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
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.
Apple Filling:
In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
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.
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.
For more apple recipes, check out…
APPLE PIE RECIPE – SIMPLE AND DELICIOUS
APPLE MAPLE PECAN SKILLET PANCAKE RECIPE
For more shortbread recipes…
WHIPPED SHORTBREAD COOKIE RECIPE
- 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.
- 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.
- 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.
- Apple Filling:
- In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
- Topping:
- Mix flour, ¾ 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.
- 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.
What a genuinely awesome fundraising idea – a definite win-win! And what a yummy recipe!
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!!!!
Love the buttery flavor of shortbread. Add apples and it’s even better!
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
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!
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
Another use for my 2 apple bundles, can’t wait to try it, looks awesome!
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…
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
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!!
Oh that’s GREAT Gina!
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…
cook it first for about 10 minutes or golden brown,,,cool,,,then finish up with the filling and topping
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.
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!!!
Just made tbis! Such a simple but really delicious recipe. The shortbread crust is so yummy! Trolling your blog for other recipes. Thank you!
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!
Can these be frozen?
I wouldn’t freeze them, best to be eaten immediately
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?
Hi Jen, ours never lasts very long so I just have it on the counter at room temp
Thanks!! I don’t think they’ll last too long, either, but I just wanted to check.
Has anyone tried to make this in a 13×9 pan?
Hi Julie, Just wanted U 2 know that I’ve made your recipe several times & each time….rave reviews. Also, I’m from Burlington…a “stones-throw” from U.
AJ
Thank you for letting me know AJ and hello from Orangeville :)
At our AA meeting last week the rule 62 question was ” which Quebec apple do we like?” Being a hobby chef they challenged me to make an apple pie, which can be messy. Looked and found your recipe which went over great 👍😁. Thanks
Oh I’m so glad you and my fellow room members enjoyed it!
I tried this last night, because my neighbors gave me a huge box of Granny Smith apples. Slight mods….I added a heaping tsp of red chile powder to the topping, and I dusted the very top with some high quality cocoa mix from Santa Fe that had cocoa nibs and more chile powder in it. Because this is autumn in New Mexico those flavors are very appropriate. I also lined the dish with foil because I don’t have parchment paper nad I followed some others suggestions and baked about 10 minutes longer than suggested. I’m not sure that was needed but I wouldn’t have baked any longer.
I would suggest cooking the shortbread a little longer then recommended. It came out a little softer then what I expected it too.
My new favorite apple dessert!
Hi. Your recipe looks amazing. I’m planning for a bake sale and considering using your recipe but doing the shortbread base in a tart pan and baking it ahead. Storing the bottom airtight and then doing the Apple and topping the night before the sale. How do u think this idea would work out? And thanks!!
🍎🍏🍎
I just made these for Thanksgiving and for some reason they came out a little liquidy. Just wondering if anyone has experienced this?
I want to make this in a 9×13 pan to share!! Can I simply double everything and add some cooking time?? I might try to freeze and thaw.. I see you advised against that, just wondering why?
You can try it…I thought the liquid centre would make the base mush
I have to make these for an office cookie / bar exchange, from what I’m reading they aren’t good to be stored & eaten in a few days? I’ve bought all the ingredients. Making them Dec 19 having the exchange Dec 20 & then they’ll be eaten by the recipients over the holidays. Otherwise I should maybe look for another recipe with these ingredients if Possible.
I am excited to try this out for Christmas.
How far ahead can I make this. And how long can I store it for?
I made this for Christmas Eve dessert and it was a big hit. It was easy and turned out wonderfully delicious. It’s going to become my go-to dessert recipe. Thank you for sharing.
FYI for any future readers – I used honeycrisp apples which were great but next time I think I’ll use something more tart, or else less sugar. It was pretty sweet.
Hi!
I made this recipe, it came out really well and everyone loved it! My only question is, what did you do with the leftovers. By the next day they were watery and mushy.
Just made your apple crisp bars, and my husband LOVED them! Thanks for a wonderful recipe.
This is my second time making this recipe. The first time I was trying to find something to make with my apples that were going bad. I didn’t have vanilla extract so I substituted it with almond. I also didn’t use parchment paper, I used foil. I think for those who had issues with the cook time and the shortbread, foil is the way to go. It turned out just about perfect. This go round, I had to cook my shortbread longer since I used parchment paper. These bars have been a huge hit for my household. Thank you!
Hi. I made this last night and followed the recipe except for the following…. chopped the apples into small chunks vs. slices and left out overnight after baking (took out of the oven at 10 and wasn’t getting out of bed at midnight to put it on the fridge). When I checked it in the morning, I was expecting to be able to cut it into bars (plan was to take them to work). Instead it was very soft and the shortbread was sogg from the apples. Did I do something wrong or was my expectation of the consistency off? They are very rich and delicious, just expecting to eat them by hand and not with a fork. Thanks.
The refrigeration step appears to be necessary. I refrigerated overnight and they firmed up beautifully and were super easy to cut up. I then left them out until served and everyone was able to eat with their hands over a napkin. I also did slice mine thinly, using a mandolin… it looked so beautiful once sliced!
Julie, I love you so much. I made this for my recent work event and everyone loved it!
Fantastic!! I was looking for a way to use the many apples we have. I froze the right amount of apples. Thawed and made this recipe. SO good. A rave. Will make again.
I made these for the Rosh Hashanah meal at my husband’s grandmother’s home. They were a hit! They disappeared within seconds and received rave reviews! My husband declared them “one of the best things you’ve ever made!” Thanks for an awesome recipe!
Easy recipe very good will make again and again and again. Thank you
Does this need to be refrigerated to store it? Or is it ok to store overnight at room temperature? Planning to make it ahead of time for a party tomorrow, thanks.
Excellent recipe, not overly sweet and shortbread crust compliments the apples well. I doubled this recipe and made in a 9 x 13 stone cake pan. Turned out amazing. Thanks for sharing
Had to bake for another 10 minutes still not done turned oven up to 375 degrees for 5 minutes much better now and smells wonderful!
Thanks for sharing! Does it keep long?
Made the apple crisp shortbread recipe…I tripled it to use in a half tray…they were amazing.
Thanks for the ideal
I never comment on food posts, but OH MY GOD these things are good!! I’ve made them twice now and they are absolutely fantastic! Definitely planning on keeping this recipe. Thank you!
Do you have to use parchment paper or can you use a baking spray I am also thinking of doubling it for a 9 x 13 pan??