Apple Oat & Rye Crumble Bars — Autumn Fruit Slice Recipe

Put last week’s Caramelized Apple Compote to good use with these Apple Crumble Bars with Oats and Rye. This version is adapted from a blueberry rye crumble bar recipe, swapping the filling for the caramelized apple compote and making a few small adjustments. The result is a buttery, crisp bar with a tender rye-forward crust, a sweet-tart apple center, and a crunchy oat crumble—an ideal treat for autumn fika or any cozy snack time.

The Ingredients

These bars rely on straightforward pantry staples and a simple homemade compote. Key components include:

• All-purpose and rye flour. Rye adds a warm, nutty flavor but has little gluten on its own, so it’s combined with all-purpose flour to provide structure. If you don’t have rye, use only all-purpose flour.
• Old-fashioned rolled oats. Oats give the crumble a satisfying, rustic crunch that pairs beautifully with the apples.
• Unsalted butter. Used in both the crust and crumble for richness; use melted and cooled.
• Dark brown sugar. Its molasses notes enhance the apple flavor throughout.
• Vanilla extract. A little vanilla rounds out the flavors without competing with the compote.
• Caramelized Apple Compote. This homemade mix of tart apples, brown sugar and cinnamon is the heart of the bars. If you don’t already have it prepared, you can make it while the crust bakes.

Crumble Bar Tips for Success

Follow these tips for bars that slice cleanly and hold together:

• Line and butter the pan thoroughly. Butter a 9 x 9 inch pan and fit a parchment sling with overhang. Butter the parchment a couple of inches up the sides. The sling makes it easy to lift the bars from the pan after chilling.
• Pack the crust firmly. After pressing the crust into the pan, use the bottom of a metal measuring cup to compact and smooth it so it bakes evenly.
• Blind-bake the crust briefly. Baking the crust on its own at a low temperature helps prevent sogginess once the filling is added.
• Balance the layers. Keep a good ratio of crust to filling to crumble so each bite has texture and flavor from all components.
• Create irregular crumble pieces. Squeeze the crumble together, then break into roughly ¾-inch pieces or smaller to achieve a craggy, rustic top.
• Press the crumble lightly. After scattering the crumble over the compote, press gently with the back of a spatula to help it adhere and form a stable topping.
• Chill before slicing. Allow the bars to cool to room temperature, then chill for several hours if possible. Chilling firms the bars and makes slicing neat. If you remove the bars from the pan using the parchment sling, chilling is essential to keep them intact.
• Make components ahead. The crust, compote, and crumble can be prepared in advance. Store the crust in the freezer and keep the compote and crumble refrigerated for up to 24 hours before assembling and baking.

These Apple Crumble Bars with Oats and Rye are delicious on their own or served with vanilla ice cream and a drizzle of salted caramel for an extra-special treat. If you’re looking for more apple-inspired recipes to enjoy this season, try classic apple cake, apple strips, or an apple-oat porridge for breakfast.

Recipe

Apple Crumble Bars with Oats and Rye

Buttery and crisp crumble bars made with rye flour and oats and filled with caramelized apples. The perfect fall treat!

4 from 1 vote

Prep Time: 20 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 10 minutes

Servings: 16 bars

Calories: 313kcal

Author: Kristi

Ingredients

For the Crust:

• ½ cup dark rye flour
• 1 cup all purpose flour
• ⅓ cup dark brown sugar
• ½ teaspoon coarse salt
• ½ cup unsalted butter melted and cooled
• 1 teaspoon vanilla extract

For the Crumble:

• 1 cup old-fashioned rolled oats
• 3 tablespoons dark brown sugar
• ¼ cup rye flour
• ¼ cup all purpose flour
• 3 tablespoons granulated sugar
• ½ teaspoon coarse salt
• 6 tablespoons unsalted butter melted and cooled

For the Filling:

• 2 cups Caramelized Apple Compote

Instructions

1. Make the crust: Preheat the oven to 275°F (135°C). Butter a 9 x 9 inch pan and line it with a parchment sling that overhangs the sides by a couple of inches. Butter the parchment a couple of inches up the sides.
2. Combine the rye and all-purpose flours, dark brown sugar, and salt in the work bowl of a food processor and process until blended. Add the melted, cooled butter and vanilla and pulse until the mixture resembles wet sand.
3. Transfer the dough to the prepared pan. Using the bottom of a metal measuring cup, press and smooth the dough evenly into the pan. Bake the crust for 50–55 minutes, until golden brown and slightly firm to the touch. Reserve the empty work bowl for the crumble.
4. Make the crumble: In the food processor bowl, combine the oats, brown sugar, rye flour, all-purpose flour, granulated sugar, and salt. Pulse 5–7 times until mixed and the oats are slightly broken. Transfer to a bowl, stir in the melted cooled butter with a fork, and set aside.
5. When the crust is done, increase the oven temperature to 350°F (175°C). Spread the Caramelized Apple Compote evenly over the hot crust, taking care not to burn yourself.
6. Form the crumble into irregular pieces by squeezing portions in your hand and breaking them off. Scatter the crumble over the compote in an even layer, keeping pieces about ¾ inch or smaller. Press gently with the back of a spatula to help the topping adhere.
7. Bake at 350°F (175°C) for about 50 minutes, until the topping is crisp and golden. Transfer the pan to a wire rack to cool slightly, then place it in the fridge for a few hours to chill before slicing.
8. To serve, run a small knife along the inside edge of the pan. If chilled, lift the bars out using the parchment sling and cut into squares. If only cooled to room temperature, slice them in the pan.

Notes

Adapted from Good to the Grain by Kim Boyce.

Nutrition

Calories: 313kcal
| Carbohydrates: 53 g
| Protein: 2 g
| Fat: 11 g

Course: Dessert, fall, Fika

Cuisine: Nordic, Scandinavian