These Apple Pie Bars are an easy homemade dessert with a flaky butter crust, cinnamon-spiced apples, and a handheld bar format that’s ready in under an hour.
There’s something about the scent of warm apples and cinnamon dancing through the kitchen that feels like a hug from fall itself. Apple Pie Bars take everything you adore about grandma’s apple pie—tart apples, a buttery crust, a sweet crumb topping—and serve it in a convenient, slice-and-go bar. I dreamed this up during a weekend soccer tournament when I needed a treat that could survive a long car ride and still taste homemade. After a few rounds of tweaking the sugar ratio and testing different apple varieties (Honeycrisp won by a landslide), I landed on this recipe that balances tang and sweetness perfectly. These bars are festive enough for Thanksgiving, yet simple enough for a Tuesday treat. You can even swap in coconut sugar or whole-wheat flour for a slightly healthier spin—trust me, no one will guess.
Why You’ll Love These Apple Pie Bars
- Ready in under an hour—perfect for last-minute gatherings.
- Portable, hand-held bars that beat slicing a whole pie.
- Flaky, buttery crust meets tender, cinnamon-kissed apples.
- Crowd-pleaser at potlucks, bake sales, or school lunchboxes.
- Easily customizable: gluten-free, vegan, or extra-streusel top.
- Makes 24 shareable squares—ideal for gift boxes or freezer stashing.
- Works with any crisp apple variety; Honeycrisp, Granny Smith, or Gala.
- No fancy gadgets—just bowls, a pan, and your favorite pastry cutter.
Ingredients for Apple Pie Bars
- 2 cups (250 g) unbleached all-purpose flour (I like King Arthur)
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (2 sticks / 227 g) cold unsalted butter, cut into cubes (Challenge or Kerrygold)
- 4 medium apples (about 2 lb / 900 g total), peeled, cored, thinly sliced (Honeycrisp or Granny Smith)
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon freshly squeezed lemon juice (prevents browning)
- 1 tablespoon cornstarch (for thickening)
- ½ teaspoon pure vanilla extract
- Pinch fine sea salt
Tip: Choose firm, tart apples to keep the filling from turning mushy.
Directions to Bake Apple Pie Bars
- Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal.
- In a large bowl, whisk together flour, granulated sugar, and salt. Add cold butter cubes. Using a pastry cutter (or five quick pulses in a food processor), work butter until mixture resembles coarse crumbs.
- Reserve about 1½ cups of the crumb mixture for the topping. Press the remaining crumbs firmly into the bottom of the pan, creating an even ¼-inch crust. If it sticks, dampen your fingertips slightly.
- Bake the crust for 12 minutes, or until the edges just start to turn light golden. Remove from oven and set aside—no need to wait until it cools completely.
- While the crust bakes, toss sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla, and a pinch of salt. Make sure every slice is coated.
- Spread the apple mixture evenly over the warm crust, pressing gently to compact. The steam from the crust helps meld flavors.
- Sprinkle the reserved crumb topping over the apples, covering gaps. Gently press so the streusel pokes into the filling.
- Return to the oven and bake 30–35 minutes, or until the filling bubbles at the edges and the top turns golden brown. If you spot rapid browning, tent loosely with foil.
- Let the bars cool completely on a wire rack, then chill in the fridge for at least 1 hour—this step makes slicing neat squares a breeze. Slice with a sharp knife dipped in hot water for the cleanest cuts.
Servings & Timing
- Yield: Makes 24 bars (2-inch squares)
- Prep Time: 20 minutes (including slicing apples)
- Bake Time: 45 minutes total (crust + bars)
- Chill Time: 1 hour for firm slicing
- Total Time: About 2 hours (including cooling)
Variations
- Maple & Chai Spice: Swap brown sugar for ¼ cup pure maple syrup and stir in ½ teaspoon chai spice mix.
- Caramel Drizzle: Warm ½ cup store-bought or homemade caramel sauce and drizzle over cooled bars.
- Gluten-Free: Use a 1:1 gluten-free flour blend plus ¼ teaspoon xanthan gum.
- Oat Streusel: Mix ½ cup old-fashioned oats into the reserved crumb for extra chew.
- Vegan Version: Replace butter with solid coconut oil or vegan margarine and swap brown sugar for coconut sugar.
Storage & Reheating
Store leftover Apple Pie Bars in an airtight container in the fridge for up to 5 days. For long-term storage, wrap individual bars tightly in plastic wrap, then place in a freezer bag for up to 3 months. To thaw, move bars to the fridge overnight or pop frozen bars into a 300°F oven for 10 minutes straight from the freezer. These bars are fabulous make-ahead treats—bake once, enjoy all week.
Notes
I’ve learned that keeping the butter and apples cold until you’re ready helps prevent a soggy crust. If you notice extra liquid pooling, give the filling 5 minutes to rest so the cornstarch can thicken properly. For a richer flavor, brush the warm crust edges with a bit of melted butter right after the first bake. And if you love a sharper cinnamon kick, add an extra ½ teaspoon in the apple mix—just enough to make it dance.
FAQs
Q: Can I use frozen apple slices?
A: Yes—just thaw them fully, drain any liquid, and pat dry so your bars don’t turn mushy.
Q: How do I know when the bars are done baking?
A: Look for golden-brown crumbs on top and bubbling apple filling at the edges—that’s your green light.
Q: Can I prepare these bars ahead of time?
A: Absolutely—bake, chill, and cover; they stay fresh in the fridge for 5 days or freeze for months.
Q: What if I want a less sweet bar?
A: Cut back brown sugar by 2 tablespoons or swap half for coconut sugar for a more mellow sweetness.
Q: Any tips for a crisper topping?
A: After the final bake, give bars a quick broil (watch closely!) for 1–2 minutes to firm up the streusel.
Q: Can I double this recipe?
A: Sure—just split between two pans or use a 9×17-inch slab pan and adjust bake time by 5–10 minutes.
Q: Is there a gluten-free version?
A: Yes—use your favorite 1:1 gluten-free flour blend plus a little xanthan gum for structure.
Conclusion
These Apple Pie Bars marry the comforts of a classic pie with the ease of a dessert bar—flavors that make you feel right at home. Give them a try this weekend, and don’t forget to leave a note below or tag me on Instagram @YourFriendlyBaker with #ApplePieBars. For more cozy treats, check out my recipes for Pumpkin Spice Latte Cupcakes or Slow-Cooker Pear Cobbler!
Apple Pie Bars
Ingredients
- 2 cups unbleached all-purpose flour I like King Arthur
- ⅓ cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter cold, cut into cubes (Challenge or Kerrygold)
- 4 medium apples peeled, cored, thinly sliced (Honeycrisp or Granny Smith)
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon freshly squeezed lemon juice (prevents browning)
- 1 tablespoon cornstarch (for thickening)
- ½ teaspoon pure vanilla extract
- Pinch fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal.
- In a large bowl, whisk together flour, granulated sugar, and salt. Add cold butter cubes. Using a pastry cutter (or five quick pulses in a food processor), work butter until mixture resembles coarse crumbs.
- Press the crumbs firmly into the bottom of the pan to create an even ¼-inch crust. Bake for 12 minutes or until the edges just start to turn light golden.
- Toss sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla, and salt. Spread the apple mixture evenly over the warm crust.
- Sprinkle the reserved crumb topping over the apples, covering gaps. Press gently to poke the streusel into the filling.
- Return to the oven and bake for 30–35 minutes, or until the filling bubbles at the edges and the top turns golden brown. Cool completely before slicing.
