Apple Pie Bars Recipe
These Apple Pie Bars have all the warm, cozy flavors of apple pie without the fuss! A buttery press-in shortbread crust forms the base (and crumbly topping!), while the filling bursts with tender, cinnamon-spiced apples. It’s the perfect make ahead fall dessert and it serves a crowd!
If you love baking with apples as much as I do, this Apple Pie Bars recipe deserve a spot at the top of your fall baking list.
They capture everything you love about apple pie with a warm cinnamon, buttery crust and sweet-tart apples, but in a simple, press-in bar that’s makes a crowd pleasing make ahead fall dessert.
There are definitely times when I love rolling out dough and creating a lattice top for my apple cranberry pie recipe, but sometimes time is scarce and I need a quick and easy option.
This recipe is definitely the solution!
Prep time takes about 15 minutes, and the bars can be made 1-2 days in advance. This makes them perfect for fall gatherings and holidays.
If you’re craving even more apple goodness this season, don’t miss my reader favorite apple crisp recipe! It’s another classic, crowd-pleasing dessert that’s always a hit.
Why you’ll love this recipe
- These apple crumble bars have all the flavor of apple pie without the fuss. There’s no rolling pie dough so it doesn’t get easier.
- These bars are packed with the cozy fall flavors of apples, cinnamon and brown sugar.
- It’s baked in a 13×9″ pan, so it’s an easy apple dessert for a crowd.
- The bars taste even better the next day so they’re a great make ahead fall dessert.
Recipe ingredients
This apple pie bars recipe includes mostly pantry staples, so you should have most everything on hand.
- Apples. You’ll need 3 lbs. of baking apples for this recipe. I prefer Honeycrisp apples for their sweet apple flavor and firm texture. Other great options are Granny Smith, Braeburn, Jonagold and Pink Lady. Use a combination of Granny Smith and Pink Lady apples for the perfect balance of tart-sweet flavor.
- Flour. The base of the shortbread crust and crumble.
- Butter. Use unsalted butter to control the amount of sodium. Make sure the butter is softened to room temperature before preparing the crust.
- Sugar. You’ll need 3/4 cup sugar for the crust and crumble and 1/2 cup sugar for the filling. I like subbing 1/4 cup granulated sugar with 1/4 cup packed light brown sugar for warm flavor, but that’s totally optional. If you’re apples are very sweet, feel free to use less sugar in the filling according to your personal preference.
- Lemon juice. A tablespoon of lemon juice helps brighten the flavors and prevents browning.
- Cinnamon. Adds warm, cozy depth of flavor to the shortbread and the filling.
- Cornstarch. 1 1/2 tablespoons of cornstarch help thicken the apple cinnamon filling. Substitute it with 3 tablespoons of all purpose flour as desired.
See the recipe card below for the full list of ingredients and quantities.
How to make apple crumble bars
These apple crumble bars come together in about 15-20 minutes. The crust must be baked until golden before adding the filling, so you can work on the filling while it bakes.
Pro tip: Be sure to use baking apples such as Honeycrisp, Pink Lady, Granny Smith or Braeburn for the best texture.
See the recipe card below for full instructions.
Recipe FAQs
The best apples for baking these apple pie bars are firm enough to hold their shape and have a balance of sweet and tart flavor. Since the filling is baked between the shortbread layers, you’ll want apples that don’t turn mushy.
Tart & firm apples:
Granny Smith: Classic for apple desserts — they’re firm, tangy, and never too sweet.
Braeburn: Crisp texture and slightly tart flavor that pairs well with warm spices.
Jonagold: A cross between Jonathan and Golden Delicious apples with balanced sweetness and a nice bite.
Sweeter apples:
Honeycrisp: Juicy, crisp, and full of flavor — perfect when mixed with a tart variety.
Pink Lady (Cripps Pink): Sweet-tart, firm, and bakes beautifully.
Fuji: Sweet and juicy, great for adding natural sweetness to the filling.
Golden Delicious: Mild, sweet, and holds its shape when baked.
Tip: For the best flavor and texture, use mix of sweet and tart apples — like Pink Lady + Granny Smith or Honeycrisp + Braeburn.
This is totally optional — it’s really a personal preference. Peeled apples lends a softer texture, while leaving the peels on adds fiber, texture and adds a rustic appearance.
These easy apple pie bars are the perfect make ahead fall dessert because they take several hours to cool completely before slicing, and they taste even better the next day!
Store them covered at room temperature for up to 1 day or refrigerate up to 3 days. They can also be frozen in an airtight container for up to 3 months. Texture will vary slightly after freezing.
Serving suggestions
Serve these bars at room temperature or slightly warm, topped with:
- A scoop of vanilla ice cream.
- A drizzle of salted caramel sauce.
- A dollop of homemade whipped cream or coconut whipped cream.
They also make a wonderful addition to a fall dessert spread or Thanksgiving dessert table.
Recipe notes
- Pro tip: Honeycrisp apples are my favorite baking apples, but I also love using a combination of Granny Smith and Pink Lady apples for a sweet-tart flavor.
- Cornstarch is used to thicken the apple filling. If you prefer to use all purpose flour, use 3 tablespoons.
- Make ahead: Prepare the bars up to 2 days in advance, or freeze for up to 3 months wrapped tightly in foil and placed in a zip top bag. If frozen, texture may vary slightly.
- Store the bars up to 1 day at room temperature or refrigerator for up to 5 days.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Apple Pie Bars Recipe
Equipment
Ingredients
For the crust and topping:
- 1.5 cups unsalted butter 3 sticks; softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1.5 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the apple filling:
- 3 lbs. Honeycrisp apples peeled, cored and sliced into 1/4" thick slices; see note 1
- 1/2 cup granulated sugar see note 2
- 1.5 tablespoons cornstarch see note 3
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh lemon juice
Instructions
Prepare the crust (and crumble):
- Preheat the oven to 350 degrees and line a 13×9" baking dish with parchment paper.
- Place the softened butter, 1/2 cup sugar, 1/4 cup brown sugar and vanilla in a large bowl and beat on medium speed until light and fluffy, about 2 minutes.
- Add the flour, cinnamon and salt and beat on low speed until the dry ingredients are just incorporated. Reserve 1/3 of the dough for the crumble topping.
- Press 2/3 of the shortbread evenly into the prepared baking dish. Bake for 20-25 minutes until light golden brown and fragrant. Remove from heat and set aside.
Prepare the filling and assemble the bars:
- Place the sliced apples, 1/2 cup sugar, cornstarch, lemon juice and cinnamon in a large bowl and stir until well combined. Pour the filling
- Pour the filling over the shortbread crust and spread evenly. Sprinkle over the reserved crumble topping and bake for 40-45 minutes until bubbly and golden brown. Insert the tip of a knife into the apples to make sure they're tender. If the topping begins to brown too quickly, cover with aluminum foil for the remainder of the baking time.
- Remove the apple pie bars from heat and cool completely on a wire rack. Cut into bars, serve and enjoy!
Notes
- Pro tip: Honeycrisp apples are my favorite baking apples, but I also love using a combination of Granny Smith and Pink Lady apples for a sweet-tart flavor.
- If your apples are very sweet, you can decrease the amount of sugar to 1/3 cup or even 1/4 cup. This is totally a personal preference!
- Cornstarch is used to thicken the apple filling. If you prefer to use all purpose flour, use 3 tablespoons.
- Make ahead: Prepare the bars up to 2 days in advance, or freeze for up to 3 months wrapped tightly in foil and placed in a zip top bag. If frozen, texture may vary slightly.
- Store the bars up to 1 day at room temperature or refrigerator for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
