So Mother’s Day is coming up and I’m betting that there are a bunch of you (or your dearest, darlingest husbands) who are looking for a special treat to make for breakfast for all the moms in your lives. I can’t imagine waking up to the smell of anything better than apples and cinnamon baked with sweet pastry, plus who doesn’t want an excuse to eat pie-like creations for breakfast? If sweets for breakfast isn’t your thing, these Apple Streusel Bars are a fabulous finger pastry for a late brunch or even a perfectly portioned dessert after dinner.


Apple Streusel Bars from Our Best BitesSpray a 9×13″ pan with non-stick cooking spray and set aside.
To prepare the crust, you’ll need flour, sugar, salt, baking powder, softened butter, and an egg.
Apple Streusel Bars
Whisk together the flour, sugar, salt, and baking powder in a medium bowl.
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Add butter…
Apple Streusel Bars-4Cut it in with a pastry blender or two knives until you have pea-sized crumbles.
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Whisk the egg…
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and gently mix it in until the entire mixture is moistened.
Take about 2/3 of the crumb mixture…
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and pat it onto the bottom of the dish.
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Preheat oven to 350 and set aside.
Now. I read an article recently where Alton Brown dissed the use of single-use kitchen appliances. To a large extent, I agreed with him with the exception of the pineapple corer (I’m not getting near a pineapple without one) and an apple peeler, slicer, & corer.
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I can definitively say that if I didn’t have one, anything involving cooked apples would happen exactly 0% of the time at my house. It makes one of the most tedious chores a delight.
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Yes, I just used the word “delight” here. That’s how strongly I feel about it.
Anyway, speaking of delights, this filling is a snap to prepare–you’ll need a couple of Granny Smith apples (peeled, cored, and sliced; please see above commentary), some flour, sugar, and cinnamon.
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 Combine flour, sugar, and cinnamon in a small bowl…
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and toss with apples.
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Spread apples out on prepared crust.

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Sprinkle reserved crust mixture evenly over apples

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and bake in preheated oven for 40 minutes or until golden brown on top. Allow to cool completely.

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To prepare glaze, whisk together 2 cups of powdered sugar, some almond extract,

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and enough milk to achieve desired consistency (about 3-4 tablespoons).

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Place glaze in a Ziploc bag and cut off a very small portion of one of the corners (or just use a fork) to drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

In an attempt to keep yourself from eating the whole pan, you, like me, will probably have to send half of them to a nice home…

Apple Streusel Bars from Our Best Bites


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Apple Streusel Bars

  • Author: Our Best Bites


Easier (and tastier!) than pie, these apple streusel bars will find a permanent place on your dessert or brunch table!




  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup real butter, softened (no substitutions!)
  • 1 egg, beaten


  • 1/2 cup white sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 4 cups (about 3 medium or 2 large) sliced, peeled baking apples like Granny Smith


  • 2 cups powdered sugar
  • About 3 tablespoons milk (whole milk is best)
  • 1 teaspoon almond extract


  1. To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
  2. Spray a 9×13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
  3. To prepare apple filling, combine flour, sugar, and cinnamon and toss with apples.
  4. Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes.
  5. When finished, allow to cool completely.
  6. To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency.
  7. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners (or just use a fork) to drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.


  1. This is pretty much what I want for Mother’s Day:) I am not a chocolate person (I know…that is almost unfemale or something) but apple…now, we’re talking. This reminds me of a recipe my mom made called “Apple Pastry Squares.” Glaze, apples… only difference, is that it had a butter pie crust on top and on bottom. It was super hard to roll out a large rectangular pie crust… this looks awesome.

  2. Those look so nummy! Perfect for mother’s day, but I think I might just have to make them for myself sooner! Your recipies are so great. Thanks

  3. Those look simply divine. Maybe if I hint really hard, I can get my hubbie to make them with his amazing scrambled eggs. Yum!

  4. Oh yum, these look fabulous! I love my hubby, but pastry may be a little beyond him. I think I’ll make this for later in the day and let him stick to making waffles, eggs and bacon for breakfast. 😉

    – Jennifer

  5. I made these this morning and I had to call my mom to come get some so I wouldn't eat them all! My kids (1 & 3) loved them too! 🙂 thanks for the recipe.

