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Gooey apple crumble cookie bars with white chocolate chips, apple, and crumble goodness!

The month for crumble!

It’s the beginning of September, so its AUTUMN TIMEEE! Honestly, I am so happy and excited its unreal, because I am not the biggest fan of Summer. Out of all the seasons, Summer is my least favourite (sorry Summer lovers), but I am honestly not a fan. And this year, in particular, I have hated Summer because I don’t like being sweaty 24/7.

Autumn, however? The colours are beautiful, it’s getting closer to Christmas, my birthday happens in October, and all in all its a lovely time of year. Also, CRUMBLE. I mean, you can have crumble at any time of the year, but it’s so warming and lovely, its perfect in Autumn. My apple crumble cake is always a popular one on my blog, along with my apple crumble cheesecake, so I thought it was time to do another variation on the classic dessert.

Cookie bars

I do actually need to get round to posting my version of the actual apple crumble, but I am here for all the alternatives and flavours I can squeeze out of one dessert, and these cookie bars take the biscuit. Get it? Biscuit? Anyway… they are YUMMY, if I do say so myself.

Dried apple

These do differ slightly from my other apple crumble bakes so far as they use dried apple in comparison to fresh apples. I have tried these with cooking apples, regular apples etc, but I have never found one that I really like. Either the apple turns mushy, or it doesn’t cook enough in the time.

Dried apple is something I probably wouldn’t eat so much on its own all of the time, as I would just eat a regular apple, or there are other dried fruits I prefer. However, its the perfect texture and flavour for these beauties, and gives a wonderful flavour. I did worry that the mixture would actually become too dry, so the white chocolate chips help give them a bit of goo.


The cinnamon in these is optional, however, I adore the flavour of cinnamon with Apple. My apple crumble cake has a cinnamon buttercream frosting, and it’s wonderful. You could add in other spices if you wanted to make it even more warming, but that’s up to you. Maybe a smidge of mixed spice, or ground ginger… or even some other fruit flavours!

Crumble topping

The crumble topping is just a smaller amount version of the other crumbles on my blog, and it really is so simple. Rubbing together the ingredients and then sprinkling over the cookie bars takes these from regular apple cookie bars, to out of this world apple crumble cookie bars, and its 100% worth that extra bit of effort. Also, you can’t use too much crumble on top, otherwise the cookie bars won’t bake properly!


Imagine if you made these, they were still warm, and then you served them with a dollop of custard or even clotted cream. Utterly scrumptious and cosiness in a bite. Obviously, if you don’t like crumble then you’re not going to be a fan, but ah… there’s plenty of other cookie bars on my blog that you can enjoy such as my Rolo cookie bars, S’mores cookie bars, or my M&M cookie bars…etc! Enjoy! x

Apple Crumble Cookie Bars!

Gooey apple crumble cookie bars with white chocolate chips, apple, and crumble goodness!
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Category: Cookies
Type: Cookie Bars
Keyword: Apple
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Apple Cookie Bars

  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 1 tsp ground cinnamon
  • 115 g unsalted butter
  • 100 g granulated sugar
  • 100 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 200 g dried apple (chopped)
  • 175 g white chocolate chips

Crumble Topping

  • 75 g plain flour
  • 30 g caster sugar
  • 30 g unsalted butter


  • Preheat your oven to 190C/170C fan, and line a 9x9inch square tin with parchment paper and leave to the side for now.
  • Whisk the flour, bicarbonate, salt, cornflour and cinnamon together so its evenly distributed, and leave to the side. 
  • In a large bowl, melt the butter. Add in the two sugars and whisk for 2 minutes until the sugar starts to to dissolve and the mixture becomes smoother. 
  • Add in the vanilla and egg and whisk again briefly to combine. 
  • Add in the dry ingredients, the apple, and the chocolate chips and mix together until a thick cookie dough is formed. 
  • Press down into the prepared tin. 
  • Make the crumble by rubbing together the flour, butter and sugar until fine crumbs are formed, and then sprinkle over the top of the cookie dough.
  • Bake the cookie bars in the oven for 25-30 minutes, or until golden. The less the time, the gooier they will be. 
  • Leave the cookie bars to cool for 10 minutes in the tin, and then finish cooling on a wire rack. 


