Get ready for a taste of Germany right in your kitchen with these incredible German Apple Strudel Bars! This recipe takes all the classic flavors of a traditional apple strudel and transforms them into an easy-to-make, shareable bar format. You’ll love the tender, spiced apple filling nestled between a buttery crust and a crisp crumble topping.
Key Ingredients & Substitutions
- Apples: Use firm, tart-sweet apples like Honeycrisp, Gala, or Fuji for the best flavor and texture. Avoid overly soft apples.
- Butter: Unsalted butter is best so you can control the salt. Margarine can work in a pinch.
- Flour: All-purpose flour is perfect here. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Sugar: A mix of granulated and brown sugar gives a lovely sweetness and depth. Coconut sugar can be a good substitute.
- Spices: Cinnamon and nutmeg are essential for that classic apple pie taste. Feel free to add a tiny pinch of ground cloves or allspice for extra warmth.
Ingredients
For the Crust & Crumb Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Apple Filling:
- 6 cups sliced apples (about 4-5 medium apples)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
For Serving (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 16 bars
- Tools Needed: 9×13 inch baking pan, large mixing bowls, parchment paper.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to make it easy to lift the bars out later. Lightly grease the parchment paper.
2. Make the Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
3. Form the Crust
Press about two-thirds of the dough evenly into the bottom of your prepared baking pan. This will be the delicious base for your apple strudel bars. The remaining dough will be used for the crumble topping.
4. Prepare the Apple Filling
In another large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Add the lemon juice and toss gently until the apples are evenly coated. The lemon juice helps prevent the apples from browning and brightens their flavor.
5. Assemble the Bars
Spread the apple filling evenly over the pressed dough in the pan. Crumble the remaining one-third of the dough over the apple filling to create a lovely, buttery topping. Try to distribute it as evenly as possible.
6. Bake Until Golden
Bake for 50-60 minutes, or until the crumble topping is golden brown and the apple filling is bubbly and tender. A knife inserted into the apple layer should meet little resistance. Let the apple strudel bars cool completely in the pan on a wire rack before slicing.
Storage Instructions
Store leftover German Apple Strudel Bars at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For best results, reheat individual bars in the microwave for 15-30 seconds, or in a toaster oven until warmed through.
Frequently Asked Questions (FAQ)
Q1: Can I use different types of apples?
A1: Yes, a mix of tart and sweet apples works best for complexity, but use what you have. Just make sure they are firm baking apples.
Q2: Can I make these ahead of time?
A2: Absolutely! These apple strudel bars taste even better the next day as the flavors meld.
Q3: How do I know when the apples are cooked through?
A3: The apples should be tender when pierced with a fork, and the filling should be bubbling around the edges.
Q4: Can I freeze these bars?
A4: Yes, fully cooled bars can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Q5: My crumble topping is getting too dark too fast. What should I do?
A5: If the topping is browning too quickly, you can loosely tent the pan with aluminum foil for the remaining baking time.
Q6: Can I add nuts to the topping?
A6: Yes, a sprinkle of chopped walnuts or pecans (about 1/2 cup) can be added to the crumble topping before baking for extra crunch.