Description
These easy apple pie bars feature a buttery shortbread crust, a layer of cinnamon-spiced apple filling, and a crumbly streusel topping. They deliver all the classic flavors of homemade apple pie in a convenient, portable bar form that’s perfect for feeding a crowd.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
For the Apple Filling:
- 6–7 medium Granny Smith apples (about 3 pounds), peeled, cored, and thinly sliced
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1½ tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Streusel Topping:
- Reserved crust mixture (about 1½ cups)
- ½ cup old-fashioned oats (optional)
- ½ teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with butter or cooking spray.
- Make the Crust: In a large bowl, whisk together 3 cups flour, 1 cup granulated sugar, baking powder, and ½ teaspoon salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
- Add Egg to Crust: Add the beaten egg and vanilla extract to the flour mixture. Stir with a fork until the mixture begins to clump together. It will still look crumbly—this is perfect.
- Reserve Topping: Remove about 1½ cups of the crust mixture and place it in a separate bowl. Mix in the oats and ½ teaspoon cinnamon. Set this aside for the streusel topping. Refrigerate if your kitchen is warm.
- Press Crust into Pan: Press the remaining crust mixture firmly and evenly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to create an even layer. The crust should cover the entire bottom with no gaps.
- Prepare Apple Filling: In a large bowl, combine the sliced apples, ½ cup granulated sugar, brown sugar, 3 tablespoons flour, cornstarch, cinnamon, nutmeg, allspice, lemon juice, vanilla, and a pinch of salt. Toss everything together until the apples are evenly coated with the spice mixture.
- Layer the Apples: Spread the apple mixture evenly over the pressed crust layer. Try to distribute the apples in an even layer for consistent baking.
- Add Streusel Topping: Crumble the reserved topping mixture over the apples, distributing it as evenly as possible. Some gaps are fine—you want a rustic, crumbly appearance.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and you can see the filling bubbling around the edges. The apples should be tender when pierced with a knife.
- Cool Completely: Remove the pan from the oven and place it on a cooling rack. Allow the bars to cool completely in the pan, at least 2 hours. This cooling time is crucial—it allows the filling to set properly so the bars cut cleanly.
- Cut and Serve: Once completely cooled, use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and use a sharp knife to cut into 24 squares (6 rows by 4 rows). Wipe the knife clean between cuts for the neatest edges.
- Optional Finishing Touch: Dust with powdered sugar or drizzle with a simple vanilla glaze before serving. Serve with vanilla ice cream or whipped cream for an extra-special treat.
Notes
- Apple Variety: While Granny Smith apples are recommended for their tartness and firm texture, you can use a mix of apple varieties for more complex flavor. Try combining Granny Smith with Honeycrisp or Gala.
- Cutting Cold: For the cleanest cuts, chill the completely cooled bars in the refrigerator for 30 minutes before slicing.
- Preventing Soggy Bottoms: The cornstarch and flour in the filling are essential for absorbing apple juices. Don’t reduce these thickeners.
- Make It Ahead: You can prepare the crust mixture and apple filling separately up to 24 hours in advance. Store in the refrigerator and assemble when ready to bake.
- Altitude Adjustments: If baking above 3,000 feet, reduce baking powder to ¾ teaspoon and increase oven temperature by 25°F.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 215
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg