This is the Apple Pie Bars recipe of my dreams! A buttery brown sugar oat mixture doubles as a bottom crust and crumble topping. And sandwiched in between is a cozy, apple pie spiced layer of fresh apple slices. It’s a gorgeous fall dessert that’s truly easier than making a traditional apple pie!
I love bars, pies, and muffins with an especially good crumble topping — like my grandma’s Blueberry Muffins with Crumb Topping and these Apple Muffins with Cinnamon Sugar Crumble Topping. And now I’m also happy to share with you this awesome recipe for Apple Pie Bars – it’s a gloriously easy way to enjoy the wonderful flavors of apple pie, in the easier, handheld form of a good ol’ Midwestern dessert bars recipe!
Why These Apple Bars Are a Must-Bake for the Fall
When I set out to create the apple pie bar recipe of my dreams, my focus was on an apple pie that was featured during a cooking class at the (now defunct) Kitchen Window store in Minneapolis. Gosh, I miss that store – I used to volunteer with their classes; I had so much fun with food there, plus I got to work under some of the top chefs in the Twin Cities at the time. Here’s why this recipe is dreamworthy to me:
- Dreamy apple layer + crumble topping. That cooking class apple pie boasted thin yet toothsome bites of fresh apples that were perfectly spiced, plus a golden crumble topping. This recipe accomplishes my #1 goal!
- No fussy crust. These bars skip the sometimes finicky pastry crusts in favor of a buttery brown sugar oat crust — and this mixture does double duty. Not only does this mixture form the perfect crumb topping, but it’s also pressed into the bottom of the pan to form a sturdy bottom crust!
- Great for a casual crowd or holiday. I always cut this pan into 20 apple pie bars, which makes them fantastic for any fall get-together, including Thanksgiving!
If you love dessert recipes with crumb toppings, also try my Cranberry Apple Crisp and Blueberry Crumble Bars!
Enjoy!
“Wow, Brenda…this is so good! I used honey crisp apples. I didn’t have the lemon juice but it was still great. I liked the texture of the apples and the crunch of the crust. Topped it with a caramel drizzle. A make again for sure. Thank you!”
Brenna
What You’ll Need
The ingredient list for these apple pie bars is short and sweet (literally!). Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
For the Crust and Topping:
- Flour – All-purpose flour provides the structure for the bottom crust and topping mixture.
- Oats – Use old-fashioned rolled oats here; they’re more toothsome than quick oats.
- Brown sugar – Light brown sugar adds warm, sweeth depth to the flavor.
- Baking powder – For a little bit of leavening, which gives the topping a crunchy texture.
- Salt – I use Morton kosher salt in my baking.
- Apple Pie Spice – Or substitute an equal amount of cinnamon with a big pinch of nutmeg if you’d like.
- Butter – Use unsalted butter and melt it before getting started with the recipe.
For the Apple Filling:
- Apples – Use firm, flavorful apples that hold their shape when baked. I talk about this more in the “Tips & Variations” section.
- Lemon juice – A little bit of freshly squeezed lemon juice reduces browning on the fresh apples and adds bright flavor.
- Flour – A small amount of flour thickens the juices that bake off of the apples.
- Brown sugar – Just enough light brown sugar to sweeten the apples without overdoing it.
- Apple pie spice – This is such a great medley of spices, perfect for flavoring the apple filling.
How to Make Apple Pie Bars
Here’s a step-by-step guide to making these easy apple bars.
- Prepare. Preheat the oven to 350ºF. Lightly coat the inside of a 9×13 pan with cooking spray, then line the pan with parchment paper. (Spraying the pan first helps keep the paper from moving.)
- Make the crust/topping. Stir together the dry ingredients, then stir in the melted butter until the mixture is crumbly.
- Form the crust, then par-bake. Reserve one-third of the crumble mixture for the topping, then press the rest into the pan. Bake for 10 minutes, just to set the bottom crust.
- Cut the apples. Peel, quarter, and core the apples, then cut them into thin slices. Add the apples to a large bowl.
- Make the apple filling. Gently stir the apples and lemon juice together, then add the remaining ingredients and fold to coat. Layer the apple slices evenly over the partially baked crust.
- Add the topping. Sprinkle the crumble mixture over the top of the apples.
- Bake. Place the pan in the oven and bake for 35 to 40 minutes, or until the topping is golden brown.
- Cool and chill. Let the bars cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 2 hours. (Overnight is best though!)
- Cut. Lift the parchment paper to remove the bars from the pan and cut into bars.
Tips & Variations
I’ve got a few more notes to share about these apple pie bars!
- Press the crust into the pan with a decent amount of pressure. Use a gentle yet firm touch, so the crust bakes into a sturdy layer. This will allow you to eat a bar straight out of hand. It’s helpful to use the bottom of a glass or measuring cup that has a flat bottom for the pressing.
- Use the best apples you can get. Just like when you’re making apple pie, you want to use fantastic fresh apples for these apple pie bars. Sub-par apples will give you sub-par bars.
