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Apple crisp pie bars are the perfect fall baking treat! The brown sugar shortbread crust is so much easier than traditional pie dough. And the easy apple pie filling and buttery crumb topping makes these apple bars extra delicious. We love topping these pie bars with vanilla ice cream!
Apple Pie Bars
Slowly but surely, it’s beginning to feel like fall! The mornings are cold and crisp. The trees have begun their transformation from green to orange, red, and yellow. And our farmers market hauls have transitioned from tomatoes and peppers to apples and pumpkins.
But for now, it’s ALL about apples! We love almost any dessert involving baked apples, from apple hand pies to apple cake. But these apple crisp bars are a household favorite. My husband and I have a lot of self-control with dessert… we have to given my profession.
But we couldn’t stop eating these apple pie bars! Charlie said they were so good he literally “couldn’t concentrate on what I was saying” while he was eating one. They’re THAT good!
Apple Pie Bars: The Ingredients
- Butter: Unsalted is best, but salted will work. Just omit the salt called for.
- Sugar: You’ll use brown sugar and granulated sugar in this recipe.
- All-Purpose Flour: Don’t pack your flour, lightly spoon it into the measuring cup then level it with the flat edge of a knife.
- Salt: Enhances the flavors and balances the sweetness.
- Apples: Cored, peeled, and thinly sliced. You’ll need 8 cups of apple slices, which is about 8 large apples. I love using granny smith, but any variety will work.
- Lemon Juice: A small amount will keep the apples from browning.
- Cinnamon: Adds a cozy spice essential for apple pie filling! you could even do all-spice, cinnamon, and nutmeg for extra spice.
- Old-Fashioned Oats: For our crisp topping, do not sub instant oats.
- Salted Caramel Sauce: If you love the caramel apple flavor combo, I highly suggest it! use a store bought variety or learn how to make easy salted caramel sauce with this recipe.
- Vanilla Ice Cream: Or whipped cream would be equally delicious.
If desires, add a dash of vanilla extract to the apple pie filling by including 1 teaspoon!
How to Make Apple Pie Bars: The Pie Crust
- Oven Prep: Preheat your oven 30 minutes before baking. Line a 9×13-inch baking pan with parchment paper. Spray with non-stick baking spray and set aside.
- Make the Pie Dough: Beat butter and sugars together until light and fluffy. Fold in the flour and mix until combined. The pie dough will be crumbly, don’t worry, this is normal.
- Bake: Press the pie dough evenly into your prepared pan. Bake until the dough is slightly golden and puffed.
- Cool the Pie Crust: Place on a cooling rack, and set aside to cool while you make the apple pie filling.
The Apple Pie Filling
- Apple Prep: Peel, core, and slice your apple, but don’t slice them too thick or too thin. About 1/4″ is perfect.
- Make the Apple Pie Filling: In a large bowl, combine the apples and the lemon juice. Toss well to ensure you coat all the apples, then add the flour, sugar, and cinnamon.
- Add to Baking Pan: Arrange the apples on top of the partially baked pie crust. Set aside while you quickly make your crumb topping!
Oatmeal Crisp Topping
- Make the Topping: In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in butter cubes and cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle topping evenly over the apple mixture.
- Bake the Apple Pie Bars: Until the topping is golden brown and the apple pie filling is bubbling.
Jump to recipe for the full instructions (apple pie filling, crust, and topping)!
The Hardest Part? Cool Completely
Let cool in the pan for at least 1 hour before slicing and serving. Otherwise they’ll fall apart and ooze everywhere. You can also cool in the pan for up to 24 hours.
Apple Pie Inspired Recipes
- Salted Caramel Apple Crisp
- Apple Pie Doughnuts
- Chai Spice Apple Crisp
- Overnight Apple Pie French Toast
- Salted Caramel Apple Scones
- Easy Apple Cranberry Crisp
The Best Apple Crisp Bars
Ingredients
For the Shortbread Crust:
- 1 cup (227g) unsalted butter room temperature
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 and 1/2 cups all-purpose flour
For the Apple Filling:
- 8 cups apples peeled, cored and thinly sliced
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 3 Tablespoons flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For the Oatmeal Crisp Topping:
- 8 ounces unsalted butter cut into cubes, at room temperature
- 1 and 1/2 cups old fashioned oats
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1 cup all-purpose flour
Instructions
For the Shortbread Crust:
- Preheat oven to 350 degrees (F). Line a 9×13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. On low speed, add flour and mix until combined. The dough will be crumbly.
- Press dough evenly into the bottom of the prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.
For the Apple Filling:
- In a large bowl, combine apples and lemon juice and toss to coat. Add in the cinnamon, flour, sugar, and salt. Toss until apples are evenly coated. Arrange apples in an even layer on top of the partially baked crust.
For the Oatmeal Crisp Topping:
- Cut the butter into small cubes.
- In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
- Sprinkle the topping evenly over the apples.
- Place the pan in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the apples are bubbling.
- Remove from the oven and place the pan on a cooling rack. Cool for at least 1 hour before serving.
Video
Notes
- 8 cups of apples is approximately 8 medium apples.
- Apples should be sliced thin, about 1/4″ in thickness.
- For best results, I suggest using Granny Smith or Honeycrisp apples.
- Store bars, covered with aluminum foil, at room temperature for 48 hours.
The recipe sounds and looks wonderful except I hate oats in my crisp topping. Can you tell me how to alter the topping recipe so that there is enough without using oats?
GG, I know this is a year later! Lol! But just saw saw your question about the Oats. I cannot have oats. But you can use crushed Cornflaes. They’re Great!!
Above the recipe you mention using salt to help cut the sweetness in its own section as well as when talking about using unsalted butter but it doesn’t mention anywhere how much salt to use or where to incorporate. Any guidance would be appreciated!
Hi Hannah. Just fixed this – thanks for catching it! It’s added with the sugar, in the apple filling!
Hi! This looks amazing! If I halved the recipe, would a 8×8 pan work?
Had this as a pudding served with custard. Really lovely, much nice than an apple pie or crumble. Will certainly be making it again.
Hi Mona. I haven’t tried, but it should work! You may need to reduce the bake time a bit.
I’m not a great cook but these were absolutely delicious. Seemed to get better as days went by.
Hello could you please tell me how much “Gramm (german) is a Cup in This receipe? Thanks a Lot and best wishes from germany!!!
Can these bars be assembled and refrigerated prior to baking?
I have the same questions as Carrie and Mona. Can this be refrigerated prior to baking and will an 8×8 pan work if the recipe is halved.
Yes, this is how I made them and they were yummy!
Hi Joanna. I don’t recommend placing in the fridge prior to baking, as it will cause the shortbread crust to become soggy. I haven’t tried baking this in an 8×8 pan, but you would definitely need to cut the recipe in half to make that work.
Hi Caire. I don’t recommend it! This will cause the shortcrust to become soggy.
You mentioned about using a salted caramel sauce on the apple crisp bar but says its optional.
If I have the sauce what part of the recipe does it go in?
Just drizzle it on top of the finished bars 🙂
These bars are DELICIOUS!! I doubled the recipe because our apple trees are bursting with apples. How do you think these would do after being frozen? Thanks!
I just made these (and sampled them right from thee pan). Excellent recipe, delicious results, this one is a winner.
Hi Ashley – Love your recipes! Are you okay with being featured in roundup/list articles on other cooking sites? We would link back to your website for the full recipe and are just asking for permission to use photos. Let me know!
I think you are missing the salt in the recipe that you mentioned in the description. . I ended up just sprinkling salt on top! Delicious.