Fall treats recipes are a Western style way to celebrate the season, with cozy flavors like pumpkin, apples, cinnamon, maple, and toasted nuts. While there is not one single origin, these desserts grew from practical home baking in the United States and Europe. In the fall, markets fill with sturdy produce that stores well, so families bake more often. As a result, bars, crumbles, and tray bakes became popular because they are simple, portable, and easy to share.
In America, pumpkin desserts feel almost automatic once the weather cools. You see pumpkin spice everywhere, from coffee shops to school bake sales. Meanwhile, in many parts of Europe, apple based bakes and warm spice cakes are equally common in autumn. Because of that overlap, pumpkin and apple together feel familiar, even if the exact recipe varies by region.
People love fall treats recipes for two big reasons. First, the smell alone makes a kitchen feel welcoming. Second, the recipes usually fit real life. Many are one bowl and one pan, so cleanup is easy. In addition, these treats travel well for potlucks, holiday weekends, and family visits. They also store well, so you can bake ahead and enjoy them all week.
These pumpkin apple crumble bars are my go to when I want something that looks bakery worthy but stays uncomplicated. You get a soft spiced filling, tender apple pieces, and a crisp oat topping, all in neat slices that work for kids, guests, and busy weekdays.
Fall treats recipes, pumpkin apple crumble bars step by step
Equipment
- 8 by 8 inch baking pan
- Parchment paper
- Mixing bowls, 2
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Chef knife and cutting board
- Oven
Ingredients
- Ingredient Group, Pumpkin apple filling
- 1 cup pumpkin puree
- 2 medium apples, peeled and diced, about 2 cups
- 1 tablespoon lemon juice
- 1 large egg
- 1 third cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 and a half teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- one quarter teaspoon salt
- 2 tablespoons cornstarch
- Ingredient Group, Crumble base and topping
- 1 and a half cups old fashioned oats
- 1 cup all purpose flour
- one half cup brown sugar
- one half teaspoon baking powder
- one half teaspoon ground cinnamon
- one half teaspoon salt
- 10 tablespoons unsalted butter, melted and slightly cooled
- Ingredient Group, Optional add ins
- one half cup chopped pecans or walnuts
- one third cup dried cranberries
Instructions
- Prep the pan and oven Heat oven to 350 F. Line an 8 by 8 inch pan with parchment paper, leaving a little overhang for lifting. Lightly grease the paper.
- Mix the crumble In a large bowl, stir oats, flour, brown sugar, baking powder, cinnamon, and salt. Pour in melted butter and mix until crumbly and it holds together when pressed.
- Press the crust Press about two thirds of the crumble firmly into the bottom of the pan to form an even crust layer.
- Make the pumpkin apple filling In a second bowl, whisk pumpkin puree, egg, brown sugar, maple syrup, vanilla, cinnamon, pumpkin pie spice, salt, and cornstarch until smooth. Fold in diced apples and lemon juice.
- Assemble Spread the filling evenly over the crust. Sprinkle the remaining crumble on top. Add nuts or dried cranberries if using.
- Bake Bake 45 to 55 minutes until the top is golden and the center looks set. The edges should be bubbling lightly.
- Cool and slice Cool in the pan at least 1 hour. For cleaner slices, chill 30 minutes more, then lift out and cut into 12 bars.
Notes
For gluten free, use certified gluten free oats and a gluten free flour blend.
For dairy free, use melted coconut oil or plant based butter.
Storage, keep in an airtight container in the fridge up to 5 days.
Freezing, freeze sliced bars up to 2 months. Thaw overnight in the fridge.
Ingredients organized list plus healthy alternatives
Recipe yield
Makes about 16 bars in a 9 by 13 inch pan
Crust and crumble topping
Old fashioned oats, 2 cups
All purpose flour, 2 cups
Brown sugar packed, 3 quarters cup
Baking powder, 1 teaspoon
Ground cinnamon, 2 teaspoons
Ground nutmeg, 1 quarter teaspoon
Salt, 1 half teaspoon
Butter melted, 1 cup
Pumpkin apple filling
Pumpkin puree, 15 ounces
Eggs, 2 large
Milk, 1 half cup
Maple syrup, 1 third cup
Vanilla extract, 1 teaspoon
Apples peeled and diced, about 2 cups, usually 2 to 3 medium
Cornstarch, 1 tablespoon
Optional add ins
Chopped pecans or walnuts, 1 half cup
Chocolate chips, 1 half cup
Orange zest, 1 teaspoon
Healthy swaps and diet friendly options
Gluten free
Use certified gluten free oats
Use a gluten free cup for cup flour blend
Dairy free
Swap butter for melted coconut oil, 1 cup
Or use a dairy free baking butter
Plant based
Replace eggs with a flax mixture
Use 2 tablespoons ground flaxseed mixed with 5 tablespoons water
Let it sit 5 minutes, then whisk into the filling
Use plant milk instead of dairy milk
Lower sugar
Reduce brown sugar to 2 thirds cup
Reduce maple syrup to 1 quarter cup
In addition, add 1 half teaspoon more cinnamon for a sweeter aroma without extra sugar
Tips for choosing great ingredients
Choose pumpkin puree, not pumpkin pie filling
Pick firm apples that hold their shape, such as Granny Smith or Honeycrisp
Use fresh spices if possible, because older spices taste dull and the bars will smell less like fall
Method step by step with time and temperature
Time and temperature
Oven temperature, 350 F
Prep time, about 20 minutes
Bake time, about 35 to 45 minutes
Cooling time, at least 60 minutes for clean slices
Step 1 Prep the pan and apples
