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I once read the fruit of September is an apple and it made me smile. 

In my mother’s kitchen, she followed the seasons. It’s such a rustic, earthy, comforting thing to lean into and hug each slight rotation of earth with the embrace of the food you prepare and bake and serve.

So in September it was apples and we would head to Porter, Oklahoma to do some picking and gathering. And while the pictures in storybooks paint a mural of whimsy and sweaters and apples and cozy crisp in the air, Oklahoma differs. It’s still sticky and warm and sauna-like, so we trade the sweaters for tank tops. 

Growing up, my sisters and I did a little picking, and a whole lot of bug catching and twirling about, lost in the apple trees with an imagination that rivaled most fiction tales. 

And in my mother’s kitchen, the aroma of homemade apple everything would dance and swirl about in the most heavenly way.

When September begins the beautiful season of “ber” months it’s time to bake all the apple recipes! New to my line up this year was gluten-free apple pie bars and they. are. swoon-worthy! These apple pie bars have the flavor of a slice of classic apple pie but with the amazing textures of the buttery shortbread crust and nutty crumble! It’s the perfect treat to add to your fall baking this apple season!

There’s something magical about the smell of apples and cinnamon baking in the oven—it’s the very definition of fall comfort. These Gluten-Free Apple Pie Bars are my answer to all the cozy dessert cravings without the fuss of making a traditional pie. With a buttery shortbread cookie base, a spiced apple filling, and a nutty oat crumble topping, every bite tastes like autumn wrapped in a blanket.

Wishing you the happiest September, and first days of Autumn!

What I love most about this recipe is how simple it is. No rolling out pie crusts or worrying about lattice tops—just layer, bake, and enjoy. Plus, these bars bake up in a 9×13 pan, which means you’ll have plenty to share (or not, I won’t judge!). They’re perfect for everything from casual family dinners to holiday gatherings, and they’re just as delicious served warm with a scoop of ice cream as they are enjoyed cold straight from the fridge the next day.

Why You Will Love This Recipe:

• Perfect Fall Dessert – Packed with warm cinnamon-spiced apples and a buttery crumble topping, these bars capture all the cozy flavors of fall in every bite.
• A Medley of Textures – From the soft, spiced apple filling to the crisp oat-pecan crumble and tender cookie base, every layer adds its own unique texture.
• Feeds a Crowd – Baked in a 9×13 pan, this recipe makes plenty to share, making it perfect for potlucks, holiday gatherings, or Sunday family dessert.
• Simple Ingredients and Easy Recipe – You don’t need anything fancy here—just basic pantry staples and fresh apples come together to create a stunning dessert.
• Versatile & Crowd-Pleasing – Serve warm with ice cream for dessert, pack them in lunchboxes, or enjoy with a cup of coffee as a sweet afternoon treat.

Ingredients:

Cookie Base

• 3 cups gluten-free flour blend – Use a 1:1 gluten-free baking all purpose flour with xanthan gum for best texture (such as Bob’s Red Mill or King Arthur).
• 1/2 cup cane sugar – Provides sweetness and structure; can substitute coconut sugar for a deeper flavor.
• 1/2 teaspoon salt – Enhances flavor and balances sweetness.
• 16 tablespoons (1 cup) salted butter, softened – Creates a tender, shortbread-like base. If using unsalted butter, add an extra 1/4 teaspoon of salt.
• (Reserve 2/3 cup of the mixture for the crumble topping.)

Crumble Topping

• 2 tablespoons dark brown sugar – Adds caramel-like depth and helps crisp the crumble.
• 2/3 cup chopped pecans – Toast lightly for extra flavor; walnuts or almonds also work.
• 1/2 cup old-fashioned gluten-free oats (gluten-free certified) – Adds texture and chew.
• 2/3 cup of reserved cookie base mixture – Ties the topping to the crust for a buttery finish.

Apple Filling

• 6 cups chopped apples or thinly sliced apples (about 5–6 medium apples) – Use a mix of tart and sweet varieties (Granny Smith apples + Honeycrisp apples work beautifully). Peel for a softer texture, or leave apple skins on for more fiber and rustic appeal.
• 1 tablespoon ground cinnamon – Warm spice to balance the sweetness of the apples.
• Squeeze of fresh lemon juice (about 1 tablespoon) – Prevents browning and brightens the flavor.
• 1 teaspoon pure vanilla extract – Adds a smooth, sweet note to round out the spice.
• (Optional: 1–2 tablespoons maple syrup or honey if you prefer a sweeter filling.)

