Ina Garten’s Apple Pie Bars

Ina Garten’s Apple Pie Bars turn a classic pie into something even easier to make and share. Buttery shortbread crust forms the base, topped with spiced apple slices that bake down until soft and fragrant. A crumbly streusel topping finishes it all, giving every bite a mix of sweet crunch and cozy warmth. The bars slice cleanly, making them perfect for gatherings, snacks, or even a casual dessert at home.

I love how these bars keep all the charm of homemade apple pie without the effort of rolling out pastry or fussing over a lattice top. Instead, you get layers that taste just as good and feel a little more relaxed to prepare. Every square feels rustic and comforting, with a texture that’s crisp at the bottom, tender in the middle, and golden on top. It’s a recipe that feels approachable yet special, which makes it a keeper.

Why You’ll Love This Recipe

These apple pie bars deliver all the cozy flavors of pie in a simple, bake-and-slice format.

Effortless layers: A press-in crust skips the need for rolling dough.

Apple richness: Thinly sliced apples bake into tender, spiced perfection.

Crumble topping: The streusel adds a buttery crunch with just the right sweetness.

Crowd-friendly: Cut into squares for easy serving at parties or family meals.

Make-ahead option: They store well, so you can bake ahead and enjoy later.

Seasonal comfort: Ideal for fall, holidays, or whenever apples are at their peak.

When I make these, I sometimes sprinkle a pinch of cardamom in with the cinnamon to deepen the spice. Another little twist is drizzling the cooled bars with a light glaze made of powdered sugar and cream for an extra touch of sweetness. Those small changes let the recipe feel flexible and personal each time you bake it.

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Ingredients

For the Crust:

• 1 cup unsalted butter, softened
  
• ½ cup granulated sugar
  
• ½ teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• Pinch of salt
  

For the Apple Layer:

• 4 large apples (Granny Smith or Honeycrisp work well), peeled, cored, and thinly sliced
  
• 2 tablespoons granulated sugar
  
• 1 teaspoon cinnamon
  
• ¼ teaspoon nutmeg
  
• 1 teaspoon lemon juice
  

For the Streusel Topping:

• 1 cup all-purpose flour
  
• ½ cup granulated sugar
  
• ½ cup light brown sugar, packed
  
• ½ teaspoon cinnamon
  
• ½ teaspoon salt
  
• ½ cup unsalted butter, cold and cut into small cubes
  

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Step-by-Step Instructions

1. Make the Crust

Preheat the oven to 375°F. Line a 9×13-inch baking pan with parchment, leaving some overhang for easy lifting later. In a large bowl, cream the butter and sugar until fluffy, then mix in vanilla. Add flour and salt, stirring until a crumbly dough forms. Press evenly into the pan, making sure the corners are filled. Bake for 15–18 minutes until lightly golden, then set aside to cool slightly.

2. Prepare the Apples

In a separate bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice. Coat them well so the spices cling to each piece. Spread the apples evenly over the baked crust, arranging them in layers that slightly overlap for even coverage.

3. Make the Streusel

Combine flour, both sugars, cinnamon, and salt in a bowl. Add the cold butter and use your fingers or a pastry cutter to work it in until the mixture looks crumbly with pea-sized bits. Sprinkle this mixture generously over the apples, covering them completely.

4. Bake the Bars

Place the pan back in the oven and bake for 35–40 minutes, until the topping turns golden brown and the apples bubble slightly at the edges. Let the bars cool fully in the pan, about 1–2 hours, to help the layers set for neat slicing.

5. Slice and Serve

Lift the bars out using the parchment overhang. Cut into squares or rectangles, depending on how big you’d like the portions. Serve as is, or drizzle with glaze for a bakery-style finish.

Tips & Variations

• Apple choices: Granny Smith give tart balance, while Honeycrisp or Fuji bring sweetness. Mix two varieties for depth.
  
• Nutty upgrade: Add ½ cup chopped pecans or walnuts to the streusel for crunch.
  
• Spice blend: Try allspice or cardamom along with cinnamon for a richer flavor.
  
• Extra indulgence: Serve warm with vanilla ice cream or a dollop of whipped cream.
  
• Glaze option: A thin powdered sugar glaze makes them taste like a coffee shop treat.
  
• Make-ahead: Bake, cool, and refrigerate up to three days. They slice cleanly once chilled.
  

One trick I love is freezing a few cooled bars individually wrapped. They thaw quickly for a ready-to-go treat with coffee or tea when guests pop by.

Serving Suggestions

These bars shine at gatherings since they’re easy to carry and share. Stack them on a rustic wooden board for a cozy look or arrange neatly on a platter dusted with powdered sugar. They also pack well for lunchboxes, picnics, or potlucks.

At home, I often serve them slightly warm with vanilla ice cream for a dessert that feels classic and comforting. For breakfast or brunch, they’re great alongside coffee or spiced tea. On holidays, they make a beautiful addition to the dessert spread next to pumpkin pie or pecan tart.

Frequently Asked Questions

Can I make these ahead of time?

Yes, bake them the day before, let them cool, and store covered. The flavors deepen overnight, and they cut easily when chilled.

What’s the best way to store them?

Keep them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze wrapped bars for up to 2 months.

Do I need to peel the apples?

Peeling is best for a soft, tender filling, but leaving the skins on works if you prefer a rustic texture.

Can I cut the recipe in half?

Definitely. Use an 8×8-inch pan and halve all ingredients for a smaller batch.

How do I keep the crust from getting soggy?

Make sure to pre-bake the crust until golden before adding the apples. That step creates a barrier that keeps it firm.

Can I make this gluten-free?

Yes, just swap the all-purpose flour with a good 1:1 gluten-free baking blend.

What kind of apples are best?

Tart apples like Granny Smith balance sweetness, while sweeter varieties like Honeycrisp add richness. Mixing both works beautifully.

Final Thoughts

Ina Garten’s Apple Pie Bars bring together everything people love about pie but in an easier, shareable format. Each bite offers the buttery crunch of shortbread, the tender spice of apples, and the golden crisp topping that makes them irresistible.

I enjoy how forgiving the recipe feels, which makes it stress-free to bake even on busy days. It’s flexible enough to adapt with different apples, spices, or nuts, yet always delivers that nostalgic apple pie comfort. These bars quickly become a favorite in any kitchen because they never fail to delight.