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Apple Pie Bars

All the cozy cinnamon flavor of apple pie in an easy sliceable bar — a buttery shortbread crust, a thick layer of tender spiced apples, and a golden oat crumble on top. No rolling pin, no pie dish, no soggy bottom. One 9x13 pan makes 24 bars, and they travel beautifully to the Thanksgiving table.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 24 bar
Calories 285 kcal

Ingredients
  

For the shortbread crust

  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 teaspoon fine salt
  • 1 cup (226 g) cold unsalted butter, cut into cubes

For the apple filling

  • 6 cups (about 5 to 6 medium) peeled, cored, and thinly sliced apples — half Granny Smith, half Honeycrisp
  • 1/3 cup (65 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the oat crumble

  • 1 cup (125 g) all-purpose flour
  • 3/4 cup (70 g) old-fashioned rolled oats
  • 2/3 cup (130 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup (113 g) cold unsalted butter, cut into cubes

For serving (optional)

  • salted caramel sauce for drizzling

Instructions
 

  • Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides for easy lifting.
  • Make the crust: whisk the flour, granulated sugar, and salt in a large bowl. Cut in the cold butter with a pastry cutter (or pulse in a food processor) until the mixture looks like coarse crumbs. Press the crumbs firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to pack them flat.
  • Bake the crust for 15 minutes, until the edges are just starting to turn golden. Set aside while you make the filling — leave the oven on.
  • Make the filling: toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl until the apples are evenly coated.
  • Make the crumble: stir the flour, oats, brown sugar, cinnamon, and salt together in a medium bowl. Work in the cold butter with your fingertips or a pastry cutter until the mixture forms pea-sized clumps that hold together when squeezed.
  • Spread the apple filling evenly over the warm crust, then sprinkle the crumble over the top, covering the apples completely.
  • Bake for 40 to 45 minutes, until the topping is deep golden and the apple filling is bubbling at the edges.
  • Cool completely in the pan on a wire rack, at least 2 hours, before slicing — the bars need this time to set or they will fall apart.
  • Lift the bars out of the pan using the parchment overhang. Slice into 24 squares with a long, sharp knife, and drizzle with salted caramel sauce before serving, if you like.

Notes

  • Use two kinds of apples: Granny Smith holds its shape and brings tartness, while Honeycrisp adds sweetness and a firm bite. One variety alone works, but the mix gives the filling a much better flavor.
  • Slice the apples thin and even: about 1/4 inch thick. Thick wedges stay crunchy in the middle, and uneven slices bake at different rates — thin, uniform slices turn tender all the way through.
  • Press the crust firmly: use the bottom of a measuring cup to pack the crumbs into an even layer. A loose crust crumbles when you slice; a firmly pressed one cuts clean.
  • Let them cool completely: the bars are fragile while warm and firm up as they cool. Cutting into them early is the number one reason they fall apart — wait the full 2 hours.
  • Make ahead: the bars keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bake the day before Thanksgiving and slice the day you serve them.
  • Cool completely in the pan, at least 2 hours, before slicing.