It’s November and I am still obsessing over apples. I love baking with apples, and while I like baking with pumpkin too, apples are my fall baking favorite. Today I’m sharing with you my apple pie bars. Granny Smith and Honeycrisp apples caramelized in butter, brown sugar, cinnamon, nutmeg and apple cider are piled onto a buttery, crisp shortbread-like crust and topped with a crunchy walnut and oatmeal streusel topping.

This recipe makes a full 13×9 pan and can feed quite a few people (12-16) – perfect for any fall parties or get togethers. And let me tell, you these are most definitely a crowd pleaser. They will go fast. However, you can half the recipe for an 8×8 or 9×9 pan if you want less servings.

The walnut crumble topping
I really wanted this topping to highlight walnuts and oats. Both go so well with the apples and the topping provides a crunchy and chewy textural contrast to the crust and softened apples. Toast the walnuts before using, as toasting will deepen and enhance the flavor. Don’t like walnuts? You can replace the walnuts with the nut of your choice though I would recommend almonds or pecans. Make the topping after making the crust (in the same food processor bowl) then pop the topping into the fridge to keep cold until baking.

The crust
The crust is similar to a shortbread crust. This buttery, crisp, lightly sweetened crust is the perfect vehicle to pile on loads of caramelized apples. Sugar, flour and salt are combined in the bowl of a food processor, followed by room temperature butter and processed until large clumps form. Press the dough into the lined pan, using the bottom of a measuring cup to pack and even out the crust. I like to use an offset spatula to even and smooth out the top crust.

Apple Pie Filling
My apple pie filling has multiple uses so this is a good filling to make on repeat. It makes for fantastic cake filling or ice cream topping. The apples are cooked, reduced and caramelized with butter, brown sugar, cinnamon, nutmeg and apple cider. Your kitchen will smell amazing. Let the filling cool completely before using.

If you make these apple pie bars, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more fall baking recipes, check out these posts:
Mulled Apple Cider Cake Donuts
Brown Butter Maple Pecan Cookies
Brown Butter Pumpkin Spice Snickerdoodles
Chai Spiced Apple Cranberry Pie
Apple Pie Bars
Ingredients
Crust
- 1 cup (226g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 2 ½ cups (420g) all purpose flour
- ½ teaspoon fine sea salt
Walnut Oatmeal Topping
- 1/4 cup (38g) walnuts, chopped and toasted
- ¾ cup (90g) all purpose flour
- ⅓ cup (142g) light brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/3 cup (59g) old fashioned oats
Apple Pie Filling
- ¼ cup (57g) unsalted butter
- 1/3 cup (142g) light brown sugar, packed
- 8 medium baking apples, peeled, cored and thinly sliced I used Granny Smith and Honeycrisp
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅓ cup (151g) apple cider
Instructions
Crust
- Preheat the oven to 350F and line an 12×9 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the bars easily once it is set).
- In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
- Add the butter and pulse until the mixture begins to form large clumps.
- Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
- Bake for 25-30 minutes, or until the crust begins to brown. Let cool completely.
Walnut Oatmeal Topping
- While the crust bakes, prepare the walnut oatmeal topping.
- In the bowl of the same food processor used to make the crust, place the flour, brown sugar, cinnamon and salt. Pulse to mix.
- Add the butter cubes and pulse until mixture begins to stick together and form small clumps.
- Add the oats and pulse to incorporate.
- Remove the bowl from the food processor and remove the center blade. Stir in the walnuts. Cover with plastic wrap and store in the refrigerator until ready to use.
Apple Pie Filling
- In a large skillet with deep sides, melt the butter with the brown sugar over medium high heat.
- Add the apples to the skillet and cook, stirring occasionally, until the apples have softened, about 10 minutes.
- Stir in the cinnamon and nutmeg along with apple cider.
- Cook until the apples have caramelized, softened and the liquid has evaporated, about 15 minutes.
- If there is any sticking, add a tad more apple cider to the skillet to scrape off the bits to the pan. Let cool.
Assemble Bars
- Once cooled, spread the apple pie filling evenly over the crust.
- Evenly scatter the walnut oat topping over the apples.
- Bake for 50-60 minutes until the topping has turned golden brown. Rotate the pan halfway through baking.
- Let the bars cool completely on the rack before slicing and serving.