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Apple Pie Bars combine a rich, buttery shortbread crust with tart apples and a nutty crumble topping for a hand-held version of apple pie that is perfect for everything from potlucks to holiday parties.

Baked apple pie bars with crumble topping, sliced and on parchment paper

I feel like I reached a new level of adulthood yesterday.

While at Home Depot on the hunt for mums in a specific color and size – yes, I am already decorating for fall, judge away – I somehow ended up in the toilet seat aisle.

Well, I kind of know how I ended up there – I was browsing bathroom vanities because ours are falling apart after 4 years.

Gotta love builder grade products. Insert mega eye roll here.

Side view of apple pie bars with shortbread crust and crumble topping

I came across a soft-close toilet seat and decided that I needed to have it, but that’s not necessarily the new level of adulthood part.

Sure a new toilet seat that doesn’t wiggle and get slammed by my 5-year-old is awesome, but guys, I removed the old one and installed the new one myself.

I am sure some of you are rolling your eyes right now because toilet seat installation is not that serious, but I am the most unhandy of people on the planet, so this was quite the Thursday afternoon accomplishment.

In fact as soon as I’m done decorating for fall, I’m thinking of trying my hand at installing some vertical shiplap in my laundry room.

Wait, is shiplap still a thing?

Maybe I should stick with what I’m decent at and that’s making desserts, especially fall desserts like these apple pie bars.

Sliced apple pie bars on parchment paper next to a knife


I’m going through a bit of an apple phase – more specifically an apple pie phase, but not in the traditional sense.
I’m all about the warm and cozy taste and texture of America’s favorite pie, but I’m having fun baking those flavors into other desserts.

I’ve been revisiting recipes like my Caramel Apple Crisp, gorgeous Apple Pie Muffins, luscious Slow Cooker Apple Butter and now these lovely Apple Pie Bars.

Shortbread crust for apple pie bars in a glass mixing bowl

Don’t get me wrong, I enjoy a traditional apple pie every now and again, even if it’s in mini version like my Mini Apple Pies. But pie crust is not my favorite thing to work with and honestly, I think some of these other recipes are more fun (and easier) to make.

Crumble topping for apple pie bars in a glass mixing bowl


In the case of Apple Pie Bars, pie crust is swapped with a shortbread crust. After mixing the dough together, it gets pressed into the bottom of a rimmed baking sheet – zero chilling or rolling necessary.

The “hardest” part of this recipe is the filling. I use the word “hardest” loosely because if you can cook anything in a pan, then you can make this filling.

Close up of sliced apple pie bar with crumble topping

Because you want the apples in these Apple Pie Bars to be nice and soft, they need to cook for a bit before the bars go in the oven.

I also nixed a top crust on these bars in favor of a crumble topping. Oats, cinnamon, and pecans make this crumble so good, it might be my favorite part of this recipe.

Sliced apple pie bars on parchment

Although these Apple Pie Bars definitely fit into the dessert category (they’re amazing with a scoop of homemade vanilla ice cream), we can’t help indulging in them with our morning coffee for a delicious breakfast.

This recipe makes a huge batch of these bars which makes them perfect for potlucks, holiday cookie swaps or holiday parties. You’ll find yourself making them for just about every occasion!

Sliced apple pie bars on parchment paper next to an apple and knife

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Apple Pie Bars

By: Jamie
4.50 from 51 ratings
Prep: 45 minutes
Cook: 1 hour
Total: 1 hour 45 minutes
Servings: 48
Apple Pie Bars combine a rich, buttery shortbread crust with tart apples and a nutty crumble topping for a hand-held version of apple pie that is perfect for everything from potlucks to holiday parties.


For the crust:

  • 1 ½ cups unsalted butter softened
  • ¾ cup sugar
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt

For the filling:

  • 6 tablespoons unsalted butter
  • ½ cup light brown sugar
  • 6 pounds Granny Smith apples about 12 apples—peeled, cored and thinly sliced
  • 1 tablespoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup water if necessary

For the topping:

  • 3 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 ½ cups light brown sugar
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups unsalted butter cut into 1/2-inch cubes and chilled
  • ¾ cup chopped pecans


Make the Crust

  • Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.
  • Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

Make the Filling

  • In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.
  • Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

Make the Topping

  • In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Assemble and Bake

  • Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.



  • Bars can be stored in at room temperature in an airtight container for up to 3 days.
  • I definitely recommend using an Apple Peeler, Corer, Slicer for this recipe. You can pick them up at a variety of places such as Amazon and Bed, Bath and Beyond. They are pretty inexpensive and make the prep work a breeze.


Serving: 1bar, Calories: 260kcal, Carbohydrates: 32g, Protein: 2g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 72mg, Potassium: 108mg, Fiber: 2g, Sugar: 18g, Vitamin A: 494IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Sheila Travis says:

    I am a cook at a Catholic school and I am always looking for recipes that feed 30 or more. This recipe has been the hit of the lunch each time I serve it. To cut back on prep time I substitute 4 cans of apple pie filling and the kids went nuts for it. I also omitted the nut in the topping because of allergies and they still loved it! This has been a keeper for the school year and in years to come!

    1. Jamie says:

      Thank you for sharing this, Sheila! I am so glad to hear that the kids love this recipe. Thank you for stopping by and sharing your feedback! Happy baking.

  2. Sarah says:

    I’ll gonna try this looks so yummy  

    1. Jamie says:

      Thanks so much for stopping by, Sarah! I appreciate you taking the time to comment. Happy Baking!

  3. Natalie says:

    I love apple desserts! These bars look amazing ♥

    1. Jamie says:

      Thanks so much for stopping by, Natalie! I appreciate you taking the time to comment. Happy Baking!

  4. Amber says:

    Slightly over baked these even though I took them out after 40 min. Wish I would have taken them out after 30 min. Luckily, they are still delicious. The bottom is dark, but not burned. My daughter says the fact that they are a bit over done gives them a nice toasty flavor lol. Will definitely make again and adjust my cooking time.

    1. Jamie says:

      So happy to hear you enjoyed the bars, Amber! Thanks so much for stopping by and leaving your feedback!

  5. Julia says:

    15×17 size pan? I’ve heard of (and have) a 15×10 but not a 15×17.

    1. Jamie says:

      Hi, Julia! I think your 15×10 would work just fine. I hope you enjoy the apple pie bars!

  6. Anam says:


    Im going to try this recipe, but do you have the measurements in grams? That would help a lot

    1. Jamie says:

      Hello! I would recommend using an online calculator to convert the recipe. Sorry, I don’t have that information available.

  7. Bhajan says:

    Sounds amazing

    1. Jamie says:

      I hope you enjoy them, Bhajan!

  8. Marjolein van Heijst says:

    I have made these bars a few time since they have been a hit each time. I have also cut back on the backing time and made less of the crumble topping. I cut the topping back by a third. I usually make extra apple filling, it is delicious with some greek yoghurt for breakfast :). And last time i added some golden raisans soaked in calvados and some extra calvados to the apple filling. This makes for an even more intense filling!

    1. Jamie says:

      Hi, Marjolein! I’m going to have to try these for breakfast! And the calvados sounds fabulous!

  9. Michelle says:

    These look great! There are only 2 of us in the house, so I am wondering how these would freeze? I would love to have some to have on hand as a quick thaw and serve for dessert or for unexpected company. What do you think? Thanks!

    1. Jamie says:

      I think these would freeze well! Thanks for visiting!