4.77 from 34 reviews
Prep: 45 minutes mins
Resting time: 1 hour hr
Cook: 30 minutes mins
Total: 2 hours hrs 15 minutes mins
Servings: 12 large bars
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These Apple Pie Bars are made with a buttery shortbread crust, a perfect apple pie filling and finished off with a delicious oatmeal streusel topping. Highly recommend to serve with vanilla bean ice cream!
Ingredients
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 + 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* (see notes)
- 1/2 cup water, as needed
Streusel Topping:
- 1 cup Old-Fashioned Rolled Oats (not quick cook or 1-minute)
- 1 cup brown sugar, packed (light or dark is fine!)
- 3/4 cup All-Purpose Flour
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 cup chilled, unsalted butter cut into cubes
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Instructions
Make the streusel topping first: In a medium sized mixing bowl, whisk together the rolled oats, brown sugar, flour, salt and cinnamon.
1 cup Old-Fashioned Rolled Oats (not quick cook or 1-minute), 1 cup brown sugar, packed, 3/4 cup All-Purpose Flour, 1/4 tsp. salt, 1/4 tsp. cinnamon
Cut in the chilled, cubed butter or mix with fingertips until the mixture comes together in clump
1/2 cup chilled, unsalted butter cut into cubes
Cover the streusel and place in refrigerator to chill while you prepare the shortbread crust and apple pie filling.
Make the shortbread crust: In a large mixing bowl, whisk together the flour, salt and cinnamon. Set aside.
2 1/2 cups All-Purpose Flour, 1 tsp. salt, 1/2 tsp. cinnamon
See AlsoDark Chocolate Brownie RecipeIn a stand mixer fitted with a paddle attachment, cream the softened butter, white sugar and brown sugar together until creamy.
1 1/4 cup softened, unsalted butter, 2/3 cup granulated sugar, 2/3 cup brown sugar, packed
Add in the vanilla and then with the mixer on low gradually add in the dry ingredients.
1 1/2 tsp. vanilla extract
Press this into a 9×13 oven safe baking dish and refrigerate for 20 minutes (don't skip this step!).
Preheat the oven to 375°F. Once chilled, bake for 18 minutes in the oven. Remove and let cool while you prepare the filling. Decrease the oven temperature to 350°F.
Place the sliced apples in a large mixing bowl and mix in the sugar, cinnamon, nutmeg.
6-8 apples (~3 lbs.) Mix of Granny Smith + Pink Lady, 1/3 cup granulated sugar, 2 tsp. cinnamon, 1/4 tsp. nutmeg (optional)
Whisk together the lemon juice and cornstarch and add to apples. (This is the thickener). Pour the apple mixture into a large saucepan over medium heat and cook for 5-8 minutes or until apples soften. Stir occasionally and add water as needed so apples don't burn or scorch pan.
1 lemon, juiced (~ 2 Tbsp.), 2 Tbsp. cornstarch*, 1/2 cup water, as needed
Layer the apples over the shortbread crust.
Top the apples with the streusel.
Bake for 30-35 minutes. Let apple pie bars cool. Slice and serve as is or with vanilla bean ice cream!
Video
Notes
- This recipe is adapted from Ina Garten. I’ve made a few small changes but nothing too significant.
- Streusel Topping can be prepared 1 day ahead to save time; keep chilled.
- Cook the apples on the stove until apples are soft and use a thickening agent like flour or cornstarch to transform the cooked fruit’s juices from runny mess to luscious, slice-able filling. Do not add too much thickener to your apple pie filling because it will turn it cloudy and pasty. Only need to cook for 5-8 minutes since apples will continue to cook in the oven.
Nutrition Information
Serving: 1large bar, Calories: 629kcal (31%), Carbohydrates: 94g (31%), Protein: 5g (10%), Fat: 28g (43%), Saturated Fat: 17g (106%), Cholesterol: 71mg (24%), Sodium: 214mg (9%), Potassium: 208mg (6%), Fiber: 4g (17%), Sugar: 59g (66%), Vitamin A: 873IU (17%), Vitamin C: 4mg (5%), Calcium: 59mg (6%), Iron: 2mg (11%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
© Author: Tawnie Graham of Kroll’s Korner
