The BEST Apple Crisp Shortbread Bars Recipe

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Fall is in the air and school is back in!! Sorry, you know I had to glow-on for a moment there…it’s the most wonderful time of the years after all. With this time of year comes fun times visiting apple orchards and mounds of apples all over my kitchen. One of my fav recipes combines shortbread and apples…how can that be wrong?

I know apples don’t last long in our home…in fact here is one of our favourite Fall dessert recipes which use apples!

Apple Crisp Shortbread Bars

apple crisp shortbread bars dessert recipeapple-crisp-shortbread-bars-soberjulie

INGREDIENTS

Shortbread Base:

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Apple Filling:

  • 3 large apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Topping:

  • 1/2 cup all purpose flour
  • 3/4 cup brown sugar
  • 1/4 cup butter – melted or room temp to cut in.

PREPARATION

Preheat your oven to 300 degrees F and line an 8×8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.

Shortbread Base:

Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that’s how you’ll know it’s creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.

soberjulie-shortbread-apple-crisp

Apple Filling: 

In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.

Apple Crisp Shortbread Bars- filling

Topping: 

Mix flour, 3/4 up brown sugar. Cut in the butter and knead together.

Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.

Apple Crisp Shortbread Bars-oven

Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it’s set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

Apple Crisp Shortbread Bars recipe

For more apple recipes, check out…

APPLE PIE RECIPE – SIMPLE AND DELICIOUS

apple pie recipe soberjulie

APPLE MAPLE PECAN SKILLET PANCAKE RECIPE

Apple Maple Pecan skillet pancake

For more shortbread recipes…

WHIPPED SHORTBREAD COOKIE RECIPE

Whipped Shortbread Cookie recipe

4.8 from 6 reviews
Apple Crisp Shortbread Bars
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Shortbread Base:
  • ½ cup unsalted butter, room temperature
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • Apple Filling:
  • 3 large apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Topping:
  • ½ cup all purpose flour
  • ¾ cup brown sugar
  • ¼ cup butter - melted or room temp to cut in.
Instructions
  1. Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
  2. Shortbread Base:
  3. Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
  4. Apple Filling:
  5. In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
  6. Topping:
  7. Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
  8. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
  9. Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

Disclosure: This is a sponsored post, all opinions are my own. 

 

Comments

    • Nancy Pane says

      Very yummy!! I did bake an extra 10 minutes to crisp up the streusel top and to make sure the apples were tender. My hubby is munching down!!!!

    • becky says

      what if you used cherry pie filling instead of apples,,,my husband likes cherry crisp and this sounds really awesome,,,but wonder about the pie filling,,,,,,also for the person that asked about the under cooked crust,,,try baking the shortbread crust first,,,cool,,,then finish up,,,,may work,,,i do that when i make the pudding desserts

  1. Steph Bkn says

    Oh my goodness, I am in the mood to make an apple pie but wanted to make ‘something’ different but still apple related, this loos amazing! I need something to donate to our local bake sale, looks like this is the plan!! Thanks for the post!

  2. Gail says

    Hello, cannot wait to try these as apple pie is one of my husband favorite. Does it matter what type of apples you use? I know some are better for baking and was wondering. Thank you

  3. Sarah says

    Is the topping suppose to have anything else in it? Or is it just suppose to be brown sugar and water? I just ask because mine didn’t look close the picture and I followed the directions and I even read he recipe quite a few times. Also I looked at a couple similar recipes and they do a crumb topping, just making sure I didn’t mess up anything…

    • says

      HI there Sarah….I’m not sure why you’re seeing that….the topping recipe calls for:
      1/2 cup all purpose flour
      3/4 cup brown sugar
      1/4 cup butter – melted or room temp to cut in.

      Instructions for topping:
      Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.

      I’m sooo sorry you’re seeing it differently, I have my designer trying to figure out why
      SoberJulie recently posted..Cruise Vacation with Friends – It’s About the ConnectionsMy Profile

  4. Gina says

    I’m not one to leave comments but… I made this for my boyfriend to take to a Super Bowl party last weekend and needless to say, it didn’t even make it. It was amazing and I’m not even a fan of apple desserts. Thanks so much for this recipe!!

  5. Heather says

    I just made this- it’s currently cooling for the recommended two hours. My husband couldn’t wait that long and cut himself a piece. The shortbread seemed a bit under cooked. Will this go away after it sits for the full two hours, or did I do something wrong? I guess I am wondering what the texture of the shortbread should be like…

  6. laura hysjulien says

    We loved this dessert.

    This was so good we could not stop eating it.
    I did add more cinnamon to the apples and also added some to the topping. I used cane sugar in the apples and shortbread.
    I baked mine about 15 minutes longer or until the apples were really soft and the topping was nicely browned, this also made sure the crust was crisp.

  7. Emily says

    I made these for my coworkers and they were a HUGE HIT! Everyone LOVED them and said they were perfect! I’m going to make them again next weekend! They were delicious!!!

  8. Anna says

    Just made tbis! Such a simple but really delicious recipe. The shortbread crust is so yummy! Trolling your blog for other recipes. Thank you!

  9. Fiona says

    These were great! Will totally make again, but best made and eaten the same day. Don’t store in fridge, even though you put in for a few hours, the toppin gets soggy. Also I baked for an extra 15 minutes, as another reviewer suggested, and that timing was perfect. Thanks for a great recipe, a terrific base for lots of other fruit flavours…peach-blackberry, lemon-blueberry or strawberry-raspberry to name a few I’m planning to try. Super yum!

  10. Jen says

    I made these tonight and they are currently cooling and are looking good! Quick question, though, do you keep the leftovers refrigerated? Or after they set for the two hours, can they be kept at room temperature?

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