Apple Pie Bars
These Apple Pie Bars bring the cozy charm of homemade apple pie into a fun, hand-held treat. Perfect for fall potlucks or cozy nights by the fire.
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.
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.
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