour (for crumb topping)
• 1/2 cup brown sugar (for crumb topping)
• 1/2 teaspoon ground cinnamon (for crumb topping)
• 1/2 cup unsalted butter, cold and diced (for crumb topping)
• 1/3 cup chopped walnuts or pecans (optional, for crumb topping)
• Pinch of salt (for crumb topping)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
2. In a bowl, toss diced apples with cinnamon, lemon juice, and brown sugar. Set aside.
3. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
4. In a separate bowl, combine melted butter, eggs, milk, and vanilla extract.
5. Pour wet ingredients into dry ingredients and gently fold until just combined.
6. Fold in the prepared apple mixture until evenly distributed. Pour batter into prepared pan and smooth.
7. For the crumb topping, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold diced butter until mixture resembles coarse crumbs. Stir in nuts if using.
8. Sprinkle crumb topping evenly over batter, pressing lightly so it adheres.
9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and topping is golden brown. Cover loosely with foil if edges brown too quickly.
10. Cool in pan for at least 30 minutes. Lift out using parchment and transfer to a cooling rack. Slice into bars or squares.

Notes

Use cold butter for the crumb topping to keep it crunchy. Dice apples evenly for best texture. For gluten-free or dairy-free adaptations, substitute with 1:1 gluten-free flour and plant-based butter/milk. Bars taste best slightly warm or at room temperature and can be made ahead or frozen for later. Add dried cranberries or rolled oats for extra flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/16 of pan)
• Calories: 210
• Sugar: 18
• Sodium: 120
• Fat: 9
• Saturated Fat: 5
• Carbohydrates: 32
• Fiber: 2
• Protein: 3

Keywords: apple crumb cake, dessert bars, fall baking, party dessert, easy apple cake, crumb topping, autumn recipes, potluck dessert, apple bars