Snickerdoodle Apple Pie Bars

A close-up of a square slice of apple pie bar on a white plate, showing layers of spiced apples and golden-brown crust. Cinnamon sticks, a fork, and an apple are nearby on a pink surface, capturing the classic charm of homemade apple pie bars.

Snickerdoodle Apple Pie Bars

5 from 12 votes

These easy apple pie bars layer gooey cinnamon apples between a soft and chewy snickerdoodle crust and cinnamon-sugar topping. You get all the cozy flavors of apple pie without making or rolling pie crust, and they're especially good served warm with vanilla ice cream.

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Prep Time15

Cook Time50

Total Time1 5

Servings: bars

Author: Molly Thompson

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

Best apples: Use a firm baking apple that will hold its shape. I like a combination of Honeycrisp and Granny Smith for sweet and tart combo.

Sticky dough: The snickerdoodle dough should be slightly sticky. If it sticks while you're pressing it into the pan, run your spatula under warm water or spray with non stick spray.

Storage and make-ahead: Store covered in the refrigerator for 4–5 days.

Freezing: Wrap individual cooled bars and freeze in an airtight container for 2–3 months. Thaw overnight in the fridge or at room temperature, then warm slightly before serving if desired.

Nutrition

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