Apple walnut crumb bars made with apples, walnuts, oats, brown sugar, butter, and cinnamon.

These Apple Walnut Crumb Bars didn’t come from a big baking plan or a Pinterest board. They came from one of those afternoons. The kind where the house is a little too quiet, the apples are starting to look tired, and you’re not in the mood for a full-on project—but you still want something homemade. Something warm. Something that smells like you tried.

I remember making these for the first time on a fall weekend that didn’t feel very fall-y yet. Still warm outside, but everyone was already talking pumpkins and sweaters. I wasn’t ready for pie. Pie feels like a commitment. Bars felt safer. Less pressure. More forgiving if you eyeball something or forget to level the crumb topping (which… yeah, I did).

While they baked, the kitchen smelled like cinnamon and butter and apples doing that cozy thing apples do. It felt grounding. Not dramatic—just nice. And honestly, that’s what keeps me coming back to these Apple Walnut Crumb Bars. They don’t try to be impressive. They just show up, quietly good, every time.

Why you’ll Love these Apple Walnut Crumb Bars?

There’s something comforting about desserts that don’t pretend to be fancy. These Apple Walnut Crumb Bars sit right in that sweet spot—rustic, cozy, and familiar without being boring. The oat crumb is buttery but not heavy. The apple layer is soft and slightly tart, not overly sweet. And the walnuts? They add just enough crunch to remind you this isn’t applesauce in bar form.

I also love that they’re not precious. You can cut them neatly… or not. Serve them warm with ice cream… or straight from the fridge the next day. They work either way. Some desserts demand attention. These just fit into your day, wherever it’s at.

Ingredient Notes

Before you start, here’s what’s happening ingredient-wise in these Apple Walnut Crumb Bars—nothing fancy, just a little context.

• All-Purpose Flour – Keeps everything structured without making it dense.
• Dark Brown Sugar – This adds depth and that almost caramel-like flavor that white sugar just can’t give.
• Rolled Oats – Texture. Comfort. That bakery-style crumble vibe.
• Cold Butter – This is non-negotiable for a crumb topping. Warm butter changes the whole situation.
• Cinnamon – Used twice, because apples deserve it.
• Apples – Go for firm apples. Soft ones can turn mushy, and nobody’s excited about that.
• Walnuts – Slightly bitter, slightly crunchy, and honestly underrated in apple desserts.
• Lemon Zest & Juice – This keeps the filling bright so it doesn’t taste flat or overly sweet.

Nothing here is trying too hard. And that’s kind of the point.

How to Make Apple Walnut Crumb Bars?

Making Apple Walnut Crumb Bars is more about rhythm than precision.

1. Start by heating your oven to 350°F and lining your pan with parchment. The overhang matters. Future-you will thank you when it’s time to lift the bars out cleanly instead of digging them out with a spatula.
2. In a food processor, pulse together the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon. Add the cold butter and pulse until the mixture looks crumbly—like damp sand, not dough. If it looks uneven, that’s fine. Rustic is the goal here.
3. Set some of that crumb mixture aside. Press the rest firmly into the pan to form your crust. Bake it just until lightly golden, then let it cool. I know it’s tempting to rush, but a cooled crust keeps the filling from sinking in too much.
4. For the apple filling, mix the brown sugar, lemon zest, cinnamon, and flour first, then add the apples, walnuts, lemon juice, and melted butter. Toss gently. This part feels very hands-on and imperfect, which honestly makes it more fun.
5. Spread the apple mixture evenly over the crust. Sprinkle the reserved crumb on top, trying—but not stressing—to cover everything. Bake until golden and bubbling around the edges. That bubbling is your sign it’s done.
6. Let the bars cool completely before cutting. I’ve rushed this before. It’s… not ideal. Still tasty. Just messier.

Storage Options

Once cooled, store these Apple Walnut Crumb Bars in an airtight container in the fridge for up to two days. They firm up nicely overnight and honestly might be better on day two. You can eat them cold, room temperature, or gently warmed. All acceptable choices.

