Easy Apple Pie Bars with Vanilla Shortbread Crust
If you need a simple and stress-free fall dessert recipe, give these easy apple pie bars a try! You can whip them up in no time. And the best part? No crust! Homemade crust is delicious but can be difficult to get right. But with this apple pie bar recipe, you'll be using a few simple ingredients for a buttery and delicious shortbread crust! Top it off with a drizzle of vanilla maple glaze and you have yourself one yummy fall treat - it's even the perfect alternative to pie for Thanksgiving!
Ingredients
For the Vanilla Shortbread Crust
- ¾ cup unsalted butter, melted
- ¼ cup+ 2 tbsp. granulated sugar
- 1½ tsp. Rodelle Fairtrade Vanilla Extract
- ½ tsp. salt
- 1½ cup all-purpose flour
For the Apple Pie Filling
- 2 large apples or about 2½ cups, peeled and sliced thinly
- 2 tbsp. all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
Cinnamon Crumble Topping
- ½ cup old fashioned oats
- ⅓ cup packed light brown sugar
- ¼ tsp. ground cinnamon
- ¼ cup all-purpose flour
- ¼ tsp. salt
- ¼ cup unsalted butter, cold and cubed
For the Vanilla Maple Glaze
- 1 tbsp. unsalted butter
- 3 tbsp. maple syrup
- ½ cup powdered sugar
- ½ tsp. Rodelle Fairtrade Vanilla Extract or Vanilla Bean Paste
- pinch of salt
Instructions
For the Vanilla Shortbread Crust
- Preheat oven to 300° F. Line an 8x8 inch baking pan with parchment paper, leaving enough overhanging on the sides to lift the bars out once they are cooled. Set aside.
- Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is evenly combined. Press the mixture firmly into the prepared baking pan. Bake15 minutes.
For the Apple Pie Filling
- While the crust is baking, combine the sliced apples, flour, granulated sugar, cinnamon and nutmeg in a large bowl. Toss until the apples are well coated. Set aside.
For the Cinnamon Crumble Topping
- Whisk the oats, brown sugar, cinnamon and flour together. Using a pastry blender or two forks, cut in the chilled butter until the mixture resembles coarse crumbs. Set aside.
To Assemble the Apple Pie Bars
- Remove the crust from the oven and increase the temperature to 350°F. Evenly layer the apple slices on top of the crust. Sprinkle with the cinnamon crumble topping and bake 30 to 35 minutes until the crumble topping is browned.
- Remove the bars from the oven and cool 20 minutes in the pan on a wire rack. Chill in the refrigerator at least 1 hour before glazing, cutting, and serving. Bars can be cut into 12 or 16 pieces.
For the Vanilla Maple Glaze
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once butter has melted, remove from the heat and whisk in the sifted powdered sugar and vanilla extract Add a pinch of salt if desired. Drizzle over cooled and chilled pie bars before cutting. Glaze will set after about 1 hour.
Notes
- Pie bars can be stored in an airtight container in the refrigerator for 3 days.
- Unglazed pie bars can be frozen for up to 3 months - thaw overnight in the refrigerator and drizzle with vanilla maple glaze before serving.
- This recipe can be doubled to make in a 9x13 inch pan. Bake the crust for 18 minutes and then extend bake time to 45 to 55 minutes.
- For the glaze, be sure to use real maple syrup rather than normal breakfast syrup. Real maple syrup has much better flavor.