These Apple Pie Cookie Bars are an easy, delicious take on apple pie! A chewy, molasses cookie base topped with a layer of apple pie filling sprinkled with a brown sugar + oat streusel.
It’s fall here in Birmingham, which means at any given moment I might be covered in cinnamon, nutmeg, pumpkin puree, and/or apple cider, and I certainly don’t mind it. In this case, I’m covered in all the goodness of these apple pie cookie bars. More on that in a minute.
Call me basic, but I am all about fall baking because honestly, it’s just warm and cozy and wonderful. I know, I used all the basic fall words, sorry if I triggered you, but how else am I supposed to describe the warm and fuzzy feelings that can only be attributed to crisp air outside and warm, cozy vibes inside my kitchen? Let me know if you come up with some other descriptors, and I’ll work those into my next fall-inspired post.
Okay these apple pie cookie bars. Y’ALL. I can’t even. Now, I’m not telling you to throw grandma’s recipe for apple pie out the window, but I am telling you that switching things up a bit might be fun. I’m all about the classic, but I’m loving these apple pie cookie bars. They’re easy to make, feed a crowd, and taste divine. The molasses cookie base is really what does it for me. The cookie base is chewy, flavored with molasses, brown sugar, and warm spices, and super simple to make. It adds a whole other element of flavor and texture to apple pie, PLUS it’s easier to roll out than a traditional pie crust.
The apple pie filling is nothing short of autumnal bliss. The filling strikes a perfect balance of sweet, tart, and spiced. To make the filling, I use three pounds (yes, three pounds) of apples. Be sure to grab tart apples typically used for baking like Honeycrisp, Granny Smith, or Gala. Top it all off with some brown sugar and oat streusel, pop it in the oven, and you’ve got yourself a delicious take on apple pie that everyone is sure to love. I like to drizzle these with some store-bought caramel sauce and flakey salt before serving, which sends these apple pie bars into unknown realms of delicious. Not being dramatic, y’all, just being honest.
What you’ll need to make these apple pie cookie bars:
For the spiced molasses cookie base:
Old-fashioned oats: Partially for structure, but mostly to give that molasses cookie base an extra chewy texture.
Flour: For structure.
Baking soda + baking powder: Just a little bit of leavening power.
Kosher salt: To balance out all the sweetness.
Ground cinnamon + nutmeg + ginger: A combination of warm spices complements the molasses in the cookie base and the apple pie filling. It’s what makes these so cozy!
Butter: Using melted butter adds moisture and flavor to the cookie base.
Brown sugar + granulated sugar: Brown sugar adds a deeper flavor, chewiness, and moisture, while the granulated sugar adds sweetness and makes the cookie base extra tender.
Eggs: For binding and structure. Using an egg yolk adds moisture and chewiness.
Vanilla: For extra flavor.
Molasses: The molasses in combination with the warm spices is what makes this cookie base so delicious! The molasses adds a richer, deeper flavor that lends to a more fall-forward flavor profile.
Flour, cornstarch, brown sugar, cinnamon, nutmeg, butter, and tart apples for the apple pie filling. I used Honeycrisp apples, but you can use any tart apple that you typically bake with. Granny Smith, Gala, or Pink Lady would work well, too!
Old-fashioned oats, flour, brown sugar, cinnamon, nutmeg, ginger, kosher salt, and butter for the streusel topping.
Caramel sauce and flakey salt for optional (but highly recommended) garnishes.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What kind of apples should I use? Be sure to use a tart apple that is typically used for baking. I love using Honeycrisp apples because they’re both sweet, tart, and hold their structure when baked in the oven. You could also use Gala, Pink Lady, or Granny Smith apples.
Can I make this ahead of time? Absolutely! That’s one thing I love about these apple pie bars. You can make these ahead of time and keep them in the fridge. Serve chilled, at room temperature, or gently warmed in the microwave. Top with the caramel sauce and flakey salt right before serving.
