Apple Pie Bars
These bars have three distinct layers: a buttery shortbread crust, a thick, spiced apple filling, and a crunchy streusel topping. The key to making sure the crust doesn't get soggy is to pre-bake it on its own before adding the apples. Slicing the apples thinly ensures they cook down properly and become tender.
Ingredients
For the Shortbread Crust
- 1/2 cup light brown sugar
- 1 cup unsalted butter 2 sticks, melted
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 cups all-purpose flour
For the Apple Filling
- 6 large apples a mix of Honeycrisp and Granny Smith works well
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
For the Streusel
- 1/3 cup dark brown sugar
- 2/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 cup unsalted butter 4 tbsp, melted
Instructions
- Preheat oven to 300°F. Line 9-inch square pan with parchment, leaving overhang.
- Mix brown sugar, melted butter, vanilla, and salt until combined.
- Fold in flour to form soft dough. Press evenly into pan.
- Pre-bake crust 20-23 minutes until lightly golden. Remove and increase oven to 350°F.
- While crust bakes, peel and slice apples 1/8-inch thick.
- Toss apples with sugars, spices, flour, and lemon juice until coated.
- Make streusel: combine brown sugar, flour, spices. Mix in melted butter until clumpy.
- Layer seasoned apples over warm crust.
- Top evenly with streusel.
- Bake 45-50 minutes until bubbling and golden.
- Cool at room temperature 1 hour, then refrigerate 2-3 hours until completely set.
Notes
Use mix of Honeycrisp and Granny Smith apples for best texture and flavor. Bars must be fully chilled before cutting.
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