Home » Desserts » Apple Pie Bars
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Indulge in a slice of heaven with these easy Apple Pie Bars! Packed with all the warm and cozy flavors of a traditional apple pie, these bars are a delightful twist that’ll make your taste buds do the happy dance. One bite, and you’ll be begging for the recipe faster than you can say “apple-licious”! So go ahead, grab a napkin to catch those drool-worthy cravings, and get ready to fall head over heels for this simple fall treat.
Take this over the top and serve with a scoop of velvety smooth vanilla ice cream, whipped cream, or caramel topping!
Why You’ll Love These Apple Bars
- Quick and Easy: Getting this into the oven is a snap and your home will smell incredible as this bakes!
- Must-Make Fall Treat: Apples are the hidden gem of fall and perfect to use in this shareable dessert.
- Easy to Customize: Adjust the spices or add some caramel for a quick and easy variation!
Homemade pie can be a tricky craft to master, but pie bars are another story completely. Fruit pie bars are my go-to almost any time of the year. They are super simple to whip up and still give you that same delicious pie flavor that you’ve been craving. While I have several versions on my website, these apple crumb bars are by far my favorite.
You really cannot go wrong with sliced apples and a crumble topping. As these apple crumble squares bake your entire home will fill with the most amazing cinnamon and apple aroma. It is comfort baking at its finest and amazing with a giant scoop of vanilla ice cream right out of the oven. Perfect recipe for beginner bakers as it’s practically no-fail!
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Apple Pie Bar Ingredients
The base for the bars is actually the exact same as the topping, which means you’re using minimal ingredients and cutting down on that prep work! Most items are already pantry staples which means you can make this today! Here’s what you will need to get started:
- Sugar: I opted to use brown sugar in place of white, as it has a deeper more caramel like finish.
- All-purpose flour: A classic white flour works extremely well providing a base for the bars. However, I did test this with half whole wheat and it produced equally delicious results.
- Baking powder and Salt: Just a touch to help give lift and elevate the flavor of the sugar and apples.
- Butter: I use unsalted butter in most of my baking. However, you can use salted butter in a pinch. Simply omit the added salt called for in the recipe.
- Egg: One large egg works as a binder to help hold everything together.
- Apples: You can use various types of apples for apple pie bars. Popular choices include Granny Smith for their tartness, Honeycrisp for their sweetness, or a combination of both for a balanced flavor and texture. I like to use a combination of them both.
- Lemon juice: Just a touch. This helps to increase the flavor but also keep the apples from browning too much while baking.
- Cinnamon and Nutmeg: The classic spice combination for my favorite apple pie.
Bakers Tip: Make sure the baking powder is fresh. Check the date often as they tend to go bad sooner than you would expect.
Recipe For Apple Squares
- PREP: Preheat the oven to 350 degrees and line a 9 inch baking pan with parchment paper, or spray with baking spray. Set aside for later.
- CRUST: Combine 1/2 cup of brown sugar with the baking powder, salt and 1 1/2 cups of flour. Whisk for 15-30 seconds, or until combined fully. Stir in the butter along with the egg and continue to mix until the mixture resembles coarse crumbs. Pour 2/3 of the mix into the lined pan and press down until well packed and even. I use clean hands or the back of a large spoon.
- FILLING: Stir the apples with the remaining 1/4 cup of brown sugar, 2 tablespoons of flour, lemon juice, cinnamon and nutmeg until everything is well coated and combined. Pour over the prepared pressed crust and spread into an even layer.
- TOPPING: Sprinkle the remaining crumb mix over the top of the apples being sure to cover it evenly.
- BAKE: Bake the bars for 35 to 40 minutes, or until the top is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 10 minutes.
- ENJOY: Slice into squares and enjoy as-is or with a scoop of ice cream!
Helpful Tools
- Silicone Spatulas: If you don’t have a set ofsilicone spatulas(affiliate), I highly recommend in adding them to your kitchen.
- 9 Inch Pan: A9″ baking pan(affiliate) is key. This one comes in a set of 2 WITH lids. Which is amazing for quick storage of leftovers.
