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Sheet Pan Apple Pie Bars

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These easy sheet pan apple pie bars feature layers of tender apples, cinnamon, and a crisp, buttery base. Perfect for fall gatherings, potlucks, or cozy family nights, they deliver all the flavor of homemade apple pie with less fuss and more shareable squares.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 5 medium apples, peeled, cored, and thinly sliced (Granny Smith and Honeycrisp recommended)
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tbsp lemon juice
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp ground cardamom (optional)
  • 1 cup powdered sugar (for glaze, optional)
  • 2–3 tbsp milk or cream (for glaze, optional)
  • 1/2 tsp vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a half-sheet pan (18×13-inch) with parchment paper, leaving overhang for easy lifting.
  2. In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, and 1/2 tsp salt. Pour in melted butter, egg, and 1 tsp vanilla extract. Mix until a soft dough forms. If too dry, add 1-2 tbsp milk.
  3. Set aside 1/3 of the dough for topping. Press remaining dough evenly into prepared pan. Bake for 15 minutes, until just set and lightly golden.
  4. While crust bakes, toss sliced apples with 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 tbsp lemon juice, 2 tbsp flour, 1 1/2 tsp cinnamon, and optional spices. If dry, add a splash of water.
  5. Spread apple mixture evenly over par-baked crust, laying slices flat.
  6. Crumble reserved dough over apples. It won’t cover completely.
  7. Return to oven and bake for 30–35 minutes, until top is golden brown and apples are bubbling. Rotate pan halfway for even browning. Tent with foil if edges brown too quickly.
  8. Let bars cool in pan for at least 30 minutes before slicing.
  9. Optional: Whisk 1 cup powdered sugar with 2–3 tbsp milk and 1/2 tsp vanilla. Drizzle over cooled bars.
  10. Lift bars out using parchment overhang. Cut into squares or rectangles. Serve warm or at room temperature.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil or plant-based margarine. Applesauce can replace egg for binding. Add chopped nuts to topping for crunch. Slice bars with a serrated knife for clean edges. Bars store well at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Nutrition

Keywords: apple pie bars, sheet pan dessert, fall baking, easy apple dessert, homemade apple bars, autumn recipes, potluck dessert, cinnamon apple bars

Find it online: https://tessierecipes.com/sheet-pan-apple-pie-bars-recipe-easy-homemade-dessert-for-fall/