Chef notes
There’s something about the cool, crisp weather, watching the leaves turn and the excitement of pulling out cozy sweaters that makes autumn my favorite season. While it’s almost impossible to pinpoint the best part of the season, if I had to pick, it would be fall baking. Whereas summer desserts tend to lean towards quicker recipes that skip the oven altogether, fall is all about cozy bakes.
With autumn’s bounty of apples and affinity for warm spices, it’d be crazy to not take advantage of it. That’s why I love these easy apple pie bars. Unlike making a traditional double-crust pie, which can be fussy and time-consuming, these apple pie bars use one dough that doubles as bottom crust and streusel topping.
The result is a simple handheld dessert that gives you all the flavors and feel of a crumb-topped pie in a fraction of the time. The bars cut the cleanest once completely cooled, but I’m partial to enjoying them while they’re still slightly warm and the spiced filling is still slightly gooey. Perfect for sharing simply dusted with confectioners’ sugar, but even better served with vanilla ice cream, these bars will be on repeat all autumn long.
Technique Tip: Par-baking the crust prevents the bottom from becoming soggy. It also ensures the bottom is cooked through and golden so that it can hold up to the filling and topping.
Swap Option: You can swap the Honeycrisp apples for all Granny Smiths if you prefer a more tart flavor profile or use exclusively Honeycrisp apples if you like things sweeter.
Ingredients
- nonstick cooking spray, for greasing
- 2½ sticks (20 tablespoons) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1½ teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 3/4 cup rolled oats
- 1½ teaspoons kosher salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup raw pecans, chopped (optional)
- 12 ounces (2 to 3) Granny Smith apples
- 12 ounces (2 to 3) Honeycrisp apples
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1½ tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- confectioners’ sugar, for dusting (optional)
Preparation
Make the streusel
1.Preheat the oven to 375 F with a rack arranged in the lower third. Lightly grease a rimmed quarter sheet pan with nonstick cooking spray. Line the pan with parchment paper, leaving a slight overhang on the long sides.
2.In a large bowl with an electric hand mixer (or alternatively in a stand mixer fitted with the paddle attachment), beat together the butter, granulated sugar, light brown sugar and vanilla on medium speed until combined and fluffy, 1 to 1½ minutes.
3.Add the flour, oats, salt and cinnamon and beat on low until just combined and the mixture is crumbly, but clumps when squeezed, 30 to 45 seconds.
4.Transfer about 2 cups (do not pack) of the streusel mixture to a separate small bowl. Add the chopped pecans, if using, and toss to combine. Set aside in the refrigerator.
5.Press the remaining streusel mixture evenly over the bottom of the prepared pan. Parbake the crust on the bottom third rack of the oven for 15 to 18 minutes or until golden and just set. Place on a wire rack while you make the filling (it does not need to fully cool).
Make the filling and bake
1.Peel, core and cube the apples into about 1/3-inch pieces. Add the cubed apples to a large bowl (you can wipe out and reuse the one from the streusel).
2.Add the granulated sugar, light brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, cloves, nutmeg and salt and toss until evenly combined, the cornstarch is dissolved and the apples are well coated.
3.Arrange the apples and their juices in an even layer over the parbaked crust. Top evenly with the reserved streusel mixture.
4.Bake for 40 to 50 minutes or until the streusel is golden brown and the filling is bubbling around the edges.
5.Place the pan on a wire rack and cool completely.
6.Lift the slab out by the parchment overhang and transfer to a cutting board. Lightly dust with confectioners’ sugar, if using.
