Apple Blueberry Pie Bars.

Blueberry pie without the hassle of making a homemade pie crust!

Blueberry pie without the hassle of making a homemade pie crust!

Happy (almost) 4th of July, everyone. Festive blueberries mixed with apple pie – it doesn’t get more American than that.

I made these bars over the weekend after I spotted a blueberry sale at the grocery store. I love fresh summer berry season! You could also make today’s bars with frozen blueberries. I have a huge bag of those in the freezer as we speak. Frozen berries make wonderful Blueberry Sweet Rolls!

Today’s bars are just like blueberry pie, without the hassle of making a homemade pie crust. Rather, the crust is made from whole wheat flour, oats, sugar, and butter. The crust’s job is two-fold, it’s the foundation for the juicy bars and the crumble topping. That fruity center is a homemade blueberry pie filling topped with a peeled and sliced Granny Smith apple. The tart green apple is a wonderful contrast to the sweet blueberry pie filling. An untraditional fruit pairing and I love it!

Blueberry pie without the hassle of making a homemade pie crust!

You’ll make the filling first on the stovetop. Combine 3 cups of blueberries with sugar, orange juice, and cornstarch. You may use frozen or fresh blueberries – meaning you can make them year round! Cook down the blueberries with the sugar and juice, before adding the cornstarch. Bring it to a boil then simmer. The cornstarch will be mixed with a few teaspoon of water before adding. Mix it until it resembles the consistency of milk. If you throw the cornstarch right into the blueberry mixture, you’ll end up with white chunks everywhere. Not pretty. Make sure you mix it with water beforehand, as noted in the recipe below.

Once the cornstarch is mixed in, allow the blueberry mixture to simmer on low as it miraculously thickens into a chunky blueberry jam. And it’s TASTY. Allow the blueberry filling to cool completely. I stuck it in the refrigerator (to speed things up, obviously) until I was ready to use it.

As the blueberry filling cools, make the crust. Flour, oats, sugar, baking powder, cinnamon, and melted butter. That’s it! Mix it all together and set aside 1/3 of it to crumble on top. Press the remaining 2/3 of it into an aluminum foil lined square baking pan. Bake the crust for 10 minutes. Top with the cooled blueberry filling. Then, top with 1 peeled and sliced apple.

Apple Blueberry Pie Bars. Like a crumb pie in bar form - so much easier to make bars instead of a pie.  No mixer required, use any fruit you like!

Crumble the leftover crust on top of the apple and bake! The bars took about 40 minutes in my oven. The first time I made them, it took about 35 minutes. So, bake it for anywhere between 35-45 minutes – just until the topping is lightly browned.

Remember, these are blueberry pie bars. They’re gooey, juicy, crumbly, and messy. So, you’ll still need a fork to enjoy them. Unless you want to stain your fingers and favorite white tank.

Blueberry pie without the hassle of making a homemade pie crust!

The bars taste like berry crumb pie with a bit of apple mixed in. The apple taste is faint, but its slight tartness is there. The buttery cinnamon flavor in the crust/topping work so well with the juicy blueberries. The filling “seeps” into the crust, so things get extra gooey as you take your first bite. Unbelievable!

And who says these pie bars only have to be for dessert? Oats, orange juice, blueberries, apple — I smell a nice accompaniment to my morning coffee. And feel free to use any berries you like. Strawberries, raspberries, blackberries, or even peaches, pears, and nectarines.

PS: try them with a huge scoop of melty vanilla ice cream!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Apple Blueberry Pie Bars

Yield: 16 bars

Print Recipe

Blueberry pie without the hassle of making a homemade pie crust!



  • 3 cups (390g) blueberries, fresh or frozen (do not thaw)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) orange juice
  • 4 teaspoons cornstarch
  • 1 large Granny Smith apple, peeled and sliced

Crust + Topping

  • 1 and 1/2 cups (190g) white whole wheat flour (or mixture of whole wheat and all-purpose) (measured correctly)
  • 1 cup (80g) old-fashioned rolled oats (or quick oats)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 10 Tablespoons (150g) butter, melted


  1. Make the filling first by combining the blueberries, sugar, and orange juice into a medium saucepan over medium heat. Bring to a boil. Allow to boil for 1 minute, then whisk for 1 minute. Mix the cornstarch with 3-4 teaspoons of warm water, until it resembles milk (if you don't mix with water, you will have white chunks in the filling). Add the watered down cornstarch to the blueberry mixture. Simmer on low heat for 3-4 minutes until the mixture has thickened. Remove from heat and allow to cool. I poured mine into a bowl and refrigerated it until I was ready to use it.
  2. Make the crust: Preheat oven to 375°F (190°C). Line an 8x8 or 9x9 square baking pan with aluminum foil. Set aside. Combine the flour, oats, sugar, baking powder, and cinnamon together in a large bowl. Toss with a large spoon. Add the melted butter and mix until the mixture is crumbly. Press 2/3 of the mixture into the prepared baking pan. Press so that the crust is tight and even. Place in the oven for 10 minutes, which will allow it to set.
  3. Remove crust from the oven after 10 minutes and spread the blueberry filling on top. Top with the peeled and sliced apple, as shown in the photo above. Top with the remaining oat crumble.
  4. Bake for 35-45 minutes until the topping it lightly browned. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 3 hours before cutting into squares.
  5. Make ahead tip: Bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you like fruity desserts, try my Blueberry Lemon Cheesecake Bars next!

