I turned classic apple pie into Apple Pie Bars topped with a quick streusel and one unexpected pantry staple you’ll want to know about.

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I stumbled onto a version of apple pie that you can pick up and eat with one hand, and I won’t say sorry about it. This Easy Apple Streusel Bars recipe rides the line between rustic and sticky sweet, and with simple all purpose flour and chopped apples it’s surprisingly forgiving.

It gave me the same little thrill you get from candy store nostalgia and riffs on Betty Crocker Apple Streusel Cheesecake Bars while still reminding me of old school Apple Pie Bars. Try it when you want something more than a snack but less than a whole pie.

Ingredients

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Apples give fiber and natural sweetness, some tartness, they keep the bars moist.
Butter adds rich flavor, tender crumbs and lots of fat, so use cold.
Flour provides structure and carbs, makes crust and streusel hold together.
Brown and white sugar sweeten and caramelize, brown brings moisture and deeper flavor.
Cinnamon brings warm spice and aroma, small antioxidants boost, mostly flavor though.
Egg helps bind the dough, gives slight protein and tender texture to bars.
Lemon brightens flavors, adds a bit of acidity to balance the sweetness.

Ingredient Quantities

2 1/2 cups all-purpose flour, divided

1 cup granulated sugar, divided

3/4 cup packed light brown sugar, divided

1 teaspoon baking powder

1/2 teaspoon fine salt, divided

1 cup (2 sticks) cold unsalted butter, cubed, divided

1 large egg

1 teaspoon vanilla extract

4 to 5 medium apples (about 4 cups), peeled and chopped

1 tablespoon lemon juice

1 to 2 tablespoons cornstarch or all-purpose flour for thickening

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Optional: powdered sugar for dusting

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving a little overhang for easy lifting, then lightly grease the parchment so the bars don’t stick.

2. Make the crust: In a bowl whisk 1 1/2 cups all purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold cubed butter until mixture looks like coarse crumbs, then stir in 1 large egg and 1 teaspoon vanilla until it just comes together. Press evenly into the prepared pan and bake 12 to 15 minutes until set and just starting to color.

3. While the crust bakes chop 4 to 5 medium apples (about 4 cups) and toss them with 1 tablespoon lemon juice, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 to 2 tablespoons cornstarch or all purpose flour (use 2 tbsp for very juicy apples) and a pinch of salt; taste a piece of apple and adjust sugar if your apples are super tart or super sweet.

4. Make the streusel: In another bowl combine the remaining 1 cup all purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar and the remaining 1/4 teaspoon salt. Cut in the remaining 1/2 cup (1 stick) cold cubed butter until you have coarse crumbs about pea sized.

5. When the crust is par baked (12 to 15 minutes), remove it from the oven and spread the apple filling evenly over the warm crust.

6. Sprinkle the streusel evenly over the apples, pressing down lightly in a few spots so it adheres but still stays crumbly.

7. Bake the assembled bars 40 to 45 minutes until the streusel is golden brown and the apple filling is bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.

8. Cool completely in the pan on a wire rack, at least 1 to 2 hours so the filling sets up; for cleaner slices chill in the fridge 30 to 60 minutes before cutting.

9. Use the parchment overhang to lift the slab from the pan, cut into bars, and dust with powdered sugar if you like. Store in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. 9×13 inch baking pan lined with parchment (leave a little overhang)
2. Parchment paper and a pair of kitchen scissors or bench scraper
3. Two medium mixing bowls (one for crust, one for streusel)
4. Measuring cups and spoons
5. Pastry cutter or food processor (or two butter knives) to cut in cold butter
6. Whisk and a wooden spoon or rubber spatula for mixing and spreading
7. Chef knife and cutting board for peeling and chopping apples
8. Wire cooling rack
9. Oven mitts and a sheet of foil for tenting if the top browns too fast

FAQ

Q: What kind of apples should I use for the bars? A: Use firm, tart-sweet apples like Granny Smith, Honeycrisp or Braeburn, or mix two kinds. They hold up better when baked and balance the sweetness. If your apples are super sweet cut back a little on the granulated sugar.

Q: Can I use frozen or prepped apples instead of fresh? A: Yes, but thaw frozen apples completely and drain off extra juice, then toss with the lemon and 1 to 2 tablespoons cornstarch or flour to avoid a soggy filling. If using canned or pre-cooked apples reduce any added sugar and watch baking time.

Q: How do I stop the filling from getting soggy? A: Toss the apples with lemon juice and the cornstarch or flour called for, that thickens juices while baking. Also press the crust firmly into the pan and bake until the edges are golden so the bottom sets.

Q: Can I make these ahead or freeze them? A: Totally. Store cooled bars in an airtight container in the fridge for up to 4 days. For longer keep, wrap tightly and freeze up to 3 months, then thaw overnight and warm briefly before serving.

Q: Any easy swaps for gluten or dairy allergies? A: Swap a 1-to-1 gluten free flour blend for the all purpose flour, and use a cold vegan butter or coconut oil in place of the butter. Texture will be a bit different but it still tastes great.

Q: How do I get a neat cut and crumbly streusel like in photos? A: Keep the butter cold while making the streusel so you get little pea sized bits, and save some bigger crumbs for a rustic look. Let the pan cool fully before slicing, and wipe a sharp knife between cuts or dip it in hot water for cleaner slices.