- Baking Spray: It’s important to prep by either lining the pan with parchment or greasing with butter or spray. I like to use eitheravocado spray(affiliate), which has no added flavor, orbaking spray(affiliate).
Recipe Notes:
Can I use any type of apple?
Yes, you can use various types of apples for apple pie bars. Popular choices include Granny Smith for their tartness, Honeycrisp for their sweetness, or a combination of both for a balanced flavor and texture.
Can apple crumb bars be made in advance?
Yes, you can make apple pie bars in advance. They can be stored at room temperature for a day or two, or refrigerated for up to four days. You can also freeze them for longer storage, up to three months.
Can I add other fruits or berries to the apple pie bars?
Yes, you can add other fruits or berries to the apple filling for additional flavor. Popular choices include cranberries, raisins, or even diced pears for a twist.
Can I use a different type of topping instead of streusel?
Yes, you can use a different type of topping if desired. For example, you can opt for a lattice crust or a crumb topping made with oats or nuts for added texture and flavor.
How do you serve these bars?
These are delicious all on their own. However, apple pie bars pair wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for extra indulgence.
More Must Try Apple Recipes
-
Apple Pie Jello Shots
-
Caramel Apple Cupcakes
-
Apple Cinnamon Jelly
-
Easy Apple Turnovers
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4.73 from 44 votes
Apple Crumb Bars
Created by: Jesseca
Course Desserts
Cuisine American
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
9 bars
These apple crumb bars, also known as apple crisp bars, are a fall staple! Easy to make from scratch dessert that uses minimal ingredients and gives you a dessert that is perfect for sharing
Ingredients
- 3/4 cup brown sugar divided
- 1/2 teaspoon baking powder
- 1½ cup + 2 tablespoons all-purpose flour divided
- 1/8 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1 large egg
- 3 cup chopped apples 3 to 4 apples
- Juice of 1 lemon
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Prepare a 9-inch baking pan by lining it with parchment paper or applying a light coating of baking spray. This aids in preventing sticking and facilitates easier removal of the baked product. Set the pan aside.
In a medium-sized mixing bowl, combine 1/2 cup of brown sugar, the baking powder, a pinch of salt, and 1 1/2 cups of flour. Whisk these ingredients together for approximately 15-30 seconds, ensuring an even mixture.
Add the butter and egg to the dry mixture. Stir the ingredients until they reach a coarse crumb-like texture. You may need to cut the butter in with a pastry blender to help it crumble.
Transfer 2/3 of this mixture into the prepared baking pan. Press down firmly to form an even, compact layer. Use clean hands or the back of a spoon for this process, ensuring uniform thickness.
In another bowl, combine the sliced apples with the remaining 1/4 cup of brown sugar, 2 tablespoons of flour, lemon juice, cinnamon, and nutmeg. Mix until the apples are evenly coated.
Pour the apple mixture over the pressed crust in the pan, smoothing it into an even layer.
Sprinkle the remaining crumb mixture over the apple layer, making sure to cover completely.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the top turns a golden brown color.
Remove the pan from the oven and allow it to cool on a wire rack for 10 minutes. This step is essential for the structural integrity of the bars.
Once cooled, cut the bake into squares. These can be served as they are or with a scoop of ice cream for added indulgence.
Notes
- I find it easiest to use parchment paper in my pan. This helps to remove the bars easily after baking and keeps the base from sticking to the pan.
- Use clean damp hands or the bottom of a measuring cup to really press the base firmly before adding the filling. Having the crust pressed tightly helps it hold together when serving.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 149mg | Fiber: 1g | Sugar: 19g
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Reader Interactions
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Marcia Johnson says
I am anxious to try these recipes. they sound delicious, 😋 like my grandma used to make. oh how I miss her
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Jesseca says
Marcia, I hope this tastes just like hers!
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Yim says
I would like to make it but i could not find the recipe of crumble.
Could you give it to me please.
Thank youReply
Jesseca says
Hello, please read the recipe instructions for the crumble.
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Melissa says
These are delicious! Served warm with a scoop of butter pecan ice cream.
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Jesseca says
I’m so glad you liked them, Melissa. Great idea to serve with butter pecan ice cream! It’s one of my favorites.
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shar says
I’m a little worried about the lack of wet ingredients in this. There’s no way this will turn out dry and just crumbly?
