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Apple Bars

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These light and fluffy, fresh Apple Bars come together with the perfect balance of golden raisins, walnuts, and a spice blend that channels the spirit of apple pie. Whether it’s apple season or simply a random apple hankering, these bars are a go-to sweet treat.

apple bars recipe

If you love indulging in seasonal flavors, these apple bars are tailor-made for you. However, don’t confine making these tasty and aromatic treats to apple season alone – they’re a year-round joy. Light, airy, and perfuming the house with the scent of freshly ripened apples, they’re a treat that transcends the calendar.

Picture this: a cozy afternoon, a cup of coffee or tea, a book and the perfect companion—fresh apple bars. And if it’s holiday season, these bars shine on the Thanksgiving dessert buffet, providing an alternative for those who aren’t keen on pies. For a touch of consideration, I like to crown each bar with a walnut, a subtle alert to those with nut allergies.

Related: German Apple Cake

Make a batch for yourself and pack up at least a dozen of these bars and run them over to a friend’s house. I know they will truly appreciate your efforts.

Why You’ll Love These Apple Bars

  • The blend of sweet and spiced flavors, hit a perfect balance when it comes to showing off the tart apple flavor.
  • The apple bar texture is a winning combo of light and airy.
  • Baking these bars fills your home with the scent of freshly baked apples. Trust me, it’s love at first bite (and sniff).

Ingredients

Fresh and Pantry Ingredients for Apple Bars

All-purpose flour: The foundation, providing structure and body to the bars.
Baking powder: The leavening agent that ensures a light and airy texture.
Apple pie spice: A blend of warm spices, infusing the apple pie flavor.
Cinnamon: Adds warmth and depth to the overall taste.
Table salt: Enhances and balances the sweetness of the other ingredients.
Butter: Contributes to the bars’ moistness and flavor.
Light brown sugar: Sweetens while adding a subtle molasses note.
Eggs: Binds everything together and contributes to the bars’ structure.
Vanilla extract: Adds a touch of vanilla fragrance.
Granny Smith apples: Definitely he star ingredient, adding a tart and crisp apple flavor.
Golden raisins: Adds sweetness and chewy texture.
Walnuts: Adds crunch and nutty undertones.
Confectioners’ sugar: The finishing touch, dusted on top for a sweet and elegant presentation.

Substitution Ideas

  • You could replace the all-purpose flour with a  gluten-free flour blend for dietary preferences.
  • If you don’t have apple pie spice you can make your own by combining 1/4 cup ground cinnamon, 1 Tablespoon ground allspice, 2 teaspoons nutmeg, 2 teaspoons ground ginger and a 1/2 teaspoon ground cardamom (optional). Store in an airtight container.
  • Nutmeg or cardamom can replace the ground cinnamon for a different warm spice note.
  • Dark brown sugar can be used interchangeably for light brown sugar.
  • Maple extract can be used instead of vanilla extract.
  • Any crisp and tart apple variety like Honeycrisp or Fuji can be used in this recipe.
  • If you don’t have golden raisins, regular raisins, currants, or chopped dried apricots would work.
  • Pecans, almonds, or hazelnuts can be substituted for a different nutty flavor.
  • If you want to make these apple bars nut-free, you’re best bet would be pumpkin seeds (pepitas).

How To Make Apple Bars

  • Step One: Prepare your baking pan with parchment (see instructions below).
  • Step Two: Whisk together dry ingredients, making sure they are fully combined.
  • Step Three: Blend together butter, sugar and other wet ingredients. Gradually mix in flour, making sure to not overmix.
  • Step Four: Stir in apples, raisins and walnuts.
  • Step Five: Bake for about 30 minutes, or until a toothpick comes out clean.
  • Step Six: Cool in the pan for 15 minutes before removing.
  • Step Seven: Cool completely before dusting with confectioners’ sugar.

How To Line A Baking Pan With Parchment

  1. With a pencil, trace the bottom of your baking pan onto a sheet of parchment paper.
  2. Cut the parchment paper about six inches longer on each side so it hangs over the sides of your pan. It should only hang over on one side, as seen in the above picture.
  3. Press the paper in the pan, making a crease at the edges, making sure it fits tightly into the bottom. Remove the paper.
  4. Spray nonstick cooking spray onto the sides and bottom of the pan and place parchment on top. The cooking spray helps the parchment stick to the pan and helps keep the parchment from moving when adding the batter to the pan. Using clothespins to hold the parchment in place during batter addition is also really helpful.

