Oh, these cinnamon apple Pie Bars. If I could bottle the scent of these baking in my kitchen, I’d sell it as perfume. Seriously, the moment that cinnamon and apple aroma starts wafting through the house, my kids come running from wherever they are, eyes wide with anticipation. They’re like little edible beacons of cozy comfort. You know how sometimes you just crave that classic apple pie flavor, but the thought of rolling out pie dough, juggling apple slices, and dealing with potential filling leaks makes you sigh? Yeah, me too. That’s where these cinnamon apple pie bars come in. They capture all the best parts of a traditional apple pie – that warm, spiced apple goodness and a tender, crumbly topping – but in a format that’s ridiculously easy to make and even easier to devour. They’re a lifesaver on busy weeknights when you need a sweet treat without the fuss, and they’re always the first thing to disappear at potlucks. Honestly, they’re my go-to when I want a taste of pure autumn magic without the marathon effort.
What are Cinnamon Apple Pie bars?
So, what exactly are these magical little squares? Think of them as your favorite apple pie, but without the drama! They’re essentially a delightful mash-up of a buttery shortbread-like base, a generous layer of tender, spiced apples, all topped off with a streusel-like crumble that gets perfectly golden and toasty. It’s all baked together in a single pan, making cleanup a breeze. The name really says it all, doesn’t it? It’s the comforting, nostalgic flavor of cinnamon apple pie, but transformed into easy-to-handle, portable bars. There’s no fussy crust to crimp or fill; instead, you’ve got this wonderfully tender foundation and topping that hug the juicy apple filling. It’s the perfect balance of textures and flavors – soft, sweet apples nestled between a buttery, slightly crisp base and a delightful crumble. It’s everything you love about pie, simplified and made even more approachable.
Why you’ll love this recipe?
Okay, let me tell you why I’m so obsessed with these cinnamon apple Pie Bars, and why I just *know* you will be too. First off, the flavor. Oh, the flavor! It’s like a warm hug from the inside out. You get that perfect blend of sweet, slightly tart apples, softened to perfection and infused with a generous amount of cinnamon and a hint of nutmeg. It’s that quintessential fall spice that just makes everything feel right. Then there’s the texture party happening: a tender, buttery base that gives way to the soft apple filling, all crowned with a delightfully crunchy, sweet crumble topping. It’s absolute heaven. What I love most, though, is the sheer simplicity of it all. No rolling pins, no chilling dough, no worrying about the pie crust shrinking. You just mix, press, top, and bake. It’s so incredibly straightforward, even if you’re new to baking, you’ll nail these on the first try. And let’s talk about cost-effectiveness! Apples are usually pretty budget-friendly, and the rest of the ingredients are pantry staples. You get a whole pan of deliciousness for way less than buying a fancy dessert. Plus, they are unbelievably versatile. Serve them warm with a scoop of vanilla ice cream for a classic dessert, or just grab one (or two!) at room temperature for a perfect afternoon snack. They’re like a less intimidating, more practical cousin to a full apple pie, and honestly, sometimes I think I love them even more. They’re just so darn easy and consistently delicious, making them a total winner in my book.
How do I make Cinnamon Apple Pie Bars?
Quick Overview
Here’s the magic in a nutshell: you’ll create a simple press-in crust, mix up a luscious spiced apple filling, and then top it all off with a buttery crumble. Everything gets baked together in one pan for ultimate ease and flavor infusion. It’s a fuss-free approach that delivers all the beloved apple pie taste without the traditional pie-making complexities. You’ll be amazed at how quickly this comes together!
Ingredients
For the Main Batter (which becomes your base and topping):
This is your foundation, and it’s wonderfully simple! I always use unsalted butter because it gives me better control over the saltiness. Make sure it’s softened, not melted, for the best texture.
* 2 cups all-purpose flour
* 1 cup packed light brown sugar (this gives a lovely caramel note)
* 1/2 teaspoon baking soda (just a touch for tenderness)
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
For the Filling:
This is where the star of the show comes in! I love using a mix of apples – a few tart ones like Granny Smith to balance the sweetness, and a few sweeter ones like Honeycrisp or Fuji for flavor. Don’t worry too much about peeling perfectly; a few little bits of peel add character. I’ve even tried it with slightly less-than-perfect apples that were starting to get soft, and they worked beautifully, becoming extra tender.
* 4-5 medium apples (about 5 cups sliced), peeled, cored, and sliced about 1/4-inch thick. (My favorites are Granny Smith, Honeycrisp, or Fuji, or a mix!)
