Quick Recipe Version (TL;DR)

Yield: 16 squares (9 x 13-inch pan)
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (plus cooling)

Quick Ingredients

1 cup cold unsalted butter, cubed (for crust)
2 cups all-purpose flour + 2 tbsp (divided)
1/2 cup powdered sugar
4 large baking apples (about 2 lb), peeled and thinly sliced
2 tbsp lemon juice
1 1/3 cups granulated sugar (total, divided)
1 1/2 tsp + 1 tsp ground cinnamon (divided)
1 tbsp cornstarch
1 1/2 cups full-fat sour cream
2 large eggs
1 1/2 tsp vanilla extract
3/4 cup all-purpose flour (for crumb)
1/2 cup packed light brown sugar
6 tbsp melted unsalted butter
Salt, nutmeg (optional), chopped nuts (optional)

Do This

1. Heat oven to 350°F (175°C). Line a 9 x 13-inch pan with parchment and lightly grease.
2. Pulse or cut together 2 cups flour, powdered sugar, 1/2 tsp salt, and 1 cup cold butter until crumbly. Press firmly into pan and bake 12–15 minutes until just set.
3. Toss sliced apples with lemon juice, 1/3 cup sugar, 1 tsp cinnamon, cornstarch, and a pinch of salt.
4. Whisk sour cream, 2 eggs, 1 cup sugar, 2 tbsp flour, vanilla, 1/4 tsp salt, and a pinch of nutmeg until smooth.
5. For crumb topping, mix 3/4 cup flour, brown sugar, 1 1/2 tsp cinnamon, 1/4 tsp salt, and nuts (if using). Stir in 6 tbsp melted butter to form clumps.
6. Layer apples over hot crust, pour custard over apples, sprinkle with crumbs. Bake 30–35 minutes until set and golden. Cool completely, then cut into squares.

Why You’ll Love This Recipe

Classic Amish-style comfort: simple pantry ingredients baked into something cozy and nostalgic.
Perfect layers: buttery crust, tender cinnamon apples, creamy sour cream custard, and a crunchy crumb top.
Great for gatherings: bakes in a 9 x 13-inch pan and cuts cleanly into neat bar-style squares.
Make-ahead friendly: the flavors deepen as it chills, so it is ideal for baking the day before.

Grocery List

Produce: 4 large baking apples (about 2 lb), 1 lemon (for juice).
Dairy: Unsalted butter, full-fat sour cream, 2 large eggs.
Pantry: All-purpose flour, powdered sugar, granulated sugar, light brown sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg (optional), salt, chopped pecans or walnuts (optional).

Full Ingredients

For the Buttery Base Crust

2 cups (250 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/2 tsp fine sea salt
1 cup (226 g) unsalted butter, cold and cut into small cubes
1 tsp vanilla extract (optional, for a softer, more cookie-like crust)

For the Apple Layer

4 large firm baking apples (about 2 lb / 900 g), such as Granny Smith, Honeycrisp, or Braeburn
2 tbsp freshly squeezed lemon juice
1/3 cup (65 g) granulated sugar
1 tsp ground cinnamon
1 tbsp cornstarch
Pinch of fine sea salt

For the Sour Cream Custard

1 1/2 cups (360 g) full-fat sour cream
2 large eggs, at room temperature
1 cup (200 g) granulated sugar
2 tbsp (16 g) all-purpose flour
1 1/2 tsp pure vanilla extract
1/4 tsp ground nutmeg (optional but traditional-tasting)
1/4 tsp fine sea salt

For the Cinnamon Crumb Topping

3/4 cup (95 g) all-purpose flour
1/2 cup (100 g) packed light brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp fine sea salt
6 tbsp (85 g) unsalted butter, melted and slightly cooled
1/2 cup (55 g) chopped pecans or walnuts (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch metal or glass baking pan. For easiest removal and clean-cut squares, line the pan with parchment paper, letting it overhang on two opposite sides to form a sling, then lightly grease the parchment as well. Set the pan aside while you prepare the crust.

Step 2: Make the Buttery Base Crust

In a mixing bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt. Add the 1 cup cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. If using, drizzle in the 1 tsp vanilla and toss just to distribute.

Dump the crumbly mixture into the prepared pan. With clean hands or the bottom of a measuring cup, press it firmly and evenly into the bottom of the pan, packing it down well so it bakes into a cohesive crust. Try to keep the thickness even all the way to the corners. Do not build up the sides; it should be a flat base.

Step 3: Par-Bake the Crust

Place the pan in the preheated oven and bake for 12–15 minutes, just until the crust looks slightly puffed, appears dry on top, and is barely starting to turn a light golden color at the edges. It should not be fully browned yet.

While the crust is baking, begin preparing the apple and custard layers so everything is ready to assemble while the crust is still hot. This helps the layers meld together beautifully.

