Apple Pie Bars
intro
Buttery shortbread crust, tender cinnamon-spiced apples, and crumbly brown sugar streusel come together in these portable, hand-held bars – an easier, shareable twist on classic American apple pie.
Ingredients
Steps
Prep oven and pan
Preheat your oven to 175°C (350°F). Line a 9x13 inch (23x33cm) metal baking pan with parchment paper, leaving 2-inch overhang on the two long sides to easily lift finished bars out later; lightly coat any exposed pan sides with nonstick cooking spray.
Mix shortbread crust
In a large mixing bowl, combine 2 ½ cups (315g) all-purpose flour, ½ cup (100g) granulated sugar, ½ teaspoon (2.5g) kosher salt, and 1 teaspoon (5ml) vanilla extract. Add 170g cold cubed unsalted butter, and use your fingertips or a pastry cutter to cut the butter into dry ingredients until the mixture forms coarse, damp crumbs that hold together when squeezed firmly. Pour crumbs evenly into the prepared pan, and press firmly into a flat, compact layer across the entire pan bottom.
Toss apple filling
In a separate medium bowl, add the sliced 680g Granny Smith apples, ¼ cup (50g) granulated sugar, 2 tablespoons (16g) cornstarch, 1 teaspoon (2.5g) ground cinnamon, ¼ teaspoon (0.5g) ground nutmeg, ¼ teaspoon (1.25g) kosher salt, and 1 tablespoon (15ml) fresh lemon juice. Toss thoroughly until every apple slice is evenly coated with the sugar-spice mixture, with no dry cornstarch pockets left at the bottom of the bowl.
Mix streusel topping
In a small bowl, combine the remaining ¾ cup (95g) all-purpose flour, ¾ cup (150g) packed light brown sugar, remaining 1 teaspoon (2.5g) ground cinnamon, and remaining ¼ teaspoon (1.25g) kosher salt. Add the remaining 56g cold cubed unsalted butter, and cut the butter into the dry mix until it forms pea-sized, clumpy crumbs; do not overmix into a smooth dough, as this will create a hard topping instead of a crumbly streusel.
Assemble and bake bars
Arrange the coated apple slices in an even, single overlapping layer over the pressed shortbread crust, pouring any remaining spiced juice from the apple bowl over the top. Sprinkle the streusel topping evenly over the apples, covering all exposed fruit. Bake on the middle oven rack for 40 to 45 minutes, until the streusel is deep golden brown and the apple filling is actively bubbling around the pan edges.
Cool and slice bars
Remove the pan from the oven and let bars cool completely in the pan on a wire rack for 2 full hours at room temperature (or 1 hour in the refrigerator) to let the apple filling set fully. Use the parchment paper overhang to lift the entire uncut slab of bars out of the pan, then cut into 12 equal rectangular bars with a sharp knife.
Tips
2.Do not skip the full cooling and setting time: cutting bars while warm will cause the spiced apple filling to run out, leading to messy, soggy slices that do not hold their shape.
3.For added texture and nutty flavor, stir ¼ cup (30g) of toasted, chopped pecans or walnuts into the streusel mixture before sprinkling it over the apple layer, if desired.
OMG these were such a game changer for my after-school snack rotation! I was sick of making the same old cookies, and my kids devoured the whole pan in 2 days. The crumb topping is *chef’s kiss* – not too sweet, perfect amount of cinnamon. So easy to throw together even on a chaotic school night, no fancy pie crimping required! Will absolutely be making these for the fall potluck next month.
Made these last night for my roommate’s birthday and he said they’re better than the apple pie his grandma makes. Wild. I’m a total beginner at baking and I didn’t mess these up at all? Cook time was exactly an hour like the recipe said, no guesswork. Only note: I used Honeycrisp apples like recommended and that was 100% the right call, they had the perfect tart-sweet balance.
Wait, do I need to peel the apples for this? I’ve never made an apple dessert before and I don’t want to mess up the texture 😅 Also, can I use store-bought crust if I’m really short on time this week for my book club meetup?
SO good. I made these in my tiny dorm kitchen using a toaster oven (had to adjust the rack a little) and they turned out perfect. Meal prepped them for the week and they’re holding up great in the fridge, great quick breakfast when I’m running late to my 8am lecture. 10/10, will make again all fall.
I added a drizzle of salted caramel on top right after they came out of the oven and oh my GOD. Game. Changer. The salty-sweet combo with the soft apples and crumb topping is unreal, my whole dinner party was raving about these. I’ll never make regular apple pie again, these are so much easier to serve to a crowd.
These were solid, but I felt like the crumb topping was a little too buttery for my taste? I’ll probably cut the butter by a tablespoon next time I make them, otherwise the flavor was great. Apples cooked perfectly, no raw spots in the middle like I was worried about. Overall solid recipe, super easy to follow.
Made these with my 7 year old daughter over the weekend and it was the perfect easy baking project for us! She loved pressing the crust into the pan and sprinkling the crumb topping on top. We brought half to my office and all my coworkers asked for the recipe. Only thing we did different was add a little extra nutmeg because we love that warm spice flavor.
Wait how long do these stay good for? I want to make them a day ahead for my friend’s fall bonfire, will they be okay stored in an airtight container on the counter or do I need to fridge them?
Packed these for my day hike in Rocky Mountain National Park last weekend and they were the perfect trail snack! Not too messy, held up great in my backpack, gave me the perfect sugar boost when I was halfway up the trail. Way better than packing granola bars, will definitely be making these for all my fall hikes going forward.
I was nervous these would be too sweet since I don’t love super sugary desserts, but the balance is perfect! The tart apples cut through the sweet crust and topping so well, I didn’t even feel guilty going back for a second piece. Made these for my mom’s birthday dinner and she said they’re better than the apple pie she’s been making for 40 years. Win!
Uh oh, I think I overbaked mine a little? The edges are super dark, is there a way to salvage them? I followed the cook time exactly but my oven runs hot, I forgot to adjust for that 😭
I’ve been making apple pie bars for 50 years and this recipe is hands down the best one I’ve ever tried. The shortbread crust is so flaky and buttery, the spice ratio for the apple filling is spot on. I brought these to my church potluck last Sunday and the pan was empty in 10 minutes flat. All the ladies in my Sunday school class were begging for the recipe!
Made these for our office Halloween potluck and I won first place in the dessert contest! Beat out like 12 other desserts including a fancy layered caramel apple cake. Everyone was shocked how easy they were to make when I told them the recipe was only a few simple ingredients. 10/10, will be making these for every potluck from now on.
Has anyone tried making these gluten free? I have a gluten intolerance and I’m dying to make these for Thanksgiving this year, I’m wondering if a 1:1 gluten free flour blend works for the crust and topping?
These are SO good warm with a scoop of vanilla ice cream on top, it tastes like fall in a pan! I made these last night for movie night with my partner and we ended up eating half the pan while we watched Hocus Pocus. So easy to make, minimal cleanup, which is a total win in my book. Already sent the recipe to my sister and my best friend!