Description
These Apple Pie Bars combine a buttery shortbread crust, a perfectly spiced apple filling, and a crunchy oatmeal streusel topping for a delightful dessert. Ideal for fall or any time you crave classic apple pie flavors in an easy-to-serve bar form, they pair perfectly with vanilla bean ice cream.
Ingredients
Scale
Shortbread Crust
- 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
Apple Pie Filling
- 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
Oatmeal Streusel Topping
- 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
Instructions
- Prepare the Streusel Topping: In a medium mixing bowl, whisk together the rolled oats, brown sugar, flour, salt, and cinnamon. Cut in the chilled, cubed butter using your fingertips or a pastry cutter until the mixture forms clumps. Cover and refrigerate while you prepare the crust and filling.
- Make the Shortbread Crust: In a large bowl, whisk together flour, salt, and cinnamon. In a stand mixer fitted with the paddle attachment, cream the softened butter with white sugar and brown sugar until creamy and smooth. Add vanilla extract, then gradually mix in the dry ingredients on low speed until just combined.
- Assemble and Bake the Crust: Press the dough evenly into a 9×13-inch oven-safe baking dish. Refrigerate for 20 minutes to chill. Preheat the oven to 375°F (190°C). Bake the crust for 18 minutes, then remove and let cool slightly. Reduce the oven temperature to 350°F (175°C).
- Prepare the Apple Filling: In a large mixing bowl, toss the sliced apples with granulated sugar, cinnamon, and nutmeg. Whisk together lemon juice and cornstarch, then stir into the apples. Transfer the apple mixture to a large saucepan over medium heat and cook for 5-8 minutes, stirring occasionally, until the apples soften. Add water as needed to prevent burning.
- Layer and Bake the Bars: Pour the softened apple filling evenly over the baked shortbread crust. Sprinkle the chilled streusel topping evenly over the apples. Bake at 350°F (175°C) for 30-35 minutes until the topping is golden brown and filling bubbles slightly.
- Cool and Serve: Allow the apple pie bars to cool completely before slicing into 12 large bars. Serve as is or with vanilla bean ice cream for an extra indulgent treat.
Notes
- Use a mix of tart Granny Smith and sweet Pink Lady apples for balanced flavor and texture.
- Chilling the crust before baking ensures a firm, buttery base that holds the filling well.
- Add water little by little when cooking apples to avoid scorching.
- Storing leftovers in the refrigerator helps maintain freshness; reheat gently before serving.
- For a nut-free streusel, omit any optional nuts or substitutions.
- Serve warm with a scoop of vanilla ice cream for a classic dessert experience.
Nutrition
- Serving Size: 1 large bar
- Calories: 629 kcal
- Sugar: 59 g
- Sodium: 214 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 71 mg