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour (this helps thicken the juices)
* 2 teaspoons ground cinnamon (don’t be shy here!)
* 1/4 teaspoon ground nutmeg (just a whisper)
* 1 tablespoon lemon juice (brightens everything up and prevents browning)
For the Glaze (Optional, but highly recommended!):
This adds a lovely finished touch and a little extra sweetness. It’s easy to whip up while the bars are cooling.
* 1 cup powdered sugar
* 2-3 tablespoons milk (or almond milk, or even a little apple juice for extra flavor!)
* 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 375°F (190°C). Now, grab a 9×13 inch baking pan. I like to line mine with parchment paper, leaving a little overhang on the sides. This makes lifting the bars out SO much easier later, and trust me, it’s a game-changer for cleanup. Just press the parchment into the pan, leaving some excess hanging over the edges like little handles. Give the bottom and sides a quick spray or brush with butter or non-stick spray, even with the parchment, just for good measure.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, brown sugar, baking soda, and salt for the base. Give it a good whisk to make sure everything is evenly distributed. This ensures your base and topping have consistent flavor and texture throughout. No one wants a salty bite!
Step 3: Mix Wet Ingredients
Now, add the softened unsalted butter to that bowl of dry ingredients. This is where the magic starts to happen! Use a pastry blender, a fork, or even your fingertips to cut the butter into the dry mixture. You want to work it until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. This texture is key for that delightful crumbly topping and tender base.
Step 4: Combine
Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared baking pan. Really press it down firmly to create a nice, compact base. This will be the sturdy foundation for your apple filling. Reserve the remaining one-third of the crumb mixture for the topping. Set that aside for now.
Step 5: Prepare Filling
In a separate large bowl, toss your prepared apple slices with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss until the apples are well coated. Make sure every apple slice gets a good coating of those lovely spices and the sugar mixture. This coating helps thicken the apple juices as they bake, creating that perfect, gooey filling. Don’t be afraid to really get in there and coat them well.
Step 6: Layer & Swirl
Now, spread the apple mixture evenly over the pressed base in your pan. Don’t worry if there are a few gaps; the apples will cook down. Once the apples are in place, generously sprinkle the reserved one-third of the crumb mixture evenly over the top of the apples. This creates your delicious crumble topping. You can give it a gentle pat down, but don’t press it too hard – you want it to be crumbly!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 40-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. You’ll know it’s ready when you can easily pierce an apple slice with a fork and the filling looks wonderfully syrupy. Ovens can vary, so keep an eye on it after 35 minutes.
Step 8: Cool & Glaze
Once they’re out of the oven, let the bars cool in the pan on a wire rack. This is SO important! You need to let them cool completely, or at least mostly, before attempting to glaze or cut them. If you try to cut them when they’re too hot, they’ll fall apart. While they’re cooling, whisk together the powdered sugar, milk (or your liquid of choice), and vanilla extract in a small bowl until you have a smooth, pourable glaze. You want it thick enough to coat, but thin enough to drizzle. Once the bars are mostly cool, drizzle the glaze over the top. Let the glaze set for about 15-20 minutes.
Step 9: Slice & Serve
Once the glaze has set, use those parchment paper overhangs to carefully lift the whole slab out of the pan onto a cutting board. Now comes the satisfying part: slicing them into bars. I usually cut mine into about 12-16 bars, depending on how big I want them. You can serve them immediately, or let them sit a bit longer. They’re fantastic warm, at room temperature, or even chilled!
What to Serve It With
These cinnamon apple pie bars are so wonderfully adaptable, they fit into almost any occasion. They’re not just a dessert; they’re a whole mood!
For Breakfast: Okay, hear me out! A warm slice of these bars makes for an absolutely decadent breakfast. I love pairing a piece with a hot cup of coffee – the slightly bitter notes of the coffee are just perfect against the sweet, spiced apples. For a little extra flair, a dollop of Greek yogurt on top adds a nice creamy tang. It feels like a special treat to start the day, and honestly, it’s so easy on busy mornings.
For Brunch: At a brunch spread, these bars are a guaranteed hit. Arrange them nicely on a platter, perhaps dusted with a little extra powdered sugar or a sprinkle of chopped nuts like pecans or walnuts for added crunch and elegance. They pair beautifully with mimosas or a good cup of tea. They add that comforting, homemade touch that guests always appreciate.
