These apple bars bring together two layers of tender, buttery pastry and a sweet grated apple filling, finished with a dusting of powdered sugar. Sour cream gives the dough a soft, delicate texture, while vanilla adds a gentle warmth that lets the apple flavor shine.
I bake the bottom crust briefly before adding the filling, then cover the apples with a second sheet of dough and bake until lightly golden. Sliced into squares, these homemade apple bars are lovely with an afternoon cup of coffee or as part of a Thanksgiving dessert spread. Their simple powdered sugar finish makes them a welcoming addition to any holiday table.
Grating the apples gives these apple bars a soft, even filling that sits neatly between the two pastry layers. A little vanilla complements the fruit, while the powdered sugar adds just enough sweetness to the golden top. If you enjoy apple desserts, try my Apple Pie Bars with Walnut Crumble for another delicious way to bake with apples.
Your choice of apples will influence the flavor and texture of the filling. For help choosing a variety, King Arthur Baking’s guide to apples for pie explains how different apples soften during baking. These apple bars are also a lovely dessert to prepare a day ahead for Thanksgiving or holiday gatherings. Let them cool before slicing, and add a fresh dusting of powdered sugar before serving.
Quick Recipe Info
- Prep Time: About 25 minutes
- Bake Time: 40 minutes (10 minutes for the bottom crust + 30 minutes with the filling and top crust)
- Total Time: About 1 hour 5 minutes, plus cooling
- Yield: 18 bars
- Pan Size: 9×13 inches (23×33 cm)
- Oven Temperature: 400°F (200°C)
- Course: Dessert
- Difficulty: Easy
Why You’ll Love These Apple Bars
- Tender, buttery pastry: Sour cream gives the dough a delicate texture, creating two golden layers around the apple filling.
- Apples in every bite: Grated apples make a soft, even filling, with vanilla adding a gentle sweetness.
- Simple pantry ingredients: Made with everyday baking staples, fresh apples, and sour cream.
- Perfect for sharing: One 9×13-inch pan makes 18 bars for family gatherings, potlucks, or a Thanksgiving dessert table.
- A lovely make-ahead dessert: Bake these apple bars the day before your holiday gathering, then dust with powdered sugar before serving.
Ingredients You’ll Need
These apple bars combine a simple sour cream pastry with a sweet grated apple filling. Here’s what you’ll need:
- All-purpose flour: Gives the pastry its structure. Measure carefully so the dough stays tender; too much flour can make it dry and difficult to roll.
- Butter: Soften it to room temperature so it blends smoothly with the sugar and gives the crust its buttery flavor.
- Granulated sugar: Sweetens both the pastry and the apple filling.
- Egg: Helps bind the dough together. A room-temperature egg blends more easily with the softened butter.
- Sour cream: Adds moisture and richness to the pastry, giving it a tender texture.
- Baking powder: Gives the dough a little lift as it bakes.
- Vanilla sugar or vanilla extract: Flavors both the dough and the filling without overpowering the apples.
- Apples: Peel, core, and coarsely grate them for a soft filling that spreads evenly between the pastry layers.
- Powdered sugar: Adds the finishing touch. Dust it over the cooled apple bars before serving.
You’ll find the full ingredient quantities with US and metric measurements in the recipe card below.
How to Make Apple Bars
1. Prepare the oven and pan
Preheat your oven to 400°F (200°C). Lightly grease the bottom and sides of a 9×13-inch (23×33 cm) baking pan with butter.
2. Mix the pastry dough
In a large bowl, beat the softened butter and granulated sugar until creamy. Mix in the egg, sour cream, and vanilla sugar or vanilla extract until combined.
Whisk the flour and baking powder together in a separate bowl, then gradually add them to the butter mixture. Stir with a spatula, finishing gently by hand until a soft dough forms.
If the dough is too sticky to roll, add a little extra flour, 1 tablespoon at a time. Use only as much as needed, and avoid overworking the dough so the baked pastry stays tender.
3. Divide and roll the dough
Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a rectangle to fit the bottom of your prepared pan.
Carefully transfer it to the pan, gently pressing it into the corners. Patch any small tears with your fingers, then prick the surface lightly with a fork.
Tip: If the dough is difficult to transfer, roll it between two sheets of parchment paper. Remove the top sheet, invert the dough into the pan, and peel away the remaining paper.
4. Prebake the bottom crust
Bake the bottom crust for 10 minutes, just until it begins to set. It will finish baking after you add the filling and top layer.
5. Prepare the apple filling
Wash, peel, and core the apples, then grate them using the large holes of a box grater. Add the sugar and vanilla sugar or vanilla extract, stirring until evenly combined.
Spread the filling evenly over the partially baked crust.
6. Add the top crust
Roll the second portion of dough into a rectangle that fits over the filling. Carefully lay it over the apples and gently patch any tears.
Lightly prick the top with a fork to allow steam to escape during baking.
7. Bake until golden
Return the pan to the oven and bake for approximately 30 minutes, until the top is lightly golden brown.
8. Cool, dust, and slice
Let the apple bars cool in the pan so the filling and pastry can firm up before slicing. Dust with powdered sugar, then cut into 18 bars.
For a Thanksgiving or holiday dessert platter, add the powdered sugar shortly before serving for a fresh, snowy finish.
How to Store and Freeze
Refrigerator: Let the apple bars cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers if stacking. The pastry will soften slightly as it absorbs moisture from the apple filling.
Freezer: For the best finish, freeze the bars before adding powdered sugar. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months for the best quality.
