Apple Kuchen Bars Recipe

I started from Quick And Easy Apple Pie Bars and introduced one pantry twist that skips a common step, and I share the reason in the full recipe.

I never thought a bar could taste like an argument between a cake and a pie but Apple Kuchen Bars do that to you. I kept scrolling through Apple Pie Bars With Fresh Apples posts, trying versions, and this Apple Kuchen Recipe finally made me stop.

The crust needs cold unsalted butter to get that flaky, almost cookie like snap, and thinly sliced apples fold into a custardy middle that somehow isn’t too sweet. It’s not perfect every time, I burnt edges once, but the texture is addictive, and people keep asking for the recipe when I bring them.

Ingredients

• Apples: crisp, high in fiber and natural sugars it gives sweet-tart flavor and tender texture.
• All purpose flour: provides structure, mostly carbs and some protein which makes crust sturdy.
• Butter: rich in fat and flavor helps flaky crust and golden browning.
• Eggs: add protein, richness and help custard set slightly firm but tender.
• Sour cream or Greek yogurt: gives tang, creaminess, a bit of protein and moisture.
• Granulated sugar: sweetens the filling and crust feeds browning for caramel notes.
• Brown sugar: adds molasses depth and chew helps streusel stay soft and moist.
• Cinnamon: warm spice, low calories boosts aroma and pairs perfectly with apples.
• Lemon juice: a hit of acid that keeps apples bright and prevents browning.

Ingredient Quantities

• 2 1/4 cups all purpose flour (for crust)
• 1/2 cup granulated sugar (for crust)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed (for crust)
• 1 large egg (for crust)
• 4 to 5 medium apples, about 2 lbs, peeled and thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons granulated sugar (for apples)
• 2 teaspoons ground cinnamon
• 1 tablespoon cornstarch or all purpose flour (for filling)
• 2 large eggs (for custard)
• 1 cup sour cream or plain Greek yogurt
• 1/2 cup granulated sugar (for custard)
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour (for streusel)
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (for streusel)
• 6 tablespoons cold unsalted butter, cubed (for streusel)

How to Make this

1. Preheat oven to 350F (175C). Line a 9×13 inch pan with parchment leaving an overhang for easy lifting, or grease well.

2. Make the crust: whisk 2 1/4 cups all purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 3/4 cup (1 1/2 sticks) cold unsalted butter until pea sized bits remain, then stir in 1 large egg until dough just comes together. Press evenly into the prepared pan making sure corners are filled. Chill 10 minutes if the butter got soft.

3. Par-bake the crust for about 10 to 12 minutes until it looks set and just starting to color. This keeps the bottom from getting soggy.

4. Prepare the apples: peel and thinly slice 4 to 5 medium apples (about 2 lbs). Toss slices with 2 tablespoons fresh lemon juice, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon and 1 tablespoon cornstarch or all purpose flour so the juices are bound. Spread the apple mixture over the warm crust in an even layer.

5. Make the custard: whisk 2 large eggs with 1 cup sour cream or plain Greek yogurt, 1/2 cup granulated sugar and 1 teaspoon vanilla extract until smooth. Pour gently over the apples, letting it seep down between slices.

6. Make the streusel: combine 3/4 cup all purpose flour, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon. Cut in 6 tablespoons cold unsalted butter until mixture forms coarse crumbs. Use a fork, pastry cutter or pulsed food processor but dont overwork it or the butter will warm up.

7. Sprinkle the streusel evenly over the custard and apples, leaving some bigger chunks for a nicer texture.

8. Bake at 350F for 35 to 45 minutes until the custard is set in the center and the streusel is golden brown. If the top is browning too fast tent loosely with foil for the last 10 minutes.

9. Cool completely in the pan on a rack at least 1 hour so the custard firms, then chill 1 to 2 hours for cleaner slices. Use the parchment overhang to lift the slab out, cut into bars with a sharp knife wiped between cuts. Serve room temp or chilled, with whipped cream or vanilla ice cream if you want.

Equipment Needed

1. 9×13 inch baking pan lined with parchment leaving an overhang or well greased
2. A couple of mixing bowls (one large for crust/filling, one medium for apples/streusel)
3. Measuring cups and measuring spoons
4. Whisk
5. Pastry cutter or fork or a small pulsed food processor to cut in the cold butter
6. Vegetable peeler
7. Chef’s knife
8. Cutting board
9. Rubber spatula or wooden spoon for spreading and scraping bowls
10. Oven mitts and a cooling rack so the bars can cool down without getting soggy

FAQ

Apple Kuchen Bars Recipe Substitutions and Variations

• All purpose flour (crust or streusel): swap with whole wheat pastry flour 1:1 for a nuttier flavor, it’ll be a bit denser; or use a gluten free 1:1 baking blend but add 1/4 tsp xanthan gum if the blend lacks it and chill the dough a little longer.
• Cold unsalted butter (crust or streusel): use solid coconut oil 1:1 for similar texture but a mild coconut note, or vegetable shortening 1:1 for extra flakiness though less buttery flavor. keep everything cold.
• Sour cream or plain Greek yogurt (custard): replace with crème fraîche or full fat plain yogurt 1:1. if your yogurt is thin, strain it in a cheesecloth for 20–30 minutes to thicken before using.
• Cornstarch (filling): use arrowroot powder 1:1 for a clear glossy filling, or use all purpose flour at about 2 Tbsp flour for every 1 Tbsp cornstarch but cook a bit longer to get rid of the raw flour taste.

