I’m excited to share my Easy Apple Pie Bars, packed with cinnamon-spiced apples and a crumble topping that will have you scrolling for the full recipe.

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I love how a single bite can make me forget the whole day, and these apple pie bars do exactly that. They sit somewhere between an Apple Pie Blondie and classic Easy Apple Pie Bars, with snappy pieces of apples and a hint of ground cinnamon that keeps you coming back for one more square.

I don’t say that about every recipe I try, but this one feels like a weekend secret you can pull out anytime. They look like they took forever, but somehow they’re forgiving and a little bit messy, which I kinda prefer.

Give them a try, you might surprise yourself.

Ingredients

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Apples: add natural sweetness, fiber, vitamin C, and that soft, classic pie filling texture.
All purpose flour gives structure and carbs, so the crust holds together.
Butter: cold butter makes flaky layers, adds richness and fat, gives a creamy mouthfeel.
Brown sugar brings molasses depth and moisture, caramel notes that keep bars sweet and tender.
Cinnamon warms the filling, aromatic spice that complements apples, makes it smell like fall.
Egg binds dough, adds protein and color, helps the crust brown up nice and even.
Lemon juice brightens filling, balances sweetness with acid, and stops apples from browning too fast.
Vanilla extract rounds flavors, adds warm aroma, little goes a long way so don’t overdo.

Ingredient Quantities

2 1/2 cups all purpose flour

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp salt

12 tbsp cold unsalted butter, cubed (1 1/2 sticks)

1 large egg

4 cups peeled thinly sliced apples (about 3 medium)

1/2 cup packed light brown sugar for the filling

1/4 cup granulated sugar for the filling

2 tbsp all purpose flour to thicken

1 tsp ground cinnamon for the filling

1/4 tsp ground nutmeg

1 tbsp lemon juice

1 tsp vanilla extract

Coarse or turbinado sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment or grease it well so bars don’t stick.

2. In a large bowl whisk together 2 1/2 cups all purpose flour, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tsp ground cinnamon and 1/2 tsp salt.

3. Cut in 12 tbsp cold unsalted butter, cubed, using a pastry cutter or pulse in a food processor until mixture is coarse and has pea sized bits. Keeping the butter cold is key for flaky crumbs.

4. Scoop out and set aside about 1 1/2 to 2 cups of the crumb mixture for the topping. If you want an easier top, make the reserved crumbs a little finer.

5. To the remaining crumbs add 1 large beaten egg and mix just until it holds together, then press that mixture firmly and evenly into the prepared pan to form the crust. If it’s too dry add 1 tablespoon cold water, but don’t overdo it.

6. Make the apple filling by tossing 4 cups peeled thinly sliced apples with 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 tbsp all purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice and 1 tsp vanilla extract until apples are evenly coated.

7. Spread the apple mixture evenly over the crust, pressing lightly so the filling settles.

8. Sprinkle the reserved crumb topping over the apples; press a few bigger crumbs on top for texture and optionally sprinkle coarse or turbinado sugar for extra crunch.

9. Bake 40 to 45 minutes until the top is golden and the filling is bubbling. If the top browns too fast tent lightly with foil and finish baking.

10. Cool completely in the pan on a rack at least an hour so the filling sets, then slice into bars. Serve warm or at room temp. Store airtight for a few days or refrigerate for longer.

Equipment Needed

1. 9×13 inch baking pan (line with parchment or grease it well)
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry cutter or small food processor (to cut cold butter into crumbs)
5. Whisk
6. Rubber spatula or wooden spoon (for mixing and pressing the crust)
7. Paring knife and cutting board plus a vegetable peeler (for peeling and thinly slicing apples)
8. Oven mitts and a cooling rack

FAQ

Can I use frozen apples? Yes, but thaw and drain them well so the filling does not get soggy. Pat dry, toss with the sugars, lemon juice and the 2 tbsp flour while still cold, or briefly cook the filling on the stove for 2 to 3 minutes to thicken before adding to the bars.

How do I keep the crust from getting soggy? Toss the apples with the flour called for in the filling, bake until juices bubble, and dont overload the pan. For extra protection you can bake the bottom crust for 6 to 8 minutes before adding the apples, but usually the flour plus a hot oven is enough.

Can I make these ahead or freeze them? Yes. Baked bars freeze great up to 3 months wrapped tightly. Thaw in the fridge then warm at 300 F for 10 to 15 minutes. You can also freeze unbaked in the pan for about a month, thaw in the fridge then bake as directed.

What if I dont want to use butter or need a dairy free option? Cold cubed butter gives the best flaky texture. For dairy free use a cold vegan stick butter or solid coconut oil, results will be slightly different but still tasty.

