Save These Ricotta Cinnamon Apple Pie Bars are designed for cozy days that call for baking something extra special but without spending hours in the kitchen. With a buttery crust creamy ricotta filling and fragrant apples tucked under a spiced crumble these bars bring together all the comfort of a classic apple pie with the ease of bar dessert.
I first baked these bars for our annual apple picking weekend and everyone asked for seconds. Now it is in regular rotation every fall because the flavors are just so nostalgic.
Ingredients
- All purpose flour: Provides a sturdy base and holds up the layers Choose unbleached for best flavor
- Granulated sugar: Lightly sweetens the base and balances tangy ricotta Go for pure cane sugar for best texture
- Salt: Enhances the flavors Use fine sea salt if possible
- Unsalted butter: Brings richness to the crust and crumb topping Always bake with cold butter for flaky crumbs
- Ricotta cheese: Gives a creamy mild layer Select whole milk ricotta for extra smoothness
- Egg: Helps set the ricotta layer Fresh large eggs work best
- Vanilla extract: Boosts aroma and warmth Choose real vanilla for a deeper flavor
- Lemon zest: Lifts the ricotta filling with brightness Grate fresh lemon directly over the bowl
- Apples: Offer sweet tart flavor and juiciness Pick crisp baking varieties like Honeycrisp Granny Smith or Braeburn
- Ground cinnamon: Infuses the apples and crumb with warmth Opt for Ceylon cinnamon if available
- Ground nutmeg: Adds earthiness and complexity Freshly grated is ideal
- Brown sugar: Sweetens and moistens the crumb topping Use dark brown sugar for extra depth
Instructions
- Preheat and Line the Pan:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius right at the start so it is ready when you need it. Line an eight by eight inch baking pan with parchment paper letting a bit hang over for easy removal later. This prevents sticking and helps with presentation.
- Make the Crust:
- In a medium mixing bowl combine your flour sugar and salt. Add the cold cubed butter and cut it in using a pastry blender two forks or even your fingers. You want the texture to look like coarse crumbs with visible bits of butter. This ensures the crust will be tender and rich. Firmly press the mixture into the bottom of your lined pan in an even layer. Bake for about twelve minutes until lightly golden and just set. This pre bake keeps the crust from turning soggy beneath the ricotta and apple layers.
- Mix the Ricotta Layer:
- While the crust bakes whisk together ricotta cheese egg sugar vanilla and lemon zest in a bowl until the mixture is completely smooth and creamy. This step really matters for uniform texture. As soon as the crust is out of the oven spread the ricotta filling gently and evenly over the hot base.
- Cook the Apple Filling:
- Heat a tablespoon of butter in a skillet over medium heat. Toss in your diced peeled apples plus sugar cinnamon and nutmeg. Cook for five to seven minutes stirring frequently. You want the apples just tender but still holding their shape to avoid a mushy layer. Allow the filling to cool for a few minutes so it does not melt the ricotta base then spoon the apples over the ricotta spreading evenly from edge to edge.
- Prepare the Crumb Topping:
- In another small bowl blend flour brown sugar and cinnamon. Stir in the melted butter with a fork just until large moist crumbs form. Sprinkle the crumb mixture generously across the apple layer pressing slightly to help it adhere. Big clumpy crumbs are the goal here so do not over mix.
- Bake and Cool:
- Return the pan to the oven and bake for twenty five to twenty eight minutes. The crumb topping should become golden and the center will look set not jiggly. Once baked remove from the oven and cool completely in the pan on a wire rack at least an hour. This patience is worth it for clean easy slicing into perfect bars.
Save The apples are honestly my favorite part here. Home picked fruit just makes these bars taste like autumn. I once caught my daughter secretly picking extra crumbs off the top and that is when I knew this recipe was a keeper in our house.
Storage Tips
Ricotta Cinnamon Apple Pie Bars should be stored in an airtight container either in the fridge for up to five days or in the freezer for longer term. If stacking layers place parchment between for best texture. To serve from the freezer simply thaw in the fridge overnight or at room temperature for an hour.
Ingredient Substitutions
No ricotta on hand Use well drained cottage cheese and a splash of cream for richness. You can swap apples for pears or do a half and half mix for a twist. If baking gluten free a standard gluten free flour blend works well in both crust and crumb.
Serving Suggestions
A dollop of whipped cream or plain Greek yogurt makes these bars dessert worthy for company. For brunch a light dusting of powdered sugar and a mug of spiced tea hits the spot. If served warm drizzle lightly with honey for even more comfort.
Baking History and Inspiration
Apple desserts have deep roots in American fall celebrations and using ricotta nods to Italian kitchen traditions. This bar borrows the spirit of apple pie but updates it with a no stress approach so even busy families can share in something homemade. The creamy layer is an unexpected yet harmonious addition.
Seasonal Adaptations
Try a mix of apples and pears for early winter treats Incorporate a handful of chopped walnuts into the crumb topping for extra crunch Swap lemon zest for orange in the ricotta layer during holiday season
Success Stories
My cousin brought these to a teacher appreciation brunch and every slice disappeared. Others tell me the bars travel so well they go straight from the fridge to picnic baskets. One friend said her picky eater son finally started loving apples just because of these bars.
Freezer Meal Conversion
Chill bars until firm after baking then slice and wrap tightly in plastic wrap or foil. Store in a zip top bag labeled with the date. They stay delicious for up to two months. Thawed bars hold their shape and flavor so beautifully you may want to double the batch.
Save Let these Ricotta Cinnamon Apple Pie Bars fill your kitchen with a scent of autumn and make every slice a little celebration of home comfort. Enjoy with family or friends and share the recipe for generations to come.
Recipe FAQ Section
- → What apples work best for these bars?
Firm varieties like Granny Smith or Honeycrisp hold their texture and balance the sweet flavors when baked.
- → Can I substitute ricotta cheese?
Mascarpone or cream cheese can be used, though ricotta offers a lighter texture and subtle flavor.
- → How should I store these bars?
Refrigerate in an airtight container for up to 3 days. Serve chilled or at room temperature.
- → Is it possible to make these bars gluten-free?
Use a gluten-free flour blend for both the crust and crumb. Ensure all other ingredients are gluten-free.
- → Are the bars best served warm or cold?
They are excellent both ways. Chill for firmer bars or serve freshly baked for a soft texture.
- → Can the apples be replaced?
Try pears or a mix of apples and pears for a twist on the classic flavor profile.