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Snickerdoodle Cookie Apple Pie Bars

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Snickerdoodle Cookie Apple Pie Bars

Fall is just weeks away and apple picking season will be tailing right behind.  This dessert is a fun twist combining two of my favorite desserts, apple pie and snickerdoodle cookies.  A snickerdoodle cookie crust is piled high with juicy apples, and then covered with a buttery crumble crust, baked to golden perfection and sliced when cooled.  

These snickerdoodle cookie apple pie bars are absolutely insane, great alone, or even better paired with Heinen’s vanilla ice cream! 

Three simple steps to this recipe, a quick moment to layer and 40 minutes later you will have the most decadent twist on apple pie ever!

Snickerdoodle Cookie Base

  • 2 Sticks Unsalted Butter, at room temperature
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla
  • 2 Eggs
  • 1/2 tsp Kosher Salt
  • 2 3/4 cup Unbleached All-Purpose Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda

Apple Pie Filling

  • 5 1/2 cup Diced Apples ( I used 4 small Gala Apples + 4 small Granny Smith)
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Sugar
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Cornstarch

Crumble Topping

  • 1 cup Unbleached All-Purpose Flour
  • 4 Tbsp Brown Sugar
  • 1/4 tsp Cinnamon
  • 1 Stick Unsalted Butter, cold + cubed
  • Pinch of Kosher Salt

Let’s bake!

Pre heat oven 375* Line a 9×13 rectangular baking dish with parchment paper so the bars are easy to remove after cooling

First – The Snickerdoodle Cookie dough Base

  1. In a large bowl, we will start the cookie dough base.  With a handheld mixer, mix together the butter, eggs, vanilla and sugar until light and fluffy.  
  2. Add in the salt, flour, cream of tartar and baking soda.  Mix together until flour is fully incorporated.
  3. Press cookie dough into the bottom of the 9×13 parchment lined pan.  Sprinkle a little sugar on your hands to help push the dough down into a flat even layer.

Next – The Apple Pie Filling

  1. Peel and dice your choice of apples (preferably one sweet and one tart type of apple) into 1/4 inch chunks.
  2. Place diced apples into bowl and toss with lemon juice, sugar, cinnamon and cornstarch.  Pour the apple pie filling in an even layer on top of the cookie dough base.

Lastly – Crumble Topping

  1. In a small bowl, pour in the flour, brown sugar, cinnamon, salt and cold-cubed butter.  
  2. Using your hands, pinch together everything until a crumbly-sand like mixture forms. 
  3. Pour the crumble topping over the apple pie filling, and press down the crumble topping to adhere to the apple pie filling.

BAKE  at 375* for 40-45 minutes, just until the crust is slightly golden.  Let cool completely to slice into neat squares, or dig in while warm and serve with ice cream.