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Why I Love Apple Pie Bars
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!
Apple Pie Bars Ingredients
- 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. Make sure to check out the best apples for baking.
- Allspice is a classic with apples. These are berries native to Jamaica that smell like a mixture of warming spices that fit in perfectly during Autumn.
- Maple syrup both flavors and sweetens 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.
The full amount of each ingredient can be found in the recipe card below.
How to Make Apple Pie Bars
Step 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 in a 10 x 14-inch greased pan. Lightly press the mixture down into the pan and bake in the preheated 350°F oven for 15 minutes.
Step 2: 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.
Step 3: Bake the bars – Sprinkle the remaining crust mixture over the top as a streusel topping. Place in the preheated 350°F oven for 35-45 minutes. Once baked, let cool before serving.
Recipe Tips
- 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!
Frequently Asked Questions
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.
A good crisp and tart apple that holds some texture once baked is best. I prefer a Honeycrisp, Pink Lady, Braeburn, or Jonagold.
Yes, pecans or walnuts would be delicious in the streusel topping. Toast them first for optimal flavor.
The bars can be stored in the refrigerator for five days or in the freezer for one month.
More Fall Recipes
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Apple Pie Bars
Ingredients
For the granola crust
- 2 ¾ cups rolled oats
- 1 ¾ cups all-purpose flour
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter cold and cut into small pieces
For the apple pie filling
- 4 baking apples (such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp allspice
- ¼ cup maple syrup
Instructions
- Preheat oven to 350°F. Grease a 10 x 14-inch 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 granulated sugar, 1 tsp ground 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 (2 sticks) unsalted butter
- Press the remaining crust into a 10 x 14-inch 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 baking apples (such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn), ¼ cup all-purpose flour, ¼ cup granulated sugar, 1 tsp ground 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 for 1 hour before enjoying them!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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.
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?
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!
Do you think these can be made, frozen and then thawed for later use?
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.
Can I substitute fresh blueberries with this great recipe????
I’m going to make some soon
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.
Will these be too thick if baked in a 13×9 pan?
you knocked it out of the park with this one! YUM.
ps your hair rocks