Variations & Substitutions

This recipe is flexible, which I appreciate deeply.

• Swap walnuts for pecans if that’s what you have.
• Use a mix of apple varieties for more depth.
• Add nutmeg or cloves if you’re feeling extra cozy.
• Drizzle with a light glaze if you want a sweeter finish.
• Try pears instead of apples for a softer filling.

Ever start baking with one plan and end somewhere else entirely? Same energy.

What to Serve With Apple Walnut Crumb Bars?

These bars don’t need much, but they love good company.

• Hot coffee or tea
• Vanilla ice cream (classic, always correct)
• Whipped cream if you want light and simple
• Sharp cheddar if you’re into that sweet-salty thing
• Or honestly… just a fork and a quiet moment

Sometimes the pairing isn’t food. It’s a pause.

FAQ

What apples should I use?
Firm ones like Granny Smith or Honeycrisp work best.

Can I make these ahead?
Yes—and they’re even better after chilling.

Do I really need a food processor?
It helps, but you can cut in the butter by hand if needed. Takes longer, still works.

If you’re craving something cozy, unfussy, and deeply comforting, these Apple Walnut Crumb Bars are it. They’re not flashy. They don’t need to be. They just show up, warm and reliable, every single time.

So tell me—are you baking these on a quiet afternoon, or bringing them somewhere and pretending you just happened to make them?

Apple Walnut Crumb Bars

Tender apple walnut crumb bars made with a buttery oat crust, warm cinnamon-spiced apples, and a crisp crumb topping. A classic baked dessert that balances sweetness, texture, and comfort in every bite.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Apple Walnut Crumb Bars

Servings: 0

Ingredients

Crust and Crumb Topping

• 1 ½ c all-purpose flour
• 1 c firmly packed dark brown sugar
• 1 ¼ c rolled oats
• ¾ tsp salt
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¾ c unsalted butter 1½ sticks, cut into 1-inch pieces

Apple Filling

• ¼ c firmly packed dark brown sugar
• 1 tbsp grated lemon zest
• ½ tsp ground cinnamon
• 2 tbsp all-purpose flour
• 1 lb apples peeled, cored, and diced
• ½ c walnuts finely chopped
• ¼ c fresh lemon juice
• 2 tbsp unsalted butter melted and cooled

Instructions

Prepare the Pan and Oven

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9×13-inch glass or light-colored metal baking pan. Line the pan with parchment paper, allowing excess to extend over the short sides for easy removal. Butter the parchment and set aside.

Make the Crumb Mixture

• In the bowl of a food processor, combine the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon. Pulse briefly to blend. Add the butter and pulse until the mixture resembles coarse crumbs.

Form and Bake the Crust

• Reserve 1¼ cups of the crumb mixture for the topping. Transfer the remaining mixture into the prepared pan and press firmly into an even layer, ensuring it reaches the edges. Bake for 12–15 minutes, or until lightly golden. Remove from the oven and allow the crust to cool on a wire rack. Keep the oven on.

Prepare the Apple Filling

• In a medium bowl, whisk together the brown sugar, lemon zest, cinnamon, and flour. Add the diced apples, walnuts, lemon juice, and melted butter. Gently toss until the apples are evenly coated.

Assemble the Bars

• Spread the apple mixture evenly over the cooled crust. Sprinkle the reserved crumb mixture evenly over the top.

Bake

• Return the pan to the oven and bake for 35–45 minutes, rotating the pan every 15 minutes, until the topping is golden brown and the filling is bubbling around the edges.

Cool and Serve

• Transfer the pan to a wire rack and allow the bars to cool completely. Once cooled, lift from the pan using the parchment overhang and cut into squares before serving.

Notes

To make these apple walnut crumb bars gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Additionally, ensure the rolled oats are certified gluten-free, as standard oats may be cross-contaminated. No other adjustments are required.