  6. Oh, this looks delicious. I think this will be the next thing I try. Right after the BBQ chicken legs for dinner tonight. Seriously, I have never cooked so much. My husband thinks he is living the high life. I eventually just had to your site on my google bar because I come here so often. And I am having a great time. Thank you for making cooking fun for me!

  7. Ah, bless you, Elesa! It’s comments like that that make my day! 🙂 I’m so glad you’re having fun in the kitchen (and that your hubby is having fun eating!)

  8. Loved these! Apple desserts usually are not my favorite, but I had to try these because the picture looked too good to pass up! AMAZING!

  9. I made these yesterday and there were only about 2 left after only 15 mins. I could only hold them off for 20 mins to let them cool so they were still a little warm but soo good. GREAT RECIPE and easy.

  10. I have a huge bag of apples I'm totally making some!! My mother in law made these and of course I ate like 5 bars. Whoa SOOOOO yummy!! I think theses are going to be my new tradition to make every fall!!
    THanks so much for the yummy recipes!! I love desserts!

  11. This is by far the best thing I've ever baked. I saw this recipe and couldn't wait to try it. I took a whole pan to my daughter's school last night for teacher conferences and this morning when I dropped her off they were all raving about them. Thank you for sharing.

  12. Hey, I tried these today and they were delicious! Thanks. I posted them on my blog with a link to your for the recipe. I hope you don't mind. Thanks again for the inspiration.

  13. Emily just made these for a baby shower the other day and they were amazing. I don't usually like apple deserts but this was awesome, the almond glaze made the desert for me. I convinced Emily that she would not want to just bring the pan to the shower as it would be much better to cut them and plate them. About half made it to the plate, and I made it to my bed with a stomach ache, but it was worth it…

  14. Just made these tonight for a family dinner and everyone loved them! My dad requested them for Father's Day. I know I never have to worry about a new recipe failing if I get it from here, you guys are the best!

  15. I have a bunch of company coming in May. Would these turn out if I made them early and froze them? Would I just cook them part-way before freezing? thanks – I LOVE your site!

  16. This past weekend, I went to an apple orchard and thought this recipe would be great to make. These turned out delicious!

    P.S I love your blog!

  17. So far everything I have tried from your blog has been great!! I really liked this recipe, was delicious!! I made it in a slightly smaller dish so the bars were thicker and added some extra cinnamon. Yum!

  18. I made these last night for my sisters and I–OMG they were amazing! I made them gluten free/dairy free using Domata Living Flour all-purpose flour blend in place of the regular flour, Earth Balance non-dairy butter substitute, and coconut milk. They were very good and I will DEFINITELY be making them again!

  19. Tina and Jason–Yeah, just regular, all-purspose flour. You COULD use self-rising flour and leave out the salt and baking powder, but I would just get the all-purpose flour. Hope that helps! 🙂

  20. Thanks so much for the yummy recipes! I was too lazy to cut up apples, so I used a can of cherry pie filling instead, with a little bit of cinnamon and it was delish!!

  21. can these be prepared the night before and then just cooked in the morning? I'm not a big fan of taking all morning to make breakfast but we are getting sick of the same old stuff….

  22. Nikki–I would probably just bake them the night before. I'm afraid that if you didn't bake the apples right away, they'd turn brown (and also that the moisture from the apples would mushify the crust). Hope that helps! 🙂

  23. So, I've made these a couple of times in the last little while and they were a total hit. Soooo yummy! I definitely had to feed them to other people, though, or I for sure would have eaten the whole pan.

    I made them again last weekend and realized after I'd made the dough that I didn't have a single apple in the house. (What?) Instead of the apples, I used 3 cups of frozen raspberries and 1 cup of frozen cranberries (tossed in a little sugar/flour, but skipped the cinnamon). Then, I thought to myself, what goes great with raspberries? Why, chocolate! So I used some melted chocolate on top instead of the glaze and they were AWESOME. Just the right mixture of sour and sweet. I don't know if I like them better than the original, because they're so different, but man, sooooo good! I was the hit of the office this week!

