You will love these Small-batch Apple Pie Bars with their buttery shortbread base, gooey apple cinnamon center, and crunchy streusel topping.
Last year around this time, I shared these Small-batch Pumpkin Shortbread Bars, and I love that recipe, but I’ve been dreaming about an apple version ever since. So today, that’s what I’m sharing: Small-batch Apple Pie Bars!
These bars turned out to be everything I wanted and more. On the bottom layer, you have a buttery beautiful shortbread layer. Over that is a slightly gooey center of diced apple, cinnamon, sugar, and a little lemon juice to brighten everything up. And on the very top is a crunchy streusel topping.
Lots and lots and lots of streusel topping.
This recipe is made in a 7×5-inch dish (as usual, I used a rectangular 3-cup Pyrex dish) and makes 6 very generous squares or 8 smaller ones. You could also cut them super small and make cute Apple Pie Bites.
The bars are a tiny bit more labor intensive than some of my other fall recipes, but I think the finished product is well worth it, and none of the steps are difficult.
The shortbread base is your classic easy shortbread recipe, and the worst thing about the apple layer is that you have to peel an apple. Then after you get your hands a little dirty mixing up the crumble, you get to enjoy the amazing way your house will smell while everything bakes together.
If you’re craving pie, these bars hit all those Dutch Apple Pie sweet spots without requiring you to mess with pie dough. AND they have a higher ratio of sweet crunchy stuff to fruit than pie, so in my book, that’s major selling point for going the easy route and making these apple pie bars instead of a full pie.
Leftovers from these bars got boxed up and distributed FAST because when faced with a plateful of these squares, you kind of just want to slink back into the shadows with the whole thing and refuse to share with anyone.
My dad was one of the recipients of the leftover bars and he declared them the best apple bars he’s ever had. He’s also been known to tell me that things I’ve cooked for him are the worst things he’s ever eaten, so when he pays something a compliment, you know he’s telling the truth. 😉
More Fall Recipes
- Dutch Apple Galette for Two
- Pumpkin Pancakes
- Pumpkin Shortbread
- Apple Crumb Muffins
- Small-batch Pumpkin Cupcakes
Small-batch Apple Pie Bars
Ingredients
Special Equipment
Shortbread Base
- 1/4 cup (2oz) unsalted butter softened
- 1/4 cup (30g) powdered sugar
- 1 tablespoon and 1 teaspoon (17g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
Apple Layer
- 1 large Granny Smith apple peeled and diced 1/4 inch
- 2 teaspoons (8g) granulated sugar
- 2 teaspoons (5g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice optional
Brown Sugar Streusel
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (38g) brown sugar
- 2 tablespoons (1oz) unsalted butter softened
Instructions
Shortbread Base
- Preheat your oven to 350°F. Lightly grease a 7x5-inch baking dish and line with parchment paper (parchment paper is optional, but it's nice to be able to lift the bars out of the dish to cut them).
- In a medium bowl, combine butter, powdered sugar, and granulated sugar, and beat until light and fluffy, 1 to 2 minutes. Beat in vanilla. Add flour and salt, and beat until well mixed.
- Turn mixture out into your prepared baking dish and press into an even layer. Bake for 18 to 21 minutes, until lightly browned.
Apple Layer
- While your shortbread bakes, combine diced apples, sugar, flour, cinnamon, and lemon juice. Stir together and set aside.
Brown Sugar Streusel
- In a small bowl, combine flour, brown sugar, and butter, and use a fork or your fingers to mix until the mixture begins to clump and crumbs form. Place streusel in the refrigerator until the timer goes off.
- Once the shortbread is lightly golden, remove from the oven and spread the apples over the top. Remove streusel from the fridge and drop in crumbles over the apples. Bake for an additional 15 to 20 minutes until streusel is lightly browned and apple filling is bubbling slightly.
