Small-batch Apple Pie Bars
User Reviews
5
Small-batch Apple Pie Bars
Description
This recipe starts with a shortbread crust made by creaming softened butter with powdered and granulated sugar, flavored with vanilla, and combined with flour and salt. The dough is pressed evenly into a 7x5-inch baking dish and baked until lightly browned. Meanwhile, the apple layer is prepared by combining peeled, diced Granny Smith apples with sugar, flour, cinnamon, and optional lemon juice for brightness.
A brown sugar streusel topping composed of flour, brown sugar, and softened butter is mixed until crumbly and chilled briefly. After the shortbread base bakes, the apple mixture is spread over it, followed by the streusel topping. The bars then bake until the apples are soft and the topping golden.
The finished bars deliver a balanced mix of buttery, sweet, tart, and spiced flavors, with a contrast of soft apple filling and crumbly streusel. They are ideal for small servings without making a whole pie and can be cut into individual dessert bars.
Due to their moisture content, the shortbread base softens overnight. For keeping leftovers, freezing the bars is recommended, with thawing at room temperature before serving. Nutritional values are estimated per portion based on eight bars.
Ingredients
Special Equipment
- 7x5-inch Baking Dish
Shortbread Base
- 1/4 cup butter softened, unsalted, 2 oz
- 1/4 cup powdered sugar 30g
- 1 tablespoon granulated sugar 1 teaspoon (17 g
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour 60 g
- 1/4 teaspoon salt
Apple Layer
- 1 Granny Smith apple peeled and diced 1/4 inch, large
- 2 teaspoons granulated sugar 8 g
- 2 teaspoons all-purpose flour 5 grams
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice optional
Brown Sugar Streusel
- 1/4 cup all-purpose flour 30g
- 3 tablespoons brown sugar 38g
- 2 tablespoons butter softened, unsalted, 1 oz
Instructions
Shortbread Base
- Preheat your oven to 350°F. Lightly grease a 7x5-inch baking dish and line with parchment paper (parchment paper is optional, but it's nice to be able to lift the bars out of the dish to cut them).
- In a medium bowl, combine butter, powdered sugar, and granulated sugar, and beat until light and fluffy, 1 to 2 minutes. Beat in vanilla. Add flour and salt, and beat until well mixed.
- Turn mixture out into your prepared baking dish and press into an even layer. Bake for 18 to 21 minutes, until lightly browned.
Apple Layer
- While your shortbread bakes, combine diced apples, sugar, flour, cinnamon, and lemon juice. Stir together and set aside.
Brown Sugar Streusel
- In a small bowl, combine flour, brown sugar, and butter, and use a fork or your fingers to mix until the mixture begins to clump and crumbs form. Place streusel in the refrigerator until the timer goes off.
- Once the shortbread is lightly golden, remove from the oven and spread the apples over the top. Remove streusel from the fridge and drop in crumbles over the apples. Bake for an additional 15 to 20 minutes until streusel is lightly browned and apple filling is bubbling slightly.
- Cool completely before cutting and enjoy!
Notes
- The shortbread base will lose crispness overnight due to apple moisture; freezing is recommended for longer storage.
- Freeze leftover bars and thaw at room temperature 15-20 minutes before serving for best texture.
- Nutritional information approximates 8 bars per batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 bars
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
