Apple Crisp Bars
Spiced, gooey apples. Crisp vanilla shortbread. Brown sugar streusel topping. What's more fall than this delicious cozy bar!? Perfect for making with friends or family after going apple picking this autumn.
Servings: 9 large or 16 smaller slices
Ingredients
For the Shortbread Base:
- 113 grams (1 stick) unsalted butter at room temperature
- 50 grams (1/4 cup) sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 130 grams (1 cup) all purpose flour
For the Apple Filling:
- 3 large apples peeled, cored, and thinly sliced
- 16 grams (2 Tablespoons) all-purpose flour
- 25 grams (2 Tablespoons) granulated sugar
- 1 teaspoon ground cinnamon
For the Streusel Topping:
- 98 grams (1/2 cup) all purpose flour
- 150 grams (3/4 cup) light brown sugar
- 50 grams (1/4 cup) rolled oats
- 57 grams (1/2 stick) butter at room temperature
Instructions
- Preheat your oven to 300°F / 150°C and line an 8" square light-colored metal baking pan with nonstick foil or parchment paper, overlapping the sides for ease of removal later. Secure with metal binder clips, if desired.
- Cream butter and sugar in a stand mixer, or with an electric handheld mixer until pale and fluffy, about 2-3 minutes. Mix in the vanilla, and salt until combined.
- Add in the flour and stir until just combined (do not overmix - this will result in a tough shortbread).
- Press the mixture into the prepared pan.
- Bake 15 minutes, or until just lightly golden around the edges. Set aside to cool slightly.
- Turn the oven up to 350°F / 175°C.
- In a bowl, combine the sliced apples, flour, sugar, and cinnamon.
- In a separate bowl, mix the brown sugar, oats and flour together. Using a pastry blender or two forks, cut in the butter, being careful not to overmix. If you overmix, the topping will turn into a paste. It's okay if the topping still seems a little mealy.
- Sprinkle half the streusel over the shortbread. Neatly layer the apples on top, ensuring you keep them fairly level as you build a couple of layers. Sprinkle the remaining streusel on top.
- Bake for 30 minutes, or until the apples feel tender when a toothpick is inserted. Cool in the pan, on a wire rack, for at least 3 hours.
- Remove from pan and cut into 9 large or 16 smaller bars. Serve.
Notes
Apple Crisp Bars keep for up to 5 days in an airtight container. I like to keep mine in the fridge, but serve at room temperature. If you prefer the bars warm and gooey, microwave slices for 15 seconds or so, until warmed through, before serving.
Serve with a scoop of vanilla ice cream or some fresh whipped cream for added decadence.