Step 4: Prepare the Apple Layer

Peel, core, and thinly slice the apples (about 1/8–1/4 inch thick). You want slices that are thin enough to soften quickly but thick enough to hold their shape. You should end up with about 6–7 cups of sliced apples.

Place the apple slices in a large bowl. Drizzle with the 2 tbsp lemon juice and toss to coat (this adds brightness and helps prevent browning). Sprinkle over the 1/3 cup sugar, 1 tsp cinnamon, 1 tbsp cornstarch, and a pinch of salt. Toss well until every slice is evenly coated and you see no dry patches of starch or sugar. Set aside; the apples will start to release a little juice, which is fine.

Step 5: Whisk Together the Sour Cream Custard

In a medium bowl, add the 1 1/2 cups sour cream, 2 eggs, 1 cup sugar, 2 tbsp flour, 1 1/2 tsp vanilla, 1/4 tsp salt, and nutmeg if using. Whisk until completely smooth and no streaks of egg remain. The custard should be pourable but slightly thick.

Set the custard aside. If it needs to sit for a few minutes while you finish the crumb topping, give it a quick whisk again before pouring to keep it well combined.

Step 6: Mix the Cinnamon Crumb Topping

In a small to medium bowl, stir together the 3/4 cup flour, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, and 1/4 tsp salt. If using nuts, add the 1/2 cup chopped pecans or walnuts and stir to distribute them evenly.

Pour in the 6 tbsp melted butter. Use a fork to mix until the flour is fully moistened and the mixture forms clumps. You are aiming for a mix of small and medium-sized clumps rather than a smooth dough. If it seems too dry, add 1–2 tsp more melted butter; if too wet, sprinkle in a teaspoon or two of flour. Set aside.

Step 7: Assemble, Bake, and Cool the Bars

When the crust has finished its initial bake, remove it from the oven but leave the oven on at 350°F (175°C). While the crust is still hot, gently arrange the cinnamon-coated apples in an even layer over the crust, spreading them all the way to the edges and into the corners. Pour the sour cream custard evenly over the apples, tilting the pan slightly if needed to help it spread; gently nudge with a spatula to fill any gaps.

Sprinkle the crumb topping evenly over the custard, breaking up any very large clumps so they bake through. Return the pan to the oven and bake for 30–35 minutes, or until the custard is set in the center (it should jiggle slightly but not slosh when you gently shake the pan) and the crumbs are golden brown.

Remove from the oven and place the pan on a wire rack. Let cool to room temperature, at least 1–1 1/2 hours. For the neatest squares, chill in the refrigerator for another 1–2 hours before cutting. Use the parchment sling to lift the whole slab out of the pan, then cut into 16 squares (4 by 4) or smaller pieces if serving a crowd.

Pro Tips

Use firm apples. Varieties like Granny Smith, Honeycrisp, Braeburn, or Jonagold hold their shape and do not turn mushy during baking.
Keep the crust butter cold. Cold butter creates a tender, slightly flaky shortbread-style base that contrasts beautifully with the soft apples.
Do not skip the par-bake. Baking the crust on its own first keeps it from getting soggy under the custard and apple juices.
Check for doneness in the center. If the middle still looks very wet or loose, give it another 5–8 minutes; every oven is a bit different.
Cool completely for clean cuts. These bars slice much more neatly once fully cooled and lightly chilled; wipe the knife between cuts for tidy edges.

Variations

Brown sugar custard twist: Swap half of the granulated sugar in the custard for light brown sugar for a deeper, caramel-like flavor that pairs wonderfully with the apples.
Spiced autumn mix: Replace the cinnamon in the apple layer and crumb with a blend of cinnamon, a pinch of cloves, and allspice for a more pronounced fall spice profile.
Raisin or cranberry add-in: Fold 1/2 cup golden raisins or dried cranberries into the apple mixture for pops of sweetness and color.

Storage & Make-Ahead

Once completely cooled, cover the pan tightly or transfer the squares to an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 4 days. The flavors actually deepen by the next day, making this an excellent make-ahead dessert.

To serve, you can enjoy the squares cold, at room temperature, or gently warmed. For reheating, place individual squares on a baking sheet and warm in a 300°F (150°C) oven for 8–10 minutes, or microwave for 10–15 seconds just to take the chill off.

For longer storage, freeze the fully cooled, cut squares on a baking sheet until solid, then transfer to a freezer bag or container for up to 2 months. Thaw overnight in the refrigerator and, if you like, crisp them briefly in a low oven before serving.

Nutrition (per serving)

Estimated for 1 square when the pan is cut into 16 pieces: approximately 280 calories, 13 g fat, 7 g saturated fat, 42 g carbohydrates, 2 g fiber, 25 g sugars, 4 g protein, and 170 mg sodium. These values are approximate and will vary based on specific ingredients and portion sizes.

Amish Sour Cream Apple Crumb Bars