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Several Autumn's Embrace Apple Crisp Shortbread Bars arranged on a rustic serving platter, with a few autumn leaves.

Autumn’s Embrace Apple Crisp Shortbread Bars

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Imagine a buttery, melt-in-your-mouth shortbread base, layered with a comforting, spiced apple filling bursting with tender fruit, and crowned with a golden, streusel-like crisp topping. These Sweet Apple Crisp Shortbread Bars are a delightful symphony of textures and flavors, capturing the essence of fall in every bite. Perfect for holiday gatherings, cozy evenings, or simply a sweet everyday indulgence, they’re surprisingly easy to make and guaranteed to become a cherished recipe in your kitchen. This recipe brings together the best of two beloved desserts into one irresistible treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 16 bars 1x

Ingredients

Scale
  • 2 ¼ cups all-purpose flour (for shortbread base)
  • ¾ cup granulated sugar (for shortbread base)
  • ½ teaspoon salt (for shortbread base)
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes (for shortbread base)
  • 1 teaspoon vanilla extract (for shortbread base)
  • 6 medium-sized apples (about 6-7 cups sliced, a mix of Granny Smith and Honeycrisp recommended)
  • ½ cup packed light brown sugar (for apple filling)
  • 2 tablespoons all-purpose flour (for apple filling, or cornstarch for gluten-free)
  • 1 teaspoon ground cinnamon (for apple filling)
  • ¼ teaspoon ground nutmeg (for apple filling)
  • 1 tablespoon fresh lemon juice (for apple filling)
  • 1 cup old-fashioned rolled oats (for crisp topping)
  • ¾ cup all-purpose flour (for crisp topping)
  • ½ cup packed light brown sugar (for crisp topping)
  • ½ teaspoon ground cinnamon (for crisp topping)
  • ¼ teaspoon salt (for crisp topping)
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes (for crisp topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment.
  2. Prepare the Shortbread Base: In a large bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup granulated sugar, and ½ teaspoon salt. Add the cold butter cubes and vanilla extract. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until coarse crumbs form and no large pieces of butter remain.
  3. Press the shortbread mixture evenly into the bottom of the prepared pan. Press firmly to create a compact layer. Bake for 15-18 minutes, or until lightly golden brown. Remove from oven and reduce oven temperature to 350°F (175°C).
  4. While the shortbread bakes, prepare the Apple Filling: Peel, core, and thinly slice the apples (about ¼-inch thick). In a large bowl, combine the sliced apples, ½ cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Toss gently until the apples are evenly coated.
  5. Prepare the Crisp Topping: In a separate medium bowl, combine the 1 cup old-fashioned rolled oats, ¾ cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Add the ½ cup cold butter cubes. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until coarse crumbs form.
  6. Assemble the Bars: Pour the apple filling evenly over the pre-baked shortbread crust. Sprinkle the crisp topping evenly over the apple layer.
  7. Bake for 45-55 minutes, or until the apple filling is bubbly, the crisp topping is golden brown, and the apples are tender when pierced with a fork.
  8. Cool Completely: Allow the bars to cool completely in the pan on a wire rack for at least 2-3 hours before lifting them out using the parchment paper overhang. This is crucial for clean cuts and for the bars to set properly.
  9. Once cooled, cut into 16 squares or bars. Serve plain, or with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.

Notes

Apple Choice: A mix of sweet (Honeycrisp, Fuji, Gala) and tart (Granny Smith) apples provides the best balance of flavor and texture. Avoid overly soft apples as they can become mushy. Cooling is Key: Resist the urge to cut these bars while warm. They need to cool completely for the shortbread to firm up and the apple filling to set, ensuring perfect, non-crumbly squares. Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Make Ahead: You can prepare the apple filling and crisp topping a day in advance and store them separately in the refrigerator. Assemble and bake just before serving for the freshest results.

  • Author: Cook Reel ™
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://cookreel.com/sweet-apple-crisp-shortbread-bars-recipe/

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