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Apple Crisp Shortbread Bars

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Apple Crisp Shortbread Bars combine a buttery shortbread base with a cinnamon-spiced apple filling and a crunchy oat topping. This easy fall dessert is perfect for families, potlucks, or cozy afternoons and is portable enough for lunchboxes.

Ingredients

Scale
  • 1 cup unsalted butter, cold and cubed
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract (optional)
  • 3 large apples (about 1.3 lbs), peeled, cored, and thinly sliced (Granny Smith or Honeycrisp recommended)
  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1 tbsp lemon juice
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting. Grease lightly if needed.
  2. In a large bowl, combine 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Add 1 cup cold, cubed butter and blend with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in vanilla extract if using.
  3. Press mixture firmly into prepared pan, making sure it’s even. Bake for 15 minutes until just set and lightly golden. Remove from oven and let cool slightly.
  4. While the shortbread is baking, peel, core, and thinly slice apples. Toss apples with 2 tbsp sugar, 1 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
  5. Spread apple mixture evenly over cooled shortbread base.
  6. In a separate bowl, mix oats, 1/2 cup flour, 1/2 cup brown sugar, 1/4 tsp salt, and 1/2 tsp cinnamon. Add 6 tbsp cold, cubed butter and blend until mixture forms large crumbs.
  7. Sprinkle oat topping evenly over apples, pressing gently.
  8. Bake at 350°F (175°C) for 35-40 minutes, until topping is golden brown and apples are bubbling at the edges. Tent with foil if topping browns too quickly.
  9. Let bars cool in pan for at least 30 minutes. Lift out using parchment, then slice into squares or rectangles.
  10. Serve warm for gooey bars or cool for neat, portable bars.

Notes

Use cold butter for both the shortbread and topping for best texture. Thinly slice apples for even baking. Let bars cool completely before slicing for clean edges. For gluten-free, substitute flour with a 1:1 gluten-free blend. Add nuts or extra spices for variation. Bars can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Nutrition

Keywords: apple crisp bars, shortbread bars, fall dessert, apple dessert, oat topping, easy apple bars, portable dessert, lunchbox treat, autumn baking

Find it online: https://realityeats.com/apple-crisp-shortbread-bars-recipe-easy-fall-dessert-for-families/