These Apple Pie Bars are a delicious transformation of classic apple pie into three-layered bars. They begin with a shortbread crust that is topped with lightly sautéed cinnamon apples and finished with a buttery crumb topping.
I love apple pie! It's a classic dessert that can be enjoyed at any time of the year. Because I love it so much, I decided to use similar ingredients for these apple pie bars for a delicious treat. It has three tasty layers: a buttery shortbread crust, homemade apple filling, and a buttery crumb topping. Together, these layers create the perfect twist to classic apple pie.
Why this recipe work
- The filling has a slightly crisp texture.
- Three textures that come together in one bar.
- Easily doubles into a larger batch.
- Freezer-friendly recipe.
- Pairs well with caramel sauce or ice cream.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
8x8-inch square baking pan
Parchment paper
2 medium bowls
Stand mixer fitted with the paddle attachment
2 small bowls
Medium sauté pan
Whisk
Silicone spatula
Wire cooling rack
Read the recipe through from start to finish.
Understanding Ingredients
Adding lemon juice to the cut apples will help prevent them from turning brown while you prepare the other ingredients.
Brown sugar adds a lovely caramelized flavor to the sautéed apples. Essentially, brown sugar is granulated sugar with the addition of molasses. It adds a warm, fall flavor to these bars.
Chopped walnuts add a crunchy texture to the crumble topping. You can substitute with your favorite nut or a mixture of nuts. Pecans or almonds would also work well in this recipe. If you do not like nuts, you can omit them from the topping.
The best apples to use for baking
Apples can be used in a variety of baked goods, such as pie, strudel, muffins, crisps, and tarts. However, when it comes to baking, apples need to maintain their structure (because no one wants to bite into an apple pie whose apples have turned to mush). Not all apples are created equal, so always select your favorite flavor baking apples. I usually prefer a mixture of Granny Smith apples with Fuji apples for a tasty combination of sweet and tart flavor. Here are some apples you can choose from:
Granny Smith Apples
These are a go-to apple for baking. They are tart and balance out the sweetness from the added sugar. Granny Smith apples keep their shape when they are baked and can be used on their own or mixed with another apple variety.
Braeburn
This type of apple is crisp yet juicy and holds up incredibly well when baked. Its flavor is a mix of tart and sweet, making it a delicious baking apple. The reddish exterior with stripes of yellow and green makes for a beautiful presentation.
Fuji
Fuji apples are quite popular for snacking. They tend to be large, juicy, and crisp, all the while maintaining their structure when baked. They have a honey-sweet flavor that is excellent for desserts.
Honeycrisp
The Honeycrisp is extremely versatile and a dessert winner. Its crisp texture holds up very well in baking. Its flavor is sweet with a hint of honey, as the name suggests, but still a mild apple.
Jonagold
These apples are the perfect combination of sweet and tart. Their crisp texture holds up well in the oven. Their peak season is early in the fall, so they are best when used during that time of year.
Assembling apple pie bars
When making these apple pie bars, it is important to spend extra time layering your apple pie filling. Doing this will ensure that you have a nice, even layer of apples that will not only look good but allow you to slice your bars much more easily.
- Slice the apples thinly, about 1/8-inch thick, to make the layering process much simpler.
- Carefully layer the sauteed apple pie filling on top of the baked shortbread crust tightly and evenly to avoid any gaps between the apples.
When apples are baked in the oven, they tend to shrink a bit, so by individually layering your apples tightly, you avoid any huge gaps created during baking. Also, tightly packed apples create a sturdier center layer.
How to serve apple pie bars
These apple pie bars are delicious served soon after they cool. If you prefer larger servings, I suggest slicing the apple pie bars into 9 servings. For a smaller serving, cut into 16 squares.
- Serve these bars chilled or at room temperature.
- Warm the cut bars slightly and drizzle with homemade caramel sauce.
- Top slightly warmed bars with a scoop of homemade vanilla ice cream.