Thawing: Transfer the wrapped apple bars to the refrigerator and let them thaw overnight. Unwrap before serving and add a fresh dusting of powdered sugar.
Serving and make-ahead tips: Enjoy the bars chilled, or let individual portions come to room temperature before serving. For Thanksgiving or holiday gatherings, bake them a day ahead, refrigerate once cooled, and dust with powdered sugar just before arranging them on your dessert platter.
Frequently Asked Questions (FAQ)
What are the best apples for apple bars?
Granny Smith apples are a good choice if you enjoy a tart filling. You can also combine tart and sweet apples for a more balanced flavor. Peel and coarsely grate them so the filling has an even texture.
Do I need to cook the apple filling first?
No. The grated apples go directly onto the partially baked bottom crust. They soften during the final bake, so there’s no need to cook them separately.
Should I squeeze the grated apples?
If your apples release a lot of juice, gently squeeze out some excess liquid before adding the sugar and vanilla. Leave them slightly moist rather than squeezing them completely dry. This helps prevent an overly wet filling.
Why is my pastry dough too sticky to roll?
Warm butter or differences in flour measurements can make the dough softer. Try chilling it for 15-20 minutes first. If needed, work in a little extra flour, one tablespoon at a time, just until manageable. Rolling between parchment sheets also helps.
Why do I prebake the bottom crust?
The first 10 minutes of baking help the base set before you add the moist apple filling. Keep this initial bake brief; the bottom crust will continue baking after you assemble the bars.
Can I add cinnamon to the filling?
Yes. For a warmer flavor, stir ½-1 teaspoon of ground cinnamon into the grated apples with the sugar and vanilla. The original version uses vanilla alone, allowing the apple flavor to stand out.
How do I cut apple bars neatly?
Let the bars cool completely in the pan before slicing. Use a sharp knife and wipe the blade between cuts. For 18 portions, cut the pan into three rows of six bars.
Can I make these apple bars ahead for Thanksgiving?
Yes. Bake them a day ahead, let them cool, and refrigerate in a covered container. Add the powdered sugar shortly before serving so the topping looks fresh on your holiday dessert platter.
Nutrition per Serving
Approximate values for 1 apple bar, based on 18 servings:
- Calories: 230 kcal
- Carbohydrates: 39 g
- Protein: 3 g
- Fat: 7.5 g
- Saturated Fat: 4.4 g
- Fiber: 1.2 g
- Sugar: 23 g
Estimates use full-fat sour cream and vanilla extract and exclude powdered sugar for dusting. Values may vary depending on the ingredients used and the weight of the apples after peeling and coring.
Conclusion
These apple bars pair tender, buttery pastry with a sweet grated apple filling and a simple powdered sugar finish. Whether you’re baking for an afternoon coffee break or preparing a Thanksgiving dessert platter, they’re a lovely homemade treat to share.
For more apple desserts, try my Apple Crisp with Buttery Oat Topping or Apple Upside Down Cake with its golden caramel apple topping.
If you make these apple bars, leave a comment and a recipe rating below. I’d love to hear which apples you used and how they turned out!
Happy Baking!
The Best Apple Bars with a Buttery Crust
Ingredients
Equipment
Method
- Prepare the oven and pan. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking pan with butter.
- Mix the wet ingredients. In a large bowl, beat the softened butter and sugar until creamy. Mix in the egg, sour cream, and vanilla until combined.
- Make the dough. Whisk the flour and baking powder together, then gradually stir them into the butter mixture. Finish gently by hand until a soft dough forms. If it is too sticky to roll, add extra flour one tablespoon at a time, using only as much as needed.
- Roll the bottom crust. Divide the dough into two equal portions. Roll one portion on a lightly floured surface into a rectangle that fits the bottom of the pan. Transfer it to the pan, gently press into the corners, and patch any tears. Prick lightly with a fork.
- Prebake. Bake the bottom crust for 10 minutes, until it begins to set.
- Prepare the filling. Combine the grated apples, sugar, and vanilla. Spread evenly over the partially baked crust.
- Add the top crust. Roll the remaining dough into a rectangle and carefully place it over the apples. Gently patch any tears, then prick the surface lightly with a fork.
- Bake. Return the pan to the oven and bake for approximately 30 minutes, until the top is lightly golden brown.
- Cool and serve. Let the bars cool in the pan before slicing. Dust with powdered sugar and cut into 18 bars.
Notes
- Measuring: US volume measurements are approximate. Use the gram measurements for the most consistent results.
- Apple weight: The listed weight is for whole apples before peeling and coring.
- Juicy apples: If the grated apples are very wet, gently squeeze out some excess juice before mixing with the sugar and vanilla.
- Rolling: Roll the dough between parchment sheets if it sticks or tears during transfer.
- Optional cinnamon: Add ½–1 teaspoon ground cinnamon to the filling if desired.
- Clean slices: Cool completely, then use a sharp knife, wiping it between cuts. Cut into three rows of six bars.
- Storage: Refrigerate cooled bars in an airtight container for up to 4 days.
- Freezing: Wrap individual bars and freeze for up to 3 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.
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Timing: Prep and total times are approximate and exclude cooling
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Nutrition
Serving: 1 bar | Calories: 230 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 7.5 g | Saturated Fat: 4.4 g | Fiber: 1.2 g | Sugar: 23 g Nutrition is approximate, based on 18 bars using full-fat sour cream and vanilla extract. Powdered sugar for dusting is not included.