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If you have a crab apple tree loaded with fruit, these homemade crab apple pie bars are an easy way to use the harvest. Tart crab apples cook into a warmly spiced filling layered over a buttery shortbread base and finished with an oat crumble topping.
I created this recipe because crab apples are often overlooked, yet their tart flavour is excellent for baking. The filling tastes like a rustic apple pie, but the bar format is easier to portion, serve and freeze.
I’m a huge apple fan, and although crab apples are small, they are perfect for making pies and bars.
We have a large crab apple tree in our backyard, as seen in the photos below.
Let me show you how to make these easy crab apple pie bars.
Recipe variation: Farther down the post, I also share a version made with crockpot crab apple filling, an almond-flour base and less sugar.
Come And Get Your Free Crab Apples
Each year, the tree gives us an abundance of crab apples that we hate to waste.
I often put an ad on Kijiji or Facebook Marketplace to pick your free crab apples.
If you don’t have a crab apple tree, ask friends or search online through Facebook community groups.
People come in droves for the free crab apples, and I always ask what they will make.
There are fewer recipes for crab apples than for standard apples, but their naturally tart flavour makes them especially good for pies, bars, sauces, jams and jellies.
I don’t mind munching on fresh crab apples picked from the tree as they are an excellent snack.
The most time-consuming part is preparing the small apples. I find it quickest to cut around each crab apple and leave the core behind rather than trying to core every fruit individually.
Crab Apples In Ontario, Canada
Many crabapple varieties grow in Ontario, including ornamental and introduced trees. Ontario’s native wild crabapple (Malus coronaria) is the only apple species native to the province.
Wild crabapple (Malus coronaria) grows in southern Ontario near lakes Erie and Ontario. The Ontario government identifies it as the only apple species native to the province.
Wild crabapple fruit is a food source for wildlife including birds, rabbits, squirrels and foxes, and the trees can also provide cover and nesting habitat.
Because crab apples are naturally tart, they work especially well in preserves and cooked recipes where the sweetness can be adjusted to taste.
Ontario: Wild Crabapple
More Ways To Use A Crab Apple Tree
Applewood is an excellent wood for firing up the charcoal grill with added flavors to whatever you BBQ.
I have also given trimmed crab apple wood to our neighbour for use in a charcoal grill.
Once the flowers bloom on the crab apple tree, they brighten up the entire back corner of the garden.
Often we see bees and birds inside the tree doing whatever they need to do.
We’ve lived in this house since 2009, and the tree has given us crab apples all but one year.
More Crab Apple Recipe Ideas
Some of the specific crab apple recipes I’ve made are pretty simple.
- Crab Apple Butter
- Crab Apple Jam we made when our homestay student from Spain stayed with us for a month.
- Crab Apple Spice Jelly (baby shower gifts, Christmas gifts)
- Cherry Rhubarb Crab Applesauce
- Crab Apple Vinegar (last year, we did this but haven’t tried it yet, but I’ll crack a bottle open today)
I’m unsure if I’d ever try this, but pickled crab apples are another way to use or preserve them.
Why I Made Crab Apple Pie Bars
That’s why today I wanted to make crab apple pie bars, which were initially supposed to be pie.
I’m not the best with pastry, and I’ll stick to bars, judging by the homemade cherry pie I made yesterday.
The flavors are always on point, but I can never get a pie to look good.
By the way, that’s cinnamon on top. I dumped too much on it and just spread it.
OMG… I don’t want to talk about it. It is a delicious pie, though.
The cherry pie filling was easy to make.
However, I think I did pretty well with these crab apple pie bars, if I say so myself.
Unlike my cherry pie, they are easy to make, remove, and cut into presentable squares.
Let me show you how I made my crab apple pie bars.
How To Make Shortbread For Crab Apple Pie Bars
- 1/2 cup softened unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 cup of packed brown sugar
- 1/4 teaspoon salt
- 1 cup of all-purpose flour
Preparing The Shortbread Crust
- Pre-heat oven to 350 degrees
- Grease and line an 8×8 inch baking pan with parchment paper that hangs over the edges
- Add the butter, brown sugar, and vanilla extra in a mixer, then mix until fluffy for 3-5 minutes.
- Add the dry ingredients, flour, and salt slowly to the butter mixture and combine.
- Press the buttery crust dough into the bottom of the parchment-lined baking pan.
- Use a spatula to ensure the crust is even so it bakes evenly.
- Bake for 10-15 minutes until the crust is golden brown
- Remove from oven to cool while you make your crab applesauce mixture.
Crab Apple Filling Ingredients
- 6 cups of crab apples washed, cut, and removing any seeds, leaving the peel on.
