Gluten Free Apple Pie Bars

Sliced apple pie bars on a white surface.

5 from 1 vote

If you are on the lookout for gluten free desserts with apples then these Gluten Free Apple Pie Bars will just be the dessert for you!

Made with a Luscious buttery cinnamon shortbread dough that is used for the base and crumb topping with a mouthwatering spiced apple filling. This recipe is incredibly simple to prepare and perfect for feeding a crowd.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: international

Diet: Gluten Free

Servings: Slices

Calories: 293kcal

Author: Amanda

Equipment

8 x 8 Lined Baking pan

Ingredients

Ingredients for the Shortbread Crust and Topping

280 grams Unsalted Butter
150 grams Light Brown Sugar
1 teaspoon Vanilla extract
440 grams Gluten free All-purpose Flour
½ teaspoon Xanthan gum You can omit if the flour blend already contains xanthan gum.
¼ teaspoon Salt
2 teaspoons Ground Cinnamon

Ingredients for the Apple Filling

4 Large Apples Approx. 600g when cored and sliced.
1 teaspoon Ground Cinnamon
⅛ teaspoon Ground Nutmeg
⅛ teaspoon Salt
2 tablespoons Light Brown Sugar
2 tablespoons Lemon juice
1 tablespoon Cornstarch

Instructions

How to Make the Shortbread Crust and Topping

Line the bottom and sides of the baking pan with parchment paper. Overlapping the sides as this will make it easier to remove the baked apple bars.
In bowl beat together the butter and sugar until fully combined. Then mix in the vanilla extract.
In a separate bowl combine the gluten free flour, xanthan gum, salt, and cinnamon.
Add the flour mixture to the creamed butter and sugar and mix until it resembles a breadcrumb consistency.
Remove a ⅓ of the mixture and set aside as this will be used for the crumble topping. This will amount to approx. 200g for the topping and 400g for the base.
Lightly knead the remaining shortbread mixture until it starts to form a dough.
Press the shortbread dough firmly into the lined baking pan. Spread it out evenly until it is smooth on top and evenly distributed within the baking pan (I like to use an offset spatula see image 6 in the post above).

How to Make the Apple Pie Filling

Preheat the oven to 180℃/350℉/Gas mark 4
Peel and core all the apples then cut into thin slices and place in a large bowl.
Add the lemon juice, cinnamon, nutmeg, salt, sugar, and cornstarch into the bowl with the apples and mix well until all the apples are coated.

Assembling the Gluten Free Apple Pie Bars

Layer the apple slices evenly on top of the shortbread crust. Pour any apple juices left in the bottom of the bowl over the apples.
Using the shortbread crumbs previously set aside. I like to make little crumble balls with my fingers and then pour the crumbled shortbread mixture over the top of the apple layer.
Place in the oven and bake for 45-50 minutes until the topping is golden brown and using a skewer check the apples are soft.
Remove from the oven and place on a cooling rack. Allow to completely cool before removing from the pan as the shortbread base will firm up as it cools.
Once cooled you can let it rest in the fridge for 2 hours to help firm up making it easier to slice.
Slice into even sized squares and enjoy.

Notes

Tip #1: Extending the parchment paper over the sides of the baking pan will make it easier to remove the gluten free apple pie bars once they have cooled.

Tip #2: Don't overmix the shortbread as excessive beating can introduce too much air, leading to unwanted puffing of the shortbread's top during baking, which is something we'd like to avoid.

Tip #3: Cut the apple slices thin as thinly slicing the apples ensures even cooking, shorter baking times, a desirable texture, even distribution, and an appealing appearance.

Tip #4: Allow the gluten free apple pie bars to completely cool before removing them from the pan as the shortbread base will firm up as it cools. Do not try to remove before it has cooled as it will be too delicate to handle and slice.

Nutrition