Sour Cream Apple Bars

apple bars

I’ve been in a bar cookie testing mode lately.  I have an upcoming event that I am in charge of the refreshments for and I need four sweet treats and four savory treats.  Quite a few recipes and calories later I think I about have the menu figured out.  Today’s recipe for Sour Cream Apple Bars may be my favorite sweet treat on the menu.

apple bars

Fall is in the air here in the Pacific NW (as well as the rain) so  something with cinnamon and apples sounded perfect.  This recipe is from one of my favorite recipe magazines – Best of Baking from the Land O’Lakes Recipe Collection from 2007.  Usually when I get a magazine I may try one or two things from it but I have tried lots and lots of recipes from this one and have never been disappointed!

If anyone ever sees a new edition from Land O’Lakes let me know – I want a copy!

apple bars

This bar has a creamy center thanks to the sour cream and a crispy top thanks to the nuts and oats.  A perfect combination.  The apples are shredded and mixed in with the sour cream layer.   I ate more than my share of these yummy things and then cut up the rest and gave them away so I wouldn’t eat any more.  I used Granny Smith apples.

Happy Fall!!

apple bars

Sour Cream Apple Bars
  • 1 C butter, softened
  • 1 C firmly packed brown sugar
  • 2 C uncooked quick cooking oats
  • 1 C flour
  • 1 C chopped pecans
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp allspice
  • 1 C sour cream
  • ¾ C sugar
  • 2 Tbsp flour
  • 1 egg
  • 2 medium (about 2 cups) apples, unpeeled, shredded (I missed the unpeeled part and peeled mine)
  1. Heat oven to 350 degrees
  2. Combine butter and brown sugar in large bowl
  3. Beat at medium speed until creamy
  4. Add remaining crust ingredients and beat until well mixed
  5. Press HALF of crust mixture onto bottom of ungreased 13 x 9 pan
  6. Bake for 8-10 minutes or until light golden brown
  7. While crust is baking combine the filling ingredients; mix well
  8. Gently pour the filling over the hot, partially baked crust
  9. Crumble the remaining crust mixture over the top of the fill and press down lightly
  10. Bake for an additional 25-30 minutes or until the top is golden brown and the center is set
  11. Cool
  12. Cut into bars
  13. Store refrigerated
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. says

    Thanks for the recipe! We went apple picking up here in New England last weekend and I’ve been searching for new things to do. I made apple butter, apple sauce and was looking for a dessert to make for tonight. We’re headed to a neighbor’s house for a potluck and my assignment was appetizer. I happen to know no one is making dessert so I’m taking this along with my buffalo chicken dip :)
    I’m off to the store now to get the ingredients I need. Since we just moved here I have no pecans OR quick cooking oats! I so need my pantry put back together.

  2. jayna says

    These sound delicious. They remind me of another you may want to try. Have you ever had Raspberry Cheesecake Bars? You should try them if you haven’t:

    1 1/4 cup flour
    1/2 cup brown sugar
    1/2 cup almonds, finely chopped
    1/2 cup shortning
    2 8oz cream cheese
    2/3 cup sugar
    2 eggs
    1/2 t. almond extract
    1 cup seedless raspberry jam
    1/2 cup coconut
    1/2 cup almonds, sliced

    Combine flour, b. sugar and chopped almonds. Cut in shortening until resembles fine crumbs. Set aside 1/2 cup of mixture for topping. Press remaining in bottom of 9×13 pan. Bake 350 for 12-15 minutes until edges are golden. In another bowl mix cream cheese, sugar, eggs and almond extract until smooth. Spread over hot crust and return to oven for 15 min. Spread jam over cream cheese mixture, set aside. In small bowl combine reserve crumbs, coconut and sliced almonds. Sprinkle over jam. Bake 15 min. longer. Cool in pan non wire rack. Chill 3 hours before cutting, store in fridge.

  3. Marnie says

    Apples, sour cream, crumble top… boy, are you talking my language here! These sound scrumptious- perfect for fall! Thanks for sharing this one. :)

  4. Karen Emerson says

    Sounds yummy! I just checked out the website, and they appear to be selling some baking magazines there. The current one is Harvest Baking and if you click on the simple rewards club, there seems to be a deal for a set of 4 include Holiday Baking!

  5. says

    Of course you are in charge of refreshments! How lucky those people will be to eat your goodies – sweet and savory! LOVE the looks of these bars (as I do with all of your recipes!). Just post on my blog your amazing French Rustic Tomato Tart recipe….loved it!!!

  6. kelly says

    on pioneer woman’s blog on the right hand side is her apple dumpling recipe, not so healthy but looks aahhmazing!! you should try it!

  7. Denise says

    These bars are very good. I love how quickly they went together and I did grate them with the peel on. The peel practically disappears in the recipe. Has a French apple pie taste. Mmmmm

  8. Barb Hadlock says

    As I left camp for the season, I found 2 full containers of sour cream in the refrigerator and I need some recipes to get rid of it. These sound like I may have found one. Thanks.

  9. Sarah says

    These look fabulous! I am going to have to make them for sure. I have a couple of Land O Lakes baking magazines and they don’t disappoint. I have 2 Fall type magazines from them. Check Wal-Mart. I think that’s where I get mine.

  10. Camie says

    I made these today with my little girls (they’re excellent apple shredders) and they were a huge hit, especially with my husband. I think he said they were “incredible”. This recipe is a keeper.

  11. Debra says

    I’m making these for tomorrow … one batch for a sick friend and another batch for Bible Study tomorrow night. They look delicious!

    Do you think they would freeze well with sour cream in them? I would love to have them on hand. Thanks for your thoughts!

  12. says

    I made these for staff meeting snacks today, along with the traditional apple toffee dip. They were a big hit. I think they were better after they sat in the fridge overnight.

  13. Susan says

    This is very delicious. I made these for my sister in Oregon when I was down there. Her whole family loved them, plus my other sister that was visiting at the time. They were very easy to do, left the peel on the apples but did not notice when eating. Love all your recipes as each one I try turns out great.

  14. says

    The recipe is just yum.. I loved it . I didn’t know apples could taste this good. On top of it , this is very easy to prepare. But I was quite bad with the cutting part they didn’t look as lovely as the images displayed. Any ways for me taste is the only thing that matters. I guess it would get better if I try it another couple of times.

  15. says

    I’ve made these several times over the last few weeks and they’ve been a hit every time. And I just blogged about them too!

    Thanks for sharing a wonderful recipe!

  16. Kristi says

    These are yum yum yummi! My family absolutely gobbled them up! You better have really good self control, cause it’s hard to stop eating them. Thx for the awesome recipe!

  17. Lea says

    After finding this blog today I knew I had to try one of
    The recipes posted. They all look so good. These apple bars are
    So delicious and so simply to make. Thank you! So happy to have
    Found you Leigh Ann!


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