Introduction

Snickerdoodle Apple Pie Bars combine two classic desserts into one delicious treat. These bars feature a chewy cinnamon-spiced snickerdoodle crust with a gooey apple pie filling and a crunchy cinnamon sugar topping. Perfect for cozy fall gatherings or holiday celebrations, they’re best served warm with a scoop of ice cream.

A stack of three square apple crumb bars is placed on a light brown wooden board over a white cloth on a white marbled surface. The bars show three layers: a golden brown crumbly top with uneven texture and cinnamon dust, a middle soft pale yellow apple filling, and a firm light brown base. Cinnamon sticks and a yellow-red apple slice sit beside the stack, with more bars blurred in the background on the same wooden board. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar, divided

2 large eggs

1 tablespoon ground cinnamon, divided

1 teaspoon vanilla extract

4 large apples, peeled, cored, and sliced

2 tablespoons all-purpose flour (for filling)

Optional: vanilla ice cream for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together 2 ½ cups flour, baking powder, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon. Set aside.

Step 3: In a large bowl, beat the softened butter with 1 cup sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Step 4: Gradually add the dry ingredients to the wet mixture and mix until combined. Reserve about one third of this dough for the topping.

Step 5: Press the remaining two thirds of dough evenly into the prepared pan to form the base layer.

Step 6: In a separate bowl, toss the sliced apples with ½ cup sugar, 2 tablespoons flour, and ½ tablespoon cinnamon until well coated. Spread this apple mixture evenly over the dough base.

Step 7: Crumble the reserved dough over the apples, distributing it evenly to create the top layer.

Step 8: Mix the remaining ½ cup sugar with ½ tablespoon cinnamon and sprinkle evenly over the top layer for a crunchy cinnamon sugar crust.

Step 9: Bake for 45–50 minutes until the top is golden and the filling is bubbly. Let cool slightly before cutting into bars.

Step 10: Serve warm, optionally with a scoop of vanilla ice cream for a classic a la mode experience.

Tips & Variations

Use tart apples like Granny Smith for a tangy filling that balances the sweetness.

You can swap half the all-purpose flour with whole wheat flour for a nuttier flavor.

For a gluten-free version, replace the flour with a gluten-free blend, ensuring it contains xanthan gum.

Try adding a pinch of nutmeg or ground cloves to the apple filling for extra warmth.

Let the bars cool completely for firmer slices, or warm them gently before serving for gooier bites.

FAQs

Can I use pre-made apple pie filling instead of fresh apples?

Yes, you can substitute fresh apples with canned apple pie filling for convenience. Reduce the added sugar in the recipe since many fillings are already sweetened.

How do I prevent the crust from getting soggy?

Make sure to toss the apples well with flour to absorb excess moisture. Also, pressing the dough firmly into the pan creates a sturdy base that helps minimize sogginess.