Blueberry Lemon Cheesecake Bars

And these Blueberry Sweet Rolls with Lemon Glaze. Happy 4th!

Blueberry Sweet Rolls with Lemon Glaze


140 Responses to “Apple Blueberry Pie Bars.”

  1. #
    steph@stephsbitebybiteposted June 25, 2013 at 7:44 am

    Look at those bursted blueberries!! MMmmmm


  2. #
    Alexis @ deliciousfoodideas.netposted June 25, 2013 at 7:48 am

    oh my! As I was reading I didn’t think these could get any more delicious, then you went and added the huge scoop of melty ice cream! I love that it can work with so many fruits. I’m not sure I will be able to get these out of my mind until I eat some.


    • Sallyreplied on June 25th, 2013 at 10:45 am

      The melty ice cream on top is outrageously delicious. :) Thanks Alexix, you have to try them!


    • Sallyreplied on June 25th, 2013 at 10:46 am

      The melty ice cream on top makes these outrageously delicious, Alexis! You have to try them. :)


  3. #
    Marjory @ Dinner-Momposted June 25, 2013 at 7:54 am

    These look amazing and no changes necessary to make them egg- and dairy-free! Can’t wait to try them!


    • Sallyreplied on June 25th, 2013 at 10:44 am

      Yeah! Just dairy-free butter.


  4. #
    Rachel Cooksposted June 25, 2013 at 8:56 am

    LOVE these!!! And where did you get that awesome plate?


    • Sallyreplied on June 25th, 2013 at 10:43 am

      Hey Rachel! The plate in the 2nd picture is from Pier 1. The plate in the 3rd picture is from Home Goods.


  5. #
    Mary Frances @ The Sweet {Tooth} Lifeposted June 25, 2013 at 9:04 am

    No way! You put blueberries and apples together? This I have to try. I thought we had exhausted fruit combos, but nope! The colors, the flavors, the crumble?! Out of this world, Sally!


    • Sallyreplied on June 25th, 2013 at 10:43 am

      Mary Frances – blueberries and apples together – such a good combo! You have to try these. :)


  6. #
    Tina @ Tina's Chic Cornerposted June 25, 2013 at 10:46 am

    These bars look and sound delicious! I’d eat the blueberry filling by itself with a little side of greek yogurt. :)
    I never thought of mixing apples and blueberries together, but why not? Sounds fab to me. :)


  7. #
    Mercedesposted June 25, 2013 at 11:32 am

    That filling looks like the absolute perfect consistency! What a perfect summer dessert! Have I mentioned how excited I am for your cookbook???


  8. #
    Nicole @ Young, Broke and Hungryposted June 25, 2013 at 11:46 am

    These bars are a great summer treat! And with no pesky pie crust to deal with it, you can count me in.


  9. #
    Eva @ Eva Bakesposted June 25, 2013 at 12:14 pm

    Thanks for the tip on using a fork to eat these. I would have gotten the bars all over my shirt otherwise!


  10. #
    Jessica@AKitchenAddictionposted June 25, 2013 at 12:27 pm

    What an incredible combination for a bar! I want to try those blueberry sweet rolls, too!


    • Sallyreplied on June 25th, 2013 at 1:35 pm

      You have to try those blueberry sweet rolls. I’m sure you’d love them Jessica!


  11. #
    deb brownposted June 25, 2013 at 12:53 pm

    Can i pls get the recipe for the blueberry apple pie bars i cannot find the actual amts for the ingredients.


    • Sallyreplied on June 25th, 2013 at 1:29 pm

      The recipe is in a light gray box in the post after I am finished explaining the bars and showing the photos.


  12. #
    Chung-Ah | Damn Deliciousposted June 25, 2013 at 4:27 pm

    Amazing! Blueberries AND apple pie?! I’m coming over your house for July 4th!


  13. #
    Caleyposted June 25, 2013 at 5:25 pm

    How absolutely fabulous! I will take crumbles over pie any day, because I’m not a fan of pie crust but I love cobbler/crisp topping and crumb crusts. The Elephant Bar restaurant actually has a great blueberry apple crisp, so I love that you combined the two fruits! I don’t know what’s wrong with my computer/internet connection, because I checked your site a couple times in the past few days and this post (and the no-bake one) just showed up this afternoon! Weird. Well, perseverance pays off…because now I can make your wonderful bars! 😀


    • Sallyreplied on June 25th, 2013 at 8:17 pm

      That’s so strange Caley! Well, I”m glad you found the new posts. :) Enjoy these bars if you make them!