Tips and takeaways
- If you love these bars and would like to make a larger quantity, you can double the batch and bake in a 9x13-inch baking pan. Increase the baking time to 45-50 minutes to account for this change.
- You can make the streusel topping ahead of time and refrigerate up to 3 days in advance. You can also freeze the topping up to 3 months and then thaw in the refrigerator overnight before using it in this recipe.
- To cut into bars, it's best to refrigerate the freshly baked pan for at least 2 hours. Doing so will allow you to get clean and easy cuts for your apple pie bars.
If you love apples, try these other recipes...
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Apple Pie Bars. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!
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Apple Pie Bars
- Total Time: 1 hour 5 minutes
- Yield: 9 large bars 1x
Description
These Apple Pie Bars are a delicious transformation of classic apple pie into three-layered bars. They begin with a shortbread crust that is topped with lightly sautéed cinnamon apples and finished with a buttery crumb topping.
Ingredients
For the apple filling
- 3 medium apples, peeled and sliced 1/8-inch thick
- 9 g (2 teaspoons) fresh lemon juice
- 40 g (3 tablespoons) granulated sugar
- 28 g (2 tablespoons) unsalted butter
- 18 g (2 tablespoons) all-purpose flour
- 28 g (2 tablespoons) packed light brown sugar
- 2 g (1 teaspoon) cinnamon
- pinch nutmeg
For the shortbread crust
- 113 g (1 stick) unsalted butter, at room temperature
- 73 g (1/3 cup) granulated sugar
- 4 g (1 teaspoon) pure vanilla extract
- 1.4 g (1/4 teaspoon) salt
- 140 g (1 cup) all-purpose flour
For the streusel topping
- 105 g (3/4 cup) all-purpose flour
- 60 g (1/2 cup) chopped walnuts
- 73 g (1/3 cup) packed light brown sugar
- 2 g (1 teaspoon) ground cinnamon
- 1.4 g (1/4 teaspoon) salt
- 85 g (6 tablespoons) unsalted butter, melted
- caramel sauce, optional
Instructions
- Preheat oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper, allowing it to overhang on all sides. Set aside.
- In a medium mixing bowl, combine apples, lemon juice, and granulated sugar. Allow apples to sit while making the shortbread crust, stirring occasionally.
For the shortbread crust
- Using a hand-held mixer or stand mixer fitted with the paddle attachment beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add the vanilla and mix until combined. Add the flour and salt and mix until combined and no longer crumbly (the dough will start to come together). Press the mixture evenly into the prepared baking pan. Bake for 15 minutes or until the edges are lightly golden.
For the apple filling
- In a medium sauté pan, melt the butter over medium heat. Add the flour and whisk for 2 minutes. Add the liquid from the apple mixture, brown sugar, cinnamon, and nutmeg and mix well. Bring to a boil and allow to simmer 2 minutes or until the juices are thick and a caramel-like consistency. Toss in the apples and continue to sauté for 2 minutes. Remove from the heat.
For the streusel topping
- In a medium bowl, combine the flour, walnuts, sugar, cinnamon, and salt. Using a silicone spatula, stir in the melted butter until the mixture is thick and crumbly.
- Layer the apples tightly and evenly over the shortbread crust to avoid any gaps between the apples.
- Sprinkle the streusel over the apple layer and bake for 30–35 minutes or until the streusel is golden brown.
- Remove the pan from the oven and allow to cool 30 minutes in the hot pan on a wire rack. Transfer the pan to the refrigerator to chill for at least 2 hours.
- Cut into 9 bars and serve cold, at room temperature, or slightly warmed. If desired, drizzle with caramel sauce just before serving.
Notes
Storing: These bars can be stored in an airtight container in the refrigerator for up to 3 days. They can also be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Double the recipe: This recipe can easily be doubled to fit into a 9x13-inch baking pan. Baking time should be adjusted to 45-50 minutes or until the streusel is golden brown.
- Prep Time: 30 minutes
- Cook Time: 35
- Category: Bars
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