... Print

Apple Pie Bars with Shortbread Crust

Two apple pie bars stacked on top of each other, showcasing the apple filling and crumble topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these easy apple pie bars with a buttery shortbread crust, spiced apple filling, and a sweet crumb topping. They are perfect for gatherings and can be made ahead.

Ingredients

Scale
  • 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, Fuji, or Gala recommended), peeled, cored, and diced
  • 1/2 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons lemon juice
  • 1/4 cup chopped pecans or walnuts (optional)
  • Salted caramel sauce, for drizzling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
  2. For the crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
  4. Press 2/3 of the dough evenly into the bottom of the prepared baking pan to form the crust.
  5. For the filling: In a large bowl, combine the diced apples, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently to coat the apples evenly.
  6. Spread the apple filling evenly over the crust. Sprinkle with pecans or walnuts, if using.
  7. Crumble the remaining 1/3 of the dough evenly over the apple filling.
  8. Bake for 40-50 minutes, or until the topping is golden brown and the apples are tender.
  9. Let the bars cool completely in the pan on a wire rack before cutting into squares. Drizzle with salted caramel sauce, if desired.

Notes

  • For best results, use a mix of firm, tart apples and sweet apples.
  • To prevent a soggy bottom, ensure your crust is pressed firmly into the pan and bake until the edges are golden.
  • These bars can be made up to 2 days in advance and stored in an airtight container at room temperature.
  • For a cleaner slice, chill the bars for at least 30 minutes before cutting.

Nutrition

Find it online: https://carlacooking.com/apple-pie-bars-shortbread-crust-crumb-topping/