4.78 from 22 reviews

Apple Pie Bars Recipe

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Hold on, I am drooling over this Apple Pie Bars Recipe. So addictive. So good. (especially with ice cream on top).

This apple pie bar recipe is perfect for a crowd and so fun since you cut it into bars and serve.

I have another post on how to make a homemade apple pie on the blog as well if a traditional pie is more your thing!

I snagged this apple pie bar recipe from Cameron’s Grandma recently. She makes it often and it’s always a hit when we all get together.

An apple pie bar on white parchment paper.

The recipe she used was actually Ina Garten’s Apple Pie Bars and I knew I had to make a version of my own.

I tested out Ina Garten’s recipe and it was obviously amazing. I mean, it has 4 1/2 sticks of butter in it how could it not be amazing?!

Although I must say, I wasn’t a fan of using the the dough for the both the crust and the topping so I made my own oatmeal streusel topping.

I think the slightly crunchy oats adds a delicious dimension to this apple pie bar recipe.

Sliced apples in a pot.

The oatmeal streusel topping is so great too because it’s simple to prepare and can be prepared actually 1 day ahead.

It may seem like there are a lot of steps to making these bars, so making the streusel topping in advance just means one less thing to do on the day you make these apple pie bars.

Here’s the gang.

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

Don’t be intimidated by the 3 layers! It’s not as labor intensive as it may seem.

The shortbread crust is easier to make than a homemade pie crust, and it’s so buttery and delicious!

Ingredients in small glass bowls needed to make apple pie bars.
  • Softened butter: you’ll need unsalted butter softened to room temperature for the shortbread crust.
  • Granulated sugar and brown sugar: for the shortbread crust, and you’ll also need some brown sugar for the streusel topping, too.
  • Vanilla Extract: be sure to use a pure vanilla extract
  • All-Purpose flour: I have not tested this recipe with almond flour or any other alternatives. However, Bob’s Red Mill Gluten Free 1-1 is a great option if you need to make these gluten free.
  • Apples: I use ~6-8 apples (~3 lbs), and a mix between Pink Lady & Granny Smith or sweet + tart apples)
  • Cornstarch: the thickener for the apples
  • Lemon Juice: freshly squeezed
  • Old-Fashioned Rolled Oats: not quick cook or 1-minute, the old fashioned oats hold up much better for the streusel topping.
Apple pie bars in a bowl stacked on top of each other.

How to make these Addictive Apple Pie Bars

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

The shortbread crust, apple pie filling and delicious streusel topping are all simple to make and create the most delicious apple pie bar recipe ever. Let’s do it!

Step by step photos making the streusel topping with oats, flour and brown sugar.
Step by step photos making the short bread crust layer.
  1. Make the streusel topping: Combine ingredients in a medium bowl and cut in butter. I like to do this first, cover, and chill in the refrigerator while you prepare the rest of the dessert.
  2. Make the shortbread crust: Use a stand mixer or hand mixer. Press into a 9×13 inch baking dish and bake for 20 minutes.
  3. Make the apple pie filling: Peel, core and slice the apples. Toss with seasonings in a large bowl and then cook apples on stove 5-8 minutes or until softened.
  4. Place apple slices on top of shortbread crust layer.
  5. Top apples with the oatmeal streusel topping.
  6. Bake until top crust is golden brown. Cool for at least an hour. Slice and enjoy!
Apples in a ceramic baking dish.

Tips & tricks for this Apple Pie Bars Recipe:

  • Use a combination of 2 different apples. Some sweet, some tart. This helps to balance the overall flavor of the apple pie bars. For instance, I used Granny Smith which are tart and Pink Lady, which are sweet. Other tart apples include Braeburn, Blushing Golden, and Northern Spy. Sweet apples or sweet-tart apple ideas include Gala, Jonagold, or Honeycrisp.
  • You can either precook your apples, or not. Now let me explain…I’ve tested this recipe both ways.
    • Precooking your apples: Precooking your apple pie filling for 5-10 minutes before layering it on the shortbread crust is an added step, but it helps to release the fruits liquid and helps them cook down.
    • Precooking your apples ensures thoroughly cooked apples in the finished dessert (not undercooked or crunchy) and never leaves you with a watery apple pie bar.
    • If you don’t want to cook your apples, omit the cornstarch or flour and stir the apples together with the seasonings and lemon juice. Let the apples rest on the counter for 30-40 minutes and strain any excess juices that build up in the bowl.
  • Be sure to slice apples all the same thickness. About 1/4th inch thick. I like to use the attachment on my kitchen aid stand mixer to peel, core and slice the apples evenly.
  • To freeze: cool completely and store in freezer safe baggie or container. I like to slice and let cool on parchment paper.
A stack of apple pie bars with ice cream and caramel on top.
Apple pie bar on a plate with ice cream on top.

Ice cream with apple pie or without?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.78 from 22 reviews

Apple Pie Bars

Prep: 45 minutes
Resting time: 1 hour
Cook: 30 minutes
Total: 2 hours 15 minutes
Servings: 12 large bars
These Apple Pie Bars are made with a buttery shortbread crust, a perfect apple pie filling and finished off with a delicious oatmeal streusel topping. Highly recommend to serve with vanilla bean ice cream!