Fun Variations

Drizzle caramel sauce over the bars or add a layer of caramel between the crust and apple filling and call them caramel apple bars.
Swap out the apples for ripe pears for a whole new flavor profile.
Instead of dusting with confectioners’ sugar, top the bars with a maple glaze made with maple syrup and powdered sugar.
Replace the apple pie spice with a blend of chai spices like cardamom, ginger, cloves, and black pepper.
Feel free to add an extra layer of texture by incorporating a crunchy oat streusel on top.

Expert Tips

  • Measure and prepare all ingredients before getting started.
  • The recipe calls for a 9 x 13 pan and the Magic Pan (linked in the recipe card) is my favorite for baking. It has excellent heat conduction, gives the perfect angles and the sides – your bars/cakes will be edge-less and not over baked. I use it for everything, especially brownies.
  • Use parchment to line your pan (directions are above).
  • The batter is thick so hold down your parchment with clothespins.
  • Use a small, offset icing spatula to smooth your batter into place, the back of a large spoon works too.
  • Do not overmix the batter once you add the flour.
  • Start checking bars with a toothpick after 25 minutes in the oven to see if they are done.
  • Let cool for 15 minutes in the pan before removing to a wire rack.
  • If you want perfectly clean cut edges, cover bars tightly once cooled and refrigerate them overnight.
  • Use a ruler to measure bars before cutting for uniformity of squares.
  • Dust with several layers of powdered sugar right before serving.

Frequently Asked Questions (FAQs)

Can I use a different type of apple? Yes. While Granny Smith apples have a nice tartness, feel free to experiment with your favorite apple variety. Honeycrisp, Fuji, or Gala apples work well too.
Can I make these bars ahead of time? Yep. These bars can be made in advance and stored in an airtight container for a few days. They can also be frozen for longer storage.
Can I omit the nuts for allergies? Absolutely, you can omit the nuts if you have allergies or simply prefer a nut-free version. The bars will still be delicious.
What can I use instead of raisins? If you’re not a fan of raisins, consider using dried cranberries, chopped dried apricots, or omitting them altogether.
How do I know when the bars are done baking? Insert a toothpick into the center; if it comes out with a few moist crumbs (not wet batter), they’re done. Baking times may vary depending on your oven, so keep an eye on them.
Can I make these bars vegan? Yes, you can experiment with egg substitutes like applesauce, mashed bananas, or flax eggs for a vegan version. Also, use a plant-based butter substitute.

More Fresh Apple Recipes

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apple bars
Print Recipe
5 from 43 votes

Apple Bars

These light and fluffy, fresh Apple Bars come together with the perfect balance of golden raisins, walnuts, and a spice blend that channels the spirit of apple pie. Whether it's apple season or simply a random apple hankering, these bars are a go-to sweet treat.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Bars, Fresh Apple Spice Bars
Servings: 24 bars
Calories: 161kcal
Author: Cathy

Equipment

Ingredients

Apple Bar Ingredients:

Instructions

How to Make Apple Bars:

  • Preheat oven to 350 degrees F.
  • In a medium sized bowl, Whisk together flour, baking powder, apple pie spice, cinnamon and salt.  Set aside.
    2 cups all-purpose flour, 2 tsps baking powder, 1 tsp apple pie spice, 1/2 tsp ground cinnamon, 1/2 tsp table salt
  • With a stand or electric mixer, blend butter and brown sugar; about 2 minutes. Add eggs and vanilla, blending until smooth. Gradually add flour mixture and blend only until incorporated (do not overmix). Stir in apples, raisins and walnuts. The batter will be very thick.
    1/2 cup butter, room temperature, 2 cups packed light brown sugar, 2 large eggs, room temperature, 1 tsp vanilla extract, 1-1/2 cups chopped Granny Smith apples, peeled, diced (about 2-3 apples), 1/2 cup golden raisins, 1/4 cup chopped walnuts
  • Prepare a 9 x 13 pan (my favorite is the magic pan) by either liberally coating it with cooking spray or lining it with parchment, which is the preferred method. (See instructions in the post on how to line a baking pan with parchment paper.) Spread apple batter into the prepared pan and bake in the oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • If you lined your pan with parchment, let the bars cool for 15 minutes in the pan on a wire rack. Lift them out of the pan with the overhanging parchment on each side, otherwise wait until the bars are completely cool before cutting them into squares before removing.
  • Dust squares with powdered sugar when they are completely cool. And garnish each square with a walnut.
    confectioners' sugar for topping