Easy Apple Streusel Bars Recipe Substitutions and Variations

All-purpose flour → Whole wheat pastry flour or a gluten-free 1:1 flour blend, same volume (1:1). Expect a slightly denser, nuttier crust with whole wheat pastry, and a crumblier texture with GF blends, so press dough a bit firmer and maybe add 1 Tbsp liquid if it seems dry.
Cold unsalted butter → Solid coconut oil or vegan/butter stick substitute, use same amount (1 cup). Coconut oil will give a bit of coconut flavor and the bars may be a touch less flaky, so chill the pan well before cutting so they hold together.
Large egg → Flax egg for a vegan option: mix 1 Tbsp ground flaxseed with 3 Tbsp water, let sit 5 minutes. Binds the dough fine but wont give as much lift, so handle the dough gently.
Apples → Pears (use same volume) or frozen chopped apples (thawed and well drained). Pears need a little extra cook time to soften, frozen apples release more juice so add an extra 1 Tbsp cornstarch to avoid a soggy filling.

Pro Tips

1. Keep the butter as cold as you can when making both the crust and the streusel, cut it into small cubes and work fast so your hands dont warm it up. If your kitchen is warm, pop the streusel in the fridge for 10 minutes before sprinkling so it stays crumbly and gives that great texture.

2. Use a mix of apples for best flavor and texture, like one tart variety and one sweet firm variety, and always taste a raw piece so you can adjust the sugar. If your apples are very juicy use 2 tablespoons of cornstarch, if they seem dryer 1 tablespoon will do, you can also toss them with lemon so they stay bright.

3. Partially bake the crust until it is set and just starting to color so the bottom does not get soggy, then put on the warm crust while the filling is warm so the layers glue together better. Dont press the streusel flat all over, just press in a few spots so it sticks but stays crumbly otherwise you lose that nice contrast.

4. Watch the top during the last 15 minutes of baking, if it starts to brown too fast tent loosely with foil and rotate the pan once for even color; also put a sheet pan on the rack below if you dont want drips in the oven. Bake until you see the apple filling bubbling in the middle, thats the real doneness check not just the color of the top.

5. Let the bars cool completely, then chill 30 to 60 minutes for much cleaner slices, use a sharp serrated knife warmed under hot water and wiped dry between cuts for neat edges. Leftovers keep in the fridge, or wrap and freeze slices flat so you can reheat them in a hot oven to bring back some crispness.

Easy Apple Streusel Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned classic apple pie into Apple Pie Bars topped with a quick streusel and one unexpected pantry staple you'll want to know about.

Servings

servings

Calories

380

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment (leave a little overhang)
2. Parchment paper and a pair of kitchen scissors or bench scraper
3. Two medium mixing bowls (one for crust, one for streusel)
4. Measuring cups and spoons
5. Pastry cutter or food processor (or two butter knives) to cut in cold butter
6. Whisk and a wooden spoon or rubber spatula for mixing and spreading
7. Chef knife and cutting board for peeling and chopping apples
8. Wire cooling rack
9. Oven mitts and a sheet of foil for tenting if the top browns too fast

Ingredients

2 1/2 cups all-purpose flour, divided
1 cup granulated sugar, divided
3/4 cup packed light brown sugar, divided
1 teaspoon baking powder
1/2 teaspoon fine salt, divided
1 cup (2 sticks) cold unsalted butter, cubed, divided
1 large egg
1 teaspoon vanilla extract
4 to 5 medium apples (about 4 cups), peeled and chopped
1 tablespoon lemon juice
1 to 2 tablespoons cornstarch or all-purpose flour for thickening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: powdered sugar for dusting

Directions

Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving a little overhang for easy lifting, then lightly grease the parchment so the bars don't stick.
Make the crust: In a bowl whisk 1 1/2 cups all purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold cubed butter until mixture looks like coarse crumbs, then stir in 1 large egg and 1 teaspoon vanilla until it just comes together. Press evenly into the prepared pan and bake 12 to 15 minutes until set and just starting to color.
While the crust bakes chop 4 to 5 medium apples (about 4 cups) and toss them with 1 tablespoon lemon juice, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 to 2 tablespoons cornstarch or all purpose flour (use 2 tbsp for very juicy apples) and a pinch of salt; taste a piece of apple and adjust sugar if your apples are super tart or super sweet.
Make the streusel: In another bowl combine the remaining 1 cup all purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar and the remaining 1/4 teaspoon salt. Cut in the remaining 1/2 cup (1 stick) cold cubed butter until you have coarse crumbs about pea sized.
When the crust is par baked (12 to 15 minutes), remove it from the oven and spread the apple filling evenly over the warm crust.
Sprinkle the streusel evenly over the apples, pressing down lightly in a few spots so it adheres but still stays crumbly.
Bake the assembled bars 40 to 45 minutes until the streusel is golden brown and the apple filling is bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.
Cool completely in the pan on a wire rack, at least 1 to 2 hours so the filling sets up; for cleaner slices chill in the fridge 30 to 60 minutes before cutting.
Use the parchment overhang to lift the slab from the pan, cut into bars, and dust with powdered sugar if you like. Store in the fridge up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.