- Apple varieties: Each apple variety has its own unique flavor and texture profile. I like to use half Honeycrisp, half Granny Smith. But feel free to use your own favorite varieties, as many varieties as you like, as long as they are a good baking apple that doesn’t get mushy when baked.
- Apple preparation: For that perfectly layered, compact appearance of the apples you see in the photos on this post, here’s what you need to do: First peel and quarter the apples, and cut off the pieces of core. Then slice each apple quarter crosswise, very thinly, into slices that are 1/8″ to 3/16″ thick. It’s easy, I promise!
- Add alcohol. To infuse the apple layer with a bit more complexity, add a splash of bourbon or brandy along with the lemon juice.
- Add some nutty crunch. You can add toasted, chopped walnuts or pecans to the topping if you like.
Serving Suggestions
We mostly just eat these as a handheld dessert – the true definition of bars! But they’re also wonderful with a scoop of vanilla ice cream, cinnamon ice cream, or Salted Caramel Ice Cream. You could also drizzle some warmed Caramel Apple Dip over the bars before serving!
How to Store
- Room temperature: Store these apple pie bars at room temperature for up to 2 days, either covered in the pan or in an airtight container.
- Refrigerator: Cover the bars in the pan or transfer them to an airtight container and refrigerate for up to 5 days.
- Freezer: Freeze these apple bars for up to 3 months. Thaw in the refrigerator before serving.
More Fall Apple Recipes
Apple Pie Bars
Yield: 20 bars
A buttery brown sugar oat crumble mixture doubles as a bottom crust and a topping for these easy Apple Pie Bars. The perfect fall treat for a crowd!
Print
Ingredients
Crumble Mixture for Bottom Crust & Topping
- 3 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 2 cups firmly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon Morton kosher salt
- ½ teaspoon Apple Pie Spice (or substitute the same amount of cinnamon plus a small pinch of nutmeg)
- 1½ cups unsalted butter, melted
Apple Filling
- 6 cups peeled, cored, and thinly-sliced (1/8" to 3/16" thick) firm, tart baking apples You'll need about 6 medium-sized apples. See Notes below for best apple varieties and preparation method.
- 4 teaspoons freshly squeezed lemon juice
- 3 tablespoons all-purpose flour
- ⅓ cup packed light brown sugar
- 1 tablespoon Apple Pie Spice (or substitute the same amount of cinnamon plus a big pinch of nutmeg)
Instructions
- Preheat oven to 350° F. Lightly spray the inside of a 9" x 13" pan, then line the pan with a parchment paper sling. Set aside.
Crumble Mixture
- In a medium bowl, use a spatula to stir together flour, oats, brown sugar, baking powder, salt, and apple pie spice until evenly incorporated. Pour melted butter over the top and stir until you have a moist crumble mixture.
- With a firm yet light touch, press ⅔ of crumble mixture evenly into bottom of prepared pan. Bake crust for 10 minutes, then remove pan from oven. Set aside remaining crumble mixture.
Apple Filling
- While crust is in the oven, prepare apples according to Notes below, to yield 6 cups thinly sliced apples. Add sliced apples to a large bowl.
- Sprinkle lemon juice evenly over sliced apples, then fold a few times to incorporate.
- Sprinkle flour, brown sugar, and apple pie spice evenly over top of apples. Then fold until apples are evenly coated.
- Add apple slices to top of warm crust and spread into a very even layer. Layer them in tightly, filling in any gaps, and press them down to fit snugly.
Final Assembly & Baking
- Sprinkle remaining crumble mixture evenly over top of apple layer. Squeeze mixture a bit to bring it together into crumbs, if needed.
- Place pan in oven and bake 35-40 minutes, or until crumble topping is golden brown.
- Remove pan from oven and let cool on a baking rack for 30 minutes. Then place it in the fridge for at least 2 hours, or overnight for best, firm results.
- With a sturdy knife, cut around the inside perimeter of the pan where there is no parchment paper. Use parchment paper sling to lift out of the pan. Cut into bars. I usually cut a pan into 20 to 24 bars.
Notes
Apple varieties: I like to use half Honeycrisp, half Granny Smith, for flavor and texture variety. But feel free to use your own favorite varieties, as long as they are a good baking apple that doesn’t get mushy when baked.
Apple preparation: For the best overall texture, appearance, and clean cuts, this is how I recommend that you prepare the apples. First peel and quarter them, and cut off the pieces of core. Then slice each apple quarter crosswise, very thinly, into slices that are 1/8″ to 3/16″ thick.
Nutrition Information:
Calories: 359kcal Carbohydrates: 54g Protein: 4g Fat: 15g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 37mg Sodium: 148mg Potassium: 147mg Fiber: 3g Sugar: 29g Vitamin A: 447IU Vitamin C: 2mg Calcium: 51mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Wow, Brenda…this is so good! I used honey crisp apples. I didn’t have the lemon juice but it was still great. I liked the texture of the apples and the crunch of the crust. Topped it with a caramel drizzle. A make again for sure. Thank you!
SO HAPPY to hear this, Brenna! Thank you for coming back here to let me know, and to rate the recipe!