Description
These Apple Pie Bars with Oat Streusel offer a delightful twist on classic apple pie, featuring a buttery shortbread crust, tender spiced apple filling, and a crunchy oat streusel topping. Perfectly balanced with a mix of tart Granny Smith and sweet Pink Lady apples, these bars bake up golden and bubbly, making them an irresistible treat for any occasion.
Ingredients
Streusel Topping
- 1 cup old-fashioned rolled oats (not quick cook)
- 1 cup brown sugar, packed (light or dark)
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup chilled unsalted butter, cut into cubes
Shortbread Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 1/4 cups softened unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1 1/2 tsp vanilla extract
Apple Filling
- 6-8 apples (~3 lbs), mix of Granny Smith and Pink Lady, cored, peeled, thinly sliced (~1/4 inch thick)
- 1/3 cup granulated sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 lemon, juiced (~2 Tbsp)
- 2 Tbsp cornstarch
- 1/2 cup water, as needed
Instructions
- Prepare Streusel Topping: In a medium bowl, whisk together rolled oats, brown sugar, flour, salt, and cinnamon. Cut in the chilled cubed butter using your fingertips until the mixture clumps together. Cover and refrigerate while you prepare the crust and filling.
- Make Shortbread Crust: In a large bowl, whisk the flour, salt, and cinnamon. Using a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar until creamy. Add vanilla extract and gradually add the dry ingredients on low speed. Press the dough evenly into a 9×13 inch oven-safe baking dish. Refrigerate for 20 minutes.
- Bake Crust: Preheat the oven to 375°F (190°C). Bake the chilled crust for 18 minutes. Remove from oven and allow to cool. Reduce oven temperature to 350°F (175°C).
- Prepare Apple Filling: In a large bowl, toss the sliced apples with sugar, cinnamon, and nutmeg. In a small bowl, whisk lemon juice and cornstarch together and then add to the apples, mixing well. Transfer the apple mixture to a large saucepan over medium heat and cook for 5-8 minutes, stirring occasionally, until the apples soften. Add water as needed to prevent burning.
- Assemble Bars: Spread the cooked apple filling evenly over the baked shortbread crust. Sprinkle the chilled streusel topping evenly over the apples.
- Bake Bars: Bake at 350°F (175°C) for 30-35 minutes, until the streusel is golden and the apple filling is bubbly.
- Cool and Serve: Allow the apple pie bars to cool completely before slicing into 12 large bars. Serve plain or with vanilla bean ice cream for extra indulgence.
Notes
- Use a mix of tart and sweet apples for the best flavor balance.
- Ensure the butter for the streusel is chilled to create a crumbly texture.
- Allow bars to cool completely before cutting to maintain shape.
- Add a scoop of vanilla ice cream on top for a delicious serving suggestion.
- Store leftover bars in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
