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

Scale

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

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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.