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These apple pie bars feature a thick, buttery cinnamon shortbread crust and crumble topping with a sweet cinnamon-spiced apple filling, offering a crunchy and soft combination perfect for fall and winter.

Ingredients

Scale
  • 550 g (4 ½ cups; about 4 medium) chopped cubed apples
  • 30 g (2 tablespoons) granulated sugar
  • 25 g (2 tablespoons + 1 teaspoon) all-purpose flour (or cornstarch as an alternative)
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon (for filling)
  • ¼ teaspoon ground nutmeg
  • 280 g (2 cups) all-purpose flour (dip and sweep method)
  • 185 g (¾ cup + 1 tablespoon) unsalted butter, cold and cubed
  • 105 g (½ cup) granulated sugar
  • 1 teaspoon ground cinnamon (for crust and topping)

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8-inch (20 cm) square baking dish and line with parchment paper, leaving a 2 inch (5 cm) overhang on two sides.
  2. Peel, core, and chop apples into small, even pieces.
  3. In a medium bowl, toss chopped apples with lemon juice, 30 g granulated sugar, 25 g all-purpose flour (or cornstarch), 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
  4. In a large bowl, whisk together 280 g all-purpose flour, 105 g granulated sugar, and 1 teaspoon ground cinnamon.
  5. Add cold, cubed butter to the flour mixture. Cover butter with flour and cut it into the mixture with two forks, a pastry cutter, or fingertips until it resembles coarse crumbs.
  6. Spread about two-thirds of the crumb mixture evenly into the prepared baking dish using a floured spoon or hands, pressing firmly to form the crust.
  7. Evenly spread the apple filling over the crust.
  8. Scatter the remaining one-third of the crumb mixture over the apples in chunks. Press some crumbles by hand to create texture on top.
  9. Bake for about 55 minutes at 350°F (177°C), until the topping is golden brown and apple filling bubbles around the edges.
  10. Let the bars cool completely (about 1 to 1.5 hours) to allow the filling to set. Use the parchment overhang to lift the bars from the pan and cut into 16 bars.

Notes

Use firm and slightly tart apple varieties like Granny Smith, Honeycrisp, or Braeburn for best texture and flavor., Chop apples evenly to ensure even cooking., Toss apples with lemon juice immediately to prevent browning and add brightness., For a thicker filling, substitute the 25 g flour in the filling with 1 tablespoon cornstarch., Keep butter cold to maintain a flaky, tender dough texture., Dust hands or utensils with flour when spreading crust to prevent sticking., Bars can be stored tightly covered in the refrigerator for up to 4 days or frozen for up to 3 months., To serve warm, reheat bars at 325°F (160°C) for 8-10 minutes or microwave briefly after thawing., Optional add-ins include raisins, chopped walnuts, or oats substituted for half the flour in the topping., For a richer flavor, substitute light brown sugar for granulated sugar in the filling., Caramel sauce drizzled on cooled bars adds indulgence., Use gluten-free flour and plant-based butter for gluten-free or vegan adaptations, noting possible differences in texture.

Nutrition

Find it online: https://gingerbaking.com/apple-pie-bars-recipe/