With a shortbread crust, gooey apple cinnamon center, and crunchy pecan streusel topping, these Apple Streusel Bars have all of your favorite apple pie flavors and none of the work! These quick and easy apple pie bars are ready in just under an hour!
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 24
Ingredients
For the crust
2 ½cups(325g)all-purpose flour
⅓cup(67g)granulated sugar
½teaspoonsalt
1cup(226g)unsalted butter, cold and cut into pieces
For the filling
5cups(625g)peeled and diced apples, about 5 apples
1tablespoonlemon juice
1cup(210g)packed light brown sugar
¼cup(32g)all-purpose flour
2teaspoonsground cinnamon
⅛teaspoonground nutmeg
For the topping
¼cup(53g)light brown sugar, packed
½cups(48g)old fashioned rolled oats
½cup(57g)chopped pecans
Instructions
Make the crust
Preheat the oven to 375°F. Line a 13x9-inch pan with aluminum foil, leaving some excess to overhang. Spray foil lightly with nonstick spray.
In a medium mixing bowl, combine flour, sugar, and salt. Stir with a whisk. Using a pastry cutter or fork, cut in the butter until the mixture resembles damp sand.
Set aside 1 ¼ cups (162 g) of the dough for the topping.
Press the remaining dough firmly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden brown.
Make the filling:
While the crust is baking, add apples and lemon juice to a large mixing bowl. Stir to coat.
Add the brown sugar, flour, cinnamon, and nutmeg. Stir to combine.
Pour the filling over the warm crust and spread it into an even layer.
Make the topping:
Add the brown sugar, oats, and pecans to the reserved flour mixture. Stir to combine.
Sprinkle the topping over the filling. Bake for 45-55 minutes, until the topping is lightly golden brown and crisp.
Cool completely in the pan on a wire rack. Remove from pan by foil overhang. Cut into squares.
Notes
Apples: Granny Smith or Pink Lady apples work best. Or you can mix and match with a tart variety and a sweet variety for more depth in flavor. Use what you like!
Pecans: If you don't like pecans, try it with walnuts instead.
Halving the recipe: You can halve the recipe to fit in an 8-inch square baking pan. Bake for 30-35 minutes.
Make ahead tip
The bars will stay fresh in an airtight container in the refrigerator for up to 3 days.
The bars also freeze well. Cool them completely the slice and wrap them individually in plastic wrap. Place the wrapped bars in a sturdy container with an airtight lid and freeze them for up to 3 months.
Thaw them in the refrigerator overnight when you are ready to serve them. You can eat them cold, set them out to come to room temperature, or nuke them in the microwave for a few seconds to warm them up.