Apple Pie Bars are a delicious twist on an apple crumb pie, but with a thick shortbread crust, gooey caramel apple center, and loads of buttery crumble on top. These are such a great dessert to bring to gatherings because everyone can just grab a bar and eat it with their hands. No plates or forks required, which is always a win when you're feeding a crowd.
Apparently once apple season hits, I decide apples belong in everything. If you're with me, try my Apple Pie Cookies for another amazing fall dessert, or make a batch of my Apple Brown Sugar Syrup for all those fall drinks. And if you're ready to bring pumpkin into the mix too, my Pumpkin Crunch Cake is always a good idea.
Stephanie’s Tips
• Slice the apples thinly and as evenly as you can so they soften at the same rate while the bars bake.
• Use cold butter for the crumble topping. Those little pieces of butter are what help give you that buttery, crumbly texture on top.
• Don't overmix the shortbread dough once you add the flour. Mix just until everything comes together.
• If the shortbread dough sticks to your fingers while you're pressing it into the pan, lightly wet your fingertips and keep going.
• Give the bars the full 45 minutes to cool before slicing. I know waiting is the worst part, but that cooling time gives the layers a chance to set so you can actually cut them into bars instead of scooping them out with a spoon.
• Line the pan with parchment paper so you can lift the cooled bars out before slicing them.
Equipment
- Measuring cups and spoons
- Knife and cutting board
- 9 x 13-inch baking pan
- Parchment paper
- Mixer
- Large mixing bowl
- Medium mixing bowl
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Apple Pie Bars ingredients
- Salted butter: Butter is doing double duty here. Softened butter creates the rich shortbread crust, while cold cubed butter gives the crumble topping its buttery texture.
- Brown sugar: Adds sweetness and a deeper caramel-like flavor to both the shortbread crust and crumble topping.
- All-purpose flour: You'll use flour in all three layers. It creates the shortbread crust, helps thicken the apple filling, and forms the base of the crumble topping.
- Granny Smith apples: Their tart flavor helps balance the sweet caramel and crumble topping, and they hold up nicely during baking.
- Caramel sauce: Makes that apple center extra gooey and gives these bars their caramel apple flavor. Homemade or store-bought works.
- Granulated sugar: Adds a little extra sweetness to the apple filling.
- Lemon juice: Adds a little acidity to balance the sweetness of the apples and caramel.
- Cinnamon: Because can we even have apple pie without cinnamon? It goes into both the apple filling and crumble topping.
- Old-fashioned oats: Give the crumble topping extra texture and a little chewiness.
- Baking powder: Helps keep the crumble topping from becoming too dense.
For full ingredients and directions, scroll down to the recipe card below.
How to make Apple Pie Bars
Make the shortbread crust
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan and line it with parchment paper.
In a mixer bowl, beat the softened butter and brown sugar until light and fluffy. Stir in the flour just until combined. Press the shortbread dough evenly into the bottom of the prepared pan.
Make the apple filling
In a large mixing bowl, combine the thinly sliced Granny Smith apples, caramel sauce, flour, granulated sugar, lemon juice, and cinnamon. Spread the caramel apple filling evenly over the shortbread crust.
Add the crumble topping
In a medium mixing bowl, combine the flour, old-fashioned oats, brown sugar, baking powder, and cinnamon. Rub the cold cubed butter into the flour mixture until pea-sized pieces form.
Sprinkle the crumble evenly over the apple filling.
Bake for 50 to 55 minutes, or until the crumble topping is golden brown.
Allow the Apple Pie Bars to cool at room temperature for at least 45 minutes before cutting them into 12 bars.
How do I serve Apple Pie Bars?
These bars are delicious all on their own, which is one of the reasons I love bringing them to gatherings. Everyone can grab one and keep moving. If you're serving them at home, add a scoop of vanilla ice cream or a dollop of whipped cream. You can even warm the bar slightly first and add a little extra caramel drizzle on top. And yes, they are very good with a hot cup of coffee or an iced latte.