  14. #
    Jess @ On Sugar Mountainposted June 25, 2013 at 6:05 pm

    Drooling….drooling…more drooling…..

    Can these be fed-ex’d to me by the 4th of July please?! ;D


  15. #
    petal and plumeposted June 25, 2013 at 6:42 pm

    oh my gracious, sally, you are a wizard with sweets. i love you.


  16. #
    Amyposted June 26, 2013 at 10:29 pm

    Sally, you just made my life 1000x easier. I’m the most indecisive person on the face of the Earth, and I can never decide which fruit makes the best pie! I eat a slice of apple, and I just know it’s that one. But then I try a bite of blueberry, or peach, or cherry… And everything goes out the window. Now I don’t have to choose! 😉


    • Sallyreplied on June 27th, 2013 at 7:56 am

      Amy, we’re like the same person. I can NEVER choose which pie I love most! I’m making one for my cookbook and it took me nearly a week to decide which variety :)


      • Amyreplied on June 27th, 2013 at 2:52 pm

        Just one pie?? 😉 Umm, I think that’d be nearly impossible to decide! I mean, there’s fruit pies, nut pies, pudding pies, veggie pies, chocolate pies, peanut butter pies (yes, both of those deserve their own category)… It’s going to be complete torture to wait until 2014 to see what you picked!

  17. #
    Dinaposted June 28, 2013 at 6:48 pm

    sounds yummy apple and blueberry!


  18. #
    Laura Dembowskiposted June 30, 2013 at 10:16 pm

    Crumb bars like this are one of my favorite treats. They are so versatile. Totally agree with baking the bottom crust first. A lot of recipes don’t call for that and then the crust ends up soggy.


    • Sallyreplied on July 1st, 2013 at 4:54 am

      Yes! And speaking from experience (unfortunately!!) – the crust will definitely get soggy without prior oven time. Thanks Laura!


  19. #
    Susanposted July 8, 2013 at 12:26 pm

    I’m gonna try these.


  20. #
    Teresa Dposted July 8, 2013 at 1:46 pm

    Hey Sally! I made these on Saturday and they are so good!!! I had never eaten blueberry pie before, but I’m pretty sure I loved your bars even more than I would ever love actual blueberry pie! I have been eating them with french vanilla ice cream and I can’t even begin to describe how fantastic they are together. Thanks again! BTW, the sand dollar cookies are so darn cute!


  21. #
    Nutmeg Nannyposted July 8, 2013 at 11:11 pm

    I don’t think there is a more perfect treat :) this looks so amazing!!


  22. #
    Erin @ Texanerin Bakingposted July 15, 2013 at 8:47 am

    I love that you can make part of these ahead of time! And love the combo of apples and blueberries. You took the two most American pies and smooshed them together. Love it. :)


    • Sallyreplied on July 15th, 2013 at 10:44 am

      Thanks Erin!! Apple pie and blueberry pie are my favorites. They work so well together here!


  23. #
    Billyposted July 20, 2013 at 1:48 pm

    Blueberries are so tasty! Looks like a great finger dessert.


  24. #
    shalini baisiwalaposted August 30, 2013 at 3:01 am

    I love this and am dying to try it out. Just have a few questions :

    Grannysmith apple – is this the green apple?
    Butter – salted or unsalted or doesnt matter?
    orange juice – fresh or from a box will also do?

    I am based out of India and might have a bit of trouble with the ingredients. Thats why the questions.

    Will post pics once am done!!




    • Sallyreplied on August 30th, 2013 at 10:01 am

      Hi Shalini!

      No worries about all the questions, I understand things are different all over the world. Granny Smith Apples are the green apples, yes. I like using that type of apple in this recipe because they are more tart than other apple varieties, so they cut the sweetness of the blueberry filling nicely. For the butter, it truly does not matter. I usually bake with unsalted butter, but I’ve used salted plenty of times. I never taste a difference and I do not alter any ingredients in the recipe when I use one or the other. Orange juice – can be freshly squeezed of store-bought. Does not matter.



  25. #
    Sallyposted October 18, 2013 at 3:26 pm

    All Sally’s love to bake and love blueberries! Ever read Blueberries for Sal?


    • Sallyreplied on October 18th, 2013 at 8:04 pm

      Hey Sally – no, I haven’t that!


  26. #
    Amandaposted April 30, 2014 at 7:48 pm

    Thanks for the recipe. Tried these out for my husband’s birthday, as he does not like cake, and they were awesome!


