Description
These Apple Pie Bars combine a rich buttery shortbread crust with a luscious apple pie filling and a crunchy oatmeal streusel topping. Perfectly spiced with cinnamon and nutmeg, they offer all the flavors of classic apple pie in an easy-to-slice bar form. Serve warm or at room temperature, ideally with vanilla bean ice cream for a delightful dessert.
Ingredients
Scale
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
Shortbread Crust
- 2 1/2 cups All-Purpose Flour
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/4 cup softened, unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1 1/2 tsp. vanilla extract
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
- 1/2 cup water, as needed
Instructions
- Prepare Streusel Topping: In a medium bowl, whisk together rolled oats, brown sugar, flour, salt, and cinnamon. Cut in chilled cubed butter using fingertips or a pastry cutter until the mixture clumps together. Cover and refrigerate while preparing the crust and filling.
- Make Shortbread Crust: Whisk flour, salt, and cinnamon in a large bowl. In a stand mixer fitted with paddle attachment, cream softened butter, granulated sugar, and brown sugar until smooth and creamy. Add vanilla extract, then gradually mix in the dry ingredients on low speed. Press the dough evenly into a 9×13 inch oven-safe baking dish and refrigerate for 20 minutes.
- Bake Crust: Preheat oven to 375°F (190°C). Bake the chilled crust for 18 minutes, then remove and let cool. Reduce oven temperature to 350°F (175°C) for the remainder of baking.
- Prepare Apple Filling: In a large bowl, toss sliced apples with sugar, cinnamon, and nutmeg. Whisk lemon juice and cornstarch together, then add to the apples. Transfer the mixture to a large saucepan over medium heat and cook for 5-8 minutes until apples soften, stirring occasionally. Add water as needed to prevent burning or scorching.
- Assemble Bars: Spread the cooked apple filling evenly over the baked crust. Sprinkle the refrigerated streusel topping evenly over the apples.
- Bake Bars: Bake the assembled bars at 350°F (175°C) for 30-35 minutes until the streusel is golden and the filling is bubbly.
- 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 indulgence.
Notes
- The cornstarch acts as a thickener for the apple filling; adjust water as needed while cooking to prevent burning.
- Use a mix of tart Granny Smith and sweet Pink Lady apples for balanced flavor and texture.
- Chilling the crust and streusel before baking helps maintain their structure and flakiness.
- Serving with vanilla bean ice cream complements the warm spices and buttery crust perfectly.
Nutrition
- Serving Size: 1 large bar
- Calories: 629 kcal
- Sugar: 59 g
- Sodium: 214 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 71 mg