Shortbread Crust:

  • 2 1/2 sticks softened, unsalted butter (20 Tbsp.)
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups All-Purpose Flour
  • 1 tsp. salt
  • 1/2 tsp. cinnamon

Apple Pie Filling:

  • 6-8 apples (~3 lbs.) Mix of Granny Smith + Pink Lady (cored, peeled, thinly sliced (~1/4 inch thick))
  • 1/3 cup granulated sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg (optional)
  • 1 lemon, juiced (~ 2 Tbsp.)
  • 2 Tbsp. cornstarch* (see notes)
  • 1/2 cup water, as needed

Streusel Topping:

  • 1 cup Old-Fashioned Rolled Oats (not quick cook or 1-minute)
  • 1 cup brown sugar, packed (light or dark is fine!)
  • 3/4 cup All-Purpose Flour
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 stick chilled, unsalted butter cut into cubes (8 Tbsp.)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Make the streusel topping first: In a medium sized mixing bowl, whisk together the rolled oats, brown sugar, flour, salt and cinnamon. Cut in the chilled, cubed butter or mix with fingertips until the mixture comes together in clumps. Cover the streusel and place in refrigerator to chill while you prepare the shortbread crust and apple pie filling.
  • Make the shortbread crust: In a large mixing bowl, whisk together the flour, salt and cinnamon. Set aside.
  • In a stand mixer fitted with a paddle attachment, cream the softened butter, white sugar and brown sugar together until creamy. Add in the vanilla and then with the mixer on low gradually add in the dry ingredients. Press this into a 9×13 oven safe baking dish and refrigerate for 20 minutes (don't skip this step!). Preheat the oven to 375°F. Once chilled, bake for 18 minutes in the oven. Remove and let cool while you prepare the filling. Decrease the oven temperature to 350°F.
  • Place the sliced apples in a large mixing bowl and mix in the sugar, cinnamon, nutmeg. Whisk together the lemon juice and cornstarch and add to apples. (This is the thickener). Pour the apple mixture into a large saucepan over medium heat and cook for 5-8 minutes or until apples soften. Stir occasionally and add water as needed so apples don't burn or scorch pan.
  • Layer the apples over the shortbread crust. Top the apples with the streusel. Bake for 30-35 minutes. Let apple pie bars cool. Slice and serve as is or with vanilla bean ice cream!



This recipe is adapted from the wonderful Ina Garten. I’ve made a few small changes but nothing too significant. 
Streusel Topping can be prepared 1 day ahead to save time; keep chilled.
Cook the apples on the stove until apples are soft and use a thickening agent like flour or cornstarch to transform the cooked fruit’s juices from runny mess to luscious, slice-able filling. Do not add too much thickener to your apple pie filling because it will turn it cloudy and pasty. Only need to cook for 5-8 minutes since apples will continue to cook in the oven.
Be sure to refer to step by step photos within blog post for guidance.

Nutrition Information

Serving: 1large bar, Calories: 629kcal (31%), Carbohydrates: 94g (31%), Protein: 5g (10%), Fat: 28g (43%), Saturated Fat: 17g (106%), Cholesterol: 71mg (24%), Sodium: 214mg (9%), Potassium: 208mg (6%), Fiber: 4g (17%), Sugar: 59g (66%), Vitamin A: 873IU (17%), Vitamin C: 4mg (5%), Calcium: 59mg (6%), Iron: 2mg (11%)
Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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These things are amazing. I may never make apple pie again. 5/5. Couldn’t recommend enough. If you’re thinking about making them – do it. I don’t leave reviews on things but I had to for these apple pie bars. They are SO good. My last review said 4 stars for some reason but these deserve 10!!!

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These things are amazing. I may never make apple pie again. 5/5. Couldn’t recommend enough. If you’re thinking about making them – do it. I don’t leave reviews on things but I had to for these apple pie bars. They are SO good.

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These are PERFECTION!!! I am not a huge mushy fruit pie / cobbler person, but these are AMAZING!! I am embarrassed to say how much I ate. They were gone in two day!

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I followed the direction except I had to substitute the lemon juice with Lime juice. Couldn’t tell the difference. Came out perfect!!


So good! I made this exactly according to the recipes and, as usual with your recipes, it turned out perfectly. So buttery, perfectly sweet and crunchy. Yum!

Emily Liao

Wow, this was SO good! I love apple pie so turning it into bars was a no brainer for me. It was super soft and had all the right flavors in it.


I always love apple dessert! These bars look scrumptious! Yum!


Thanks for such an amazing and yummy recipe. Looks and sounds healthy too. I have to check it with the Ice Cream as you mentioned.


These apple pie bars are addictive! Made them this morning: we still enjoy them. They are delicious!


I made something very similar a couple of weeks ago, but yours looks so much better! Bookmarked to make after my sugar free week is over!