These apple pie bars are delicious and easy to make! You need simple ingredients to make this yummy treat.
Today I am sharing another recipe with apples. If you made my strawberry bars, you know how delicious and easy to make they are. I decided to share a fall version of them.
I use my cinnamon shortbread cookie recipe for the dough. These apple pie bars with shortbread crust are crunchy and soft. You’ll use the same dough for the crust and the crumbles to make these simple and from scratch apple pie bars.
Thick crust and crumbles with cinnamon and apples are so yummy and they are perfect any time of the year, especially in fall and winter.
Can You Freeze Apple Pie Bars?
Yes! You can keep in the freezer in an airtight container for up to 3 months. You can thaw these bars overnight in the fridge.
How to Make Apple Pie Bars with Crumb Topping
I start with apples. First I peel, core and slice the apples into small pieces. Then I place the chopped apples into a medium bowl and toss with lemon juice, sugar, flour (alternatively you can use cornstarch) cinnamon and nutmeg. I set aside the bowl.
Next, I start to make the dough. I combine flour, cinnamon, and sugar in a large bowl.
Then I add the cold cubed butter and cover with flour mixture so I cut the butter into the flour mixture easily with 2 forks until they look like breadcrumbs. (Alternatively, you can rub with your fingertips.)
Later, I spread ⅔ of the mixture into the oven-proof dish with a spoon. I lightly flour the spoon to avoid it sticking to the flour-butter mixture. After that, I add the apple mixture over the dough and cover the apples with the remaining ⅓ of the dough. I make some big crumbles by squeezing the dough.
Finally, I bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy. I let it cool completely before slicing with a sharp knife. When it is cool, I cut it into 16 pieces.
You can keep these bars in the fridge in an airtight container up to 4 days or you can freeze up to 3 months.
Enjoy!
Other apple recipes you may enjoy!
- Apple Blondies
- Caramel Apple Bars
- Puff Pasty Apple Turnovers
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Crumble Muffins
- Dried Apples
Apple Pie Bars Recipe
Ingredients
Apple Filling
- 550 g (4 and ½ cups-4 medium apples) chopped cubed apples
- 30 g (2 tablespoons) granulated sugar
- 25 g (2 tablespoons and 1 teaspoon) all-purpose flour*
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Crust & Crumbles
- 280 g (2 cups) all-purpose flour (dip and sweep)**
- 185 g (¾ cup and 1 tablespoon) butter, cut into small cubes, cold
- 105 g (½ cup) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Apple Filling
- Peel, core and slice the apples into small pieces. Place the chopped apples into a medium bowl. Toss the apples with lemon juice, sugar, flour/cornstarch, cinnamon and nutmeg. Set aside the bowl.
Crust & Crumbles
- Combine flour, cinnamon, and sugar in a large bowl.
- Add the cold cubed butter and cover with flour mixture so you can cut the butter into the flour mixture easily. You can use 2 forks or a pastry blender. Alternatively, you can rub with your fingertips.
Assemble
- Spread ⅔ of the mixture into the oven-proof dish with a spoon. Lightly flour the spoon to avoid it sticking to the flour-butter mixture. You can spread with your hand too. Add the apple mixture over the dough and cover the apples with the remaining ⅓ dough. You can make some big crumbles by squeezing the dough with your hand.
- Bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before slicing. You can let it cool at room temperature for 1-1,5 hours and then you can keep in the freezer so it can cool faster. Once completely cool, lift the paper from the sides, remove the bars from the dish, cut into 16 pieces. You can keep in the fridge in an airtight container up to 4 days or freeze up to 3 months.
Notes
Nutrition
