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Apple Pie Bars with Shortbread Crust

A close-up of a moist apple pie bar with a crumbly topping, filled with tender apple slices.
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Enjoy the classic apple pie flavor in an easy-to-share bar with a buttery shortbread crust and streusel topping. Perfect for bake sales or gatherings.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4–5 medium apples (Honeycrisp, Gala, or Fuji recommended), peeled, cored, and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional: Salted caramel sauce for drizzling

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together 2 1/2 cups flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined to form a dough.
  4. Press about two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust.
  5. In a medium bowl, toss the sliced apples with 1/4 cup granulated sugar, lemon juice, cinnamon, nutmeg, and allspice.
  6. Spread the apple mixture evenly over the crust.
  7. In a medium bowl, combine 1/2 cup flour, brown sugar, and nuts (if using). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the crumb topping evenly over the apples.
  9. Bake for 40-50 minutes, or until the topping is golden brown and the apples are tender.
  10. Let the bars cool completely in the pan on a wire rack before cutting into squares. Drizzle with salted caramel sauce, if desired.

Notes

  • To prevent a soggy bottom crust, ensure your apples are not overly juicy. You can also pre-bake the crust for 10 minutes before adding the apple filling.
  • For best results, use firm, slightly tart apples that hold their shape when baked.
  • Store cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These bars freeze well. Wrap individual bars tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://recipestokeep.com/apple-pie-bars/