How do I know when they are done? The top should be golden brown, edges firm and the apple filling should be bubbling in the center. A toothpick in the crust will come out with a few moist crumbs not raw dough.

Can I swap the egg in the crust? The egg helps bind and brown the crust. For an egg free option mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes, or brush with milk or a non dairy milk for color instead.

Quick & Delicious Apple Pie Bars For Fall! Recipe Substitutions and Variations

Butter (12 tbsp) – swap for cold coconut oil or chilled vegan butter, cup for cup. Cube and keep very cold so crust stays flaky, it will add a hint of coconut though, freeze 10 mins if it gets soft.
All purpose flour (2 1/2 cups) – use a 1:1 gluten free baking blend that contains xanthan gum. If your blend has no binder add 1/2 tsp xanthan gum per cup, dough may be slightly more crumbly but still tasty.
Large egg (1) – replace with a flax egg: 1 tbsp ground flax + 3 tbsp water, stir and rest 5 mins. Good binder and vegan, but crust won’t be quite as crisp as with real egg.
Brown sugar / granulated sugar in filling – swap with coconut sugar cup for cup for a more caramel note, or use 3/4 cup maple syrup for each cup of sugar but reduce other liquids a bit and bake a touch longer since syrup adds moisture.

Pro Tips

– keep the butter ice cold and work fast. like, really cold butter = flaky crumbs. if it gets warm you’ll end up with greasy, dense crumbs. chill the crust in the pan for 15–20 minutes before adding the apples if you can, it helps stop soggy bottoms.

– pick a mix of apples, not just one kind. tart apples like granny smith hold shape and balance the sweetness, add a sweeter apple if you want more depth. slice them all about the same thickness so they cook evenly, and if they look extra juicy add 1 tbsp cornstarch or an extra tablespoon of flour to the filling.

– for the topping decide on texture: pulse it finer so it covers smoothly, or leave some big pea sized chunks for crunch. if you want bigger crumbs press a few on top after sprinkling so they dont sink into the apples. sprinkle turbinado sugar right before baking for extra crunch.

– don’t rush the cooling. let the bars cool completely in the pan, even stick them in the fridge for 30 minutes for cleaner slices. to cut neat bars warm a knife under hot water, dry it off and slice, wiping the blade between cuts.

Quick & Delicious Apple Pie Bars For Fall! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Easy Apple Pie Bars, packed with cinnamon-spiced apples and a crumble topping that will have you scrolling for the full recipe.

Servings

servings

Calories

640

kcal

Equipment: 1. 9×13 inch baking pan (line with parchment or grease it well)
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry cutter or small food processor (to cut cold butter into crumbs)
5. Whisk
6. Rubber spatula or wooden spoon (for mixing and pressing the crust)
7. Paring knife and cutting board plus a vegetable peeler (for peeling and thinly slicing apples)
8. Oven mitts and a cooling rack

Ingredients

2 1/2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
12 tbsp cold unsalted butter, cubed (1 1/2 sticks)
1 large egg
4 cups peeled thinly sliced apples (about 3 medium)
1/2 cup packed light brown sugar for the filling
1/4 cup granulated sugar for the filling
2 tbsp all purpose flour to thicken
1 tsp ground cinnamon for the filling
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tsp vanilla extract
Coarse or turbinado sugar for sprinkling, optional

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment or grease it well so bars don't stick.
In a large bowl whisk together 2 1/2 cups all purpose flour, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tsp ground cinnamon and 1/2 tsp salt.
Cut in 12 tbsp cold unsalted butter, cubed, using a pastry cutter or pulse in a food processor until mixture is coarse and has pea sized bits. Keeping the butter cold is key for flaky crumbs.
Scoop out and set aside about 1 1/2 to 2 cups of the crumb mixture for the topping. If you want an easier top, make the reserved crumbs a little finer.
To the remaining crumbs add 1 large beaten egg and mix just until it holds together, then press that mixture firmly and evenly into the prepared pan to form the crust. If it's too dry add 1 tablespoon cold water, but don't overdo it.
Make the apple filling by tossing 4 cups peeled thinly sliced apples with 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 tbsp all purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice and 1 tsp vanilla extract until apples are evenly coated.
Spread the apple mixture evenly over the crust, pressing lightly so the filling settles.
Sprinkle the reserved crumb topping over the apples; press a few bigger crumbs on top for texture and optionally sprinkle coarse or turbinado sugar for extra crunch.
Bake 40 to 45 minutes until the top is golden and the filling is bubbling. If the top browns too fast tent lightly with foil and finish baking.
Cool completely in the pan on a rack at least an hour so the filling sets, then slice into bars. Serve warm or at room temp. Store airtight for a few days or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.