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A hand holding an apple bar dusted with powdered sugar, showing grated apple filling between two buttery pastry layers.
Inga

The Best Apple Bars with a Buttery Crust

Tender apple bars with a sweet grated apple filling tucked between two layers of buttery sour cream pastry. Finished with powdered sugar, they’re a lovely dessert for Thanksgiving, holiday gatherings, or an afternoon coffee break.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 18 bars
Course: Dessert
Cuisine: European
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry

  • ½ cup plus 2½ teaspoons butter 125 g, softened, plus extra for greasing
  • ½ cup granulated sugar 100 g
  • 1 large egg
  • ½ cup sour cream 120 g
  • 1 teaspoon vanilla extract or vanilla sugar
  • 2¾ cups plus 1 tablespoon all-purpose flour 350 g, plus a little extra if needed
  • 1 teaspoon baking powder 4 g

For the Apple Filling

  • 2¼ pounds apples 1 kg, washed, peeled, cored, and coarsely grated
  • 1 cup granulated sugar 200 g
  • 1 teaspoon vanilla extract or vanilla sugar

For Finishing

  • Powdered sugar for dusting

Equipment

  • 9×13-inch (23×33 cm) baking pan
  • Mixing bowls
  • Whisk and silicone spatula
  • Rolling Pin
  • Box grater
  • Vegetable peeler, knife, and fork

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prebake. Bake the bottom crust for 10 minutes, until it begins to set.
  6. Prepare the filling. Combine the grated apples, sugar, and vanilla. Spread evenly over the partially baked crust.
  7. 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.
  8. Bake. Return the pan to the oven and bake for approximately 30 minutes, until the top is lightly golden brown.
  9. 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.
  • 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.
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