Apple Pie Bars

5 Stars (1 Review)

Yield: 20 bars

prep time: 15

cook time: 50

Cool, then refrigerate: 2 30

total time: 3 35

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!

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.