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Cozy Small-Batch Apple Pie Bars for Two

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These apple pie bars are the perfect small-batch dessert for two, featuring a buttery shortbread crust, tender cinnamon-spiced apples, and an optional crumble topping. They’re quick, easy, and deliver all the cozy comfort of apple pie without the fuss.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, cold and cut into small cubes
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 1–2 tablespoons ice water
  • 2 medium apples (about 300g total), peeled, cored, and diced into 1/4-inch pieces
  • 3 tablespoons (40g) brown sugar, packed
  • 1 tablespoon (8g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (31g) all-purpose flour
  • 2 tablespoons (25g) brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium mixing bowl, whisk together 1 cup flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Add 1 tablespoon ice water and stir with a fork. If the dough doesn’t hold together when squeezed, add another tablespoon. Press the dough evenly into the bottom of the prepared pan. Prick the crust all over with a fork. Bake…
  3. In a small saucepan over medium heat, combine the diced apples, 3 tablespoons brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Cook, stirring occasionally, for about 5-7 minutes, until the apples soften slightly and the mixture is bubbly and thickened. Remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool for 5 minutes.
  4. In a small bowl, combine 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold butter cubes. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture forms clumps of various sizes. Refrigerate while assembling the bars.
  5. Spoon the cooked apple filling over the pre-baked crust, spreading it into an even layer. Sprinkle the crumble topping evenly over the apples.
  6. Bake at 350°F (175°C) for 25-30 minutes, until the topping is golden brown and the filling is bubbly around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the bars cool in the pan on a wire rack for at least 20 minutes. Use the parchment handles to lift the entire slab out of the pan. Transfer to a cutting board and slice into 4 equal bars.

Notes

For best results, keep butter cold. Pre-baking the crust prevents sogginess. Let bars cool completely before slicing for clean cuts. Can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: apple pie bars, small batch, for two, apple dessert, shortbread crust, crumble topping, fall baking

Find it online: https://freshforkful.com/cozy-small-batch-apple-pie-bars-for-two/