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Apple Crisp Shortbread Bars

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These apple crisp shortbread bars combine a buttery shortbread base, tender cinnamon apples, and a golden oat crisp topping for an easy, sliceable dessert that’s perfect for sharing. Enjoy all the cozy flavors of apple crisp in a portable, crowd-pleasing bar.

Ingredients

Scale
  • 2 cups all-purpose flour (for base)
  • 1 cup (2 sticks) unsalted butter, cold and cubed (for base)
  • 1/2 cup powdered sugar (for base)
  • 1/4 teaspoon salt (for base)
  • 1 teaspoon vanilla extract (optional, for base)
  • 3 cups fresh apples, peeled, cored, and diced (about 3–4 medium apples, for filling)
  • 1/3 cup brown sugar (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • 1 tablespoon lemon juice (for filling)
  • 2 teaspoons cornstarch (for filling)
  • 1 cup old-fashioned rolled oats (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/3 cup brown sugar (for topping)
  • 1/3 cup unsalted butter, melted (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • Pinch salt (for topping)
  • 1/2 cup chopped nuts, such as pecans or walnuts (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal, or grease well.
  2. In a mixing bowl, combine 2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Cut in 1 cup cold, cubed butter using a pastry cutter, fork, or fingers until crumbly. Stir in 1 teaspoon vanilla extract if using.
  3. Press the shortbread mixture firmly and evenly into the prepared pan. Bake for 15-18 minutes, until edges are just turning golden. Do not overbake.
  4. While the base bakes, peel, core, and dice apples. In a bowl, toss apples with 1/3 cup brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, and 2 teaspoons cornstarch until evenly coated.
  5. Once the base is out of the oven, immediately spread the apple mixture evenly over the warm shortbread.
  6. In another bowl, mix 1 cup rolled oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, pinch salt, and 1/2 cup chopped nuts if using. Pour in 1/3 cup melted butter and stir until the mixture is evenly moistened and clumpy.
  7. Sprinkle the oat topping evenly over the apples. Bake for 35-40 minutes, until the topping is golden and apples are bubbling at the edges. Tent with foil if topping browns too quickly.
  8. Cool bars in the pan for at least 1 hour. Use parchment overhang to lift out, then slice into squares or rectangles. For clean slices, chill for 30 minutes before cutting.

Notes

For best results, use cold butter for the shortbread and let bars cool completely before slicing. Bars can be made gluten-free with a 1:1 gluten-free flour blend and certified gluten-free oats. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months. Serve with ice cream or whipped cream for an extra treat.

Nutrition

Keywords: apple crisp bars, shortbread, oat dessert, apple dessert, fall baking, easy bars, apple bars, apple crisp shortbread, potluck dessert, make ahead dessert

Find it online: https://realityeats.com/apple-crisp-shortbread-bars-recipe-easy-oat-dessert-youll-love/