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These Small Batch Apple Pie Bars have all the sweet cinnamon-apple goodness of traditional apple pie, baked into easy, handheld bars. This recipe makes 4-6 bars, perfect when you want just a few servings.
Why You’ll Love This Recipe!
I first made Sour Cream Apple Bars years ago when I was putting together a dessert bar for a large church event. There were plenty of treats on that dessert table, but these apple bars may have been my favorite!
I’ve taken that favorite recipe and turned it into a small batch version made in a loaf pan. You get all the creamy, crunchy, apple goodness of the original recipe without having a whole pan of leftovers. It’s the perfect fall treat when you’re baking for just a few people.
Perfect small batch size. Made in a 9 x 5-inch loaf pan, this recipe gives you just enough to enjoy without having a big pan of dessert sitting around.
Creamy and crunchy. The sour cream gives the apple filling a delicious creamy texture while the oats and nuts add just the right amount of crunch.
Full of apple flavor. The apples are chopped small, so you get apple flavor throughout every bite.
Perfect for fall. Apples, oats and a crunchy topping make these bars everything I want in a cozy fall dessert.
Easy to make. You don’t need any special equipment or complicated techniques. If you have a loaf pan and a few apples, you’re well on your way to a delicious dessert!
Ingredients for Small Batch Sour Cream Apple Bars
- Butter, salted and softened
- Brown Sugar
- Quick Cooking Oats
- Flour, unbleached all purpose
- Pecans
- Baking Soda
- Cinnamon
- Sour Cream
- Granulated sugar
- Egg
- Apple, Granny smith or other tart apple
How to Make Small Batch Sour Cream Apple Bars
- Preheat oven to 350 degrees F.
- Line a 9 x 5 loaf pan with parchment paper or grease well.
- In a bowl, combine butter and brown sugar. Beat until creamy.
- Add in remaining crust ingredients and beat until well mixed.
- Press half the mixture into the prepared loaf pan.
- Bake for 8 minutes or until slightly brown around the edges.
- In a small bowl, combine filling ingredients and stir to incorporate.
- Pour over baked crust and sprinkle with remaining crust mixture.
- Return to oven and bake 20-25 minutes or until set and golden brown on top.
- Allow bars to cool for 10 minutes and then remove from pan and cool completely.
- Refrigerate for best results.
Tips from leigh Anne
- Use a 9 x 5-inch loaf pan. This recipe is designed specifically for a standard loaf pan. Using a different size pan can change the thickness of the bars and the baking time.
- Line the pan with parchment paper. Leave some parchment hanging over the sides of the pan to create a sling. Once the bars have cooled, you can lift the entire batch out of the pan and cut them easily.
- Choose a good baking apple. I like an apple that holds up well when baked and has a nice balance of sweet and tart flavor. Granny Smith, Honeycrisp, Braeburn or Pink Lady are all good choices.
- Don’t skip the sour cream. It adds moisture, richness and a slight tang that balances the sweetness of the bars.
- Let the bars cool before cutting. The sour cream apple layer needs time to set. You’ll get much cleaner slices if you allow the bars to cool completely before removing them from the pan.
- Toast the nuts for extra flavor. It’s not required, but lightly toasted nuts add even more flavor and crunch.
Frequently Asked Questions
Do sour cream apple bars need to be refrigerated?
Because of the sour cream filling, I recommend storing leftover bars covered in the refrigerator. Let them sit at room temperature for a few minutes before serving if you prefer them less chilled.
Can I leave the nuts out?
Yes. If you don’t care for nuts or need to avoid them, simply leave them out. You’ll still get plenty of texture from the oats.
Can I double the recipe?
Yes. If you need more than a small batch, you can double the ingredients and bake the bars in a 8 x 8″ pan. Keep in mind that the baking time may need to be adjusted depending on the size of the pan.
Do I need to peel the apples?
I prefer to peel them for these bars. Since the apples are shredded and incorporated into the creamy sour cream layer, removing the peel gives the filling a smoother texture
These Small Batch Sour Cream Apple Bars have been a favorite of mine ever since I first made them for that church dessert table years ago. Now that I’ve scaled the recipe down for a loaf pan, they’re even easier to make when I just want a little something sweet. With tender diced apples, a creamy sour cream layer and that crunchy oat and nut topping, they have all the flavors and textures I love in a fall dessert—and no 9 x 13-inch pan of leftovers!
Try these other delicious desserts:
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Small Batch Sour Cream Apple Pie Bars
Ingredients
Crust:
- 1/3 cup butter salted and softened
- 1/3 cup brown sugar firmly packed
- 2/3 cup quick cooking oat uncooked
- 1/3 cup all purpose flour
- 1/3 cup pecans chopped
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- pinch allspice optional
Filling:
- 1/3 cup sour cream
- 1/4 cup granulated sugar
- 1 Tbsp all purpose flour
- 2 Tbsp beaten egg
- 1/2 cup tart apple peeled and diced into small pieces
Instructions
- Heat oven to 350 degrees F.
- In a bowl, combine butter and brown sugar. Beat until creamy.
- Add in remaining crust ingredients and beat until well mixed.
- Press half the mixture into a parchment paper lined 9 x 5 inch bread pan.
- Bake at 350 degrees F for 8n minutes or until slightly brown around the edges.
- In a bowl combine filling ingredients and stir to incorporate.
- Pour over baked crust.
- Sprinkle remaining crust mixture over the top of filling.
- Return to oven and bake 20-25 minutes until set and golden brown on top.
- Cool bars in pan for 10 minutes and then remove from pan to cool competely. Refrigerate before serving for best results
Tips & Notes:
- Use a 9 x 5-inch loaf pan. This recipe is designed specifically for a standard loaf pan. Using a different size pan can change the thickness of the bars and the baking time.
- Line the pan with parchment paper. Leave some parchment hanging over the sides of the pan to create a sling. Once the bars have cooled, you can lift the entire batch out of the pan and cut them easily.
- Choose a good baking apple. I like an apple that holds up well when baked and has a nice balance of sweet and tart flavor. Granny Smith, Honeycrisp, Braeburn or Pink Lady are all good choices.
- Don’t skip the sour cream. It adds moisture, richness and a slight tang that balances the sweetness of the bars.
- Let the bars cool before cutting. The sour cream apple layer needs time to set. You’ll get much cleaner slices if you allow the bars to cool completely before removing them from the pan.
- Toast the nuts for extra flavor. It’s not required, but lightly toasted nuts add even more flavor and crunch.
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