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You’ll never want to make apple pie again after you try these apple pie bars! Tender cinnamon apples are layered over a buttery shortbread crust and topped with chunks of cinnamon-spiced crumble.
You get everything you love about homemade apple pie without rolling out a single pie crust. Thank you, Ina Garten, for our new favorite fall dessert!
And yes, absolutely drizzle them with caramel sauce. You know how we feel about apples and caramel around here!
Ina Garten’s original apple pie bars include walnuts in the topping, but you know what? We actually prefer them without! We left the nuts out so it’s all about that buttery cinnamon crumble and tender apple filling. If you’re a walnut lover, though, you can absolutely add them back in.
Why You’ll Love These Apple Pie Bars
- Easier than apple pie: No rolling, crimping or worrying about a soggy pie crust.
- Buttery shortbread crust: The same dough makes both the bottom crust and that irresistible crumbly topping.
- Two kinds of apples: Granny Smith and Golden Delicious give you the perfect combination of sweet, tart and tender.
- Perfect for a crowd: Unlike pie, these are easy to slice, serve and take to a party or potluck.
- Make-ahead friendly: They need to cool completely before slicing, so they’re a great dessert to make ahead of time.
- Caramel. Sauce. It’s optional, technically. But warm caramel drizzled over buttery apple pie bars is awfully hard to turn down.
Ingredients You’ll Need
The ingredient list is surprisingly simple, especially considering how ridiculously good these bars are. The buttery dough does double duty as both the crust and topping, and the apple filling needs just a handful of classic apple pie spices.
For the Crust
- Unsalted Butter: Makes the shortbread crust rich and buttery. Make sure it’s softened to room temperature.
- Granulated Sugar: Adds sweetness and helps create the tender texture of the crust.
- Light Brown Sugar: Adds moisture and a subtle caramel flavor.
- Vanilla Extract: Adds warmth and depth to the buttery crust.
- All-Purpose Flour: Gives the shortbread crust and crumble their structure.
- Kosher Salt: Balances the sweetness and enhances all the flavors.
- Ground Cinnamon: Turns the reserved dough into that cozy cinnamon crumble topping.
- Walnuts (optional): Ina’s original recipe includes walnuts in the topping, but we leave them out. If you want to make them Ina’s way, you can add ½ cup chopped walnuts back in.
For the Apple Filling
- Granny Smith Apples: Add fresh, tart apple flavor that balances the sweetness of the filling.
- Golden Delicious Apples: Sweet with an almost honey-like flavor, these become wonderfully soft and tender when cooked.
- Lemon Juice: Adds a little acidity to brighten the apples and balance their sweetness.
- Granulated Sugar: Sweetens the apples and helps draw out their juices as they cook.
- Ground Cinnamon: Gives the filling that classic warm apple pie flavor.
- Ground Nutmeg: Just a little adds warmth and depth without overpowering the apples.
- Unsalted Butter: Used to cook the apples until tender while adding rich, buttery flavor.
- Caramel Sauce: Totally optional, but highly recommended! Our homemade caramel sauce takes these from delicious apple bars to a full-on fall dessert situation.
Best Apples for Apple Pie Bars
One of my favorite tricks for a really good apple pie filling is using more than one variety of apple, and that’s exactly what we’re doing here.
Golden Delicious apples have a sweet, almost honey-like flavor and become wonderfully soft and tender as they cook. Granny Smith apples bring that fresh, tart apple flavor that keeps the filling from becoming too sweet.
Using the two together gives these apple pie bars the best balance of flavor and texture. If you can’t find Golden Delicious apples, Honeycrisp is a great substitute.
Do I Have to Cook the Apples First?
Yes! Don’t skip cooking the apples before assembling the bars. Simmering them in butter softens the apples and, more importantly, allows excess liquid to evaporate. That means you get a tender, flavorful apple filling without soaking that beautiful buttery crust.
How to Make Apple Pie Bars
Don’t let the number of steps fool you. These are much easier than making a traditional apple pie! You’re making one simple dough that becomes both the crust and topping, cooking the apples until tender, and then layering everything together.
- Make the Shortbread Crust: Cream the butter with both sugars and vanilla until light and creamy. Add the flour, salt and cinnamon, then press about two-thirds of the dough into your baking pan. Chill and bake until lightly golden.
- Cook the Apple Filling: Toss the sliced apples with lemon juice, sugar and spices. Cook them in melted butter until they’re tender and most of the liquid has evaporated.
- Assemble and Bake: Spread the apples over the baked crust and crumble the remaining cinnamon dough over the top (if you’re adding walnuts, combine it with the rest of your cinnamon dough before adding to the top). Bake until beautifully golden brown, then cool completely before slicing.
Troubleshooting Apple Pie Bars
The dough may look a little crumbly at first, but it should hold together when you press it between your fingers. If it’s extremely dry, make sure your butter was fully softened and that you measured the flour correctly. For best results, spoon the flour into the measuring cup and level it rather than packing it in.
