Apple Pie Bars with a drizzle of caramel and a simple crumble topping! It doesn’t get much better than this for a simple fall dessert!
Alright, here it is.
My all time favorite version of an apple pie.
I would choose these apple crumble bars over a traditional apple pie any day of the week because…
- The crust is so easy!
- The thick layers of crust, apples, caramel, and crumble all melt together into buttery, cinnamon-y, apple perfection.
- This feeds a crowd so much easier than a traditional pie and it freezes well!
Seriously, this will be love at first bite. I can’t wait for you to try these apple pie bars! I just know you’re going to love them as much as we do!
(This is my favorite apple dessert! Wondering about my favorite pumpkin dessert? It’s this pumpkin crunch cake!)
How to Make:
Make the bottom layer: Add flour, butter, and salt to a food processor and process to form coarse crumbs. Buzz in enough ice cold water to form a dough.
You can also do this step by hand using a pastry cutter – we just prefer how easy and quick it is with the food processor.
Pat the crust into a 9×13 dish and bake for 20 minutes and then cool for 20 minutes.
Make the middle layer: Peel and thinly slice 8-10 tart apples, leaving you with 8 cups of sliced apples. Toss the apples in brown sugar and cinnamon.
Pour the apples over the cooled crust and drizzle with caramel syrup.
Make the top layer: Add flour, sugar, and butter to a food processor and process until you have a mixture of fine and coarse crumbs. Sprinkle the crumbs over the apple slices.
You can also do this step by hand using a pastry cutter.
Sprinkle the crumbs over the top of the apples and bake for about an hour.
These apple pie bars seriously turn out so good – I think it’s magic!
Food Processor Vs. Pastry Cutter
- If you use a food processor, use the pulse setting so that you can easily control how long it runs. Don’t over process the mixture.
- If you use a pastry cutter, don’t be scared to get in there and really work the butter into the flour. You should end up with a sandy, coarse texture rather than big clumps of butter.
- Don’t bother washing the food processor or pastry cutter in between the crust and topping batches – there’s no need since you’re using basically the same ingredients in each.
It’ll be hard to resist eating these apple pie bars warm from the oven, but leftovers may be stored, tightly covered in the fridge, for up to 5 days.
These apple pie bars also freeze well for up to 3 months. Thaw overnight before serving.
More fall favorites!
- Pumpkin Chocolate Chip Bread
- Apple Cobbler
- Pumpkin Coffee Cake
- Snickers Apple Salad
- Keto Pumpkin Cheesecake
Apple Pie Bars
For the crust:
- 2 cups flour
- 1 cup cold butter cubed
- ¼ teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 8 cups thinly sliced and peeled green apples about 8 apples
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ¼ cup caramel sauce
For the topping:
- 1 cup flour
- 1 cup sugar
- ½ cup cold butter cubed
To make the crust:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add the flour, butter, and salt to a food processor and process until you have a mixture of pea sized pieces of butter throughout.
- While pulsing, add the water one tablespoon at a time until you have a moist dough that just barely holds together.
- Press mixture into the prepared baking dish and bake for 20 minutes or until edges are lightly browned.
- Set aside to cool for 15 minutes.
To make the filling:
- Toss the apple slices, brown sugar, and cinnamon in a mixing bowl until well combined.
- Spoon the apples over the crust and drizzle with the caramel sauce.
To make the topping:
- Place the flour, sugar, and cubed butter into a food processor and process until you have coarse crumbs.
- Sprinkle the topping over the apples.
- Bake for 60-70 minutes or until the top is golden and the filling is bubbling.
- Cool before slicing and serving.
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