Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other fall recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Apple Pie Bars Recipe

These bars embody the great taste of apple pie but without all of the work! The crust and streusel mixture are made as one, complimenting the apples between them. Versatile as a snack or dessert, these bars are a perfect way to showcase the fruit of the fall, all without the pie!

Why I love this recipe.

Pie can be made multiple ways, and these bars are a new way that I’m going to be using again and again. The crust becomes crispy and granola-like and is made complete with a delicious layer of apple pie filling. Just like pie, of course, the top has to be sprinkled with a streusel! An apple pie needs to bake until it is bubbling throughout, but these bars bake much quicker with an even layer of filling. The result is all you want in an apple pie but quick and easy. I’ll warn you now, though: make these once, and you’ll be hooked!

Gold baking pan filled with baked apple pie bars sliced into rectangles with slice sitting on a white plate with bowl of apples.

Everything you’ll need to make this recipe.

  • Apples will give flavor and texture, which comes from using the correct apple. Choose a crisp, sweet-tart apple, such as Braeburn, Honeycrisp, Pink Lady, or Jonagold.
  • Allspice is a classic with apples. The is a berry native to Jamaica and smells like a mixture of warming spices that fit in perfectly during Autumn.
  • Maple syrup both works to flavor and sweeten the apple filling. Plus, it feels so incredibly “right” for the fall season.
  • Rolled oats provide the perfect texture to the crust and topping. They’ll keep their texture and have more oat flavor than minute or quick-cooking oats.
White marble surface filled with all ingredients needed to make apple pie bars including sugars, apples, oats, maple syrup, spices, and more.

Here’s how to make this recipe.

  1. Create the crust. Preheat the oven to 350°F. In a large bowl, mix together the flour, rolled oats, white granulated sugar, brown sugar, kosher salt, and cinnamon. Cut the butter into small ½-inch cubes. Using your hands, toss the cubes in the dry mixture until the butter is coated. Then, press the butter together with the dry mixture to mix together. Incorporate until the mixture is crumbly but can stick together under pressure. Set 2 cups aside to use for the topping. Take the rest of the mixture and place it on a 10×14 greased pan. Lightly press the mixture down into the pan and bake in the preheated 350°F oven for 15 minutes.
  1. Prepare the apples. Cut the apples into thin slices, removing the core. Put into a large bowl and add flour, white granulated sugar, maple syrup, cinnamon, and allspice. Mix together, then add on top of the baked crust. Spread the apples into an even layer.
  1. Bake the bars. Sprinkle the remaining crust mixture over top as a streusel topping. Place in the preheated 350°F oven for 35 to 45 minutes. Once baked, let cool before serving.

These pro tips will make this recipe a success.

  • Using your hands, lightly pack the brown sugar in the measuring cup to get a correct measurement. For this recipe, the brown sugar does not need to be packed tightly, which would result in too much brown sugar.
  • To know when the crust/streusel is ready, grab a handful of the mixture. Smash it in your fist. If it holds its shape but can easily be crumbled apart, then the streusel is ready.
  • There’s no need to remove the skin from the apples. By not peeling them, you can save time, and it adds nutritional value to the bars.
  • When adding the apples to the crust, scrape out the bowl to ensure all the mixture gets out onto the apples. That’s the flavoring you want in the bars!
Gold baking pan filled with apple pie bars with slices cut showing interior texture of the bars.

Frequently asked questions about this recipe.

Can the crust be prepared to be made later?

Yes, the mixture acts as both the crust and the streusel topping. This can be mixed together and stored in the refrigerator or freezer before pressing into the pan and baking.

What type of apple works best for this recipe?

A good crisp and tart apple that holds some texture once baked is best. I prefer a Honeycrisp, Pink Lady, Braeburn, or Jonagold.

Can any nuts be added to this?

Yes, pecans or walnuts would be delicious in the streusel topping. Toast them first for optimal flavor.

How long do these bars last once baked?

The bars can be stored in the refrigerator for five days or in the freezer for one month.

White plate with slice of apple pie bar with fork resting to the side and remaining bars in the background.

Watch how to make this recipe.

YouTube video

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White plate with slice of apple pie bar with rest of bar in the background along with a bowl of apples.

