Apple Pie Cobbler Bars.
Apple pie cobbler bars are such a delightful fall treat! Perfect for Thanksgiving or any fall holiday, they start with a buttery shortbread crust, a spiced apple and brown sugar filling and a crumbly streusel on top. So delish and easy to make!
I’ve got the ultimate Thanksgiving (and fall!) dessert for you.
These apple pie cobbler bars are incredible, made with a shortbread crust, a soft cinnamony apple filling and a crumb on top that is a bit crunchy. They taste like heaven – apple pie in bar form!
The bars can be made ahead of time and they are so fabulous, basically tasting like a big piece of pie or even an apple crumble. I’m obsessed.
When it comes to fall flavors, I enjoy apple SO much more than pumpkin. Apple cider and apple flavored things are definitely what I crave and love to bake the most. Sure, pumpkin is good. But apple is sweet, crisp and refreshing. It just feels like a fall day.
The original recipe for these bars comes from my cookbook The Pretty Dish. I first shared my blueberry peach cobbler bars in that book and have since made many versions! I make a cranberry cobbler bar and a strawberry cobbler bar – both are incredible.
The bars are also easy!
You essentially make a shortbread crust and a filling.
The shortbread crust is used for both the base of the bar and the crumbly topping.
The filling is obviously used for the… filling. Shocking.
To make the apple filling, I chop and cook the apples a bit. I like to get them somewhat tender so they are bite-able and soft in the bars. This also makes them a bit syrupy. That consistency is easy to come by if you’re using berries or cranberries or peaches. So that’s another benefit to cooking the apples down a bit.
Then, I layer! I press half the shortbread mixture into the pan to form a crust.
Next, I pour the spiced apple filling over the crust.
Finally, the remaining shortbread gets crumbled and sprinkled on top.
These take about 45 minutes to bake and I like to let them cool completely before slicing. You can definitely make them ahead of time (even a few days!) and store them in the fridge to stay fresh. I serve them chilled, at room temp or even warm with vanilla ice cream. They are incredible all ways!
Now if you’re looking to really save some time, I’ll tell you that you totally can use a jar of apple pie filling here. It takes the process of chopping and cooking the apples out of it. It doesn’t taste quite as fresh or homemade, but at the same time it tastes like classic diner apple pie.
Shhhh. I won’t tell.
Add it to the fall favorites list!
Apple Pie Cobbler Bars
Apple Pie Cobbler Bars
Ingredients
apple filling
- 4 cups chopped apples, I prefer mine peeled
- 3 tablespoons apple cider
- ½ teaspoon cinnamon
- 3 large eggs
- 1 cup brown sugar
- 1 tablespoon cornstarch
- ⅓ cup half and half
- 1 teaspoon vanilla extract
- ½ teaspoon allspice
- ¼ teaspoon freshly grated nutmeg
- pinch of salt
crust and topping
- 3 cups all-purpose flour
- 1 cups sugar
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Make the apples first. Combine the chopped apples, apple cider and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the apples soften and are tender - about 6 to 8 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and brown sugar. Whisk in the cornstarch, half and half, vanilla extract, allspice, nutmeg and salt. Whisk until smooth. Stir in the cooked apples (and any remaining juice/syrup from the pan).
- For the crust and topping: Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the 9x13 inch dish.
- Pour the apple filling over the crust. Sprinkle the rest of the crumbly shortbread mixture over the apple filling.
- Bake for 45 to 50 minutes, until the bars are set and no longer jiggly. Cool completely (this is important! You can even cool overnight.) before slicing into squares! You can reheat and serve warm with vanilla ice cream. They are also delicious served chilled or at room temperature.
Did you make this recipe?
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7 Comments on “Apple Pie Cobbler Bars.”
Thoughts on a apple cranberry bar??
yesss omg i think that would be wonderful!
If I were to use apple pie filling, do I still add the eggs and half and half to the fruit?
Thank you, this is very tasty, I didn’t have Cidre on hand so I used some Chardonnay for the apples and they are lovely. We just had our first try, fresh out of the oven and while I am typing this I hear my husband secretly sneaking into the kitchen for seconds. They are very good!!
What kind of apples do you like to use for these? I’ve made your Cobbler Bars many, many times with different berries & peaches. They are so delicious! Thanks for another version. Love your blog & recipes!
Kathy
This are going to be perfect for my upcoming Friendsgiving!
I made these for Thanksgiving, and my family loved them. I particularly enjoyed eating my square with a scoop of vanilla ice cream and a scoop of cranberry sauce!