Easy Honey Apple Cranberry Crumb Bars

Easy Honey Apple Cranberry Crumb Bars made with apples, fresh cranberries, browned butter and warm fall and winter spices like cinnamon and nutmeg. 

Easy Honey Apple Cranberry Crumb Bars

Today I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we will be sharing our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. I am sharing Honey Apple Cranberry Bars and Sheri is sharing Apples and Honey Marshmallows both are delicious additions to your Fall dessert roundup.

Rosh Hashanah(the Jewish New Year) is in early October. Traditionally you serve sliced apples dipped in honey to start the dinner, as a harbinger for a sweet year to come. Today we are both sharing our riff on this tradition.

These honey apple cranberry crumb bars are perfect for Fall and winter and are one of my favorite recipes. Two buttery layers stuffed with tart cranberries, sweet apples and honey, what could be better than that.

They are so easy to make, the crust and the crumb topping are the same dough. Over the years I have made them with blueberries, apples, roasted cherries, strawberries, raspberries and other fresh fruit. Honestly, they are my “go to” recipe that I make at least once a month.

WHAT YOU NEED TO MAKE HONEY APPLE CRANBERRY CRUMB BARS

Although this recipe has a few steps it is very easy to make and comes together in no time at all. All you need is a few simple ingredients to make this easy fruit bar recipe.

Crust and Crumble Topping

• 1 cup butter plus 5 tablespoons unsalted butter
• 1 cup sugar, divided
• 3/4 teaspoon salt
• 2 large egg yolks
• 3 cups plus 3 tablespoons all-purpose flour
• 1/8 cup all purpose oats

Ingredients for Apple Cranberry Filling

• 1 cup fresh cranberries or frozen, thawed cranberries, cut in half
• 4 cups cubed apples, Granny Smith and Honeycrisp Mixed
• 1/2 cup raw honey
• 2 tablespoons cornstartch
• 3 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon allspice
• 1/8 cup water

Crust Directions

• Line a 13×9-inch metal baking pan with aluminum foil or parchment paper, leaving an overhang so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.
• Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the melted butter turns golden brown and smells nutty. Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.
• In a large bowl, whisk together the butter, sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff.
• Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the baking dish. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

Crumb Topping

• The reserve dough is the crumb topping. Use your fingers to mix the remaining mixture with the 1/8 cup of oats until you have coarse crumbs. I like to squeeze the mixture to make larger crumbs, set aside until needed.
• Meanwhile, pre heat oven to 325 F.
• Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

Filling Directions

• Combine the apples, cranberries, honey, spices and water in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium, and continue to cook until the apple mixture is thick and syrupy, this will take about 5 minutes. Turn off the heat, and let cool for 5-10 minutes. Be sure to watch so the mixture does not burn.
• Spread the apple cranberry mixture in an even layer over the hot crust. Sprinkle the crumb mixture over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the crumbs are golden.
• Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.

Variations & Notes

• If you do not like cranberries leave them out and add extra apples.
• Add walnuts or pecans to the crumb topping
• ​Substitute Pink Lady or Honey Crisp Apples or a combination of apples.
• Serve with warm with vanilla ice cream.

Need More Cookie Bar Recipes?

Lemon Raspberry Crumble Bars

Cranberry Cheesecake Bars with Crumb Topping

Blueberry Crumb Bars

THAT’S ALL FOR NOW

The next time you need dessert try these Easy Honey Apple Cranberry Crumb Bars, your whole family will love them!

Don’t forget to hop over to visit Sheri and see her recipe for Apple and Honey Marshmallows. 

Looking for more easy recipes to try this Fall? Try Chia Pumpkin Bread and Apple Blondies.

Have a great day friends, thank you for spending part of your day with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Honey Apple Cranberry Crumb Bars

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Easy Honey Apple Cranberry Crumb Bars made with apples, cranberries, browned butter and warm fall and winter spices like cinnamon and nutmeg. 

• Total Time: 0 hours
• Yield: 16 bars 1x

Ingredients

Scale 1x2x3x

1 cup butter plus 5 tablespoons unsalted butter

1 cup sugar, divided

3/4 teaspoon salt

2 large egg yolks

3 cups plus 3 tablespoons all-purpose flour

1/8 cup all purpose oats

Ingredients for Apple Cranberry Filling

1 cup fresh cranberries or frozen, thawed cranberries, cut in half

4 cups cubed apples, Granny Smith and Honeycrisp Mixed

1/2 cup raw honey

2 tablespoons cornstartch

3 teaspoons cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon allspice

1/8 cup water

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Instructions

Crust Directions

Line a 13×9-inch metal baking pan with aluminum foil or parchment paper, leaving an overhang so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.

Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the melted butter turns golden brown and smells nutty. Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

In a large bowl, whisk together the butter, sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the baking dish. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

Crumb Topping

The reserve dough is the crumb topping. Use your fingers to mix the remaining mixture with the 1/4 cup of oats until you have coarse crumbs. I like to squeeze the mixture to make larger crumbs, set aside until needed.

Meanwhile, pre heat oven to 325 F.

Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

Filling Directions

Combine the apples, cranberries, honey, spices and water in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium, and continue to cook until the apple mixture is thick and syrupy, this will take about 5 minutes. Turn off the heat, and let cool for 5-10 minutes.

Spread the apple cranberry mixture in an even layer over the hot crust. Sprinkle the crumb mixture over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the crumbs are golden.

Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.

Notes

adapted from Fine Cooking 

• Author: Elizabeth
• Prep Time: 40
• Cook Time: 40-25
• Category: Dessert
• Method: Baked
• Cuisine: American