Apple Pie Bars

4.82 from 27 votes
These bars embody the great taste of apple pie but without all of the work! The crust and streusel mixture are made as one, complimenting the apples between them. Versatile as a snack or dessert, these bars are a perfect way to showcase the fruit of the fall, all without the pie!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 bars

Ingredients

For the granola crust

  • 2 ¾ cups rolled oats
  • 1 ¾ cups all-purpose flour
  • ¾ cup light brown sugar
  • ½ cup white granulated sugar
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 16 tbsp unsalted butter cold and cut into small pieces

For the apple pie filling

  • 4 apples (such as Braeburn, Honeycrisp, or Pink Lady)
  • ¼ cup all-purpose flour
  • ¼ cup white granulated sugar
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ cup maple syrup

Instructions
 

  • Preheat oven to 350°F. Grease a 10×14 baking pan and set it aside.

For the crust

  • In a large bowl, mix together the rolled oats, flour, brown sugar, white granulated sugar, cinnamon, and kosher salt.
    2 ¾ cups rolled oats, 1 ¾ cups all-purpose flour, ¾ cup light brown sugar, ½ cup white granulated sugar, 1 tsp cinnamon, 1 tsp kosher salt
  • Add the cubes of cold butter and toss with the dry ingredients. Work the butter into the dry mixture until it resembles wet sand with some pea-sized pieces of butter. Reserve 2 cups of the prepared crust and set it aside.
    16 tbsp unsalted butter
  • Press the remaining crust into a 10×14 pan (also called a jelly roll-size pan). Firmly and evenly press the crust, making sure to press the crust mixture up the sides of the pan. Bake the crust for 15 minutes. Once baked, remove it from the oven and set aside to cool.

For the filling

  • Prepare the filling by coring and thinly slicing the apples. In a large bowl, combine the prepared apples, flour, white granulated sugar, maple syrup, cinnamon, and allspice. Stir until well combined, then pour the mixture onto the baked crust.
    4 apples (such as Braeburn, Honeycrisp, or Pink Lady), ¼ cup all-purpose flour, ¼ cup white granulated sugar, 1 tsp cinnamon, ¼ cup maple syrup, ½ tsp allspice
  • Spread the apples out into an even layer, overlapping as needed to fit all the apples. Sprinkle on the reserved 2 cups of prepared crust topping. Bake in the 350°F preheated oven until the apples are tender, 35-45 minutes. Remove from the oven and cool one hour before enjoying them!

Notes

  • Using your hands, lightly pack the brown sugar in the measuring cup to get a correct measurement. For this recipe, the brown sugar does not need to be packed tightly, which would result in too much brown sugar.
  • To know when the crust/streusel is ready, grab a handful of the mixture. Smash it in your fist. If it holds its shape but can easily be crumbled apart, then the streusel is ready.
  • There’s no need to remove the skin from the apples. By not peeling them, you can save time, and it adds nutritional value to the bars.
  • When adding the apples to the crust, scrape out the bowl to ensure all the mixture gets out onto the apples. That’s the flavoring you want in the bars!

Nutrition

Serving: 1barCalories: 441kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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14 Comments

  1. I can’t wait to try it. I imagine I must sprinkle the reserved topping over the apple filling before I bake it? It seems like the reasonable thing to do. Thank you for your yummy recipes.

  2. 5 stars
    The perfect quicker, faster and crunchier topped Apple Pie Bar. Perfect for fall. Reminded me of when we were young. We went down in our pasture for Grandma to pick her 20oz apples. She made pie, we made these.

  3. 5 stars
    This recipe was a huge hit for a women’s Bible study. Some women took seconds and others wrapped up bars to-go. They are perfect in 2” squares. These would make a great addition to brunch buffet.

    Kaleb, yourl website is quickly becoming my go-to for recipes that always deliver as promised. That’s Ina Garten status in my kitchen!

  4. I cut my 4 apples quite thin – 1/8-1/4 inch and after 45 minutes they are still somewhat firm and protruding through the crumb topping. I expected the apples to melt more. Thoughts?

  5. 5 stars
    Easy and tasty! Made it with my arm in sling post shoulder surgery. Made my recovery better. My caregiver was not pleased that I made it. But when you a good recipe you gotta try! Thank you so much for sharing this great fall recipe.

  6. 4 stars
    Loved the video so decided to try it. Unfortunately I had trouble converting the American measures to European (I’m not terribly good at conversions) but the end result (although not as held together as yours) tasted fantastic. The family loved the flavour and made short work of it. Will definitely try it again but may need help with the weight conversions. Couldn’t even imagine how to figure out what 16 tablespoon of butter weighed 🙈. So just guessed at the size of your piece.
    Thanks for the recipe.
    Super flavour. Will make again

  7. 5 stars
    Absolutely delicious! I made them once and shared them with my sister and she loved them. I’m making them again this weekend to take to Christmas brunch. Thank you Kaleb!