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Apple Pie Bars

Don’t have time to make pie? These Apple Pie Bars have a lot going for them. Of course they taste good. But where they really excel is in the speed and ease department. This recipe for Apple Pie Bars is so simple to whip together and makes 16 wedges in just an hour — much less time than it takes to make your typical holiday pie.

Apple Pie Bars

These delicious apple pie bars have a nutty, streusel-like topping and a crisp shortbread crust.
Prep Time30 mins
Cook Time1 hr
Cool1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Apple Pie, Apple Pie Bars, Apple Recipes, Dessert, fruit, Fruit Desserts, Pie Bars
Servings: 16



  • 2 cups All-purpose flour
  • ¾ cup Packed brown sugar
  • ¾ tsp. Ground cinnamon
  • ½ tsp. Table salt
  • 6 tbsp. Cold unsalted butter
  • 3 tbsp. Milk
  • 3 tbsp. Unsalted butter, melted


  • 3 ½ cups Granny Smith apples, peeled, cored, and diced
  • cup Granulated sugar
  • ¼ cup Heavy cream
  • 1 tbsp. All-purpose flour 
  • 1 tsp. Pure vanilla extract 
  • ¼ tsp. Ground cinnamon 
  • Pinch of table salt


  • Preheat oven to 350°. Coat a 10-inch springform pan with a removeable bottom with nonstick spray.
  • For the base & streusel, combine flour, brown sugar, cinnamon, and salt in a bowl; reserve 3/4 cup for the streusel topping.
  • Cut 6 Tbsp. cold butter and milk into the remaining dry ingredients for the base, using a pastry blender or your fingers, until clumps form. Pat base mixture evenly into prepared pan, using a measuring cup to “tamp” down the dough. Bake base until set and golden at the edges, 15–20 minutes.
  • Stir melted butter into the reserved streusel mixture until sandy.
  • For the filling, toss together apples, sugar, cream, flour, vanilla, cinnamon, and salt; arrange over the hot base, pushing the apple pieces to the edges of the pan to completely cover the crust. Sprinkle apple filling with the streusel topping.
  • Bake bars until apples are soft and streusel is golden, 30–40 minutes. Cool bars at least 30 minutes before removing the side of the pan and cutting into wedges. Store bars at room temperature or chill.

What do you think?

Written by Lisa Yarde

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