As Dessert: This is the classic. Serve them warm, right out of the oven (after a little cooling, of course!), with a generous scoop of vanilla bean Ice Cream. The contrast of the warm, gooey bars with the cold, creamy ice cream is pure bliss. A drizzle of caramel sauce over the top is also a divine addition if you’re feeling extra indulgent. They also make a fantastic accompaniment to a lighter dessert like a simple panna cotta or a dollop of whipped cream.
For Cozy Snacks: Sometimes, you just need a little something sweet with your afternoon tea or while you’re curled up with a good book. These bars are perfect for that. Grab a square, a glass of cold milk, or even some mulled cider. They’re just pure comfort food, easy to eat while you’re relaxing and unwinding. My family often grabs them as an after-school snack, and they disappear in a flash!
Top Tips for Perfecting Your Cinnamon Apple Pie Bars
Over the years, I’ve tinkered with this recipe quite a bit, learning a few tricks along the way that I think make them even better. If you want truly stellar cinnamon apple pie bars, here are my absolute must-know tips.
Apple Prep: When slicing your apples, aim for about 1/4-inch thickness. If they’re too thin, they can turn to mush. Too thick, and they might not get fully tender. Don’t stress about perfect uniformity; a little variation is fine. I find that using a mix of apple varieties – tart and sweet – gives the best flavor complexity. Granny Smiths for that essential tang, and Honeycrisps or Fujis for natural sweetness and a pleasant texture. And yes, you can leave the peels on if you prefer a more rustic look and added nutrients – just wash them well!
Mixing Advice: The key to that perfect crumbly topping and tender base is not to overmix. When you add the butter to the dry ingredients, you want to cut it in until it resembles coarse crumbs with some larger, pea-sized pieces of butter. These little pockets of butter create steam as they bake, leading to a more tender texture. If you overmix, you’ll end up with a tough, dense bar. For combining the wet and dry ingredients in the base, think ‘just combined’. You don’t want a smooth batter; it should look shaggy and crumbly. Press it firmly into the pan; that’s how you create a solid base without developing too much gluten.
Swirl Customization: While these bars are designed to be layered, not swirled like a cheesecake, you can get creative with the topping! Make sure to sprinkle it evenly over the apples. If you want a bit more texture, you can even toss about 1/4 cup of chopped pecans or walnuts into the reserved crumb mixture before sprinkling it over the apples. It adds a lovely nutty crunch that complements the cinnamon and apple beautifully.
Ingredient Swaps: I’ve experimented a lot! For a dairy-free version, I’ve used vegan butter sticks (the ones that are solid at room temperature) and plant-based milk in the glaze, and they turn out wonderfully. For the flour in the base and topping, you can often get away with a 1:1 gluten-free baking blend, but sometimes the texture can be a little more crumbly. You might need to press the base a bit more firmly. If you find your apples are super juicy, you can add an extra tablespoon of flour to the filling mixture to help absorb excess moisture. And if you’re out of brown sugar? You can use granulated sugar with a tablespoon of molasses, or even use all granulated sugar if you must, but the brown sugar really adds that wonderful depth of flavor.
Baking Tips: Always preheat your oven properly. Baking in the center rack ensures even cooking. If you notice the topping browning too quickly before the filling is bubbly, you can loosely tent the pan with aluminum foil for the last 10-15 minutes of baking. To check for doneness, insert a thin knife or skewer into the apple filling; it should go in easily without resistance. The edges should be bubbling, and the topping should be a lovely golden brown. Don’t be afraid of a little bubbling – that’s good!
Glaze Variations: The simple powdered sugar glaze is lovely, but you can elevate it! For a more intense apple flavor, use apple cider or apple juice instead of milk. A touch of maple extract instead of vanilla can also be delicious. If you prefer a less sweet topping, you can skip the glaze altogether and just dust the cooled bars with a little powdered sugar. Or, for a more decadent treat, a drizzle of warm caramel sauce or melted chocolate is always a winner.
Storing and Reheating Tips
These bars are so good, it’s rare they stick around for long, but when they do, knowing how to store them properly is key to keeping them delicious. I’ve tried all sorts of methods!
Room Temperature: If you’ve made them and plan to serve them within a day or two, you can absolutely leave them at room temperature. Make sure they’re fully cooled first, then cover the pan tightly with plastic wrap or transfer them to an airtight container. They’ll stay nicely fresh for about 2 days this way, perfect for snacking.
