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Apple Crisp Shortbread Bars

Irresistible Apple Crisp Shortbread Bars You'll Adore

Delight in these Apple Crisp Shortbread Bars combining a buttery crust with spiced apple filling and a crispy topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Unsalted Butter softened
  • 1/2 cup Granulated Sugar
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 1/4 teaspoon Salt
For the Apple Filling
  • 4 cups Granny Smith Apples peeled, cored, and sliced
  • 1/2 cup Sugar or coconut sugar
  • 1 teaspoon Cinnamon adjust to taste
  • 1/4 teaspoon Salt a pinch
For the Topping
  • 1 cup Rolled Oats or gluten-free oats
  • 1/2 cup Brown Sugar light or dark
  • 1/2 cup Flour or gluten-free flour
  • 1/2 cup Butter softened
  • 1/2 cup Chopped Nuts optional, pecans or walnuts

Equipment

  • 8x8 inch baking pan
  • medium bowl
  • Fork or pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare an 8x8-inch baking pan.
  2. In a medium bowl, combine unsalted butter, granulated sugar, all-purpose flour, and a pinch of salt until crumbly. Press into the pan and bake for 15 minutes.
  3. Mix the sliced apples with sugar, cinnamon, and salt until well coated.
  4. Spread the apple mixture evenly over the baked crust.
  5. Combine rolled oats, brown sugar, flour, softened butter, and optional nuts until crumbly. Sprinkle over the apple layer.
  6. Bake for 30-35 minutes until topping is golden brown and filling is bubbling.
  7. Let cool for at least 30 minutes, then slice into bars.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. Freeze for up to 3 months.

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