Apple Pie Bars

By Amy Flanigan

Published Oct 3, 2023

5 from 24

Read 24 Reviews

Prep 15

Cook 30

Servings 15 bars

By Amy Flanigan

Published Oct 3, 2023

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These Apple Pie Bars are dessert squares that resemble apple pie, with a crumble bottom and top, and shredded cinnamon apples in between. A great no-fuss portable treat, perfect for fall baking!

And don’t miss our homemade apple pie filling for all those apples you pick this season!

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Easy Apple Pie Bars Recipe

Having been married in October in an apple orchard, the fall season has a special place in my heart! We head back up there every year…not to renew our vows, but more importantly to load up on fresh apple cider, donuts, pie, and lots of apples so I can make my applesauce, baked apple fritters, and these apple pie bars.

I basically take my absolute favorite pie crumble topping and make a top and bottom layer out of it, with shredded apples in the middle.

These are great for Fall weather, Thanksgiving, or to celebrate apples being in season. They are also great for making your house smell like a cinnamon apple pie!

Ingredients Needed

These apple dessert bars call for simple ingredients. You probably have all of them already on hand.
(Scroll below to the printable recipe card for details and measurements.)

Dry Ingredients – All-purpose flour, granulated sugar, brown sugar, cornstarch, salt, and cinnamon (or our homemade apple pie spice!)
Wet Ingredients – Egg and cold butter, cut into pieces.
Apples – Pink Ladies and Honeycrisp are my favorite apples, but anything goes, so use your favorite! They should be cored and grated.

No need to peel the apples

No need to peel the apples before baking – the results are still tender and delish. Plus, you get a little hint of color from the skin and less prep time needed!

apple crumble square being lifted out of pan

How to Make Apple Pie Bars

Here’s a summary of how to make this apple pie bar recipe.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)

Prepare the pan. Line a 9×13 baking dish with parchment paper with a slight overhang on the two longer sides.
Make the crust. Mix together the flour, brown sugar, some of the granulated sugar, cinnamon, and salt. Work in the egg and butter with a pastry blender (or your hands!) until pea-sized clumps form and virtually no loose flour remains. Press half of mixture evenly into the prepared pan.
Prep the apple layer. Stir together the remaining granulated sugar and cornstarch. Squeeze out any excess liquid from the grated apples with your hands, then mix them into the sugar/cornstarch until thoroughly combined. Sprinkle the apple mixture evenly over the crust.
Finish the top layer. Sprinkle the apple mixture evenly over the crust. Crumble the remaining dough over the top of the apples.
Bake. Bake at 375F until the top is slightly golden, 25 to 30 minutes.
Cool and enjoy. Cool completely before cutting into squares and enjoy!

2 stacked baked apple bars topped with ice cream and caramel sauce

Video: Apple Pie Bars

Serving Suggestions

It’s best to let these apple bars cool completely before slicing and then enjoy at room temperature. They are good cold, too.

These are a great portable dessert and don’t require a fork or plate, but you certainly could serve them as you would a slice of apple pie if you want! A square topped with some vanilla ice cream and a drizzle of caramel sauce is out of this world.

How to Store Apple Bars

On the counter. Allow bars to cool completely, then store in an airtight container or wrap individually in plastic wrap. They will keep on the counter for 2 days.
In the fridge. You can also store these in the fridge for up to 5 days. Bring them closer to room temperature before serving again, if prefered.
To freeze: These also freeze well in a freeze-safe container up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

More Apple Desserts:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

5 from 24

Apple Pie Bars

Prep: 15

Cook: 30

Total: 45

Servings: bars

Rate Pin Print

These Apple Pie Bars are dessert squares that resemble apple pie, with a crumble bottom and top, and shredded cinnamon apples in between. A great no-fuss portable treat, perfect for fall baking!

Ingredients

▢ 3 cups all-purpose flour, , spooned and leveled
▢ 3/4 cup packed brown sugar
▢ 3/4 cup granulated sugar, , divided
▢ 2 teaspoons cinnamon
▢ 1/4 teaspoon salt
▢ 1 large egg
▢ 1 cup cold unsalted butter, , cut into small pieces
▢ 2 teaspoons cornstarch
▢ 4 medium apples, , cored and grated

Instructions

Preheat the oven to 375 degrees F. Line a 9×13 baking dish with parchment paper, leaving a slight overhang on the two longer sides. (Alternatively, lightly coat the pan with nonstick cooking spray.)
In a medium bowl, mix the flour, brown sugar, 1/4 cup of the granulated sugar, cinnamon, and salt. Work in the egg and butter with a pastry blender (or your hands!) until pea-sized clumps form and virtually no loose flour remains. Press half of mixture evenly into the prepared pan.
In another bowl, stir together the remaining 1/2 cup granulated sugar and cornstarch. Squeeze out any excess liquid from the grated apples with your hands, then mix them into the sugar until thoroughly combined. Sprinkle the apple mixture evenly over the crust. Crumble the remaining dough over the top of the apples.
Bake for about 25-30 minutes or until the top is slightly golden. Cool completely before cutting into squares and enjoy!

Notes

What apples to use. Pink Ladies and Honeycrisp are my favorite apples, but anything goes, so use your favorite!

No need to peel the apples before baking. The results are still tender and delish. Plus, you get a little hint of color from the skin and less prep time needed!

Use apple pie spice. For even more flavor, replace the cinnamon with our homemade apple pie spice (or store-bought.)

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.