The butter was probably too warm. You want softened butter, not melted or overly soft butter. Chilling the pressed crust before baking helps the butter firm back up so you get a tender, buttery shortbread crust instead of a greasy one.
The apples need to cook until most of the liquid has evaporated before they’re added to the crust. If there’s still a lot of juice in the pan, keep cooking for another few minutes. Adding a wet filling can make the bottom crust soggy and make the bars difficult to slice.
Your apple slices may have been too thick or they needed a little more time on the stovetop. Slice the apples about 1/8 inch thick and cook until tender before assembling the bars. The oven finishes them off, but most of the softening happens before they ever go into the bars.
They were probably still too warm. I know it’s torture, but let the bars cool completely before slicing. The buttery crust and apple filling firm up as they cool, making it much easier to cut clean squares.
The bottom crust was likely baked a little too long during the first bake. Take it out when it’s lightly golden, remembering that it will go back into the oven after you add the apples and crumble.
Tips for the Best Apple Pie Bars
- Don’t skip chilling the crust. It helps the buttery dough hold its shape as it bakes.
- Don’t completely cover the apples. Pinch off chunks of topping and scatter them over the filling so some of those gorgeous cinnamon apples still peek through.
- Add caramel before serving. If you’re using caramel sauce, I’d drizzle individual servings rather than the entire pan, especially if you’re storing leftovers.
Storage Tips
Once the apple pie bars have cooled completely, cover the pan tightly or transfer the bars to an airtight container. They can be stored at room temperature for about 2 days or in the refrigerator for up to 5 days.
You can serve them chilled, at room temperature or warm them slightly before serving. And if you’re warming one up, adding a scoop of vanilla ice cream and a drizzle of caramel sauce is pretty much mandatory.
Can You Freeze Apple Pie Bars?
Yes! Let the bars cool completely, then wrap individual bars tightly and place them in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Can I Make Apple Pie Bars Ahead of Time?
Yes! Apple pie bars are a great make-ahead dessert because they need to cool completely before slicing anyway. Make them earlier in the day or a day ahead, let them cool completely and store them covered until you’re ready to serve.
There’s just something about apple pie bars that makes you wonder why you’ve been messing with pie crust all these years. You get tender cinnamon-spiced apples, buttery shortbread crust and a crumbly cinnamon topping in every bite. They’re easier to make, easier to serve and absolutely begging for a drizzle of homemade caramel sauce. Ina really does know best!
More Apple Desserts to Try:
If apple season has you wanting to bake everything in sight, don’t stop with these apple pie bars! Here are a few more of our favorite apple desserts:
- Best Apple Crisp
- Easy Apple Dumplings
- Apple Cake with Caramel Sauce
- Apple Cider Donut Muffins
- Apple Bread with Brown Sugar Icing
Watch How to Make Apple Pie Bars
Apple Pie Bars
Ingredients
For the Crust
- 2 Cups Unsalted Butter, (4 sticks), at room temperature
- ¾ Cup Granulated Sugar
- ½ Cup Light Brown Sugar, lightly packed
- 2 teaspoons Vanilla Extract
- 4 Cups All-Purpose Flour
- 1 ¾ teaspoons Kosher Salt
- 1 teaspoon Ground Cinnamon
For the Apple Filling
- 3 Granny Smith Apples, large, peeled, cored, and sliced 1/8 inch thick (about 1.5 lbs)
- 3 Golden Delicious Apples, large, peeled, cored, and sliced 1/8 inch thick (about 1.5 lbs)
- 2 Tablespoons Lemon Juice, freshly squeezed
- ¼ Cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Nutmeg
- 4 Tablespoons Unsalted Butter, (½ stick)
- Caramel Sauce, optional
Instructions
- Preheat the oven to 375℉.
For the Crust
- Place the butter, sugar, brown sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy.2 Cups Unsalted Butter, ¾ Cup Granulated Sugar, ½ Cup Light Brown Sugar, 2 teaspoons Vanilla Extract
- Sift the flour, salt and cinnamon together and slowly add to the butter-sugar mixture, beating until combined.4 Cups All-Purpose Flour, 1 ¾ teaspoons Kosher Salt, 1 teaspoon Ground Cinnamon
- Scatter ⅔ of the dough in clumps in a 9×13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes.
- Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
- Reduce the oven to 350℉.
For the Filling
- Combine both types of apples and the lemon juice in a very large bowl.3 Granny Smith Apples, 3 Golden Delicious Apples, 2 Tablespoons Lemon Juice
- Add the sugar, cinnamon, and nutmeg and mix well.¼ Cup Granulated Sugar, 1 teaspoon Ground Cinnamon, ⅛ teaspoon Ground Nutmeg
- Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated.4 Tablespoons Unsalted Butter
- Spread the apples evenly over the crust, leaving a ½-inch border.
- Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered).
- Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
- Drizzle with caramel sauce if desired.Caramel Sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
