This Apple bars recipe brings together the best of fall flavors with a comforting dessert you'll want to make again and again. With a buttery crust, spiced apple filling, and a crumbly streusel topping, this recipe is an easy-to-make and delicious dessert that works for any occasion.
Ingredients you will need
For the streusel topping
Flour and oats: You'll need all-purpose flour and oats (I use rolled oats) to create the perfect crumbly topping.
Sugar: Brown sugar works best here, adding a caramel-like flavour. If you prefer, white granulated sugar can be used instead.
Cinnamon: Feel free to skip or substitute with ground nutmeg or cardamom.
Butter: Use cold unsalted butter for a crunchy streusel.
Looking for more delicious apple desserts? Check out this Apple tart, this Apple crumb cake, or this decadent Invisible apple cake.
For the apple filling
Apples: Sweet apples like Honeycrisp, Fuji, or Gala work wonderfully for this recipe. If you prefer a more tart flavor, mix in Granny Smith apples.
Sugar: Brown sugar complements creates a caramelized filling, but white sugar can be used as well.
Ground cinnamon and Vanilla extract
Butter: A small amount of unsalted butter helps the filling to thicken before spreading it on top of the crust.
For the dough
Butter: Use room-temperature unsalted butter to make this Apple bar recipe.
Sugar: You will need white granulated sugar to make the crust.
Vanilla extract: Alternatively, you can use ground cinnamon, nutmeg, or any other spices or essences you prefer.
Egg: One large egg at room temperature will help to bind the ingredients together.
Flour: Use all-purpose flour to make the apple bar base.
Salt: Balances the sweetness and enhances the overall flavour.
Baking powder: Adds just enough lift to keep the crust tender without becoming too airy.
Cooking tips
Don't overmix the dough: Keep the dough crumbly for a tender texture.
Allow the crust to cool down before adding the apple filling: Let the baked crust cool for at least 15 minutes. This prevents the filling from softening the base and helps maintain distinct layers in the bars.
Cool completely: These bars are easier to cut and serve once cooled, so patience pays off!
How to make apple bars
Prepare the Streusel: Combine all the streusel ingredients in a food processor or use your hands to create a crumbly, sandy texture. Refrigerate while you prepare the rest of the recipe.
Cook the Apple Filling: In a skillet, cook diced apples with butter, sugar, and cinnamon until softened. The sauce should become thick and caramelized. Set aside to cool.
Make the Dough: Cream butter and powdered sugar, then mix in the egg and vanilla extract. Sift in the dry ingredients and gently combine until no dry ingredients are left and the dough looks clumpy.
Assemble and Bake: Preheat your oven to 190C (375F) and line a 9" x 13" (23cm x 33cm) baking pan with parchment paper. Press ¾ of the dough into the prepared pan and bake for 12 minutes, or until lightly golden around the edges. Allow the crust to cool for 15 minutes before spreading the apple filling evenly over it. Crumble the remaining dough on top and sprinkle with the streusel. Bake for 20-23 minutes, or until the top is golden brown. Let the bars cool completely before cutting them into squares.
Storing and serving
Store your apple bars in an airtight container in the fridge for up to a week. For that warm, just-baked experience, pop them in the oven for a few minutes, or enjoy them chilled straight from the fridge.
Serve your apple bars with a dollop of whipped cream, a drizzle of Salted caramel, or a scoop of Condensed milk ice cream or Vanilla bean ice cream.
Recipe card
Apple bars
Equipment
- Digital kitchen scale
- 9" by 13" (22cm by 33cm) deep baking pan
- Stand mixer or hand mixer and a large mixing bowl
- Skillet
- Parchment paper
- Rubber spatula
Ingredients
For the Streusel
- 20 g all-purpose flour
- 20 g oats
- 30 g brown sugar
- ½ teaspoon ground cinnamon
- 30 g unsalted butter cold
For the Filling
- 4 large sweet apples peeled, cored, and diced into ¼" cubes
- 1 tablespoon unsalted butter
- 60 g brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Dough
- 200 g unsalted butter at room temperature
- 115 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 340 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
For the streusel
- In a food processor or blender, combine all the streusel ingredients until the mixture resembles wet sand with pea size pieces of butter. Alternatively, use a bowl and a pastry cutter or rub the ingredients together with your hands to achieve the same texture. Once done, refrigerate.
For the apple filling
- In a skillet, add all the apple filling ingredients. Cook for about 5-7 minutes, stirring occasionally, until the apples soften and the liquid forms a thick, caramelized sauce.
- Remove from heat and set aside to cool.
For the dough
- Cream the butter and sugar with a hand mixer or whisk until smooth and well combined.
- Add the egg and vanilla extract, and beat just until combined.
- Sift in the flour, baking powder, and salt. Mix with a rubber spatula, pastry knife, or fork until no dry ingredients remain and the dough has a clumpy texture. Avoid overmixing; the dough should not be smooth or homogeneous.
- Assembling and baking
- Preheat the oven to 190C (375F). Line a 9" x 13" (23cm x 33cm) baking pan with parchment paper, ensuring the bottom and sides are covered.
- Take ¾ of the dough and press it evenly into the bottom of the prepared pan.
- Bake for 12 minutes, or until the dough is no longer shiny and begins to turn golden at the edges.
- Remove from the oven and let cool for 15 minutes, or until firmed up. To speed up cooling, place the crust in the fridge or freezer.
- Spread the apple filling evenly over the crust.
- Crumble the remaining dough over the filling to create a topping.
- Take the streusel from the fridge and sprinkle it evenly over the top.
- Bake for 20-23 minutes, or until the top is golden.
- Remove from the oven and let cool to room temperature in the pan.
- Once cooled, cut right in the pan, and serve.
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