- 1/2 cup of brown sugar
- 1/2 cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon xanthan gum or cornstarch mixed with 1/4 cup of cold water
- 1/4 teaspoon salt
- 1 Tablespoon butter
- 1 Tablespoon pure vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup cold water
Making the Crab Apple Filling
- In a medium pot, add the chopped crab apples with the skins on
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, butter, and vanilla extract.
- Add 1/4 cup cold water and xanthan gum or cornstarch in a small bowl and mix.
- Pour the mixture over the apples in the pot, then stir until combined.
- Add another 1/4 cup of cold water over the apples.
- Let the crab applesauce cook until the apples are tender, stirring often for about 15-20 minutes.
- If you need to add a bit more water, do so, as it should have an apple sauce consistency. (see photos)
- Remove the crab apple mixture from the heat and squish it using a potato masher, leaving it chunky.
- Pre-heat oven to 350 degrees
Oatmeal Topping Ingredients
- 1 1/4 cups of large-grain oats
- 1/2 cup of all-purpose flour
- 1/2 cup cold cubed butter
- 1/2 cup white sugar or brown sugar
Making The Oat Topping
- Add the large-grain oats, flour, and cubed cold butter into a large bowl and mix with your fingers until you have pea-sized chunks.
Putting The Crab Apple Pie Bars Together
- Pour the crab applesauce mixture over the pre-baked shortbread base.
- Spread evenly and then crumble the oat mixture over the top, followed by the sugar.
- Bake for 35-40 minutes, or until the oat topping is golden brown.
- Remove from the oven and let cool completely.
- Take the pan of bars out once cooled using the sides of the parchment paper.
- Cut into 20-24 small squares or larger, depending on preference.
Crockpot and Almond-Flour Variation
I later tested a variation using a crockpot filling and an almond-flour base.
For this version, I cooked the crab apple filling in the crockpot instead of on the stovetop.
The slower cooking produced a thick, bright-red crab apple filling with a softer applesauce-like texture.
You can see the deeper colour in the finished bars compared with the stovetop version.
In this variation, I used granulated sugar instead of the brown-and-white sugar combination from the original filling.
I also made a delicious almond flour base for the 2023 crab apple pie bars.
When I make my recipes years later, I often update them with any changes or options for my readers.
These small changes made a delicious crab apple pie bar but a bit more tart.
Other Notes:
Serve the crab apple pie bars with a scoop of vanilla ice cream drizzled with caramel sauce.
Add chopped walnuts or pecans to the crab-apple pie mixture, or add them over when you serve.
Lastly, you can use the crab apple filling as the base for a homemade crab apple pie.
Crab Apple Pie Bars for Thanksgiving
These bars are a good make-ahead dessert for a fall gathering or Canadian Thanksgiving. Bake them the day before, or freeze the completely cooled bars ahead of time and thaw before serving. They are easy to portion for a crowd and taste especially good with vanilla ice cream or caramel sauce.
If you are planning a Thanksgiving menu on a budget, pair these bars with my Budget Thanksgiving Day Dinner guide.
More Fall Recipes From CBB
Crab Apple Pie Bars
These crab apple pie bars layer a tart, warmly spiced crab apple filling over a buttery shortbread crust and finish with a crisp oat crumble. They are a practical way to use a backyard crab apple harvest and can be served as a fall or Thanksgiving dessert.
Ingredients
- Shortbread Ingredients
- 1/2 cup softened unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 cup of packed brown sugar
- 1/4 teaspoon salt
- 1 cup of all-purpose flour
- Crab Apple Sauce Filling Ingredients
- 6 cups of crab apples washed, cut removing any seeds but leaving the peel on
- 1 Tablespoon pure vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup of brown sugar
- 1/2 cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon xanthan gum or cornstarch mixed with 1/4 cup of cold water
- 1/4 teaspoon salt
- 1 Tablespoon butter
- 1/4 cup cold water
- Oatmeal Topping Ingredients
- 1 1/4 cup of large grain oats
- 1/2 cup of all-purpose flour
- 1/2 cup cold cubed butter
- 1/2 cup of white or brown sugar
Instructions
Preparing the Shortbread Crust
- Preheat the oven to 350°F (175°C).
- Grease and line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
- Beat the softened butter, brown sugar, and vanilla extract for 3 to 5 minutes, until light and fluffy.
- Add the flour and salt and mix just until combined.
- Press the shortbread mixture evenly into the prepared pan.
- Bake for 10 to 15 minutes, until lightly golden. Remove from the oven and let the crust cool slightly while you prepare the filling.
Making the Crab Apple Filling
- Add the chopped crab apples to a medium pot, leaving the skins on but removing the cores and seeds.
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, butter, and vanilla extract.
- In a small bowl, mix the xanthan gum or cornstarch with 1/4 cup cold water until smooth, then stir it into the apples.
- Add the remaining 1/4 cup cold water and cook over medium heat for 15 to 20 minutes, stirring often, until the apples are tender and the mixture has thickened.
