Apple Pie Bars Recipe: Fall’s Sweetest Shortcut

What if all the cozy, cinnamon-kissed flavors of a homemade apple pie could fit right in your hand? Enter Apple Pie Bars — the dessert mashup you didn’t know you needed but now won’t want to live without. Buttery crust? Check. Gooey apple filling? Double check. Crunchy pecan topping? You bet your pie dish. These handheld heroes are perfect for bake sales, family gatherings, or sneaky midnight snacking. All the flavor of classic apple pie, no fork (or pie drama) required.

Apple Pie Bars Recipe – Easy Fall Dessert with Buttery Crust & Pecan Topping

Why Apple Pie Bars Are the Ultimate Fall Dessert

These bars bring the best of autumn baking without the rolling pin tantrums. Here’s why they deserve a spot in your seasonal lineup:

• Homemade apple pie flavor, minus the fuss.
• Buttery crust meets tender apples and a pecan-studded crumble.
• Makes 18 generous servings — ideal for holidays, potlucks, or hoarding in your fridge.
• Customizable with caramel, dried fruit, or nut swaps for your signature twist.

Ingredients for Apple Pie Bars with Pecan Topping

Let’s break it down — crust, filling, and topping. Each layer brings its own magic.

Crust:

• Non-stick cooking spray
• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Filling:

• 6 apples, peeled, cored, and sliced
• Juice of 1/2 lemon
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Topping:

• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 3/4 cup melted butter

Optional: Homemade Caramel Sauce for drizzling (or drowning, no judgment).

How to Make Apple Pie Bars with Buttery Crust

Prep the Pan: Preheat oven to 350°F. Line a 13×9-inch pan with parchment and give it a light spray.

Make the Crust: Beat butter and sugars until fluffy. Add flour and salt, mix until it forms a dough.

Press and Bake: Press into pan, letting it climb 1/2 inch up the sides. Bake for 20 minutes until golden.

Mix the Filling: Toss apples with lemon juice. Stir in brown sugar, cinnamon, vanilla, and salt. Coat evenly.

Make the Topping: Combine flour, pecans, brown sugar, and salt. Stir in melted butter until crumbly.

Assemble and Bake: Layer apple filling over crust. Sprinkle topping. Bake 40–45 minutes until golden and bubbling.

Cool and Slice: Let cool for 30 minutes. Slice into bars. Drizzle with caramel if you’re feeling extra.

Expert Tips for the Best Apple Pie Bars

• Use a mix of tart and sweet apples (Granny Smith + Honeycrisp = flavor fireworks).
• Bake a day ahead and reheat for that fresh-from-the-oven vibe.
• Add dried cranberries or raisins for a chewy twist.
• Serve warm with vanilla ice cream and caramel drizzle. You’re welcome.

Variations: Apple Pie Bars with a Twist

• Nut-Free Crumble: Swap pecans for rolled oats.
• Salted Caramel Apple Bars: Add sea salt flakes to the caramel sauce.
• Maple-Apple Bars: Use maple syrup instead of brown sugar in the filling.
• Mini Pie Bites: Bake in muffin tins for grab-and-go portions.

Serving Suggestions for Apple Pie Bars

Pair these bars with:

• A scoop of vanilla ice cream
• A generous drizzle of warm caramel
• A mug of hot apple cider or maple latte

FAQs About Apple Pie Bars

Can I use different nuts? Absolutely. Walnuts, almonds, pistachios — go nuts.

Can I make these ahead? Yes. Bake, refrigerate, and reheat before serving.

How do I store leftovers? In an airtight container in the fridge for up to 3 days. Reheat for best texture.

More Fall Apple Recipes to Try

If you’re on a roll with apple desserts, don’t stop here. Check out these cozy creations:

• Caramel Apple Tart – A caramel-kissed classic.
• Spiced Applesauce Cake with Rum Raisins – Moist, spiced, and perfect for chilly nights.
• Vanilla Cinnamon Baked Apples Recipe– Elegant and easy.
• Green Apple Guinness Melt Recipe – Because sweet needs savory.

For even more cozy inspiration, browse the full lineup of More Fall Apple Recipes.

Final Thoughts: Apple Pie Bars for the Win

If apple pie is comfort in a crust, Apple Pie Bars are comfort with a shortcut. Flaky base, gooey apple center, and a nutty crumble topping — they’re proof you don’t need a pie plate to serve up fall magic. Bake them, slice them, drizzle them, and watch them vanish faster than you can say “just one more bite.”

Continue to Content

Yield: 18 servings

Apple Pie Bars – Easy Fall Dessert with Buttery Crust & Pecan Topping

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Slice into nostalgia with these Apple Pie Bars — a sweet, handheld twist on classic apple pie. With a buttery shortbread crust, gooey cinnamon apple filling, and crunchy pecan topping, they’re the ultimate fall dessert for bake sales, potlucks, or cozy nights in. No fork required, just pure pie bliss. Slice into nostalgia with Apple Pie Bars — and if you love cozy fall flavors, don’t miss our Spiced Applesauce Cake or Caramel Apple Tart.

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Ingredients

For the Crust:

• Non-stick cooking spray
• 1 cup (240g) butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 2 1/2 cups (300g) all-purpose flour
• 1/2 teaspoon salt

For the Filling:

• 6 apples, peeled, cored, and sliced
• Juice of 1/2 lemon
• 1/2 cup (100g) packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

For the Topping:

• 1 1/2 cups (180g) all-purpose flour
• 1 cup (120g) chopped pecans
• 1 cup (200g) packed brown sugar
• 1/2 teaspoon salt
• 3/4 cups (170g) butter, melted
• For Serving:
• Homemade Caramel Sauce (optional)

Instructions

Prepare Your Pan:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 13x9 inch (33x23 cm) pan with parchment paper, then give it a quick spritz with non-stick cooking spray.

Create the Crust:

1. In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
2. Add the all-purpose flour and salt, then mix until just combined.

Press and Bake:

1. Press the crust mixture into the prepared pan, making sure to come up about 1/2 inch (1.27 cm) on the sides.
2. Bake the crust until it's lightly golden, about 20 minutes.

Prepare the Filling:

1. While the crust is baking, peel, core, and slice the apples. Toss them with lemon juice to prevent browning.
2. In a bowl, mix together the brown sugar, ground cinnamon, vanilla extract, and salt.
3. Add the sliced apples to this mixture, coating them evenly.

Make the Topping:

1. In another bowl, combine the all-purpose flour, chopped pecans, brown sugar, and salt.
2. Pour the melted butter over the dry ingredients and stir until you have a crumbly mixture.

Assemble and Bake:

1. Once the crust is ready, evenly distribute the apple filling over it.
2. Sprinkle the pecan topping on the apples.

Bake to Perfection:

1. Return the pan to the oven and bake for an additional 40-45 minutes or until the topping is golden brown and the apples are tender.

Cool and Serve:

1. Allow the Apple Pie Bars to cool in the pan for at least 30 minutes before cutting into squares.
2. Drizzle with homemade caramel sauce if desired.

Notes

Add dried cranberries or raisins to the filling for a fruity twist.

Serve warm with a scoop of vanilla ice cream or drizzle with our Homemade Caramel Sauce for extra indulgence.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving for best texture.

For a nut-free version, swap pecans for rolled oats in the topping.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 47mgSodium: 340mgCarbohydrates: 57gFiber: 3gSugar: 32gProtein: 4g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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