Apple Pie Bars
These delicious Apple Pie Bars feature a buttery crust, sweet apple filling, and a crumbly streusel topping. Perfect for a fall dessert or anytime treat!
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Nothing says fall like apple pie, and these Apple Pie Bars are the perfect, easy alternative to a traditional pie. Crumbly, buttery shortbread crust topped with thinly sliced apples in a sweet, jammy cinnamon filling, topped with more shortbread crumbs on top. Everyone will be asking for more!
Why You’ll Love These Bars
- Perfect for a Crowd – These bars yield 16 servings, making them perfect for feeding a crowd. Plus, they’re easy to transport to all your holiday gatherings.
- Buttery shortbread – The shortbread recipe doubles as both the crust for the bars and the crumb topping. No messing with rolling and chilling, as you would with traditional pie crust.
- Cinnamon Apples – Tender, thin apple slices with a touch of cozy spice. Just like a classic apple pie filling.
- Quick and Easy – No electric mixer is needed for this recipe. Since the shortbread crust uses melted butter, the mixture comes together pretty easily with just a fork!
For more easy Holiday Treats, check out my Pecan Pie Bars, Pumpkin Pie Bars, and Cranberry Cheesecake Bars!
Key Ingredient Notes
- Apples: Use a crisp apple that will hold its shape and not get mushy when baked. Honeycrisp apples are my go-to, but a lot of varieties would also work in this recipe. Cosmic Crisp, Fuji, or Pink Lady apples would be similar, or if you prefer a really tart apple, you could go with Granny Smith.
- Brown Sugar: I prefer dark brown sugar for the deeper molasses flavor, but light brown sugar will work just fine too.
- Cornstarch: This helps thicken the apple filling to a nice jammy consistency like a traditional apple pie, which also will help prevent the crust from getting soggy.
- Cinnamon: I like to keep the spices simple with just cinnamon, but you could add a bit of nutmeg too if you enjoy that flavor.
See the full list of ingredients and measurements in the recipe card at the end of this post!
How to Make Apple Pie Bars with Crumb Topping
- Prep the apples. Peel and core the apples. Cut into ⅛” slices, then cut the slices in half for smaller pieces.
- Make the shortbread crumble. In a large bowl, combine the flour, sugar, baking powder, and salt. To the flour mixture, add melted butter and vanilla extract, and mix with a fork until well combined and crumbly.
- Bake the crust. Spread ⅔ of the crumb mixture evenly into a 9-inch square baking dish. Press down evenly using your fingers or the bottom of a measuring cup or glass. Bake the crust at 350°F for 10 minutes, until it turns a light golden brown.
- Make the apple filling. Combine the sliced apples, brown sugar, cornstarch, lemon juice, and cinnamon in a large pot. Cook the mixture over medium-low heat until the apples are softened and the syrup has thickened. Stir frequently to prevent the mixture from sticking and burning.
- Assemble the bars. Add the apple filling to the baked bottom crust and spread it out evenly to the edges and into the corners. Then sprinkle on the remaining crumble topping in an even layer.
- Bake the bars. Return the bars to the oven and bake for 40 minutes, until the top is completely golden and the apple filling is bubbling around the sides.
- Serve. You can enjoy the bars while they’re still warm or allow them to cool to room temperature.
Recipe FAQs
How should the bars be stored?
Store the bars in an airtight container in the fridge for up to 3-4 days. You can allow them to come to room temperature for serving, if you prefer. If storing the bars in layers, be sure to use parchment paper in between to prevent the bars from sticking together.
Can these be made ahead of time?
I recommend making these only 1-2 days in advance, as the crumb topping will start to soften. You can make the apple filling ahead of time and store it in the fridge in an airtight container for up to one week. Allow the filling to come to room temperature before layering it with the crust and crumbs.
What is the best way to serve the bars?
Apple Pie Bars are pretty versatile, so they can be served at room temperature, chilled from the fridge, or, my favorite option, warm with a scoop of vanilla ice cream!
Can I make these in a different-sized pan?
You can make these bars in a smaller 8”x8” square pan, and the bars will come out just slightly thicker. For a larger 9”x13” pan, you will want to double this recipe. Be sure to adjust your baking times for either of these sizes.
Variations
- Finish the bars with a drizzle of my Homemade Caramel Sauce for an extra layer of flavor!
- Turn these into apple pie cheesecake bars by using the cheesecake layer from my Peaches and Cream Bars. Add the cheesecake filling onto the baked crust layer before adding the apple layer.
- Swap the apples for other fruits, like pears or blueberries. Also check out my other crumb bar variations, like Cherry Crumb Bars and Strawberry Crumb Bars.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Apple Recipes You’ll Love
- Cranberry Apple Crisp
- Apple Cheesecake Pop-Tarts
- Caramel Apple Cheesecake Pie
- Easy Apple Compote
- Apple Cider Donut Loaf Cake
- Apple Pie Cinnamon Rolls
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Apple Pie Bars
Ingredients
For the Shortbread Crust & Crumbs
- 2 cups (260g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1½ sticks or 170g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Apple Pie Filling
- 4 medium apples* (about 2 pounds before peeling and coring)
- ⅓ cup (67g) brown sugar
- 3 Tablespoons (24g) cornstarch
- 1 Tablespoon (15g) lemon juice
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
- Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugar, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and has a crumbly texture.
- Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. Use your fingers or the bottom of a measuring cup or drinking glass to help press it out evenly. Set aside the remaining mixture for the topping (you should have about 6½ ounces of crumbs remaining).
- Bake the crust at 350°F for about 10 minutes, until it starts to turn golden. While the crust is baking, make the apple filling.
- For the Apple Pie Filling: Peel and core the apples, then cut into thin ⅛” slices. I also cut the slices in half to create smaller pieces.
- In a medium saucepan, add the apples, brown sugar, cornstarch, lemon juice, and cinnamon. Combine the ingredients and place the saucepan over medium-low heat. Stirring frequently so the mixture doesn’t burn, simmer until the apples have softened and the syrup has thickened, about 10 minutes.
- Add the hot apple filling on top of the baked crust and spread it out evenly to the edges of the pan. Crumble the reserved shortbread crumbs into small pieces and sprinkle evenly over the top of the apple layer.
- Return the bars to the oven to bake at 350°F for about 40 minutes, until the top is golden brown all over and the filling is bubbling around the edges.
- Allow the bars to cool, then slice and serve, or enjoy them warm with a scoop of vanilla ice cream!
