These apple pie bars taste just like apple pie but are even easier to make. A from-scratch apple filling is piled on a buttery shortbread crust and topped with a delicious crumb topping for an irresistible fall dessert.
Line a 9x9” baking dish with parchment paper and lightly grease, set aside.
Make the Apple filling:
Place the peeled, cored and sliced apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.
Make the Crumb Topping:
In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
Set aside.
Make the crust:
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and sugar for 60 seconds.
Add vanilla and beat until incorporated.
Add flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.
Assemble & Bake
Spread the apple filling evenly over the crust.
Then, sprinkle the crumb topping over the apples
Bake at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.
Let cool to room temperature before serving.
Serve
Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce
Video
Notes
Ingredient Substitutions
Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
Salted butter. Unsalted butter works well in this recipe.
Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
Pure Vanilla Extract. If you'd like, you can use a combination of vanilla and another extract such as almond, lemon, etc.
StoreStore leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.Freeze If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.