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These Apple Pie Bars bring the cozy charm of homemade apple pie into a fun, hand-held treat.
When the leaves start turning amber and there’s a crisp breeze in the air, nothing beats the smell of baking apples and cinnamon. These bars capture that warm, homey feeling in neat, square bites. Imagine a buttery crust layered with juicy, spiced apples—all baked to golden perfection—and you’ve got a dessert that doubles as a snack.
Let me explain why these bars are a bit special. I’ve been baking apple desserts since my kids were toddlers—cinnamon muffins, caramel apple tarts, you name it. But these bars? They’re the perfect middle ground. No fuss with slashing pie tops or rolling out huge circles of dough. And you can sneak in a handful of oats or a splash of maple syrup if that’s more your style. Perfect for fall potlucks or cozy nights by the fire, these homemade bars never disappoint.
Why You’ll Love This Recipe
- All the sweet, spiced flavor of apple pie in easy bars
- Simple pantry staples—no exotic ingredients needed
- Ready in under an hour, from prep to cooling
- Sturdy squares that travel well for lunchboxes and picnics
- Easily tweaked for gluten-free, vegan, or low-sugar diets
- Kid-friendly mixing—get the little ones involved
- A time-saving twist on classic apple pie
- Delicious warm or cold, with ice cream or a quick dusting of powdered sugar
Ingredients
- 2¼ cups (280 g) all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking powder (for a light, tender crust)
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, melted and slightly cooled (I love Kerrygold)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar (swap coconut sugar for a richer note)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3–4 medium apples (1½ lb total), peeled, cored, and diced (Honeycrisp for sweetness, Granny Smith for tartness)
- 1½ tsp ground cinnamon (freshly ground, if possible)
- ¼ tsp ground nutmeg (optional, adds depth)
- 2 Tbsp lemon juice (freshly squeezed to keep apples bright)
- 2 Tbsp cornstarch (stops the juices from getting runny)
- Pinch of salt (for the filling)
Tip: Toss diced apples in lemon juice right after chopping to keep them from browning.
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides. - Whisk Dry Crust Ingredients
In a medium bowl, whisk together flour, baking powder, and ½ tsp salt. Set aside so your crust stays light. - Mix Wet Crust Base
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla; whisk until just combined. - Combine & Press Crust
Stir dry ingredients into the wet mix until dough forms. Press about two-thirds of it evenly into the pan. Chill in the freezer for 5–10 minutes. - Prepare Apple Filling
In another bowl, toss diced apples with lemon juice, cornstarch, cinnamon, nutmeg, and a pinch of salt until each piece shines with spice. - Assemble the Bars
Spread filling over the chilled crust. Crumble the remaining dough over the top—those imperfect bits bake into crisp, golden clusters. - Bake to Golden Perfection
Bake for 25–30 minutes, or until crust edges are golden and the filling is bubbling at the sides. You’ll smell it when it’s ready. - Cool & Slice
Let the bars cool in the pan for at least 15 minutes so they firm up. Use the parchment overhang to lift out, then cut into 20–24 squares.
Servings & Timing
- Makes 20–24 bars
- Prep Time: 20 minutes (including apple prep)
- Baking Time: 25–30 minutes
- Cooling Time: 15 minutes
- Total Time: about 1 hour
Variations
- Caramel Swirl: Drizzle warmed caramel sauce over filling before baking.
- Vegan Friendly: Swap butter for solid coconut oil and use flax “eggs.”
- Maple Pecan: Stir in ½ cup chopped pecans and 2 Tbsp maple syrup.
- Pumpkin Spice: Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice.
- Cheddar Top: Sprinkle ½ cup shredded sharp cheddar on crust before baking.
- Double-Crust Mini Bars: Fill two crust layers for neat, pocket-style bites.
Storage & Reheating
Store cooled bars in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual bars and freeze up to 3 months. To reheat, thaw at room temperature or pop in a 300°F oven for 8–10 minutes—warm and cozy every time. Make-ahead tip: Bake now, freeze, then bake frozen bars straight from the freezer, adding a few extra minutes.
Notes
One thing I’ve learned from testing? Apple variety is key. Honeycrisp give sweet crunch, but Granny Smith bring lively tang. Don’t skip the cornstarch—it stops the juices from turning your crust into mush. If you like texture, stir ¼ cup quick oats into the crumble. And always coat those apples in lemon juice right after chopping to keep them crisp and bright.
FAQs
Q: Can I use fresh-picked apples?
A: Absolutely—fresh orchard apples bring the best texture and flavor; just toss them in lemon juice.
Q: Why is my crust soggy?
A: Chill the crust before adding filling and make sure you bake until you see bubbling juices.
Q: Can I prepare filling ahead?
A: You can toss apples with spices a few hours ahead, but keep them cold so they don’t release extra juice.
Q: How do I get neat squares?
A: Chill bars until firm, then cut with a sharp knife dipped in hot water (wipe dry between cuts).
Q: Is this dairy-free?
A: Use coconut oil for butter and a dairy-free milk wash on top for a golden finish.
Q: Can I lower the sugar?
A: You can trim granulated sugar to ⅓ cup, but bars may be less golden and slightly more tart.
Q: What’s the best way to serve them?
A: Warm with vanilla ice cream or a splash of heavy cream—can’t go wrong either way.
Conclusion
Apple Pie Bars deliver all the cinnamon-spiced, apple-packed goodness of classic pie without the hassle of rolling dough. With straightforward steps and pantry-friendly ingredients, they’re a go-to dessert for busy home bakers. Give this recipe a try, then share how you made it yours—leave a comment or tag me @CozyKitchenGal. Ready for more? Check out my Apple Crisp or Spiced Pumpkin Muffins next!
Apple Pie Bars
Ingredients
- 2¼ cups all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking powder for a light, tender crust
- ½ tsp salt
- ¾ cup unsalted butter melted and slightly cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar swap coconut sugar for a richer note
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 3-4 medium apples peeled, cored, and diced (Honeycrisp for sweetness, Granny Smith for tartness)
- 1½ tsp ground cinnamon freshly ground, if possible
- ¼ tsp ground nutmeg optional, adds depth
- 2 Tbsp lemon juice freshly squeezed to keep apples bright
- 2 Tbsp cornstarch stops the juices from getting runny
- Pinch of salt for the filling
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together flour, baking powder, and ½ tsp salt. Set aside so your crust stays light.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla; whisk until just combined.
- Stir dry ingredients into the wet mix until dough forms. Press about two-thirds of it evenly into the pan. Chill in the freezer for 5–10 minutes.
- In another bowl, toss diced apples with lemon juice, cornstarch, cinnamon, nutmeg, and a pinch of salt until each piece shines with spice.
- Spread filling over the chilled crust. Crumble the remaining dough over the top—those imperfect bits bake into crisp, golden clusters.
- Bake for 25–30 minutes, or until crust edges are golden and the filling is bubbling at the sides. You’ll smell it when it’s ready.
- Let the bars cool in the pan for at least 15 minutes so they firm up. Use the parchment overhang to lift out, then cut into 20–24 squares.