First, heat the oven to 350 F
Next, line a 9 by 13 inch pan with parchment paper and lightly grease it
Then peel and dice the apples into small even pieces so they bake evenly
Step 2 Make the crumble mixture
In a large bowl, mix oats, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt
Next, pour in melted butter
Stir until the mixture looks like moist crumbs and clumps when you squeeze it
Step 3 Prebake the crust
Press about two thirds of the crumble firmly into the bottom of the pan
Then bake for 10 minutes
This step matters because it helps prevent a soggy bottom later
Step 4 Mix the pumpkin filling
Meanwhile, in a second bowl, whisk pumpkin puree, eggs, milk, maple syrup, vanilla, and cornstarch until smooth
Then fold in the diced apples
Step 5 Assemble the bars
Next, pour the filling over the warm crust and spread it evenly
After that, sprinkle the remaining crumble mixture over the top
If you are using nuts or chocolate chips, add them now
Step 6 Bake
Bake for 35 to 45 minutes
The top should look golden and the center should look set, not wet
If the top browns too quickly, cover the pan loosely with foil for the final 10 minutes
Step 7 Cool and slice
Finally, cool the bars for at least 60 minutes before slicing
For the cleanest edges, chill for 2 hours, then cut with a sharp knife
Tips to nail the texture
Do not rush cooling, because the filling firms as it cools
Also do not crowd the pan with extra fruit, because too much moisture can soften the crust
If you want crispier crumble, use a slightly darker pan and place it on the middle rack
Tips and variations
Easy flavor changes
Pumpkin spice version
Add 1 teaspoon pumpkin pie spice to the crumble mixture
Then reduce cinnamon to 1 teaspoon so it stays balanced
Apple cinnamon extra version
Add 1 extra apple, but keep the dice small
In addition, add 1 tablespoon lemon juice to brighten the flavor
Maple pecan version
Add 1 half cup chopped pecans
Also add 1 tablespoon extra maple syrup in the filling for a deeper fall taste
Chocolate version for kids
Add 1 half cup chocolate chips on top of the filling before the crumble goes on
As a result, you get melty pockets that make the bars feel like a treat from a bakery case
Make it fit different eating styles
Higher protein snack style
Serve a bar with plain Greek yogurt
Add cinnamon on top for a simple fall bowl
Dairy free serving
Use coconut yogurt or an oat based yogurt
Meanwhile, add toasted nuts for crunch
Lower calorie feel without changing the recipe too much
Cut smaller squares
Then serve with fruit and tea, instead of ice cream
Presentation ideas that photograph well
Cut the bars, then place them on parchment with a few apple slices nearby
In addition, add a small sprinkle of cinnamon across the board for a warm look
If you want a clean bakery style shot, chill the bars first, then wipe the knife between cuts
Nutrition per serving
Nutrition depends on brands and how large you cut the bars. These estimates assume 16 bars total. For more precise numbers, use USDA FoodData Central with your exact ingredients
https://fdc.nal.usda.gov/
Approximate per bar
Calories, about 260
Fat, about 11 grams
Protein, about 4 grams
Carbohydrates, about 38 grams
Fiber, about 3 grams
Notable nutrients
Vitamin A from pumpkin
Fiber from oats and apples
Common problems and how to fix them
Problem The center is too soft
Fix Bake 5 to 10 minutes longer
Then cool longer
As a result, the center will firm up and slice better
Problem The topping looks dry and sandy
Fix Mix the melted butter more evenly into the dry ingredients
Also measure flour lightly, because packed flour can dry out the crumble
Problem The bottom crust turns soggy
Fix Do not skip the 10 minute prebake
In addition, dice apples smaller and avoid very juicy apples cut too large
Problem The top browns too fast
Fix Keep the pan on the middle rack
Then cover loosely with foil near the end
Problem The bars taste bland
Fix Add a pinch more salt and cinnamon
Also check your spice freshness, because old spices can taste muted
FAQ
Can I swap the apples
Yes Pears work well
You can also use a mix of apples and pears for a softer fruit flavor
Can I make this ahead
Yes In fact, these bars often taste better the next day
First cool them fully
Then chill overnight for cleaner slices
How do I store them
Store in an airtight container in the refrigerator for up to 5 days
For longer storage, freeze sliced bars for up to 2 months
For general food safety guidance on refrigeration timing, see the FDA resource
https://www.fda.gov/food/buy-store-serve-safe-food/refrigeration-and-food-safety
Can I use pumpkin pie filling instead of pumpkin puree
It is not ideal
Pumpkin pie filling already includes sweeteners and spices, so the bars can turn overly sweet and the texture can change
Instead, use plain pumpkin puree and control the flavor yourself
Conclusion with a call to action
If you want fall treats recipes that feel cozy, slice neatly, and work for a crowd, these pumpkin apple crumble bars are a dependable choice. They use familiar ingredients, they bake in one pan, and they store well for busy weeks. In addition, the recipe is flexible, so you can make it gluten free or dairy free with simple swaps.
Bake a batch this week, then come back and tell me which version you tried, classic, maple pecan, or chocolate chip. Also leave a rating so other readers can pick the best variation fast.
For more seasonal ideas, link this post to your healthy fall meals collection here
https://quickmorsels.com/healthy-fall-meals/