Easier than making an apple pie, these apple pie bars will still give you all the fall feels.
Apple pie bars are the perfect dessert shortcut to apple pie.
When you just don’t have time to make a gorgeous apple pie or deal with crimping a crust, you make this crowd pleasing dessert.
Reasons why this is easier:
- it feeds more people than a 9″ round apple pie
- it is so damn easy
- there is absolutely zero pressure to make a pretty pie crust top because of the crunchy crumb topping
- this recipe is super forgiving and easy to tailor to your sizes and liking!
How to make these apple pie bars:
I make this in a 9×13 pan but you can definitely make it in an 8×8 square pan, just bake it for a few minutes longer.
First you bake the pie crust on the bottom of the pan, then layer all the cinnamony spiced apple slices, dump them onto the pie crust, top with the crumb topping and bake.
To make sure they stay in the bar shape- do not cut them right away! When the bars cool down, put them in the fridge for at least 2 hours or overnight so they really solidify into their shape. Then you can cut them up into bars and warm them up or leave them at room temp. I suggest cutting them when they are cold, it’s way easier!
Seriously I got this all done in less than a hour, and it made 16 bars! That means dessert for 16 people- if thats not an easy, make ahead, fall dessert for a crowd then I don’t know what is.
Store bought vs Home made Pie Crust:
These bars were also super easy to make because I used a pre made pie crust. Now just like Ina Garten, I feel like store-bought is fine. Pie crust is just not one of the things I enjoy making, and I
usually always want to make a pie on a whim- so this is what I use 90% of the time.
If you want to make your own though Sally’s baking addiction (love her) has a detailed post on how to make your own pie crust.
Usually if I am baking for a crowd, I try to simplify as much as I can without simplifying on taste so for this one, the store bought crust is the way were going.
Ways to serve these apple pie bars:
Ok, so they are already topped with a sweet crunchy topping, but if you want to go the extra mile you can top them with ice cream, or caramel sauce.
Or oohh you can even do both. Imagine a warm slice of these bars with melty cold ice cream and a caramel drizzle oozing down the sides.
Ok bye I think I have some leftovers in the fridge, I’m on that stat.
If you like this recipe, you might like these other bar recipes:
- Coffee Chocolate Chip Blondies
- Pumpkin bars with Chocolate Chunks
- Cranberry Cheesecake Bars
- Cookie Butter Biscotti
Apple Pie Bars
- 1 store bought or homemade pie crust defrosted (buy 2 if you want a thicker crust)
- 6 gala apples peeled cored, and sliced 1/4 inch
- ¼ cup flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- For the crumb topping:
- 1 cup flour
- ½ cup brown sugar
- ¼ cup sugar
- ¼ -½ teaspoon cinnamon
- ½ cup 1 stick butter or butter substitute I like earth balance, cold, diced small
- Preheat the oven to 375° F.
- Defrost the pie dough for 15 minutes on your counter. When it is malleable, press it down into an even layer on the bottom of a 9x 13" 0r 8x8 square pan and bake for 10-12 minutes until golden brown. Cool for 5 minutes and reduce the oven temperature to 350° F.
- Meanwhile, combine the apples, flour, brown sugar, cinnamon, and salt in a medium sized bowl and mix until the apples are evenly coated. Pour the apple mixture on top of the pie crust, and set aside to make the crumb topping.
- In a small bowl, combine the flour, both sugars, cinnamon and butter. Using your fingers or a pastry blender, pinch the butter into the mixture until it kind of looks like wet sand, Larger chunks of butter are ok to
- Sprinkle the crumb mixture on top of the apples and bake for 30 mins until the top is golden brown.
- Cool the mixture on the counter for about 30 minutes then place in the fridge for two hours or overnight. Cut them into bars when cold, then reheat or serve at room temp! Store in fridge for maximum freshness.