Description
These Apple Pie Bars offer a delightful twist on the classic apple pie, combining a buttery shortbread crust and crumb topping with a soft, spiced apple filling. Perfectly balanced with cinnamon and nutmeg, these bars are easy to make from scratch and bake into a crunchy, tender treat that’s ideal for serving at gatherings or enjoying as a cozy dessert.
Ingredients
Scale
For the Apple Filling
- 550 g (4 and 1/2 cups, about 4 medium) chopped cubed apples
- 30 g (2 tablespoons) granulated sugar
- 25 g (2 tablespoons and 1 teaspoon) all-purpose flour*
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Crust and Crumble Topping
- 280 g (2 cups) all-purpose flour (dip and sweep method)**
- 185 g (3/4 cup and 1 tablespoon) unsalted butter, cut into small cubes, cold
- 105 g (1/2 cup) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch (20cm) square oven-proof dish thoroughly and line the bottom and sides with parchment paper, allowing about 2 inches (5 cm) of overhang on each side to help lift the bars out easily after baking.
- Make the Dough: In a mixing bowl, combine the 280 g of all-purpose flour, 105 g granulated sugar, and 1 teaspoon ground cinnamon. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Reserve about one-third of this crumb mixture for the topping.
- Form the Crust: Press the remaining two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Ensure the layer is compact and level to provide a stable base for the apple filling.
- Prepare the Apple Filling: In a separate bowl, toss the chopped apples with 30 g granulated sugar, 25 g all-purpose flour, lemon juice, cinnamon, and nutmeg. The flour helps thicken the filling, while the lemon juice brightens the flavors and prevents browning.
- Assemble the Bars: Spread the apple mixture evenly over the pressed crust layer. Then sprinkle the reserved crumb mixture on top of the apples to create a crumbly topping.
- Bake: Place the pan in the preheated oven and bake for approximately 55 minutes until the topping is golden brown and the apple filling is bubbly and cooked through.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the dish. Use the parchment paper overhang to lift the bars out easily. Cut into 16 equal bars and serve. Enjoy warm or at room temperature.
Notes
- This apple pie bars recipe uses a single shortbread dough for both the crust and crumb topping, simplifying preparation while providing a deliciously crunchy and soft texture contrast.
- If you like, chill the dough before pressing to make it easier to handle.
- Make sure to line the pan with parchment paper for easy removal of the bars after baking.
- Feel free to substitute Granny Smith or your preferred tart apple variety for the filling to add extra flavor and texture.
- The bars are perfect for storage in an airtight container for up to 3 days or can be frozen for longer keeping.
Nutrition
- Serving Size: 1 bar
- Calories: 205 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg
