Apple Pie Bars
Published 11/18/2019 • Updated 10/18/2023
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Homemade apple pie bars are just as delicious as apple pie, but simpler and quicker to make! Featuring a buttery sugar cookie crust, apple filling, and nutty crumble, there’s so much to love about these gluten free pie bars.
We have no shortage of apple recipes on Fit Foodie Finds! With so many apple orchards around us in the Minneapolis area, apples are bountiful this time of year. We love coming up with delicious ways to bake with apples like this brown butter apple galette and these apple cinnamon rolls.
Today’s heavenly apple pie bars have the same great flavors as an apple crisp and apple tart, but are baked in a square pan and served bar-style. If you love apple pie, are gluten free, and want a dessert made with wholesome ingredients, this recipe is for you!
Featured Comment
“I made these for two Friendsgivings this weekend. It was a hit at both.” – Jessica
What is in apple pie bars?
There are 3 parts to love about homemade apple pie bars. Each part is made with basic pantry ingredients – nothing fancy needed!
- Sugar Cookie Crust: We’re using our famous sugar cookie crust for these apple pie bars. We love that it’s nutty and slightly sweet, made with some of our all-time favorite baking ingredients like almond meal, oats, maple syrup, coconut oil, and spices. Cinnamon and nutmeg add the perfect amount of spice to give it personality, but are not overpowering.
- Apple Pie Filling: This apple pie filling is made with the classic apple pie ingredients like diced apples, lemon juice, cinnamon, and a splash of maple syrup for sweetness.
- Crumble Topping: Crumble topping is always a good idea! Made with rolled oats, butter, brown sugar, and pecans, this basic crumble topping elevates this easy apple pie bar recipe. For a little something extra, add 1 teaspoon of ground cinnamon to the mixture. Instead of brown sugar, feel free to swap it 1:1 for coconut sugar.
thicker filling
For perfect apple pie filling, make sure you cook the apples long enough. In order for the apples to hold their shape as they bake, they need to thicken and cook down. This releases liquid and does take a bit of time.
There is no need to add a thickener like cornstarch, but feel free to add 1-2 tablespoons to expedite the thickening process.
Apple Pie Bar Substitutions
These naturally gluten free apple pie bars are easily customizable to what ingredients you have on hand. Try a few of these substitutions:
Apples: We tested this recipe with Granny Smith apples for a little tartness, but any kind of apples work great.
Butter: For gluten free AND vegan bars, swap coconut oil 1:1 for the butter in the crust and the crumble.
Nuts: Instead of pecans, use the same amount of chopped walnuts or almonds.
FAQ
Yes, these apple pie bars are naturally gluten free. Make sure to use certified GF oats!
Replace the regular butter with vegan butter or room temperature coconut oil in the crust and crumble for vegan apple pie bars.
For a larger batch of apple pie bars, simply double the ingredients and use a 9×13-inch baking dish. Adjust bake time and cook time as needed to account for a larger volume.
Storage
These apple pie bars are a wonderful make-ahead dessert recipe, especially for Thanksgiving when oven space is always a little tight! Let the bars cool completely at room temperature, tightly cover the pan of bars with plastic wrap and refrigerate for up to 24 hours before slicing and serving. Store any leftover pie bars in an airtight container in the refrigerator for up to 3 days.
Freezing Apple Pie Bars
Once fully cooled, cut the pan of bars into squares, place in a single layer on a baking sheet, and freeze until fully frozen. Remove the bars from the freezer, wrap individually in aluminum foil or plastic wrap to prevent freezer burn, and place into freezer-safe container. Freeze for up to 3 months. When ready to serve, transfer frozen bars to the refrigerator to thaw, then enjoy cold or warm up the bars prior to serving.
Serving Suggestions
These apple pie bars are a delicious addition to any fall meal, potluck, gathering, or celebration (including Thanksgiving!)! Serve as-is, or with a drizzle of salted caramel, scoop of vanilla ice cream, sprinkle of chopped pecans, or dollop of whipped cream.
