Small Batch Sour Cream Apple Pie Bars

two sour cream apple bars stacked on top of eac other

Small Batch Sour Cream Apple Pie Bars

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 462kcal

Author Leigh Anne Wilkes

Equipment

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

Video

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.

Nutrition