Refrigerator Storage: For longer storage, or if your kitchen tends to be warm, the refrigerator is your best friend. Once the bars are completely cooled, cover the pan tightly with plastic wrap, then add a layer of aluminum foil, or transfer them into an airtight container. They’ll keep well in the fridge for up to 4-5 days. The texture might change slightly, becoming a bit denser, but they’re still delicious. I sometimes prefer them cold right from the fridge!
Freezer Instructions: If you’ve really gone all out and want to save some for later (or if you just want to be prepared!), these bars freeze beautifully. Let them cool completely. Then, cut them into bars and place them in a single layer on a baking sheet and freeze until firm, about 1-2 hours. Once frozen, wrap each bar individually and tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To thaw, simply unwrap them and let them come to room temperature, or gently reheat them. Thawing in the refrigerator overnight also works well.
Glaze Timing Advice: This is important! If you plan to refrigerate or freeze your bars, I highly recommend applying the glaze *after* they have thawed and are ready to be served. The glaze can get a bit sticky or even run if it’s exposed to moisture for too long during storage. So, glaze them just before you plan to enjoy them, or right before serving from the refrigerator.
Frequently Asked Questions
Final Thoughts
Honestly, if you’re looking for a dessert that’s bursting with comforting, nostalgic flavors but is surprisingly simple to whip up, these cinnamon apple pie bars are it. They deliver all the cozy goodness of a traditional apple pie, but in a format that’s so much more approachable for everyday baking. The tender, spiced apple filling, hugged by that buttery crumb base and topping, is just irresistible. They’re the kind of treat that makes your home smell amazing and your family gather around the kitchen table with happy anticipation. I truly believe this recipe is a keeper, destined to become a staple in your baking rotation. If you love these bars, you might also enjoy my Spiced Pear Crumble Muffins or my Easy Skillet Apple Crisp for more autumnal delights! Don’t be afraid to experiment with different apple varieties or add-ins like nuts. I can’t wait to hear how yours turn out! Happy baking!
Cinnamon Apple Pie Bars
Ingredients
Crust
- 2.5 cups all purpose flour
- 0.25 teaspoon kosher salt
- 1 cup cold butter, cubed
- 1 egg yolk egg separated, reserve the white
- 0.33 cup whole milk
Filling
- 1.75 cups Cinnamon Toast Crunch cereal, crushed
- 8 cups peeled and sliced apples Granny Smith recommended
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
Topping
- 1 egg white egg white reserved from crust
- 0.5 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Crust Preparation
- In a medium bowl, combine the flour and salt.
- Add the cubed cold butter and use a pastry blender or fork to cut it into the flour mixture until it resembles coarse crumbs.
- In a small bowl, lightly whisk the reserved egg yolk with the 1/3 cup of milk.
- Pour the milk and egg yolk mixture into the flour mixture. Gently combine with your hands until a sticky dough forms.
- Divide the dough into two equal portions and flatten each into a disk.
- Cover each disk with plastic wrap and refrigerate for at least 30 minutes.
Filling and Assembly
- Preheat your oven to 350°F (175°C).
- Crush the Cinnamon Toast Crunch cereal into fine crumbs.
- On a sheet of waxed paper, roll out one chilled dough disk into a rectangle approximately 15.5 x 10.5 inches.
- Carefully transfer the rolled dough into a 10x15 inch jelly roll pan or glass baking dish, ensuring it comes up about 1/2 inch on the sides.
- Spread the crushed Cinnamon Toast Crunch evenly over the dough base. Then, arrange the sliced apples on top.
- In a small bowl, mix the 1 cup of powdered sugar and 1 teaspoon of cinnamon, then sprinkle this mixture over the apples.
- Roll out the second chilled dough disk into a 10x15 inch rectangle.
- Place this second dough rectangle on top of the apples. Use your fingers or a fork to seal the edges of the top and bottom dough layers.
Topping and Baking
- Whisk the reserved egg white until foamy and brush it evenly over the top layer of dough.
- In a small bowl, combine the 1/2 teaspoon of cinnamon and 2 tablespoons of granulated sugar, then sprinkle this mixture over the egg white wash.
- Bake in the preheated oven for 45 minutes, or until the crust is lightly golden brown.
- Remove from the oven and let the bars cool in the pan for at least 1 hour.
Glazing and Finishing
- While the bars are cooling, prepare the glaze. Mix the 1 cup of powdered sugar and 2 tablespoons of milk in a small bowl until smooth.
- Drizzle the glaze over the cooled bars.
- Let the glaze set completely for 1-2 hours before cutting the bars into desired portions.
