The Best Ever Apple Pecan Bars Recipe

These apple pecan bars are one of my favorite ways to turn a couple of apples into a homemade dessert. They have a buttery shortbread crust, a layer of tender cinnamon apples, and a crumbly pecan and oatmeal topping. I especially like the contrast between the soft apples and crunchy topping, and a little caramel sauce makes them even better.

If you enjoy desserts with apples and caramel, you should also try my Mini Caramel Apple Pies. It's another lovely way to use apples when you're in the mood for baking. Keep reading to see how easy these bars are to put together.

Video Instructions

Try This Apple Pecan Bars Recipe

I love desserts that have a few different textures, and these bars have plenty going on. The shortbread base is buttery, the cinnamon apples become tender as they bake, and the pecan topping adds a nice crunch.

My favorite part is the combination of apples, cinnamon, and pecans. They're good on their own, but I wouldn't say no to a drizzle of caramel sauce over the top.

Why You’ll Love It

• Buttery shortbread crust: The base is easier to make than apple pie and gives the bars a firm layer underneath the apples.
• Tender cinnamon apples: Thinly sliced apples bake into a soft, lightly sweet filling.
• Crunchy pecan topping: Pecans and rolled oats give the topping a lovely crumbly texture.
• Easy to make ahead: You can place the finished bars in the refrigerator for up to 3 days or freeze them for later, cutting prep time.

Ingredients

• Apples: I prefer Honeycrisp or Pink Lady apples because they have a little tang and hold their shape well when baked. Golden Delicious, Gala, and Fuji also work. I wouldn't choose very tart Granny Smith apples for this particular filling. You can leave the skins on since the apples are sliced thinly, but peeling them is fine too.
• Unsalted butter: Cold butter is important for both the shortbread crust and pecan topping. It helps create that crumbly texture when mixed with the flour and sugar. Softened or melted butter wouldn't give you quite the same mixture.
• Pecans: These give the topping its nutty flavor and crunch. I like how they work with the cinnamon apples and buttery crust. I wouldn't leave them out unless necessary because they're an important part of the topping's texture.
• Old-fashioned rolled oats: The oats add a little extra texture to the pecan topping. I would stick with old-fashioned rolled oats rather than quick oats because the larger flakes help give the topping its crumbly consistency.

How to Make Apple Pecan Bars

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23cm) baking pan with parchment paper, leaving an overhang on two opposite sides so you can lift the bars out later.

2. To make the shortbread crust, add the flour, sugar, ½ teaspoon salt, and cold butter to a food processor. Pulse until the mixture starts to clump together.

3. Transfer the mixture to the prepared baking pan and press it evenly across the bottom with your fingertips. Place a piece of paper over the crust and use a flat-bottomed cup to smooth it out.

4. Bake the crust for 15 minutes, or until lightly golden brown. If you don't have a food processor, combine the dry ingredients in a bowl and use a pastry cutter or two forks to work in the cold butter until the mixture starts to clump.

5. For the apple filling, combine the apple slices, flour, light brown sugar, cinnamon, and vanilla in a large bowl. Stir just until everything is coated, then set aside.

6. To make the pecan topping, add the pecans, flour, brown sugar, salt, cold butter, and rolled oats to a food processor. Pulse until the mixture starts to clump. Alternatively, finely chop the pecans and combine everything in a bowl, cutting in the butter with a pastry cutter or two forks.

7. Remove the shortbread crust from the oven. layer apples evenly over the crust, leaving behind any liquid that has collected in the bowl.

8. Sprinkle the pecan oatmeal topping evenly over the apples.

9. Bake at 350°F (175°C) for another 30-35 minutes, until the topping is set and lightly browned.

10. Remove the pan from the oven and let the bars cool completely. Use the parchment overhang to lift them out, then cut into 9 bars or smaller pieces if preferred.

Recipe Tips

• Choose firm apples that hold their shape during baking. Honeycrisp and Pink Lady are my favorites for this recipe.
• You don't have to peel the apples. Since they're thinly sliced, the skins aren't particularly noticeable in the finished bars.
• Don't overprocess the pecan topping. Stop as soon as it becomes crumbly and starts to clump, or it can turn into a paste.
• Leave any excess apple liquid behind when arranging the filling over the crust. This helps prevent the shortbread base from becoming soggy.
• Let the bars cool completely before cutting them so the layers have time to set.

What Can You Serve With This?

• A scoop of vanilla ice cream.
• Warm caramel sauce drizzled over the top.
• Freshly whipped cream.
• A cup of hot coffee.
• A little cinnamon-spiced yogurt.
• Maple syrup on top.

FAQs

Recipe