  27. #
    Emmaposted June 2, 2014 at 8:02 pm

    Theese were delicous. Lovley combination apple crisp and blueberry crumble put together! My family really enjoyed theese:)


  28. #
    Emily Quinnposted June 21, 2014 at 9:32 am

    Can I use only all purpose flour for the crust and topping?


    • Sallyreplied on June 21st, 2014 at 12:29 pm

      Definitely. Enjoy!


  29. #
    Lizposted June 21, 2014 at 10:15 am

    Love these squares. Thank you.


  30. #
    Jasmineposted July 5, 2014 at 10:52 am

    I know this post is from last year but I wanted to let you know that to make this recipe gluten free I subbed 1 cup of oat flour and 1/2 cup tapioca starch for the wheat flour and the bars came out fabulous! I’d say they tasted more like blueberry crisp bars because if all the oats. Thanks so much for the recipe! This is definitely a keeper!


  31. #
    ashley pposted August 19, 2014 at 10:49 pm

    made these this morning!!!!! yummy!!!!!! i used cup4cup gf flour and gf quick cooking oats – they came out great!!!!


  32. #
    Monikaposted September 6, 2014 at 1:53 pm

    This looks like the perfect crossover from summer to fall desserts… Do you think that it could be adapted for a 9×13 pan?


    • Sallyreplied on September 6th, 2014 at 2:02 pm

      Definitely. Simply double the recipe. Same oven temp, but I am unsure of the bake time.


      • Monikareplied on September 16th, 2014 at 12:33 pm

        The double recipe totally worked in a 9×13, and the office loved it. I actually didn’t end up changing the bake time much at all. Thanks for your help!

  33. #
    NatalieRoseposted September 26, 2014 at 12:09 pm

    After eating the first 3 bars in one sitting, I decided my favorite part was the slices of apple! Everything else is really good too, but do you think I can use the same crumble ingredients, and swap out some of the blueberry for more apple?


    • Sallyreplied on September 26th, 2014 at 6:42 pm



  34. #
    MCCposted October 28, 2014 at 11:44 pm

    I hate to be the one to say this, but…I followed this recipe to a tee and the crumble topping/base was extremely dry. I make a lot of fruit crumbles/squares of this type and I generally love your recipes, but this one was very disappointing! I think that part of the problem is that white sugar is used in the base/topping rather than brown. I also think it would be better to cut in the butter cold rather than stir it in melted. And for what it’s with, the blueberry filling was totally delicious!


  35. #
    Tammyposted December 8, 2014 at 8:17 pm

    Can i use fuji apple instead or will the texture/taste not be as good? I noticed you said the tart flavor helps even out the sweetness. Do you think fuji would make it too sweet?


    • Sallyreplied on December 8th, 2014 at 8:23 pm

      Using Fuji would be just fine.


  36. #
    Marinaposted December 20, 2014 at 9:43 am

    Hi Sally! I love your blog so much! If I want to make a half batch of these apple blueberry pie bars, what would the baking time be? Thanks!


    • Sallyreplied on December 20th, 2014 at 10:10 am

      Hmm.I’m really not sure, Marina! I would just keep your eye on them. They should be done when the crumble on top is lightly browned.


  37. #
    berniceposted April 12, 2015 at 12:40 pm

    Is there a substitute for the buter? My husband is vegan.


  38. #
    Nicolaposted August 2, 2015 at 1:54 pm

    oh my lord, i haven’t even finished baking the apple and blueberry bars yet and i could eat a whole bowl of the blueberry mix on its own : ) , can’t wait till they are baked they are meant to be for my god parents going to be hard to leave them alone lol


  39. #
    Victoriaposted August 3, 2015 at 5:33 pm

    If I am baking this recipe in the same container I am serving it in, can I forgo the aluminum foil on the bottom (or why is this necessary)?


    • Sallyreplied on August 4th, 2015 at 7:03 am

      It’s used to easily remove the bars (as a whole) to neatly cut into squares.


  40. #
    Adinaposted August 6, 2015 at 4:08 am

    Hi Sally.  
    Firstly, I love your website! 
    Second,  when you suggest using pears, how did you mean we should do that?  ( I have a bunch of pears to use up.  Also I have frozen blueberries,  but no apples)
    Also, do you think this would work with coconut oil instead of butter?  Any idea about changing amounts? 
    Thanks in advance! 


    • Sallyreplied on August 6th, 2015 at 8:38 am

      Replace apples with sliced pears. Delicious! Butter is best in terms of flavor. However, the same amount of coconut oil can be used instead.


      • Adinareplied on August 17th, 2015 at 5:21 am

        Thank you. It came out delicious! 

  41. #
    terry kilmerposted November 26, 2015 at 8:04 pm

    made these for thanksgiving and they were fabulous!! i may mix in some toasted hazelnuts to the topping next time. easy recipe to follow-they will be a staple blueberry dessert in my house!


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