I love giving classic desserts a twist, and these apple pie bars are exactly that. You get the gooey cinnamon-spiced apple filling of apple pie, but instead of traditional pie crust, it’s sandwiched between layers of soft, buttery snickerdoodle dough.
The ideal actually came from one of the recipe brainstorming sessions my husband and I have at home. He threw out apple pie + snickerdoodles, and I immediately knew we had to make it happen.
The best part is that they’re much easier to assemble than traditional apple pie. The same snickerdoodle dough makes the bottom crust and crumbles over the apples on top, so there’s no pie dough to roll or crimp.
Similar classic dessert and snickerdoodle vibe as my pumpkin cobbler with snickerdoodle crust.
Looking for more apple desserts? Try gluten-free Dutch apple pie, healthy apple crisp, or apple banana bread with crumb topping next.
Apple Pie Bars with a Snickerdoodle Twist
Think of these as classic apple pie in an easier bar form, with a snickerdoodle twist.
The bottom layer is a soft and chewy cinnamon cookie crust, followed by a thick layer of cinnamon-spiced apples and crumbles of the same snickerdoodle dough on top.
A final sprinkle of cinnamon sugar gives the top that signature snickerdoodle finish.
They’re easier than traditional apple pie because there’s no pie dough to make, chill, roll, or crimp. And because they’re baked in a square pan, they’re easy to slice and serve for Thanksgiving, fall parties, or whenever you have apples to use up.
Ingredients You’ll Need
The snickerdoodle crust and topping use the same dough, so the ingredient list is surprisingly simple. Here are the few ingredients worth knowing before you start.
- Apples: I like a mixture of Granny Smith and Honeycrisp apples when baking, for the sweet and tart combo. Choose firm apples that hold their shape as they bake. Slice them about 1/4-inch thick so they become tender in the time it takes the bars to bake.
- Cinnamon: it’s used in both the snickerdoodle dough and apple filling, plus cinnamon sugar goes over the crust and topping.
- Butter: melt it and let it cool slightly before mixing the dough.
- Flour: all-purpose flour gives the snickerdoodle dough its structure and also helps thicken the juices from the apples as they bake. I’ve made this with Bob’s Red Mill gluten-free baking flour and it turned out just as good.
How to Make Snickerdoodle Apple Pie Bars
Start making these snickerdoodle apple pie bars by making the snickerdoodle dough. One third of the snickerdoodle dough is going to be the base of this recipe and form the bottom of the bars. They’re chewy and filled with cinnamon.
After you have the base down you’ll add the apple pie filling. It’s a mix of apples, sugar and flour. It gets thick and gooey on the inside when it bakes!
You’ll top the apples with extra snickerdoodle and give it a sprinkling of cinnamon sugar which makes a delicious crust.
Need another Thanksgiving dessert? Try gooey chocolate chip pie or pecan pie cobbler next.
How to Make Apple Pie Bars
Step 1. Make the snickerdoodle dough: Whisk the dry ingredients together then beat the butter and sugars until pale and fluffy. Mix in the eggs and vanilla, followed by the dry ingredients. The dough will be soft, thick, and slightly sticky.
Step 2. Press dough into the pan and partially bake: Spread 2/3 of the dough into the bottom of a greased pan. Bake the crust for 15 minutes before adding the apples.
Step 3. Make the apple pie filling: Toss the apple slices with flour, sugar, and cinnamon until evenly coated. The flour thickens the juices released by the apples as they bake so the filling becomes gooey rather than watery.
Step 4. Layer the apples over the crust: Arrange them evenly over the partially baked snickerdoodle crust and press them down firmly. They should overlap and completely cover the crust.
Step 5. Add the snickerdoodle topping: Bread the remaining dough into small pieces and scatter them over the apples. They don’t need to be completely covering the filling because the dough will spread as it bakes. Finish with a sprinkling of cinnamon sugar.
Step 6. Bake and cool: Bake for 35-40 minutes, until the top is golden brown and the edges are slightly bubbling. Let the bars cool completely before slicing. This gives the apple filling time to set so you get clean bars instead of warm filling spilling out.