Instructions:

For the Cookie Base

1. Preheat the oven to 375°F (190°C). Position the oven rack in the center of the oven for even baking.
2. Prepare your pan: Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides if you want to easily lift the bars out later. Lightly grease the pan or parchment with cooking spray or butter to prevent sticking.
3. Mix the dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, cane sugar, and salt. Mix briefly to combine.
4. Cut in the butter: Add the cubed, softened butter. Mix on low to medium speed until the mixture resembles coarse crumbs and starts to clump together. The crust mixture should pull away from the sides of the bowl. The texture should be sandy but hold when pinched.
   • Tip: If you don’t have a stand mixer, a pastry cutter or clean hands work well too.
5. Reserve for the crumble: Remove 2/3 cup of the mixture and set aside for the topping.
6. Form the crust: Press the remaining dough in an even layer into the bottom of the prepared baking pan, using the palms of your hands or the bottom of a flat measuring cup to press it down firmly and evenly.
7. Bake the base: Bake for about 15 minutes, or until the edges are lightly golden brown. Rotate the pan halfway through baking for even browning.

For the Apple Pie Filling

1. Prepare the apples: Peel, core, and chop about 5–6 medium apples (enough for 6 cups). Aim for ½-inch cubes so the apples cook evenly without turning mushy.
2. Flavor the filling: In a large bowl, toss the chopped apple slices with cinnamon, lemon juice, and vanilla until well coated. If your apples are extra tart, add 1–2 tablespoons of maple syrup or honey for sweetness.

For the Crumble

1. Combine the ingredients: In a medium bowl, add the brown sugar, pecans, rolled oats, and the reserved cookie base mixture.
2. Mix until crumbly: Use a pastry cutter, fork, or your fingers to work the mixture together until it forms pea-sized clumps. The mixture should be crumbly, not dough-like.

Assembly

1. Layer the filling: Once the crust has partially baked, remove it from the oven. Spread the cinnamon-apple mixture evenly over the warm crust in a single layer.
2. Add the crumble: Sprinkle the crumble mixture evenly over the apples. Do not press it down—leaving it loose will create a crispier topping.
3. Bake again: Return the pan to the oven and bake for 20 minutes. Then, loosely cover the pan with aluminum foil to prevent over-browning, and bake for an additional 10 minutes.
4. Finish baking: Turn the oven off and let the bars rest inside for another 5 minutes. This helps the apples finish softening without overcooking the crust.
5. Cool or serve warm: Remove from the oven and let the bars cool completely in the pan for neat slices. For a cozy dessert, cut while warm and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Perfection Pairings:

Sweet Pairings

• Vanilla ice cream – The classic combo! Melty ice cream against the warm bars is heavenly.
• Caramel sauce drizzle – Adds a rich, buttery sweetness that complements the apples.
• Whipped cream – Light and airy, it balances the buttery crust and crumble topping.
• Cinnamon ice cream – A spiced twist that enhances the apple-cinnamon filling.

Beverage Pairings

• Hot apple cider – Double down on the apple flavor for a cozy fall vibe.
• Chai latte – Warm spices like cardamom, cloves, and cinnamon pair perfectly with apples.
• Coffee with cream – A simple, balanced pairing for breakfast or dessert.
• Hot chocolate – Especially festive in cooler months, with whipped cream or marshmallows on top.

Savory Balance Pairings

• Sharp cheddar cheese slices – Classic with apple pie, the sharpness cuts through the sweetness.
• Charcuterie board – Serve small apple pie bar bites alongside cheeses, nuts, and dried fruit at a fall gathering.

Tips and Tricks

Storage & Reheating Tips

• Room Temperature: Store cooled bars in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking.
• Refrigerator: For longer freshness, keep the bars in the fridge for up to 5 days. They’ll stay firm and hold their shape better when chilled.
• Freezer: These bars freeze beautifully! Once cooled, cut them into squares and wrap individually in plastic wrap or parchment paper. Place wrapped bars into a freezer-safe bag or container. They’ll keep for up to 3 months.
  • Tip: Thaw overnight in the fridge, or at room temperature for a couple of hours before serving.