- Cool completely before cutting and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Aimee B. says
These look lovely! Do they need to be refrigerated? Thank you. 🙂
Tracy says
They can be stored at room temperature for a couple of days. If you’re not going to finish them within 2-3 days, I would store them in the refrigerator or freeze them.
Kalena says
Perfect size for my husband and myself! The only change I did was I made it with a pear with a bit of nutmeg and powder ginger, since I did not have an apple on hand. My husband said, “It reminds him when he was back in school and had it in the lunch room” He loves it. Thank-you for sharing such a great tasting and easy recipe to make.
Barbara says
Topping looks great but not understanding where the redness in your photos comes from ?
Tracy says
It’s just the filling. The cinnamon makes it look reddish brown in the photos.
Sharon says
These are delicious!
MJ says
Omg such a great recipe! I doubled everything to use a 8×8 pan and I’m OBSESSED!
Tracy says
So glad you enjoyed them, MJ!
Deanne says
Delicious! I needed to make this vegan, so I subbed equal amount of solid coconut oil. I didn’t melt it, just blended the shortbread ingredients with a pastry cutter and pressed into place. Also subbed solid coconut oil in the streusel topping. Definitely a keeper, so many vegan recipes that use egg subs are not at all tasty.
Thanks fo a great recipe!
Deanne says
These are fantastic! I used coconut oil (in solid form) in these to make them acceptable for vegan diets, they turned out great!
Garlic Girl says
I made these because my mom was making an apple pie. I wanted something apple like too but not labor intensive. I found this on my Pinterest board. Not only was it quick and small amount but it is delicious !!! Try it!
Tracy says
I just saw your photo of these on Pinterest. So glad you enjoyed them!!
Garlic Girl says
It was even more flavorful the next day!!!
Joanne Gauthier says
Would this work in an 8×8 pan as well?
Tracy says
Hi, Joanne, if you want to make it in an 8×8 pan, double the recipe, and you’ll need to extend the baking time a bit.
Joanne Gauthier says
Great, thanks!’
Barbara Karr says
Where do you find this magical 5×7-inch baking dish? You use it in a lot of your recipes and I would like to reproduce those recipes.!
Tracy says
Hi, Barbara, they’re the Pyrex 3 cup rectangular dishes. You can find them at Target and Amazon. Le Creuset also makes a pretty nice one if you want a higher-end dish. Hope that helps!
Elizabeth Stachofsky says
I just put mine in the oven! They look amazing! I doubled the amount of apple because my apples are on the smaller side. I hope it goes well! They are already smelling delicious! I will let you know how the company likes them.
Tracy says
Hope you all enjoy them!!
Veronica Green says
I look forward to your recipe s on Sun , I have tried many of them , they a good size , & it takes half the time. thank you so much , and happy New Year. Veronica.
Tracy says
Thanks so much, Veronica!! Happy New Year to you too!
Linda says
I have lots of blueberries right now. I think I will try making it with them instead of apples. Will let you know how it turns out.
Tracy says
Blueberries sound delicious! And yes, please let me know how it goes!
CakePants says
Mmm…these look wonderful! I’m loving the small-batch apple pie-inspired recipes, since it doesn’t make much sense to bake a whole apple pie for one or two people. The streusel looks picture-perfect!
Tracy says
Thank you, Mara!!
Gail says
The apple pie bars look delicious! I have two children with Celiacs. I was going to try using gluten free baking mix. Do you have any recommendations on how I might alter the recipe for a gluten free version? Thanks!
Tracy says
Thanks, Gail!! Unfortunately, I don’t have any experience with gluten-free baking. Try googling “gluten-free apple pie bars.” Most apple pie bars won’t include eggs, so the recipes should be easy to cut in half or quarter. Hope that helps!
Tanya Richards says
Use rice flour instead of all purpose flour
Tammy Garner says
Purchase a cup for cup gluten free flour blend. This is a good recipe to just swap flour. If you purchase a flour blend that already has a gum like xanthan gum or guargum in it.