My favorite way to eat these is slightly warm with a big scoop of cold vanilla ice cream. That warm apple filling + melty ice cream situation is hard to beat.
Tips for the Best Apple Pie Bars
- Slice the apples evenly. Aim for about 1/4-inch thick so they soften at the same rate.
- Don’t worry if the dough is slightly sticky and soft. This is what you want.
- Watch the bars, not just the timer. They’re done when the topping is puffed, set, and golden brown, and the apples are gooey and bubbling around the edges.
- Let them cool before slicing. The apple filling thickens as it cools, which is what helps the bars hold together.
Make-Ahead and Storage
These apple pie bars are a great make-ahead dessert. Let them cool completely then cover tightly and store them in the refrigerator for 4-5 days. The apple layer helps keep the bars soft and moice.
To freeze: Cut the cooled bars into squares and wrap individually in plastic wrap. Store them in an airtight container or freezer bag for up to 2-3 months. Thaw overnight in the fridge for for an hour or two at room temperature.
I like to warm individual bars slightly in the microwave before serving, especially if I’m adding vanilla ice cream.
More Apple Desserts
- Mini Apple Cakes
- Apple Crisp Mini Cheesecakes
- Peach apple crisp
- Healthy apple crisp
- Apple banana bread
Snickerdoodle Apple Pie Bars
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Ingredients
Snickerdoodles
- 2 1/4 cups all-purpose flour gluten-free if needed
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter melted and cooled
- 1 cup sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- cinnamon sugar for sprinkling
Apple Pie Filling
- 2 large apples peeled and thinly sliced (1/4 inch thick), I used a mixture of Honeycrisp and Granny Smith
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350º and grease a 9″-x-9 baking pan with cooking spray. Set aside.
- Make the snickerdoodle layer. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon kosher salt
- In a separate large bowl or stand mixer fitted with the paddle attachment, cream the butter and sugars until pale and fluffy, 2-3 minutes. Add eggs and vanilla and mix until just combined. Gradually add prepared flour mixture and mix on low until just combined.3/4 cup unsalted butter, 1 cup sugar, 1/2 cup brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Press two-thirds of the snickerdoodle dough into an even layer in the bottom of the pan. The dough will be thick and slightly sticky, so spray a rubber spatula with nonstick spray or run it under warm water to prevent sticking. Sprinkle with cinnamon sugar. Bake in preheated oven for 15 minutes.
- While the dough is baking, make the apple pie filling. Combine the sliced apples, flour, granulated sugar, and cinnamon together in a large bowl until all of the apples are evenly coated.2 large apples, 2 Tablespoons all-purpose flour, 2 Tablespoons granulated sugar, 1 teaspoon ground cinnamon
- Once the bottom layer is baked, arrange the apple mixture evenly over the crust and press down firmly. They will be overlapping.
- Break up remaining snickerdoodle dough into small clumps and sprinkle over apple pie layer, then sprinkle with more cinnamon sugar.cinnamon sugar for sprinkling
- Bake for 35-40 minutes, until the top is puffed, set, and golden brown and the edges of the apple filling are gooey and bubbling. If the bars are starting to look to brown before the tops and edges are done, cover with foil to prevent burning.
- Let cool completely before slicing into squares so the apple filling as time to set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, this looks amazing and I can’t wait to make it! Can you tell me how to store it and how long it lasts? Also, can you freeze this dessert and if so, how do you recommend it be done.
Thank you so much for sharing your beautiful and delicious recipes!
Thank you! Yes—you can make these ahead. Once the bars are fully cooled, store them tightly covered in the fridge for 4–5 days. They stay soft and the apple layer keeps them moist.
They also freeze really well! Let the baked bars cool completely, then cut them into squares and wrap each piece in plastic wrap. Place the wrapped bars in an airtight container or freezer bag and freeze for up to 2–3 months. To serve, thaw in the fridge overnight or at room temperature for an hour or two. You can warm them slightly in the microwave if you like them soft and gooey!