These apple pie bars are a real game-changer when you're tired of wrestling with pie crust. Trust me, I've made countless pies over the years, but sometimes you just want something simpler.
The shortbread bottom is sturdy enough to pick up with your fingers (no plates needed), and that streusel topping gets wonderfully crunchy – none of that soggy business you sometimes get with regular pie.
What makes these bars special is how the layers work together: you've got that buttery base holding everything in place, then those warm-spiced apples in the middle (I like mine with plenty of cinnamon), and that crumbly streusel on top that makes your kitchen smell like heaven.
They're just right for potlucks or family gatherings since you can cut them ahead of time and stack them in a container.
The best part? No fussing with crimped edges or worrying about that dreaded soggy bottom. Just press, layer, and sprinkle. When your neighbor drops by for coffee or the grandkids come over after school, you'll be glad you've got a batch of these waiting in the kitchen.
Recipe
Apple pie bars with streusel topping combines the beloved flavors of traditional apple pie with the convenience of a handheld dessert. These portable treats feature a buttery shortbread crust, a generous layer of cinnamon-spiced apples, and a crumbly streusel topping that adds the perfect textural contrast.
The beauty of these bars lies in their adaptability and make-ahead potential. Whether served at room temperature or slightly warmed, they maintain their structure better than traditional pie slices and can be easily transported to potlucks, picnics, or packed in lunch boxes. The streusel topping adds a delightful crunch that complements the tender apple filling.
Ingredients:
Crust:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- ½ teaspoon salt
Filling:
- 6 medium apples, peeled and thinly sliced
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons lemon juice
Streusel Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, cold and cubed
- ½ teaspoon cinnamon
Preheat oven to 350°F. For the crust, combine flour, sugar, and salt in a food processor, then pulse in cold butter until crumbly. Press mixture into a lined 9×13 baking pan and bake for 15 minutes.
Meanwhile, mix sliced apples with flour, sugar, cinnamon, nutmeg, and lemon juice. For the streusel, mix flour, brown sugar, and cinnamon, then cut in butter until crumbly. Layer apple mixture over pre-baked crust, top with streusel, and bake for 45-50 minutes until golden brown and apples are tender.
For best results, choose firm apples like Granny Smith or Honeycrisp that hold their shape when baked. Allow the bars to cool completely before cutting to achieve clean slices. These bars can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
For the perfect texture, reheat individual portions in the microwave for 15-20 seconds before serving.
These apple pie bars transform the classic American dessert into a convenient handheld treat. The combination of buttery shortbread crust, spiced apple filling, and crumbly streusel topping delivers all the familiar flavors of traditional apple pie but in an easy-to-serve format.
Originally developed as a practical solution for church potlucks and bake sales, these bars have become a staple at fall gatherings and holiday celebrations.
The recipe streamlines the pie-making process by eliminating the need to roll out a top crust, making it an approachable option for both novice and experienced bakers.
Conclusion
Let me tell you about these apple pie bars – they're a real blessing when you've got a crowd to feed. I've been making them for years and they're no harder than a regular pie, just more sensible when you need neat portions. You'll get such satisfaction layering everything just so: first that good buttery shortbread base (crisp as a winter morning), then those cinnamon-sweet apples, and finally that lovely crumbly streusel on top. It all comes together like clockwork.
What's particularly handy is you can make them ahead – and they travel well too, which means no more worrying about transporting a wobbly pie to the church social or family reunion. I keep coming back to this recipe time and again, especially during apple season when the fruit is just right. Mark my words, once you try these, you'll see why they've earned their place at every gathering I host.