Description

These Apple Pie Bars are a delightful twist on the classic dessert, combining a buttery crumb crust with a spiced apple filling. Perfectly balanced with cinnamon and nutmeg, they’re easy to make and bake in a single dish, resulting in portable, sliceable bars with a golden crunchy topping and tender apple center.

Ingredients

Units Scale

Apple Filling

550 g (4 and 1/2 cups, about 4 medium) chopped cubed apples
30 g (2 tablespoons) granulated sugar
25 g (2 tablespoons and 1 teaspoon) all-purpose flour (or 1 tablespoon cornstarch as alternative)
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Crust & Crumbles

280 g (2 cups) all-purpose flour (dip and sweep method)
185 g (3/4 cup and 1 tablespoon) unsalted butter, cold, cut into small cubes
105 g (1/2 cup) granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat and Prepare the Dish: Preheat your oven to 350°F (177°C). Grease an 8 inch (20 cm) square oven-proof dish and line the bottom and sides with parchment paper, allowing about 2 inches (5 cm) of overhang on each side for easy removal of the bars later.
Prepare the Apple Filling: Peel, core, and chop the apples into small cubes. Place them in a medium bowl, then toss with lemon juice, granulated sugar, all-purpose flour (or cornstarch), ground cinnamon, and ground nutmeg to coat evenly. Set this mixture aside.
Make the Crust & Crumble Mixture: In a large bowl, combine the flour, ground cinnamon, and granulated sugar. Add the cold cubed butter and blend it into the flour mixture by using two forks, a pastry blender, or rubbing with fingertips until the mixture resembles coarse crumbs.
Assemble the Bars: Spread two-thirds of the crumb mixture evenly into the bottom of the prepared dish, using a lightly floured spoon or your hand. Spread the apple filling evenly over this base. Sprinkle the remaining one-third of the crumb mixture over the apple layer, pressing some down gently to form larger crumbles for texture.
Bake: Bake the assembled bars in the preheated oven for about 55 minutes, or until the top is golden brown and the crumb topping is crunchy.
Cool and Slice: Allow the bars to cool completely at room temperature for 1 to 1.5 hours. For faster cooling, place the bars in the freezer after initial cooling. Once fully cooled, use the parchment paper overhang to lift the bars from the dish and transfer to a cutting board. Cut into 16 squares.
Storage: Store the apple pie bars in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Notes

You can substitute 1 tablespoon of cornstarch for the 2 tablespoons and 1 teaspoon of all-purpose flour in the apple filling for a thicker filling.
The dip and sweep method for measuring flour involves dipping your measuring cup into the flour and then sweeping off the excess with a knife for accurate measurement.
The bars are best enjoyed fully cooled to allow the filling to set properly.
Use cold butter cubed for the crust mixture to ensure a crumbly, tender texture.
For ease of slicing, use the parchment paper edges to lift the whole bar slab from the baking dish.

Nutrition

Serving Size: 1 bar
Calories: 205
Sugar: 15 g
Sodium: 40 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 25 mg