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4.8 from 111 votes

Apple Pie Bars

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!

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings: 12 large
Calories: 629 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Make the streusel topping first: In a medium sized mixing bowl, whisk together the rolled oats, brown sugar, flour, salt and cinnamon.
  2. Cut in the chilled, cubed butter or mix with fingertips until the mixture comes together in clump
  3. Cover the streusel and place in refrigerator to chill while you prepare the shortbread crust and apple pie filling.
  4. Make the shortbread crust: In a large mixing bowl, whisk together the flour, salt and cinnamon. Set aside.
  5. In a stand mixer fitted with a paddle attachment, cream the softened butter, white sugar and brown sugar together until creamy.
  6. Add in the vanilla and then with the mixer on low gradually add in the dry ingredients.
  7. Press this into a 9x13 oven safe baking dish and refrigerate for 20 minutes (don't skip this step!).
  8. 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.
  9. Place the sliced apples in a large mixing bowl and mix in the sugar, cinnamon, nutmeg.
  10. 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.
  11. Layer the apples over the shortbread crust.
  12. Top the apples with the streusel.
  13. Bake for 30-35 minutes. Let apple pie bars cool. Slice and serve as is or with vanilla bean ice cream!

Notes

  • Streusel Topping can be prepared 1 day ahead to save time; keep chilled.
  • 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 (85%) Cholesterol 71mg (24%) Sodium 214mg (9%) Potassium 208mg (6%) Fiber 4g (16%) Sugar 59g (118%) Vitamin A 873IU (17%) Vitamin C 4mg (4%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12large

Amount Per Serving

Calories 629

% Daily Value*

Serving 1large bar
Calories 629kcal 31%
Carbohydrates 94g 31%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 71mg 24%
Sodium 214mg 9%
Potassium 208mg 4%
Fiber 4g 16%
Sugar 59g 118%
Vitamin A 873IU 17%
Vitamin C 4mg 4%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.