Easy Apple Pie Bars with Buttery Oat Streusel
Buttery apple pie bars made with a prebaked shortbread crust, cinnamon-spiced apples, and crisp oat streusel. Baked in a 9×13-inch pan and chilled before slicing into 16 clean, portable bars.
Ingredients
SHORTBREAD CRUST
- 1 3/4 cups all-purpose flour 210 g
- 1/3 cup granulated sugar 67 g
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter melted and cooled slightly (12 tablespoons / 170 g)
- 1 teaspoon pure vanilla extract
APPLE FILLING
- 1 1/2 pounds baking apples peeled, cored, and sliced 1/4 inch thick (about 6 cups / 680 g prepared apples; use roughly half Granny Smith and half Honeycrisp)
- 2 tablespoons fresh lemon juice
- 1/3 cup packed light brown sugar 71 g
- 2 tablespoons cornstarch 16 g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
OAT STREUSEL
- 3/4 cup all-purpose flour 90 g
- 3/4 cup old-fashioned rolled oats 60 g
- 1/3 cup packed light brown sugar 71 g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter cut into small cubes (85 g)
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides so the finished bars can be lifted out easily.
- In a medium bowl, stir together the melted butter, granulated sugar, vanilla, and 1/2 teaspoon salt until smooth. Add 1 3/4 cups flour and mix just until no dry flour remains. Press the dough evenly over the bottom of the prepared pan. Bake for 15 minutes, until the surface is set and the edges are just beginning to turn pale golden. Keep the oven at 350°F.
- While the crust bakes, place the sliced apples in a large bowl and toss them with the lemon juice. Add the light brown sugar, cornstarch, 1 1/2 teaspoons cinnamon, nutmeg, and 1/8 teaspoon salt. Toss until the apple slices are evenly coated. Prepare this mixture shortly before assembly so the apples do not release excessive liquid while standing.
- In another bowl, combine 3/4 cup flour, rolled oats, light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold cubed butter. Work the butter into the dry ingredients with a fork, pastry cutter, or fingertips until moist crumbs form with a few pea-size butter pieces remaining.
- Spread the apple mixture evenly over the warm prebaked crust, arranging the slices in a fairly even layer. Sprinkle the oat streusel loosely over the apples without pressing it down. Bake at 350°F for 35 to 40 minutes, until the streusel is golden, the apple juices are lightly bubbling around the edges, and a thin knife inserted into the center passes through tender apple slices with little resistance.
- Place the pan on a wire rack and cool at room temperature for 1 hour. Refrigerate the pan for another 1 hour so the layers can set. Lift the bars from the pan using the parchment overhang and cut into 16 equal bars.
Notes
Use a mixture of tart and sweet baking apples for balanced flavor. Granny Smith plus Honeycrisp works especially well; Pink Lady can replace Honeycrisp.
Keep apple slices close to 1/4 inch thick so they become tender during the stated baking time.
Do not skip the crust prebake. It helps keep the bottom layer firm beneath the apple filling.
For the crispiest streusel, keep the 6 tablespoons of topping butter cold until the bars go into the oven.
Cool for the full 2 hours before cutting if clean, defined bars are important.
Store completely cooled bars airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual bars for up to 3 months and thaw overnight in the refrigerator.
Reheat individual bars in a 300°F oven for 8 to 10 minutes for the best streusel texture, or microwave for approximately 10 to 15 seconds.
Nutrition values are estimates per 1 bar, based on 16 equal servings and standard ingredient composition data. Actual values vary by ingredient brand and apple variety.
Nutrition information is an estimate per serving and will vary with specific ingredient brands and apple varieties.