Apple Crisp Shortbread Bars
Delightful apple crisp shortbread bars with a buttery, crumbly base topped with sweet, spiced apples, perfect for any season.
Ingredients
Shortbread Base
- 2 cups all-purpose flour
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional) Optional for added flavor
Apple Filling
- 4 cups peeled and diced apples (Granny Smith or Honeycrisp work well)
- 1 tablespoon lemon juice Enhances fruity flavor
- 1/4 cup old-fashioned oats Adds texture
- 1/4 cup chopped walnuts or pecans (optional) Optional for added crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract.
- Gradually add the flour, salt, ground cinnamon, and nutmeg (if using) to the butter mixture, mixing until well combined. The mixture should resemble coarse crumbs.
- Reserve one cup of this mixture in a separate bowl; you will use it for the topping later.
- Press the remaining mixture firmly into the prepared baking dish to form the base layer. Bake for 15-20 minutes, until set and just lightly golden.
Apple Filling
- While the base is baking, prepare the apple filling. In a medium bowl, combine the diced apples with lemon juice, cinnamon, and oats. Mix well to coat the apples evenly.
- Once the base has baked, remove it from the oven and spread the apple mixture evenly on top.
- Crumble the reserved shortbread mixture over the apple layer, ensuring an even distribution.
- Return the dish to the oven and bake for an additional 30-35 minutes, or until the top is golden brown and the apples are tender.
- Allow the bars to cool in the pan for at least 30 minutes before slicing them into squares.
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Notes
Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for extra indulgence. Store in an airtight container for up to three days at room temperature or up to a week in the refrigerator.