Pro Tips

Pro tips:

1. Keep everything cold when you make the crust, seriously. Grate frozen butter or pulse it in short bursts in the food processor so you still have pea sized bits, and if the dough warms up just stick it in the fridge for 10 minutes before pressing. Dont overwork it or the crust will be tough.

2. Use two kinds of apples for better flavor, like Granny Smith for tartness and Honeycrisp or Fuji for sweetness, and slice them pretty even so they bake the same. If your apples look extra juicy add another teaspoon of cornstarch so the custard doesnt get watery, or blot a few slices with a paper towel if needed.

3. Pour the custard slowly down the back of a spoon or along the pan edge so it soaks in without pushing the apple slices around, and check doneness with an instant read thermometer if you have one 170 F to 175 F in the center is a safe target. If the top starts to brown too fast tent with foil for the last 10 minutes.

4. For a prettier texture leave some big streusel chunks, and for clean slices chill fully then warm your knife under hot water and wipe it between cuts so you get neat bars. Serving room temp lets the flavors shine but chilling first makes slicing way easier.

Apple Kuchen Bars Recipe

Recipe by Tina Braven

0.0 from 0 votes

I started from Quick And Easy Apple Pie Bars and introduced one pantry twist that skips a common step, and I share the reason in the full recipe.

Pin

Servings

8

servings

Calories

720

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment leaving an overhang or well greased
2. A couple of mixing bowls (one large for crust/filling, one medium for apples/streusel)
3. Measuring cups and measuring spoons
4. Whisk
5. Pastry cutter or fork or a small pulsed food processor to cut in the cold butter
6. Vegetable peeler
7. Chef’s knife
8. Cutting board
9. Rubber spatula or wooden spoon for spreading and scraping bowls
10. Oven mitts and a cooling rack so the bars can cool down without getting soggy

Ingredients

• 2 1/4 cups all purpose flour (for crust)

• 1/2 cup granulated sugar (for crust)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed (for crust)

• 1 large egg (for crust)

• 4 to 5 medium apples, about 2 lbs, peeled and thinly sliced

• 2 tablespoons fresh lemon juice

• 2 tablespoons granulated sugar (for apples)

• 2 teaspoons ground cinnamon

• 1 tablespoon cornstarch or all purpose flour (for filling)

• 2 large eggs (for custard)

• 1 cup sour cream or plain Greek yogurt

• 1/2 cup granulated sugar (for custard)

• 1 teaspoon vanilla extract

• 3/4 cup all purpose flour (for streusel)

• 1/2 cup packed brown sugar

• 1/2 teaspoon ground cinnamon (for streusel)

• 6 tablespoons cold unsalted butter, cubed (for streusel)

Directions

• Preheat oven to 350F (175C). Line a 9×13 inch pan with parchment leaving an overhang for easy lifting, or grease well.
• Make the crust: whisk 2 1/4 cups all purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 3/4 cup (1 1/2 sticks) cold unsalted butter until pea sized bits remain, then stir in 1 large egg until dough just comes together. Press evenly into the prepared pan making sure corners are filled. Chill 10 minutes if the butter got soft.
• Par-bake the crust for about 10 to 12 minutes until it looks set and just starting to color. This keeps the bottom from getting soggy.
• Prepare the apples: peel and thinly slice 4 to 5 medium apples (about 2 lbs). Toss slices with 2 tablespoons fresh lemon juice, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon and 1 tablespoon cornstarch or all purpose flour so the juices are bound. Spread the apple mixture over the warm crust in an even layer.
• Make the custard: whisk 2 large eggs with 1 cup sour cream or plain Greek yogurt, 1/2 cup granulated sugar and 1 teaspoon vanilla extract until smooth. Pour gently over the apples, letting it seep down between slices.
• Make the streusel: combine 3/4 cup all purpose flour, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon. Cut in 6 tablespoons cold unsalted butter until mixture forms coarse crumbs. Use a fork, pastry cutter or pulsed food processor but dont overwork it or the butter will warm up.
• Sprinkle the streusel evenly over the custard and apples, leaving some bigger chunks for a nicer texture.
• Bake at 350F for 35 to 45 minutes until the custard is set in the center and the streusel is golden brown. If the top is browning too fast tent loosely with foil for the last 10 minutes.
• Cool completely in the pan on a rack at least 1 hour so the custard firms, then chill 1 to 2 hours for cleaner slices. Use the parchment overhang to lift the slab out, cut into bars with a sharp knife wiped between cuts. Serve room temp or chilled, with whipped cream or vanilla ice cream if you want.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 284g
• Total number of serves: 8
• Calories: 720kcal
• Fat: 33.6g
• Saturated Fat: 15.4g
• Trans Fat: 0.2g
• Polyunsaturated: 1g
• Monounsaturated: 7.5g
• Cholesterol: 138mg
• Sodium: 255mg
• Potassium: 255mg
• Carbohydrates: 95g
• Fiber: 4.1g
• Sugar: 57.5g
• Protein: 8.1g
• Vitamin A: 562IU
• Vitamin C: 6.3mg
• Calcium: 42mg
• Iron: 0.94mg