  24. These are on my brunch menu for this weekend – and I’m trying to pick out things I can make ahead – is this one of them? (do these keep well for a day?)

  25. Wonder how well this recipe would work with the dried apples from the LDS Cannery? I might have to give that a try. 🙂

  26. For this recipe could I substitute vanilla extract in the glaze, I have several people with nut allergies and can’t use the almond? Also, since I have several rheumatoid arthritis, could I use the presliced apples that the stores sell and have my daughter remove the skin from these? I have a very difficult time cutting up apples so any other suggestions are welcome. THe recipe looks amazing. I can’t wait to try it.

  27. Just made these and got through sampling a piece (or two) and they are AMAZING! I think the best apple recipe I’ve ever made 🙂 Husband enjoyed them as well. Thank you!! I did add about a cup of extra apples but other than that followed your recipe exactly.

  28. Made these today and my family loved them!!! We are Canadians living in South America and while we love where we live, we miss the change of seasons – This was a perfect taste of Fall for us! Thank you!

  29. So yummy!! Made these tonight.. although my hubby doesn’t like anything with cooked apples..I sure did love them!!! As well as our dinner guests!!

  30. AMAZING! Truly! Made these for my husband to take to work and his coworker said: “No wonder you married your wife- these rocked my world!” Thank you for sharing!

  31. I made these and they were amazing! Thank you so much for the recipe! I made a few changes — I used a combo of apples and pears, diced and sauteed in butter, 1/3 c brown sugar and 2 tbl maple syrup and cinnamon. I added the flour and let it cook off for about 5 minutes. After cooling, I prepared the recipe as printed (but I did add a little more cinnamon to the top streusel). I brought them to work and they were devoured!

  32. Was flipping through your cookbook this weekend since I felt like baking, and couldn’t look at anything else once I looked at this recipe, and just had to make them again… perfect choice, they’re amazing every time! Thanks for the recipe!

  33. This is the best apple dessert ever! It’s my husbands favorite and my whole family loves it. I do only use half the glaze – gotta cut calories where I can. Ha. Divine!

  34. I made these but used gluten free flour. They were delicious and my friends who require gf food were thrilled! Thank you for sharing!

  35. I know you say no substitutions for butter, but I can’t have dairy right now. Is there a reason that shortening wouldn’t work?

  36. These were wonderful, and so easy to make. I have always made apple pie for my family, but the crust and the frosting took it over the top. Thank you for the recipe.

  37. This recipe is one of my husband’s favorites. I make it when he requests apple pie and I don’t feel waiting for dough to chill. I also blend the leftovers into vanilla ice cream for an amazing treat.

  38. I just made these and they were delicious! I did replace 1 c. all purpose flour with 1 c. whole wheat flour in the crust and cut the butter to 3/4 c. It worked great and everyone loved them! Thanks for the recipe:)

  39. Sitting and anxiously waiting for these to come out of the oven. It’s smelling divine! I’m sure it will taste amazing, too, because I don’t think I’ve ever tried a recipe here that hasn’t tasted amazing 🙂

  40. I’m totally going to make these for my apple pie snob husband. His most favorite pie on earth is made with his grandma’s recipe….and it’s legit the most bland pie evvvverrrrrr. I’m set on changing his apple pie ways.

  41. I agree with you regarding the necessity of the apple/peeler/corer. I’m actually on my second one, as my oldest grandson managed to ‘kill’ my first one. It did last 15 years, though. Had to get another one. I keep it on my counter during apple season so the kids can just peel/core/slice their own apples and not bug me to do it for them, or risk maiming themselves using a paring knife.

  42. These bars are delicious!! And so easy to make, they were a hit with the hubs and myself. I didn’t have almond flavoring so went with vanilla for the glaze and was great. Thanks ladies!!

  43. These are fantastic! I’ve tried them with apples and also with peaches!
    The first time I used all the almond extract and it was very overpowering, so I did 1/2 next time and it was still overpowering (and I love almond extract!!) so I think I’m going to 1/4 it next time.

  44. Has anyone tried making these at a high altitude? I’m at 9,400 feet and was wondering what adjustments worked for anyone else out there. Thank you! And thank you for the recipe, Kate! Can’t wait to try these.

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