Notes

If you do not have apple pie spice you can make your own by combining 1/4 cup ground cinnamon, 1 Tablespoon ground allspice, 2 teaspoons nutmeg, 2 teaspoons ground ginger and a 1/2 teaspoon ground cardamom (optional). Store in an airtight container.
I love to refrigerate my bars overnight before cutting them to get the perfect slices. I wrap them tightly and hold off with the powdered sugar until after I cut them. This is not necessary, but just something I choose to do for presentation.
For optimal outcomes when preparing these apple bars, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
 
 
 
 
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts
Apple Bars
Amount Per Serving
Calories 161 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 2.5g16%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.3g
Cholesterol 25.5mg9%
Sodium 94.9mg4%
Potassium 48.2mg1%
Carbohydrates 27.9g9%
Fiber 0.8g3%
Sugar 19.4g22%
Protein 1.9g4%
Vitamin A 10.1IU0%
Vitamin C 1mg1%
Calcium 3.6mg0%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Man, I need to just spend about a week going back through all the recipes I’ve been drooling over and start making them!

    I know how to fix that looming big butt problem though…just start inviting us out like P-Dub does! ;o)

    Reply

  2. I do the same thing. I crave fall foods all year round. I think it is because they are most comforting. Chili, pumpkin bread, anything that is spicy cinnamon-y sounds good to me any time. Those bars look great, but I’d have to remove those sneaky blonde raisins. They scare me.

    Reply

  3. Apple bar crack – that was awesome.

    These look amazing! We’ve still got the spring weather going on back here in MA, which is similar to fall weather, so these bars would be perfect!

    Reply

  6. I feel weird if at least a couple times a month I do not make my normal fall/winter dishes. The same way I feel weird if I do not grill out a burger every now and then in the winter time.

    Looks amazing and still a good treat here since our weather is Spring screwy.

    Reply

  10. Wonderful! I haven’t had my breakfast yet and I could so see myself eating one of those bars with my coffee!

    I made a very fall like pot of chili for dinner yesterday, so yes I understand craving for “fall” food!

    Reply

  14. I love apple crack too, LOL! These look delicious and i love apple anything any time of year. I love the golden raisins and nuts in here…yum!

    Reply

  16. These look great. I am in Seattle and we are experiencing some extremely fall-like weather (I assume you are too.) When I walk outside and can see my breath in morning, apple starts to sound really great.

    Reply

  17. Oh I bet these would be so good with a big scoop of ice cream! And I think it always works out that way that we want what’s not in season. I see it as helping the economy, since you end up forking over a boatload for strawberries in the dead of winter.

    Reply

  21. I definitely crave off-season foods all year long. That does kind of mean buying non-local produce, which is supposed to be the wrong thing to do, but sometimes the craving just hits you. I’d eat these apple bars happily in the middle of July.

    Not that I would know anything about hot spring and summer weather. Warmth seems to be a foreign concept here in NY.

    Your egg photo is excellent. It reminds me either of googly eyes or breasts!

    Reply

  27. 5 stars
    Cathy- These were wonderful. I like to eat out of season so to speak, otherwise I get sick of the same things. I am not a raisin lover either, but the golden ones in this recipe were amazing. The bars were just ridiculously delicious, your pictures are gorgeous which made me make them like now. And thanks for the apple pie spice recipe, didn’t have one:)

    Reply

  30. Having just celebrated the arrival of spring here in Montreal (finally), I can’t say I’m craving anything about fall. I try to forget that any seasons besides spring and summer exist. BUT I do love me some apples. Those creations look fantastic. And, I know this may sound weird, but your mixing photos (dough, batter etc) always get me. They are so striking and they make me really hungry.

    Reply

  37. If, like me, you’re too lazy to dice your apples, you can quarter them, feed the quarters through the shredder blade of your food processor, and, voila! Little apple pieces! and most of the skin will stay on top of the blade; that which ends up shredded helps you meet your fiber requirements for the day. And now I want apple crack, too!

    Reply

  39. So beautiful… the apple bars and the photos! I love the way you lay it all out. Nice blog.

    I just came across your site from The Hungry Housewife… I will have to keep up with it!

    Reply

  40. 5 stars
    I was sure, after picking more than 25lbs of apples this past autumn that I’d never want to see another one again. I was up to my elbows in apple everything. But you tempted me and they were amazing. So good!