  • These will last in a container at room temperature for 4-5 days, if they aren't eaten already!
  • You can use whatever chocolate chips you like in the recipe, but I personally feel that the white chocolate works best with the flavours of the apple and cinnamon. 
  • I found my dried apple in Tesco, and most supermarkets sell it. I've also seen it in Waitrose and some other stores.
  • If you can't find it, any other dried fruit will work such as apricots etc! 
  • Using dried apple is important, as cooked apple turns mushy and wouldn't work in a cookie. 
  • You can use pre-made crumble mix if you wish, but don't use too much otherwise it might mess up the cookie bars! No more than 125g worth. 
  • IF you would like to use fresh apple, use baking apples (Bramley), only 150g worth in 1cm chunks, and be prepared for it to take longer to bake!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Kelly on May 13, 2023 at 9:32 am

    Can you post a link to your dried apple chunks please.

  2. Lisa Tur on February 24, 2023 at 3:37 am

    5 stars
    Made these this week for family spag bol pudding, very easy to put together….OMG they are amazing, will definitely be baking these again – I used two teaspoons of cinnamon

  3. Aimee on August 20, 2022 at 10:50 am

    Hiya! Hoping to check is it possible to swap out Apple for pear? Or would the recipe need to completely change because that would make the recipe more wet? Thanks! A

    • Jane's Patisserie on August 22, 2022 at 4:09 pm

      Hiya! I personally have not tried this, however it is definitely worth a go! Enjoy! x

  4. Crea Mann on July 14, 2021 at 10:41 am

    Would it be OK to add some sultanas to this recipe?

  5. Nancy on April 30, 2021 at 11:34 am

    Hi Jane

    I love your recipes! Just wondering if these can be baked in a foil tray instead of an actual baking tray? Would you recommend reducing the cooking time/temp?

    • Jane's Patisserie on May 8, 2021 at 2:39 pm

      Hiya, changing the type of tray will change the baking time but unfortunately I do not know how as it has only been tested in the tray mentioned in this recipe xx

    • Elin on February 13, 2022 at 7:52 am

      hi, I can only find dried apple slices rather than chunks, would they be OK? x

    • Jane's Patisserie on February 16, 2022 at 9:19 am

      Yes these will be fine! Hope this helps! x

  6. Hannah on October 15, 2020 at 1:06 pm

    Could you use Caramac instead of white chocolate to give more of a caramel/toffee type flavour?

    • Jane's Patisserie on October 16, 2020 at 12:07 pm

      You can try, however caramac isn’t chocolate and can sometimes go a little funky after being in the oven x

    • Clare on January 7, 2021 at 6:14 am

      How long can this cookie keep in room temperature?

    • Jane's Patisserie on January 7, 2021 at 1:59 pm

      I usually say 3 days!

  7. Nicola on September 20, 2020 at 2:53 pm

    Hi Jane!
    I have some fresh apples that I was going to use for crumble – but fancied baking something different!
    I know the recipe states for dried apple, would I still be able to use my fresh ones? or perhaps dry them out in the oven for a bit first before baking?

    Thank you!

    • Jane's Patisserie on September 22, 2020 at 11:57 am

      The problem with fresh apple is that it really can cause a problem with the bake (especially if you use the wrong type of apple) which is why dried is best xx

    • Nicola on September 23, 2020 at 2:54 pm

      Ah okay – thank you! I’ll go for dried and use my fresh in another recipe!

      Thank you 🙂xx

  8. Sarah on August 24, 2020 at 7:55 pm

    Would these work with margarine to make them dairy free?

    • Jane's Patisserie on August 24, 2020 at 9:21 pm

      Yes! Margarine works in place of the butter x

  9. Rach on August 5, 2020 at 3:23 pm

    Hi, could these be made without the white chocolate?

  10. Sian on March 19, 2019 at 1:41 pm

    Can you please post your receipt for apple crumble

  11. Zoe on October 7, 2018 at 4:43 pm

    5 stars
    Made these for our works macmillan coffee morning, but substituted the white choc chips for soft caramel! Absolutely delicious especially if warmed in the microwave!

    • Jane's Patisserie on October 8, 2018 at 9:26 am

      Oooh yum!!

    • Allison on July 14, 2023 at 7:56 pm

      I was just wondering about doing this. . . .will definitely try it!

  12. Amber on September 13, 2018 at 4:24 pm

    5 stars
    Have just found your site after following a link to your recipe for malteaser millionaire shortbread because it looks AMAZING! and have now been trawling around all your other recipes and this one looks soooooo good! I am going to give this a go over the weekend and can already tell it will be yummy 🙂 Lovely site and brilliant recipes and tips!

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