Reheating Options:

• Microwave: Warm individual bars on a microwave-safe plate for 15–20 seconds for a just-baked feel.
• Oven/Toaster Oven: Preheat to 325°F and warm bars on a baking sheet for 8–10 minutes to re-crisp the crumble topping.
• From Frozen: Reheat frozen bars directly in a 325°F oven for 12–15 minutes, or until warmed through.

Check out the recipe card below for these delicious, gluten free, apple pie bars! And make sure you subscribe to my emails so you can stay up to date with all my favorite fall desserts!

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Simple & Easy Apple Pie Bars Recipe | Gluten Free

These Gluten-Free Apple Pie Bars are my answer to all the cozy dessert cravings without the fuss of making a traditional pie. With a buttery shortbread cookie base, a spiced apple filling, and a nutty oat crumble topping, every bite tastes like autumn wrapped in a blanket.

Print Recipe

Prep Time:30 minutes mins

Cook Time:30 minutes mins

Ingredients

Shortbread Cookie Base

• 3 cups gluten-free flour blend Arrowhead Mills is my favorite!
• 1/2 cup cane sugar Could substitute coconut sugar
• 1/2 teaspoon salt
• 16 tablespoons 1 cup salted butter, softened
• Reserve 2/3 cup of the mixture for the crumble topping.

Crumble Topping

• 2 tablespoons dark brown sugar
• 2/3 cup chopped pecans
• 1/2 cup old-fashioned gluten-free oats
• 2/3 cup of reserved cookie base mixture – Ties the topping to the crust for a buttery finish.

Apple Filling

• 6 cups chopped apples or thinly sliced apples about 5–6 medium apples – Use a mix of tart and sweet varieties (Granny Smith apples + Honeycrisp apples work beautifully). Peel for a softer texture, or leave apple skins on for more fiber and rustic appeal.
• 1 tablespoon ground cinnamon
• Squeeze of fresh lemon juice
• 1 teaspoon pure vanilla extract

Instructions

For the Cookie Base

• Preheat the oven to 375°F (190°C). Position the oven rack in the center of the oven for even baking.
• Prepare your pan: Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides if you want to easily lift the bars out later. Lightly grease the pan or parchment with cooking spray or butter to prevent sticking.
• Mix the dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, cane sugar, and salt. Mix briefly to combine.
• Cut in the butter: Add the cubed, softened butter. Mix on low to medium speed until the mixture resembles coarse crumbs and starts to clump together. The crust mixture should pull away from the sides of the bowl. The texture should be sandy but hold when pinched.
• Reserve for the crumble: Remove 2/3 cup of the mixture and set aside for the topping.
• Form the crust: Press the remaining dough in an even layer into the bottom of the prepared baking pan, using the palms of your hands or the bottom of a flat measuring cup to press it down firmly and evenly.
• Bake the base: Bake for about 15 minutes, or until the edges are lightly golden brown. Rotate the pan halfway through baking for even browning.

For the Crumble

• Prepare the apples: Peel, core, and chop about 5–6 medium apples (enough for 6 cups). Aim for ½-inch cubes so the apples cook evenly without turning mushy.
• Flavor the filling: In a large bowl, toss the chopped apple slices with cinnamon, lemon juice, and vanilla until well coated. If your apples are extra tart, add 1–2 tablespoons of maple syrup or honey for sweetness.

For the Apple Filling

• Combine the ingredients: In a medium bowl, add the brown sugar, pecans, rolled oats, and the reserved cookie base mixture.
• Mix until crumbly: Use a pastry cutter, fork, or your fingers to work the mixture together until it forms pea-sized clumps. The mixture should be crumbly, not dough-like.

For Assembly

• Layer the filling: Once the crust has partially baked, remove it from the oven. Spread the cinnamon-apple mixture evenly over the warm crust in a single layer.
• Add the crumble: Sprinkle the crumble mixture evenly over the apples. Do not press it down—leaving it loose will create a crispier topping.
• Bake again: Return the pan to the oven and bake for 20 minutes. Then, loosely cover the pan with aluminum foil to prevent over-browning, and bake for an additional 10 minutes.
• Finish baking: Turn the oven off and let the bars rest inside for another 5 minutes. This helps the apples finish softening without overcooking the crust.
• Cool or serve warm: Remove from the oven and let the bars cool completely in the pan for neat slices. For a cozy dessert, cut while warm and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings: 13