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!
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 of silicone spatulas (affiliate), I highly recommend in adding them to your kitchen.
- 9 Inch Pan: A 9″ 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 either avocado spray (affiliate), which has no added flavor, or baking spray (affiliate).
Recipe Notes:
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.
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.
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.
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.
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
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Apple Crumb Bars
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 9×9 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
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I was anxious to try these as they really looked good. My only concern was the eggs. And my concerns were justified. After I made these I saw no reason for the eggs. It totally ruined the whole dish. I will try to make them again but next time without the eggs. I’m sure they will come out much better.
Thanks for sharing your experience, Vicki. The egg is actually a key ingredient in this recipe as it helps bind the crust and topping together and adds structure to the bars. Without it, the crust may not hold together properly, but you’re welcome to try a variation that works for your taste. If you do experiment without the egg, I’d love to hear how it turns out for you.
Super easy, very nice clear instruction! Reminds me of Polish dessert “szarlotka” . Delicious. Thank you
Thank you so much for the kind words! I’m so glad you found the instructions clear and enjoyed the recipe. I love that it reminded you of szarlotka—what a lovely comparison! It’s always fun to see how recipes connect us to different traditions.
Very easy and delicious. I doubled the recipe for 9 X 13 pan – excellent.
Yay! So glad you enjoyed the recipe, and doubling it for a 9 x 13 pan was such a great idea! Thanks for sharing your tip, and I’m thrilled it turned out excellent for you.
If I double the recipe, do I put it in a 13”/9” pan? How long do I bake it?
Looks delicious, can’t wait to try it. Thanks
Yes. If you are doubling I suggest a 9×13 pan. Since the volume of the ingredients has increased, the baking time will also need to be adjusted. Start checking the bake around the 40-45 minute mark. You may need to extend the bake by an additional 5-10 minutes until the top turns golden brown and the apples are tender.
Apples aren’t going to get soft in 30 to 40 minutes in an oven. Precook the apples with sugar, spices and cornstarch. Also pre baking the bottom crust will insure a crisp and sturdy base for the bars
Love anything with apples and can’t wait to try the apple squares. I noticed you call for a 9″ pan in some of your recipes. I’ve been baking for many, many years and I’m used to 9″ x ??? pans. I’m assuming you mean 9″ x 9″ but I’d like to KNOW that’s what you mean!! 9″x12″ or 9″x9″???? Help!!! Thank you.
Great call out, Shirley. It’s a 9×9 pan. I’ll start to update that in my recipes to be more clear.
It was easy to make I double the recipe. It was tasty but my apples didn’t cook they were a little hard. Not sure why that would happen I baked it for 40 mins
Hi Kim. I’m sorry your apples were a little underbaked. Most likely the apples should have been cut a little smaller. Would you mind sharing the variety you used so I can help troubleshoot a little better?
I’m glad you took the time to ask so I can add some helpful information into the post for other people that might experience this issue.
Hi Jessica, I made this recipe and instead of bothering with Apples I used the Apple out of a can.
It turned out great! The rest of the recipe was great thanks!!
What a great tip, Rena! Thank you!
I am anxious to try these recipes. they sound delicious, 😋 like my grandma used to make. oh how I miss her
Marcia, I hope this tastes just like hers!
I would like to make it but i could not find the recipe of crumble.
Could you give it to me please.
Thank you
Hello, please read the recipe instructions for the crumble.
These are delicious! Served warm with a scoop of butter pecan ice cream.
I’m so glad you liked them, Melissa. Great idea to serve with butter pecan ice cream! It’s one of my favorites.
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?
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.
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.
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).
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.
I’m so glad it worked out for you, Janet!
These were great! Left out the nutmeg as husband prefers without. Easy to make and great with some homemade whipped cream.
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.
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.
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!
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.
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!
I love the addition of pears that you added, Karen. I will definitely have to try that soon.
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!!
I love this feedback, Eileen! Thank you.
Is the pan size a 9” square ?
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.
Is the egg really necessary? I have a family member with an egg allergy.
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?
can you use fresh frozen apples or do they have to be fresh apples
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.
Oooo! I want to try. My husband kind of hates apple pie, maybe I can sell him on this instead.
It sounds like I could use any apples I had on hand [which is nice] – what kind of apples have you used?
I’ve used pink ladies, golden delicious, and granny smith. Granny smith are my favorite, but the others taste good too.
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
That was a typo. Use 1/2 a cup brown sugar
I don’t love apple pie either, but apple crisp on the other hand: YES PLEASE!!! These look good too 🙂
These look amazing! I don’t love apple pie either, but anything with crumb on top? count me in!
Try changing the apples to blackberries. SO yummy!