British Cinnamon Apple Pie Bars
These British inspired Cinnamon Apple Pie Bars are a favourite in our family because they are easy to make and taste just like apple pie but in hand-held portions, so you can eat them as snacks while you are on the go or packed in a lunch.
Recipe type: Dessert
Serves: 24
  • 10x10 deep baking pan
  • Classic British Shortbread Crust
  • 1 cup softened butter
  • ½ cup packed brown sugar
  • 1 tablespoon pure vanilla extract
  • 2½ cups all-purpose flour
  • Cinnamon Apple Pie Filling
  • 8 apples peeled, cored and sliced thin-med to equal about 8 cups of apples
  • ½ teaspoon nutmeg
  • 4 drops of pure cinnamon oil (optional)
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 4 tablespoons all-purpose flour
  • pinch of salt
  • ¾ cup granulated sugar
  • Topping
  • 1 cup packed brown sugar
  • ½ cup granulated white sugar
  • 1½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • ¾ cup chilled butter cut into ½ inch cubes
  • ½ teaspoon salt
  1. Pre-heat oven to 350 degrees
  2. Line a 10x10 deep baking pan with parchment paper so it hangs over the sides which makes it easier to pull out the bars and cut into squares. Put a layer of cooking spray on the parchment paper to help the bars from sticking.
  3. Shortbread Base
  4. In a large mixing bowl add softened butter, vanilla and sugar and blend in your stand mixer or with a hand mixer until fluffy. Add your flour little by little until it resembles a crumbly mixture.
  5. Press the shortbread base into the bottom of your parchment lined baking pan making sure to reach all the corners. Pat the top so it's nice and even and bake for about 12-15 minutes or until golden brown. Don't over-bake it. You will see the shortbread rise as a cookie would. Remove from oven to cool while you make the apple pie filling. Leave oven at 350 degrees.
  6. Cinnamon Apple Pie Filling
  7. In a large bowl add your sliced apples, flours, sugar, cinnamon, cinnamon oil, cloves and nutmeg. Mix with your hands until the apples are coated
  8. Arrange the apples evenly on top of the shortbread crust and bake for 10 minutes at 350 degrees.
  9. Topping
  10. In a large bowl mix together your brown sugar, granulated sugar, flour and cinnamon and salt. using a pastry cutter or two butter knives cut in the ½ inch cold butter cubes until it resembles large peas.
  11. Spread the topping evenly over the apples and press down slightly
  12. Put back in the oven at 350 degrees for about 1 hour or until golden brown
  13. Remove from oven and let sit until completely cooled. Do not cut them before they are cooled.
  14. Once cool with the parchment paper handles to lift the apple pie bars from the pan onto a cutting board.
  15. Using a sharp knife cut into 12 large cinnamon apple pie bars or 24 snack-size bars.
  16. Store in the refrigerator up to a week and in the freezer for 4 months in an air-tight container.
Recipe by Canadian Budget Binder at