Sweet cinnamon spiced apples with a crunchy cookie base and a buttery crumble topping! My apple pie bars are a great fall dessert, just don't forget the ice cream!
I was torn on what to post next for everyone, but I went with the recipe I was most excited about and that means I can't wait to share it with you guys! Apple pie is one of the most popular desserts around fall, and it's obvious why.
Buttery pastry filled with warm chunks of fall-spiced apples is enough to make you want to curl up on the couch with some hot tea and a huge slice.
But we can't all just fade on the couch whenever the feeling hits us, does that mean no pie though? Heck no, these tiny apple pie bars are an awesome replacement for when we're on the go and just want a quick taste.
How easy are apple pie bars to make?
They're very easy and you probably have all of the ingredients in your kitchen. The recipe almost follows the same method as for how to make an apple pie.
First, you'll need to make the filling and we're making it homemade so that we have more apple than liquid unlike some of the premade fillings you can buy. You can make the filling a day ahead so it's ready just to dump into the pan on top of the pastry.
Baking your apple pie bars
First, you'll need to bake the buttery shortbread base. You won't bake it all the way so don't be alarmed when it still looks raw in the center. It'll finish baking when the filling gets added.
The base would never bake all the way through if you added the apples to a raw dough for the base.
By increasing the oven temperature on the second bake, you'll be making sure that the crumble topping becomes brown and crunchy and not still doughy or soft.
I sliced my apple pie bars into small pieces, just enough for two bites but if you'd rather keep them brownie size, totally your call. Serve them as is at room temperature or slightly warm which ultimately means you can add a scoop of some really good vanilla ice cream on the side for some extra indulgence!
Apple pie (bars) and ice cream, yes!
Recipe FAQ's
What are the best apples to use for apple pie bars? I'd recommend Granny Smith's. They're solid and can stand up to a long time baking without turning soft.
They also taste a little bit tart making them a great balance against the sweet brown sugar and cinnamon. Make sure to peel your apples or you'll get bites of apple that seems chewy and hard to separate.
It's a pain and nobody needs to be chewing on apple peel.
How do I make the crumble topping?
In my experience, I always prefer to use my fingers to crumble the flour and the butter together. It takes a little longer and can become a tiny bit messy but I get a better feel for when the crumble is ready.
Oats or chopped nuts can be added but I like the simpler way that I remember my mom using. Just butter, sugar and flour.
Do I need to cook the apples before adding them to the pastry? Yes, if you don't, the apples will still be hard and crunchy.
How can I tell if my apple pie bars are done? The surface should be a dark golden color and the apples should be able to be pierced easily with a sharp knife.
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