    Reply

  41. I’ve been known to make a pumpkin pie in July, just because. You know. My mom always kept some sliced apples in the freezer so we could make apple cake in the summer. Smart. Sometimes you have to feed the craving! I can’t wait to try these bars!

    Reply

  42. 5 stars
    These apple bars were amazing! I make apple and pumpkin recipes all year long, just because they are my favorites and I really crave them! These turned out divine!

    Reply

  45. Ah, we’ve both been in a apple frame of mind. 🙂 I’m crazy about pumpkin, too, so I’ll eat that any time. Sometimes I have frozen pumpkin (from cooking a fresh pumpkin), but otherwise, I’ll make do with canned. All our family loves these treats all year long.

    When you move, you’ll start feeding all your workers and making new friends with your goodies when you go into “town.” I just know it. 😉

    Shirley

    Reply

  47. 5 stars
    I made pumpkin bread over the weekend even though it was wildly out of season! Then I put these bars in the oven and oh my gosh…they are amazing! Thank you.

    Reply

  48. I love apple baked goods 365 days of the year. No seasons need apply.

    And I’m pretty sure with all the yum you’re cooking up, you will find some new friends to share your bounty with really quickly.

    Reply

  49. 5 stars
    these were delicious! i made pumpkin scones on mother’s day and will be making pumpkin muffins to use up the rest of the can. they were yummy… even if they’re out of season : ) So I will make apple bars year round too! I can’t wait to make them again.

    Reply

  50. Yum..love those chunky apples and raisins in there. Fall is my favorite season (in areas where they have seasons) so I’m all for eating autumny foods year round!

    Reply

  53. first of all, i’m so glad you used golden raisins instead of red. bleck. secondly, although apple pie is probably my favorite dessert, this will definitely do in a pinch, like when i’m too lazy to make a pie…which is most of the time. 🙂

    Reply

  56. You’ll be so busy, you will work off all the calories you eat. But, if end up with chickens or dogs, you can always share extra food with them. My chickens and dogs love scraps. The dogs only get meat scraps now because they are all so fat. That makes the chickens happy cause they get fed more.

    Reply

  57. 5 stars
    Do you EVER sleep???? Moving and baking and blogging and being a mom and being a winemaker, a soil scientist….you put me to shame….but I love you…I want to be you when I grow up…but if truth be told…you are just sunshine in a bottle…I made these apple bars and whoa they were so good.

    Reply

  58. These are perfect for any time of year, I would think. I know my husband would love them. I am always tempted to buy that apple pie spice you have pictured. I will have to grab one next time and give these bars a go.

    Reply

  59. 5 stars
    Those were yummy. And yes I have that problem too. I live in Phoenix and I’m always wanting to make stews and foods that just aren’t great for 115 degree days, but I make them anyway. My whole family loved these.

    Reply

  61. 5 stars
    Hi Cathy .. I have to comment .. I love your pictures. = fantastic!!Just visiting San Diego from the UK .. one day I’ll make the trip up the coast and find your little valley ..Go well – Hilary

    Reply

  62. 5 stars
    We (well, mostly hubby) crave apple desserts all year round. Lucky thing that apples are available all year round. These bars were absolutely delightful. Thank you so much for the recipe.

    Reply

  64. 5 stars
    I just finished baking these bars and I had my doubts as the batter was so sticky and thick. I was wondering what I did wrong, but it has come out fantastic the kids love them. thank you

    Reply

  65. 5 stars
    These were amazing! I love making anything baked anytime of year. Just do.

    Ya know… in all your baking, have you ever come across a muffin recipe with carrots, zucchini and ginger? There a local nursery with a small rustic coffee shop that makes carrot zucchini ginger muffins. Oh how I want to make my own. If anyone knows of something like that (or could create it) it’s you! They were so delightful!

    Reply

  66. 5 stars
    I made these last night….FANTASTIC! I prepped more apples than I originally needed, which is fine as they are so popular I’m making a 2nd batch tonight. This recipe is stuck in our family cookbook from this moment on!

    Reply

  76. 5 stars
    Hi Cathy. I always share baking with my apartment building neighbors, and they loved these!. They adored the textural “crunch”.
    Thanks so much, from Alberta, Canada 🇨🇦 where it was 45°F at 7am this morning. And 34 yesterday. Brrr!

    Reply

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