A few notes before you bake:
Be sure to measure your oats and flour correctly for this recipe! Using too much flour and/or oats can drastically alter the results of a recipe. I highly recommend weighing your ingredients, but you can also use the spoon and level method, which I describe here.
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Apple Pie Cookie Bars
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 35 minutes
- Yield: 16 to 24 bars 1x
- Category: Bars and One-Tin Bakes
- Method: Baking
- Cuisine: Dessert
Description
These Apple Pie Cookie Bars are an easy, delicious take on apple pie! A chewy, molasses cookie base topped with a layer of apple pie filling sprinkled with a brown sugar + oat streusel.
Ingredients
For the cookie base:
- 160 gm (2 cups spoon and leveled) old-fashioned oats
- 219 gm (1 3/4 cups spoon and leveled) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 226 gm (1 cup) unsalted butter, melted and slightly cooled
- 180 gm (3/4 cup, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 30 gm (2 tablespoons) unsulphured molasses
For the apple pie filling:
- 31 gm (1/4 cup spoon and leveled) all-purpose flour
- 2 teaspoons cornstarch
- 30 gm (2 tablespoons, firmly packed) light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 lbs. tart apples, peeled, cored, and thinly sliced (about 4–5 large or 6–7 medium apples*)
- 28 gm (2 tablespoons) unsalted butter, melted
For the streusel topping:
- 53 gm (2/3 cup spoon and leveled) old fashioned oats
- 42 gm (1/3 cup spoon and leveled) all-purpose flour
- 80 gm (1/3 cup, firmly packed) light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon kosher salt
- 56 gm (1/4 cup) unsalted butter, cold and cubed
Optional garnishes: Store-bought caramel sauce and/or flakey salt
Instructions
To make the cookie base:
- Preheat the oven to 350°F. Spray a 9×13″ pan with baking spray and line with parchment paper, allowing excess paper to hang over the sides.
- In a medium-sized bowl, add the oats, flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger, whisking to combine. Set aside.
- Add the melted butter, brown sugar, and sugar to a large bowl and whisk until glossy. Add the egg and egg yolk, vanilla, and molasses, and whisk to combine.
- Add the dry ingredients to the wet ingredients, and use a rubber spatula to gently fold the ingredients together until combined. Spread the dough evenly into the prepared pan and bake for 20-22 minutes, until golden brown, edges are set, and the center is a tad underdone. Remove from the oven and set aside while you prepare your apple pie filling.
To make the apple pie filling:
- Combine the flour, cornstarch, brown sugar, cinnamon, and nutmeg in a small bowl. Set aside.
- Place the sliced apples and melted butter in a large bowl and toss to coat. Sprinkle in the flour mixture and toss with the apples until the apples are evenly coated.
- Arrange the apples in an even layer over the cookie base- you can do this in an orderly pattern or not, whichever you prefer! I just dump all the apples onto the cookie base and spread them evenly.
To make the streusel topping:
- Combine the oats, flour, brown sugar, cinnamon, nutmeg, ginger, and kosher salt in a medium-sized bowl. Add in the cold butter and, using a pastry cutter or by rubbing together with your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the butter is pea-sized.
- Sprinkle the streusel topping evenly over the apples. Bake for 35 to 40 minutes, until the streusel is browned and the apples are soft. Allow to cool for 30 minutes, then place in the fridge uncovered to chill for at least two hours, up to overnight (NOTE: cover the pan with foil or plastic wrap after it’s been in the fridge for 2 hours).
To serve:
- Cut the apple pie cookie bars into squares and serve chilled, at room temperature, or gently warmed in the microwave. Top with store-bought caramel sauce and/or flakey salt, if desired.
Notes
*Apples: Be sure to use a tart apple that is typically used for baking. I love using Honeycrisp apples because they’re both sweet, tart, and hold their structure when baked in the oven. You could also use Gala, Pink Lady, or Granny Smith apples. Avoid using soft or mealy apples such as Red Delicious, Golden Delicious, or McIntosh apples.
Storage: Keep leftover bars covered in the fridge. You can choose to serve these apple pie bars chilled, at room temperature or gently warmed in the microwave.
