Name: Apple Pie Bars with Oat Streusel Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/4 cup softened, unsalted butter; 2/3 cup granulated sugar; 2/3 cup brown sugar, packed; 1 1/2 tsp vanilla extract; 2 1/2 cups All-Purpose Flour; 1 tsp salt; 1/2 tsp cinnamon; 6-8 apples (~3 lbs.) Mix of Granny Smith and Pink Lady (cored, peeled, thinly sliced ~1/4 inch thick); 1/3 cup granulated sugar; 2 tsp cinnamon; 1/4 tsp nutmeg (optional); 1 lemon, juiced (~ 2 Tbsp); 2 Tbsp cornstarch; 1/2 cup water, as needed; 1 cup Old-Fashioned Rolled Oats (not quick cook or 1-minute); 1 cup brown sugar, packed (light or dark); 3/4 cup All-Purpose Flour; 1/4 tsp salt; 1/4 tsp cinnamon; 1/2 cup chilled, unsalted butter cut into cubes

If you love everything about fall in a bite, you’re going to flip for this Apple Pie Bars with Oat Streusel Recipe. These bars bring together a buttery shortbread crust, a cozy spiced apple filling, and a crunchy oat streusel topping that’s just *chef’s kiss* perfection. I’ve made these a ton of times for family gatherings and trust me, they disappear fast—people really go crazy for them. Stick with me — I’ll walk you through each step so your bars come out perfectly every time.

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Why You’ll Love This Recipe

Buttery Shortbread Base: It adds a melty, tender texture that’s a total game-changer compared to regular pie crusts.
Rustic Oat Streusel Topping: The oats give a wonderful crunch and heartiness you wouldn’t get with just crumble.
Perfectly Spiced Apple Filling: Combining tart Granny Smith and sweet Pink Lady apples balances flavor and sweetness like a pro.
Easy to Make in a 9×13 Pan: No fancy pie skills needed — just press, layer, and bake. Your kids or guests will think you’re a baking wizard.

The image shows a flat lay of ingredients for baking, arranged neatly on a white marbled surface. At the bottom left, a glass bowl is filled with sliced apples in pale yellow and green shades. Around the bowl, there are small white bowls and dishes holding white sugar, brown sugar with a crumbly texture, white flour with a powdery look, rolled oats in light beige, and cornstarch that is a fine white powder. Nearby, a peeled lemon halved in two is placed in a small white bowl, beside a glass measuring cup filled with clear water. Two sticks of pale yellow butter are unwrapped and placed on the surface. Scattered around are cinnamon sticks, a small white dish with ground nutmeg, and a tiny bowl with dark brown cinnamon powder. Three whole apples with shades of green and red rest on the top and right sides. A small white cup of dark vanilla extract completes the arrangement, all lit evenly as if by natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work so well together because each has a specific purpose—from the flakey crust to the juicy filling and crispy streusel. When shopping, choose fresh apples and real vanilla extract to get the best flavor.

Unsalted Butter: Softened for the crust, but chilled in cubes for the streusel — important for texture contrast.
Granulated Sugar: For sweetness in both the crust and filling.
Brown Sugar: Adds a rich molasses flavor, especially delicious in the streusel topping.
Vanilla Extract: Elevates the flavor of the crust; always use pure vanilla if you can.
All-Purpose Flour: The backbone for both crust and streusel.
Salt: Balances sweetness and enhances flavor overall.
Cinnamon: Spices everything up – don’t skimp here!
Apples: I love mixing Granny Smith and Pink Lady for tartness and sweetness; peel and slice thin for even cooking.
Nutmeg: Optional but adds warm depth; freshly grated is best.
Lemon Juice: Brightens the apple filling and prevents browning.
Cornstarch: Thickens the filling perfectly without making it gummy.
Water: Just a splash to help cook down the apples without drying them out.
Old-Fashioned Rolled Oats: Not quick oats! They provide the best texture in the streusel.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love about this Apple Pie Bars with Oat Streusel Recipe is how flexible it can be. Feel free to make it your own with these easy tweaks:

Gluten-Free: I swapped the all-purpose flour with a 1:1 gluten-free baking flour blend once, and it turned out great—just make sure your blend contains xanthan gum for structure.
Vegan Version: Replace butter with vegan margarine and use maple syrup or coconut sugar instead of brown sugar; the texture shifts slightly but stays delicious.
Spice It Up: When my kids wanted something a bit different, I added a pinch of ground ginger to the apple filling which gave it a surprisingly tasty zing.
Nut Topping: Sometimes I sprinkle chopped pecans or walnuts on top of the streusel for extra crunch and nutty warmth.

How to Make Apple Pie Bars with Oat Streusel Recipe

Step 1: Whip Up That Oat Streusel

Start by mixing your rolled oats, brown sugar, flour, salt, and cinnamon in a bowl. Here’s a trick I learned: cutting cold cubed butter into this mixture with your fingertips until it clumps creates that perfect streusel texture. Don’t just dump the butter in melted or soft — cold butter is key for those little crispy pockets after baking. Pop the streusel in the fridge while you tackle the crust and filling.

