Easy Cinnamon Apple Bars are like the chill cousin of apple pie. They’re dead easy to throw together, taste like fall exploded in your mouth, and you don’t even need to be good at making pie crust. Seriously, if I can make them (and I routinely set off the smoke alarm just boiling water), you can too. These aren’t just good – they’re “hide them from the kids so you have some for yourself later” good.

My husband, bless his heart, is convinced I’m a baking genius every time I whip these out. He thinks I spend hours slaving away! Little does he know, it’s basically dump, mix, and bake. One time I was making them and totally forgot to add the melted butter to the crust. I only realized when I pulled it out of the oven and it looked… pale. I just drizzled the melted butter all over the top and baked it for another 5 minutes. Still tasted amazing! No one even knew. That’s the beauty of these bars – they’re forgiving. My kiddo likes it with ice cream, but tbh I eat mine straight from the fridge.

Why You’ll Love This Easy Cinnamon Apple Bars

They taste like apple pie but are a million times easier to make. Seriously.
Your kitchen will smell AMAZING while they’re baking. Like, real estate agent-worthy amazing.
They are the perfect balance of sweet, tart, and cinnamon-y.
You can eat them for breakfast, dessert, or a snack. I won’t judge. (I DO judge if you judge me).
They’re basically foolproof. Even if you mess up, they’ll still taste pretty darn good.

How to Make It

Okay, so first things first, we’re gonna get that oven preheated. Crank it up to 350°F (175°C). While that’s heating up, let’s tackle the crust. You’re gonna grab a big bowl and mix together flour (all-purpose is my jam but you can totally use gluten free), brown sugar (don’t skimp!), and cinnamon. Then, you’ll drizzle in some melted butter (unsalted, please – unless you’re into that salty-sweet thing, which is cool too) and mix it all up until it looks kinda like wet sand. Press about two-thirds of that mixture into the bottom of a greased 9×13 inch baking pan. Pro tip: use parchment paper to line the pan! Makes it a breeze to get the bars out later.

Now for the apple filling! In another bowl, toss sliced apples (I like Granny Smith for that tartness, but Honeycrisp works too) with more brown sugar, flour (just a little!), cinnamon (can you tell I love cinnamon?), and a squeeze of lemon juice (keeps the apples from browning and adds a nice tang). Spread that apple mixture evenly over the crust.

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Crumble the remaining crust mixture over the top of the apples. Pop that bad boy into the oven and bake for 30-35 minutes, or until the crust is golden brown and the apples are tender. Let it cool COMPLETELY before cutting into bars. I know, it’s torture, but trust me, they’ll be way easier to slice. And that’s it! Easy Cinnamon Apple Bars — done! You’re a star!

Ingredient Notes

All-Purpose Flour: I always have this on hand. You can sub for a gluten-free blend. I once tried almond flour and it was a disaster. Don’t do that.
Brown Sugar: This is important. The molasses is what gives it that warm, cozy flavor. I mean, you could use white sugar, but why would you?
Cinnamon: Obviously. But don’t use that ancient jar that’s been lurking in the back of your spice cabinet for a decade. Fresh cinnamon is key!
Unsalted Butter: Melted. Don’t use that spreadable stuff in the tub. Real butter is always better. I tried olive oil once when I was out of butter and uh…no.
Apples: Granny Smith apples are my go-to because they have a great tartness, but Honeycrisp also work great. Don’t use Red Delicious. They get mushy.
Lemon Juice: Just a little! This keeps the apples from going brown and adds a nice bit of tang that cuts through the sweetness. Don’t skip it.

Recipe Steps:

Preheat oven to 350°F (175°C).
Combine flour, brown sugar, and cinnamon in a bowl.
Drizzle in melted butter and mix until crumbly.
Press 2/3 of the mixture into a greased pan.
Toss sliced apples with brown sugar, flour, cinnamon, and lemon juice.
Spread apple mixture over the crust.
Crumble remaining crust mixture over apples.
Bake for 30-35 minutes until golden brown.
Cool completely before cutting into bars.

What to Serve It With

Vanilla ice cream is the classic choice, duh. But honestly, a dollop of whipped cream is pretty great too. Or just eat them plain! I also love these with a cup of hot coffee or tea. They’re perfect for an afternoon treat or a cozy dessert after dinner. You could even get fancy and drizzle them with caramel sauce. Ooh, or a cream cheese glaze! Okay, I’m getting hungry now.

Tips & Mistakes

Don’t overbake them! You want the crust to be golden brown, but the apples should still have a little bit of bite.
Let them cool completely! I know it’s hard, but trust me. If you cut them while they’re still warm, they’ll be a gooey mess.
Use parchment paper! Seriously, this will save you so much trouble. Just line the pan with parchment paper before pressing in the crust.
Don’t be afraid to experiment with different types of apples. I’ve tried Fuji and Gala, and they’re both pretty good too.

Storage Tips

Store any leftover bars in an airtight container at room temperature for up to 3 days. Or, if you’re like me, just eat them all within the first day. No judgment. They’re also pretty darn good cold, straight from the fridge. Perfect for a sneaky midnight snack or, yeah, even breakfast. Don’t tell anyone I said that. You can also freeze them! Just wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months. Thaw them at room temperature before eating.

Variations and Substitutions

Nuts: Add some chopped walnuts or pecans to the crust or the apple filling.
Spices: Use a mix of cinnamon, nutmeg, and allspice for a warmer flavor.
Oats: Add rolled oats to the crust for a chewier texture.
Gluten-Free: Use a gluten-free flour blend for the crust. I once tried using only almond flour and… it was a gritty disaster. Don’t do that.
Vegan: Use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make these bars vegan.
Honey or maple syrup: Instead of brown sugar, you can use honey or maple syrup to sweeten the bars. It’ll give them a slightly different flavor, but still delicious!
No apples: Okay, this isn’t really apple bars anymore, but you could try pears or peaches instead. I did pears once when the apple store was closed, and it was a happy accident.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap out the flour for a gluten-free blend. I recommend one that’s a 1:1 substitute. I once used coconut flour by accident and they were DRY.

Do I have to peel the apples first? Asking for a friend.

Nope! I don’t usually bother. The peels soften up when they bake. But if you’re not a fan of peels, go for it.

Can I use canned apple pie filling instead of fresh?

Okay, listen. I’m not going to lie to you. You *could*, but it won’t be as good. It’ll be way sweeter and kinda mushy. But if you’re in a pinch, go for it. Just drain it first.

How sweet is this? Can I tone it down a bit?

Definitely. Cut back on the brown sugar in the apple filling. You could even use a little applesauce to add moisture without adding more sugar.

What if I skip the lemon juice?

The apples might brown a bit, but it’s not a huge deal. It also adds a nice little tang that balances out the sweetness, so I wouldn’t if I were you!

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Easy Cinnamon Apple Bars