- Remove from the heat and mash with a potato masher, leaving some texture in the filling.
Making the Oat Topping
- Combine the large-flake oats, flour, and cold cubed butter. Rub together with your fingers until the mixture forms pea-sized crumbs.
Assembling the Crab Apple Pie Bars
- Spread the crab apple filling evenly over the pre-baked shortbread crust.
- Crumble the oat mixture over the filling, then sprinkle the 1/2 cup sugar evenly over the top.
- Bake for 35 to 40 minutes, or until the topping is golden brown.
- Cool completely in the pan.
- Use the parchment overhang to lift the bars from the pan, then cut into 20 to 24 squares, or larger bars if preferred.
Notes
Serve the crab apple pie bars on their own or with vanilla ice cream and caramel sauce.
For extra crunch, add chopped walnuts or pecans to the filling or sprinkle them over each serving.
The bars freeze well once completely cooled, which makes them useful for make-ahead fall or Thanksgiving baking.
Ovens vary. If the oat topping is not golden after 40 minutes, continue baking in 5-minute increments and watch it closely.
Perhaps now that you’ve tried this recipe, you will plant a crab apple tree or search for freebies in your community.
Just made these today and I have to leave a review. This is best use of crab apples! I also have way to many crab apples this year and I can only make so many jars of jelly and butter. I didn’t change a thing, absolutely yummy! I’ll be making more to freeze
Hi Liz,
I know what you mean about crab apples and having limited recipes to make with them. We had a loaded tree this season but, I’m the only one who would eat the jelly and ham. I like apple sauce that I made mixed with rhubarbEasy Rhubarb Cherry Applesauce from our garden. I agree with you that the bars are the best only because I have a sweet tooth. Hehe. Thanks for your lovely review. Mr.CBB
I made these today – so excited to actually taste them tonight! I did notice a few things in the recipe though, that could use an edit:
1) The sugar addition is never mentioned in the apple sauce portion of the recipe, although it is in the ingredient list. Fortunately I have enough baking experience to be okay, but it would be better to add it into the appropriate place when you are making the filling.
2) The crumb topping never browned for me, even after leaving it in the oven for at least 15 minutes longer. I ended up sprinkling some sugar on top and this helped a bit, and baking it for 10 mins more. I think adding sugar directly into the crumb topping would definitely be beneficial!
Otherwise, looks delicious 🙂 Will have more to say when I actually try them tonight.
Hi Charmaine,
Thanks for being kind and letting me know. I had a rude comment tonight about another recipe. Treat People With Kindness is my motto. Anyhow, I added the sugar to the crab apple sauce. I had the brown but not the white. Oops. I also liked your idea about sprinkling sugar over the top with the crumb topping. I added that as well. I’d probably use brown sugar, but either or it is fine. I increased the baking time. I’ve had times when I’ll make a recipe from Pinterest, and the same thing happens. I believe it depends on the oven as they are all different. For example, if a recipe asks me to pre-heat to 400 degrees, it will burn whatever I put in and set off the fire alarms. It’s strange. It’s an ancient stove from the ’90s, and I only have two working hotplates. We bought a Dacor stove sitting in our kitchen, waiting for me to get the renovation started. My wife reminds me often, lol. We’re just so busy now with our son diagnosed with ASD. Anyhow, let me know what you think. Do you have a crabapple tree? We get SO MANY every other year. Mr.CBB
Hi! Does this recipe freeze well? Looking to make ahead of time for thanksgiving 🙂
Hi Kelsey, It sure does. I know that because I freeze them so I don’t eat them all in a week.
Just want to clarify, is this 6 cups of apples before chopping or 6 cups pre-chopped? Sounds delicious!
pre-chopped apples
Let me know what you think after you make it.
I was
Wondering if coconut flour or chickpea flour would be ok alternatives to all purpose flour for this recipe ? And what should the ratio be? Thank you
Hi,
You could certainly use an almond crust which I’ve done with other recipes such as my keto cream cheese bars. I know that coconut flour soaks up far too much moisture so I wouldn’t use it exclusively. You could perhaps mix the coconut and chickpea and see how it works. That’s what I’ve done in the past with recipes. Let me know how it turns out.
Here is a simple almond crust Easy Keto Strawberry Rhubarb Custard Barsfor you.
I freeze the crab apple sauce, in 1 c. measures. Is that about the amount you would put in your filling, 1 c.?
Hi Brenda,
Good point as I don’t mention that in the recipe. Honestly, I can’t tell you however if it were me I’d probably use two cups in my layer. It depends on how thick you want your middle to be. You could get away with three cups if you wanted a thicker layer and then add the toping. Let me know what you end up doing and your thoughts. Perhaps I can update the recipe. Until next season I can’t really say what the 6 cups of apples gave me rendered. Thanks for your excellent questions Brenda.
Mr. CBB