Step 2: Craft the Shortbread Crust

Whisk together flour, salt, and cinnamon in a large bowl. Then, using a stand mixer with paddle attachment, cream your softened butter with the granulated and brown sugars until silky and light. Add vanilla extract, then slowly combine with the dry ingredients on low speed. Press this dough evenly into a greased 9×13-inch pan. Here’s a non-negotiable — refrigerate the crust for 20 minutes before baking. This chilling step prevents shrinking and ensures a nice, firm base. Then bake at 375°F for 18 minutes until lightly golden. Let it cool while you prepare the filling. Lower your oven to 350°F for the final bake.

Step 3: Cook Your Apple Filling

In a large bowl, combine thinly sliced apples with sugar, cinnamon, and nutmeg (if using). Stir in lemon juice and cornstarch mixture — this will thicken the filling just right. Pour it all into a saucepan over medium heat and cook for 5 to 8 minutes, stirring often. Add water a tablespoon at a time if it seems dry or sticking. The apples should soften but still hold some shape. This stovetop prep keeps the filling from making the crust soggy — a game-changer I discovered after a few failed batches.

Step 4: Assemble and Bake

Spoon the warm apple filling evenly over the baked shortbread crust. Then sprinkle your chilled oat streusel generously on top—it’s the best part! Bake everything together at 350°F for 30 to 35 minutes until the topping is golden and crisp. Let the bars cool completely before slicing so they don’t fall apart.

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Pro Tips for Making Apple Pie Bars with Oat Streusel Recipe

Keep Butter Cold for Streusel: This ensures a crunchy crumble topping that doesn’t melt into the filling.
Thin Apple Slices: My favorite tip is slicing apples about ¼ inch thick for even softening and the best texture.
Chill the Crust Before Baking: Refrigerating the crust is a small step that prevents shrinking and creates a sturdy base for the filling.
Use a Mix of Apples: Combining tart and sweet varieties balances the flavor without needing extra sugar.

How to Serve Apple Pie Bars with Oat Streusel Recipe

The image shows two thick square layers of apple crumble stacked on a small white plate placed on a white marbled surface. Each crumble layer is golden brown with visible oat and nut pieces, and soft baked apple slices inside. A scoop of creamy white vanilla ice cream sits on top of the stack, with caramel sauce being poured over it, dripping down the sides creating shiny golden streaks. Around the plate, there are scattered crumbs, a cinnamon stick, and slices of red and green apple. In the background, some blurred whole apples are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always serve these bars with a scoop of rich vanilla bean ice cream melting over the top—it’s like a warm hug in dessert form. A sprinkle of cinnamon or a drizzle of caramel sauce never hurts either if you want an extra wow factor for guests.

Side Dishes

These bars feel like a full dessert on their own, but if you want to get fancy, pair them with a cup of hot apple cider or a spiced chai latte. For a brunch or tea party, they’re wonderful alongside sharp cheddar or creamy brie cheese to play off the sweetness.

Creative Ways to Present

For holidays, I like cutting the bars into mini squares and placing each on a decorative plate with a cinnamon stick garnish. You can also dust powdered sugar lightly over the top for that snow-kissed look. When kids are helping, letting them sprinkle the streusel topping is fun and adds a homemade touch that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover apple pie bars in an airtight container at room temperature for up to 2 days, but honestly, they rarely last that long at my house. For longer storage, place them in the fridge where they’ll stay good for about 5 days. Just bring them back to room temp before serving for the best flavor.

Freezing

I’ve frozen these bars twice, and they thaw beautifully. To freeze, wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They keep for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

To reheat, I pop a bar in the microwave for about 20-30 seconds, but if I want the crust crisp, I prefer warming it at 325°F in the oven for 10 minutes. This helps the oat streusel stay crunchy and the apples warm without getting mushy.

FAQs

Can I use other types of apples for this Apple Pie Bars with Oat Streusel Recipe?

Absolutely! While I recommend a mix of tart and sweet apples (like Granny Smith and Pink Lady) for balanced flavor, you can use any apple variety you enjoy. Just keep in mind that some apples are softer or sweeter, so you might want to adjust sugar amounts or cook time accordingly.
Why is it important to chill the crust before baking?

Chilling the crust firms up the butter, which helps prevent the dough from shrinking while baking. It also leads to a flakier, more tender crust instead of one that’s tough or crumbly.
Can I prepare the apple filling ahead of time?

You can definitely make the filling a day in advance and store it in the fridge. Just be sure to cool it completely and keep it covered. Before assembling, give it a quick stir — sometimes the juices separate a bit when refrigerated.
What if I don’t have rolled oats for the streusel?

Old-fashioned rolled oats are best because they provide texture and hold up well during baking. Quick oats or instant oats are too fine and can make the streusel mushy. If you can’t get rolled oats, consider chopping nuts for crunch instead.

Final Thoughts

Making these Apple Pie Bars with Oat Streusel has become one of my favorite traditions, especially when I want the comfort of apple pie without the fuss of a crust that needs rolling and crimping. I love how the streusel topping adds such an irresistible crunch, and the gravy-like apple filling is just the right balance of tart and sweet. If you’re looking for a crowd-pleaser recipe that’s straightforward but feels special, give this one a try—you’ll be so glad you did!