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Jesseca says
Hi Shar. I’m removing your review. Please don’t leave a rating when you never made the recipe. There is no need for additional “wet” ingredients.
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Cindy S. says
I made this for Christmas and everyone loved it. If I use the measurements for 2x or 3x what size baking pan should I use? The measurements change but the size pan in the instructions don’t change.Reply
Jesseca says
Hi Cindy! If you double I’d use a 9×13 pan. For triple I’d look at a deeper half sheet pan (12×18).
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Janet Leigh Anderson says
I had canned some apple pie filling and one lid didn’t take. I wasn’t in the mood to make pie crust, so when I came across this recipe, I thought I would give it a try. It was so good. Thank you.Reply
Jesseca says
I’m so glad it worked out for you, Janet!
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Tamster says
These were great! Left out the nutmeg as husband prefers without. Easy to make and great with some homemade whipped cream.Reply
Danielle says
I’m trying to follow your directions but double the recipe. You changed the ingredients to double but not the directions. Which made it kinda difficult to follow. Hopefully they turn out though.
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Jesseca says
Hi Danielle, unfortunately I don’t have the option to make the instructions double automatically, only the ingredients. Good news is you can simply double the amounts in the instructions. For example, where it calls for 1/2 cup of brown sugar- that would be one whole cup. Let me know if I can help more.
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Charlene W says
Super good! Great recipe – loved them! I left out the nutmeg (hubby doesn’t care for it) and added more cinnamon and they were fabulous! Not overly sweet – loved the brown sugar in the crust!Reply
Jesseca says
Hi Charlene, I’m so glad you loved the recipe and was thrilled when I read your review! This is one of our fall favorites and it makes me so happy others enjoy it too.
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Karen says
Big hit! I doubled the recipe and the amount of apples and added 2 pears! I then baked it in a 13×9 pan. My husband said best dessert I’ve ever made and I make a lot of desserts! Will definitely make again and again!Reply
Jesseca says
I love the addition of pears that you added, Karen. I will definitely have to try that soon.
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Eileen says
Great recipe-easy and quick. I used extra apples- 3 cups and would probably do even more next time. Really tastes like an apple pie in a square baking dish. Crust and crumble top are delicious and not overly sweet.
Thanks for sharing this recipe. I will definitely be making it again!!Reply
Jesseca says
I love this feedback, Eileen! Thank you.
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Cheryl says
Is the pan size a 9” square ?
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Jesseca says
Yes. It is a 9″ square baking pan. It will work in an 8″ but you will need to adjust the cooking time and it will be a little thicker.
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Christine says
Is the egg really necessary? I have a family member with an egg allergy.
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Jesseca says
Hi Christine, the egg works as a binder and is pretty important in the recipe. However, I did a little research and some people suggest that you can use applesauce in place of egg. I’m not sure exactly how that would work as far as texture goes, but it might be worth a try?
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Kathy says
can you use fresh frozen apples or do they have to be fresh apples
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Jesseca says
Hi Kathy, I’ve never tried this recipe with frozen apples. I would think that you could, I wouldn’t thaw them, but I can’t be 100% sure.
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Debra says
Oooo! I want to try. My husband kind of hates apple pie, maybe I can sell him on this instead.
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Audra @ Painless Meals says
It sounds like I could use any apples I had on hand [which is nice] – what kind of apples have you used?
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Jesseca says
I’ve used pink ladies, golden delicious, and granny smith. Granny smith are my favorite, but the others taste good too.
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Jamie says
I’m trying to make these now but is the recipe for 3/4 brown sugar or more? The directions say use 1 cup of the brown sugar then later says to use the rest so I don’t want to mess it up by guessing. Thanks so much
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Jesseca says
That was a typo. Use 1/2 a cup brown sugar
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Yvonne says
I don’t love apple pie either, but apple crisp on the other hand: YES PLEASE!!! These look good too 🙂
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aimee @ like mother like daughter says
These look amazing! I don’t love apple pie either, but anything with crumb on top? count me in!
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Jesseca says
Try changing the apples to blackberries. SO yummy!
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4.73 from 44 votes (38 ratings without comment)
