I love this recipe because it’s simple, elegant, and full of cozy flavors. The shortbread crust adds a buttery, crisp base that perfectly complements the gooey apple filling. The streusel topping, with its touch of cardamom, adds warmth and depth. I also love that these bars are easy to make ahead and cut cleanly once set, making them ideal for parties, bake sales, or when I want that apple pie flavor without the hassle of rolling dough.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Shortbread Base 1/2 cup (100 grams) granulated sugar 1 cup (226 grams) unsalted butter, melted 2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups (250 grams) all purpose flour
Filling 6 (700 grams) large apples 3/4 cup (150 grams) granulated sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 cup (31 grams) all purpose flour 1 tablespoon lemon juice
Streusel 1/3 cup (67 grams) granulated sugar 2/3 cup (84 grams) all purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 cup (57 grams) unsalted butter, melted
Directions
I preheat my oven to 300°F (150°C) and line a 9-inch pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium bowl, I whisk together the sugar, melted butter, vanilla, and salt until smooth. I add the flour and fold it in until a dough forms.
I press the dough evenly into the bottom of the prepared pan and bake it for 20–23 minutes, until lightly golden. Then I remove it from the oven and increase the temperature to 350°F (175°C).
While the crust bakes, I prepare the filling. I peel and slice the apples into 1/8–1/4-inch slices, then toss them in a bowl with sugar, cinnamon, nutmeg, cloves, flour, and lemon juice until evenly coated.
I spread the apple mixture evenly over the baked shortbread base.
For the streusel, I whisk together sugar, flour, cinnamon, and cardamom, then pour in the melted butter and stir until it resembles wet sand. I sprinkle the streusel evenly over the apple layer.
I bake the bars for 45–50 minutes, until the apple juices are bubbling and the topping is golden brown.
I let the bars cool at room temperature for one hour, then chill them in the refrigerator for 2–3 hours to set the filling. Once firm, I lift them out using the parchment overhang and slice them into squares.
Servings and Timing
This recipe makes about 12–16 bars, depending on how large I cut them. The total time is about 1 hour and 20 minutes — 30 minutes of prep and 50 minutes of baking, plus additional chilling time.
Variations
I like experimenting with different fruits and flavors in this recipe. Sometimes I mix in pears with the apples or use a blend of honeycrisp and granny smith apples for a sweet-tart contrast. I’ve also added chopped pecans or walnuts to the streusel for extra crunch. When I want more indulgence, I drizzle caramel sauce over the top before serving or add a scoop of vanilla ice cream on the side.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They can also be frozen — I wrap them individually and store them in a freezer-safe bag for up to 2 months. When I’m ready to enjoy one, I thaw it in the fridge overnight and serve it chilled or slightly warmed in the microwave.
FAQs
What kind of apples work best for this recipe?
I like using a mix of sweet and tart apples such as Granny Smith, Honeycrisp, or Fuji for balanced flavor and texture.
Can I use store-bought pie filling?
Yes, but I prefer fresh apples because they hold their texture better and the flavor is fresher.
Why do I need to pre-bake the crust?
Pre-baking keeps the shortbread crisp and prevents it from getting soggy under the apple filling.
Can I make this gluten-free?
Yes, I can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour in all layers.
Can I skip the cardamom?
Absolutely. I love the warmth it adds, but cinnamon alone still gives the streusel great flavor.
How do I get clean slices?
I chill the bars completely before cutting and use a sharp knife wiped clean between cuts.
Can I make these ahead of time?
Yes, I often make them the night before and refrigerate overnight. They taste even better once fully set.
Can I double the recipe?
Yes, I double it and bake in a 9×13-inch pan, adding a few extra minutes to the baking time.
Can I serve these warm?
Yes, but they’ll be softer and messier. I usually chill them first for neat slices, then warm slightly before serving.
What can I serve with apple pie bars?
I love them with vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce.
Conclusion
These Apple Pie Bars are one of my favorite fall desserts — buttery, spiced, and perfectly balanced between sweet and tart. I love how easy they are to make and how beautifully they capture the cozy essence of homemade apple pie. Whether I’m baking them for family gatherings or a weekend treat, they always disappear fast and fill the kitchen with the irresistible scent of cinnamon and apples.
These Apple Pie Bars deliver all the warm, cozy flavors of classic apple pie in an easy, shareable bar form. With a buttery shortbread crust, spiced apple filling, and crumbly streusel topping, they’re the perfect fall dessert for gatherings, bake sales, or cozy nights in.
Author:Amy
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes (plus chill time)
Yield:12–16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Shortbread Base:
1/2 cup (100 g) Granulated Sugar
1 cup (226 g) Unsalted Butter, melted
2 tsp Vanilla Extract
1/4 tsp Salt
2 cups (250 g) All-Purpose Flour
Filling:
6 (700 g) Large Apples
3/4 cup (150 g) Granulated Sugar
2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 cup (31 g) All-Purpose Flour
1 tbsp Lemon Juice
Streusel Topping:
1/3 cup (67 g) Granulated Sugar
2/3 cup (84 g) All-Purpose Flour
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cardamom
1/4 cup (57 g) Unsalted Butter, melted
Instructions
Prepare the Crust: Preheat oven to 300°F (150°C). Line a 9-inch pan with parchment paper, leaving overhang for easy removal. In a bowl, whisk sugar, melted butter, vanilla, and salt. Add flour and mix until a dough forms. Press into the pan and bake 20–23 minutes until lightly golden. Remove from oven and increase temperature to 350°F (175°C).
Make the Filling: Peel and slice apples into 1/8–1/4-inch slices. Toss with sugar, cinnamon, nutmeg, cloves, flour, and lemon juice until evenly coated. Spread over baked crust.
Prepare the Streusel: Combine sugar, flour, cinnamon, and cardamom in a bowl. Stir in melted butter until mixture resembles wet sand. Sprinkle evenly over the apple layer.
Bake: Bake for 45–50 minutes, until the topping is golden and apples are bubbling.
Cool and Chill: Let bars cool at room temperature for 1 hour, then chill in the refrigerator for 2–3 hours to set. Lift out using parchment and slice into bars.
Notes
Use a mix of sweet and tart apples (Honeycrisp, Fuji, Granny Smith) for best flavor.
Pre-baking the crust prevents sogginess under the filling.
Chill completely for clean slices.
Add chopped nuts to the streusel for extra crunch.
Drizzle with caramel or serve warm with ice cream for an indulgent finish.