Apple Pie Bars Recipe
Ingredients
Crust
- 3 cups superfine almond meal
- 1 cup rolled oats
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup coconut oil, room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Apple Filling
- 6 cups diced apples, skin on or peeled
- 1/4 cup fresh lemon juice
- 2/3 cup maple syrup
- 1 tablespoon ground cinnamon
- 1/8 teaspoon salt
Crumble Topping
- 2/3 cup rolled oats
- 3 tablespoons unsalted butter, room temperature and sliced
- 2 tablespoons brown sugar
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350ºF. Spray an 8×8-inch baking dish with cooking spray or line it with parchment paper. Set aside.
Make the Crust
- Place all of the crust ingredients into a large bowl. Use a spatula (or your hands) and stir together until a crumbly mixture forms that can hold its form.
- Transfer the crust mixture into the prepared baking dish. Use a spatula to flatten the crust mixture evenly into the pan. The more tightly packed the mixture, the better.
- Bake until golden brown, about 15-17 minutes. Keep the oven on while you make the filling.
Make the Apple Filling
- While the crust is baking, make the apple filling. Begin by cooking down the apples. Placing all of the filling ingredients into a medium-size pot set over high heat. Bring the mixture to a boil.
- Once boiling, reduce heat to low and simmer until the filling has reduced and thickened, about 7-9 minutes.* Stir every so often.
- Remove the pot from the heat. Use a fork to mash the apples so that the filling is a combination of apple mash and apple chunks.
- Pour the apple filling over the baked crust. Use a spatula to evenly spread it out. Set aside.
Make the Crumble Topping
- Place all of the ingredients for the crumble topping into a medium bowl. Use a fork (or pastry blender) to cut in the ingredients until a crumble forms.
- Evenly sprinkle the crumble topping on top of the apple filling.
- Bake until the crumble topping is golden brown, about 26-28 minutes.
- Remove from the oven and let cool for 10-15 minutes. Transfer the bars to the refrigerator and chill for at least an hour before slicing and serving.
Tips & Notes
- Storage: Store any leftover pie bars in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: Once fully cooled, cut the pan of bars into squares, place in a single layer on a baking sheet, and freeze until fully frozen. Remove the bars from the freezer, wrap individually in aluminum foil or plastic wrap to prevent freezer burn, and place into freezer-safe container. Freeze for up to 3 months. When ready to serve, transfer frozen bars to the refrigerator to thaw, then enjoy cold or warm up the bars prior to serving.
- Filling: If the filling isn’t thickening easily, add 1-2 tablespoons of cornstarch.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I don’t have almond meal. Can I substitute almond flour instead?
My mom gave me 10 cups of frozen apple slices from their farm. Found your recipe and they turned out great!!I had to sub canola oil because my boyfriend is allergic to coconut oil and I used Truvia Brown Sugar blend to cut a few calories… other than that, followed your recipe exactly. So yummy!
So glad you loved these!
Hello! My bars are in the oven as we speak. I know that they should be refrigerated before cutting, do you recommend storing them there as well?keri
Hi All, Made these bars last night. I had a bowl of leftover cranberry sauce, so I reduced the apple mixture by one cup and added a layer of cranberry sauce on top of the crust. Then added the apple and crumble on top. They are great and really pretty. A little messy – but very tasty. I used two 8″ by 12″ pieces of parchment and placed them like a plus sign in the bottom of the pan. When they were done, I used the flaps on each side to lift the whole thing out, and cut it up on a cutting board.
I made these for two Friendsgivings this weekend. It was a hit at both. Only giving 4 stars because it was nearly impossible to get the bars out of the pan without a crumbled mess or leaving a lot of the crust behind. Next time I will use parchment paper instead of spraying the pan.
I love this recipe and would like to make it. What can I substitute for the coconut oil? I’m SOOOOOOO allergic! Thanks!
Swap it with more butter!