FAQs (Because Life’s Too Busy for Guesswork)
Use a rubber spatula or your fingers to press the shortbread dough evenly into the bottom of the pan. If the dough starts sticking to your fingers, lightly wet your fingertips and continue pressing it into place.
Yes. The buttery oatmeal crumble is one of my favorite parts of these bars, but you can change things up. Try a glaze or an extra caramel drizzle after baking. You could also turn them into more traditional apple pie bars with a lattice pie crust topping.
Yes. Apple Pie Bars can be made up to 24 hours before you plan to serve them. Once completely cooled, cover them tightly and store them at room temperature. They'll still be good after 24 hours, but I think that first day gives you the best texture.
Absolutely. Chopped pecans or walnuts would be my first choices with the caramel apple filling. Sprinkle them into the crumble topping before baking, or add toasted nuts after baking for a little extra crunch.
I use Granny Smith apples because their tart flavor balances the sweet caramel and crumble topping and they hold their shape nicely while baking. Braeburn, Honeycrisp, or Gala apples can also be used.
The 45-minute cooling time gives the shortbread crust, caramel apple filling, and crumble topping time to set. Cutting them immediately after baking can cause the warm filling to make the bars fall apart. Give them time to cool and you'll get much cleaner slices.
Substitutions and variations
- Brown sugar: I use light brown sugar, but dark brown sugar will also work and will give the bars a deeper molasses flavor.
- All-purpose flour: For a gluten-free option, use a 1-to-1 gluten-free flour.
- Granny Smith apples: Braeburn, Honeycrisp, or Gala apples can also be used.
- Caramel sauce: Use your favorite jarred caramel sauce or make your own homemade caramel sauce.
- Lemon juice: Fresh-squeezed lemon juice is my first choice, but bottled lemon juice will work when that's what you have.
- Nuts: Add chopped pecans or walnuts to the crumble topping if you want a little extra crunch.
How should I store Apple Pie Bars?
Store Apple Pie Bars covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can serve them at room temperature or chilled. If you want that gooey caramel center warm again, microwave an individual bar for about 30 seconds, adding a little more time if needed.
To freeze Apple Pie Bars, wrap the individual bars in parchment paper and place them in a freezer-safe airtight container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Apple Pie Bars
Equipment
- Measuring cups and spoons
- Knife and cutting board
- 9 x 13-inch baking pan
- Parchment paper
- Mixer and bowl
- Large mixing bowl
- Medium mixing bowl
Ingredients
Shortbread crust:
- 1 cup salted butter at room temperature
- 1/2 cup packed brown sugar
- 2 cups all-purpose flour
Apple filling:
- 5 Granny Smith apples peeled and thinly sliced
- 1/4 cup caramel sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cinnamon
Crumble topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 cup cold salted butter cubed
Instructions
Shortbread crust:
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan and line it with parchment paper.
- In a mixer bowl, beat the butter and brown sugar until light and fluffy. Stir in the flour just until combined. Press the dough into the bottom of the prepared pan.
Apple filling:
- In a large mixing bowl, combine the apples, caramel sauce, flour, granulated sugar, lemon juice, and cinnamon. Spread the apples over the dough in an even layer.
Crumble topping:
- In a medium mixing bowl, combine the flour, oats, brown sugar, baking powder, and cinnamon. Rub the cold butter into the flour mixture until pea-sized pieces form. Sprinkle the crumble topping evenly over the apples.
- Bake for 50 to 55 minutes, or until golden brown.
- Allow the bars to cool at room temperature for at least 45 minutes before cutting into 12 bars.
Notes
- Store Apple Pie Bars covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To freeze, wrap individual bars in parchment paper and place them in a freezer-safe airtight container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator.
- Braeburn, Honeycrisp, or Gala apples can be substituted for Granny Smith apples.
- For clean slices, allow the bars to cool for at least 45 minutes before cutting.
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