The best apple crisp shortbread bars! Made with a shortbread crust and a buttery almond crumble topping. All the flavors of apple pie, but easier to make!
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Fall is solidly upon us and with Thanksgiving just a few weeks away, my brain is busy planning desserts for the holiday. While pie is traditional for Thanksgiving I am always looking for ways to simplify the big meal.
Enter these apple crisp shortbread bars, inspired by Ina Garten's apple pie bars.
why you'll love these layered apple crisp bars
- A quick and easy buttery shortbread crust makes the base layer.
- An apple filling with fresh apples makes the middle layer and gets cooked on the stovetop prior to baking. This helps to intensify the apple flavor in these cookie bars.
- A crumb topping without oats finishes out the top layer and who doesn't love a good crumble topping?
- They can be handheld, no need for a plate or fork. Unless you want to add a scoop of cinnamon ice cream, which would be an excellent idea!
ingredients needed for the easy shortbread crust and crumb topping
- Unsalted butter ~ if you only have salted, omit the kosher salt.
- Brown sugar ~ I always use dark brown sugar, but light brown works fine too.
- Granulated sugar ~ for sweetness and structure.
- Kosher salt ~ helps balance the flavors.
- Vanilla extract ~ adds flavor.
- All-purpose flour ~ gives structure to the shortbread.
- Ground cinnamon ~ adds the perfect amount of spice to the topping.
- Almond flour ~ adds texture and flavor to the crumb topping.
let's make the shortbread crust
Start by creaming the butter, sugars and salt together until light and fluffy. Then add the vanilla, followed by the flour. Use your clean hands to press ⅔ of the crust into a parchment lined 8x8 baking pan {this is the pan I have and love} and set the last third of the crust aside for the topping.
Then place the pan in the freezer while the oven preheats. Once the oven reaches 350°F, bake the shortbread crust for about 18 minutes, until just barely golden at the edges. While the crust bakes, prepare the apple filling.
how to make the cooked apple pie filling
Start by peeling, coring and chopping the apples into bite size pieces about ¼ of an inch thick. Then toss the apples with lemon juice, granulated and brown sugar, cinnamon and nutmeg.
Next melt the butter in a large saucepan and then add the chopped apples. Once the apples are simmering, reduce heat to medium or medium-low and simmer until most of the liquid has evaporated and the filling mixture is thick. Add the vanilla and reduced apple cider (if using ~ maybe you have a little leftover from making apple cider sugar cookies?) about 10 minutes into simmering.
the easiest crumb topping without oats
Take the remaining shortbread crust and add almond flour and cinnamon. Use your clean hands to pinch the mixture together until it's crumbly.
how to put these apple pie squares together
Once the crust has baked and the apple filling has been cooked, it's time to layer it all together.
Place the apple filling over the baked crust, the middle will likely sink as you add the apples and it may seem like there are more apples than you need. Then sprinkle the crumb topping evenly over the apples and bake.
Once the topping browned, remove the apple crisp bars from the oven and allow to cool before slicing and serving.
what are the best apples for apple crisp?
A combination of sweet and tart apples is best for this easy apple dessert. I like Granny Smith for the tart and Pink Lady for the sweet. Other good options include Braeburn, Golden Delicious, Honeycrisp, Gala, and Cortland. Feel free to find what combination you like best.
how to store apple crisp bars
Store the apple squares in an airtight container {or tightly wrapped} in the refrigerator for up to five days. They can also be frozen, see the recipe notes for how to freeze.
If you would like to rewarm the bars, place them in a 300°F oven for about 10 minutes.
Remember to snap a picture and tag me on Instagram if you make these Apple Crisp Shortbread Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more fall dessert recipes
- Banana Pecan Bars
- Cinnamon Cut Out Sugar Cookies
- Coconut Pecan Tart
- Pumpkin Snack Cake
- Cinnamon Apple Crostata
- Apple Cider Sugar Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Apple Crisp Shortbread Bars
Made with a shortbread crust and a buttery almond crumb topping. All the flavors of pie, but so much easier to make.
Ingredients
shortbread crust
- 1 cup unsalted butter, room temperature (226g)
- 6 tablespoons granulated sugar (75g)
- ¼ cup packed brown sugar (50g)
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250g)
apple crisp filling
- 2 large Granny Smith apples*; peeled, cored and chopped into bite size chunks
- 1 large Pink Lady apple; peeled, cored and chopped into bite size chunks
- 2 tablespoons unsalted butter (28g)
- 2 tablespoons lemon juice (30mL)
- ¼ cup packed brown sugar (50g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoons reduced apple cider (optional)
crisp topping
- ⅓ of shortbread crust
- ¼ cup almond flour (24g)
- 1 teaspoon ground cinnamon
Instructions
- For the shortbread crust: line an 8x8 baking pan with parchment paper, leaving a little overhang on the sides and set aside.
- In a stand mixer with the paddle attachment or with a hand held mixer cream together the butter, sugars and kosher salt on medium-high until light and fluffy, about 2-3 minutes. Add the vanilla; mix until combined. Then add the flour and mix on low until combined.
- Take ⅔ of the crust (set aside the other third for the topping) and press it into the prepared pan, covering the bottom in an even layer and slightly coming up the sides of the pan. Place the crust in the freezer to chill while the oven preheats to 350°F.
- Bake the shortbread crust for 18 minutes, until the edges are barely golden brown. Remove the crust from the oven, but leave the oven turned on.
- While the crust bakes, prepare the apple filling.
- For the apple crisp filling: Toss the prepared apples (peeled, cored and cut into bite size pieces about ¼ inch thick), lemon juice, sugars, cinnamon and nutmeg in a bowl. In a large saucepan, melt the butter over medium-high heat then add the apples. Once the apples are simmering, reduce heat to medium or medium-low and simmer for 12-15 minutes or until most of the liquid has evaporated and the filling mixture is thick. Add the vanilla and reduced apple cider (if using) about 10 minutes into simmering.
- For the crisp topping: take the remaining third of the shortbread crust and mix in the almond flour and cinnamon. Use clean hands to press the topping together until it is crumbly.
- Putting it all together: Once the shortbread crust has baked, add the apple filling in an even layer over the crust (the middle may sink a little when you add the apple filling). Then crumble the crisp topping evenly over the top of the apples (they may not be fully covered). Bake an additional 25-30 minutes until the crisp topping has browned. Allow to cool before slicing and serving.
Notes
*about 1 ½ -2 pounds apples prior to peeling, coring and chopping.
Recipe can be doubled and baked in a 9x13 pan.
Store in an airtight container or tightly wrapped in the refrigerator for up to 5 days. They can also be frozen for up to one month; allow to cool completely, then wrap tightly and place in a zip top bag or airtight container. Allow to defrost in the refrigerator. Bars can be rewarmed in a 300°F oven for about 10 minutes, if desired.
Recipe adapted from Ina Garten's Apple Pie Bars
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 45mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Michelle
I love apple crisp but haven't made them into bars -- this is such a wonderful idea! Will add it to my to-make list!!
Tasia
Thank you Michelle! I know you will love this version of apple crisp!
Ben | Havocinthekitchen
These bars look irresistibly delicious! There's something very special about the combination of buttery rich shortbread base, apples, and warm spices.
Tasia
Thanks Ben! I couldn't agree more about the warm spices with apples and shortbread; it's such a great fall flavor combination.
2pots2cook
Perfect to comfort four seasons ! Keeper definitely !
Tasia
Thank you!