Introduction

Crisp Shortbread Bars combine a buttery shortbread base with a sweet, spiced apple layer and a crunchy oat crumble topping. These bars are perfect for dessert or a cozy snack, delivering a wonderful balance of textures and flavors that everyone will love.

A close-up view of three stacked dessert bars on a white plate, each bar showing three distinct layers: the bottom layer is a light brown crust with a crumbly texture, the middle layer is a soft apple filling with visible apple chunks in a pale yellow to light brown color, and the top layer is a crumbly streusel topping with a golden brown color and uneven texture. In the background, there is a blurred green apple and more stacked bars, all set on a white marbled surface. The image has soft lighting that highlights the textures and colors vividly, photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Shortbread Base:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

For the Apple Layer:

4 medium Granny Smith apples, peeled and thinly sliced
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Crumble Topping:

3/4 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy. Add the flour and salt, mixing until just combined. Press the shortbread dough evenly into the prepared pan. Bake for 15-18 minutes, or until the edges are lightly golden. Set aside to cool slightly.
Step 3: In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, and nutmeg until evenly coated. Spread the apple mixture evenly over the pre-baked shortbread crust.
Step 4: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms coarse crumbs. Sprinkle this crumble topping evenly over the apple layer.
Step 5: Bake the bars for 30-35 minutes, or until the apples are tender and the crumble topping is golden brown. Allow the bars to cool completely in the pan.
Step 6: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve.

Tips & Variations

For extra flavor, try adding a handful of chopped walnuts or pecans to the crumble topping.
If Granny Smith apples are too tart for your taste, sweeten with Fuji or Honeycrisp apples for a milder flavor.
Make sure to evenly press the shortbread base so it bakes consistently and holds together well.
You can substitute brown sugar with coconut sugar for a slightly different sweetness and depth.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. To enjoy after freezing, thaw overnight in the refrigerator and warm slightly before serving to bring out the flavors.

How to Serve

A stack of three apple crumb bars is placed on a white plate on a white marbled surface. Each bar has three visible layers: the bottom crust is a golden brown, crumbly texture; the middle layer is a soft, light tan apple filling with chunks of apple pieces; the top layer is a crumbly, slightly darker golden streusel topping. The bars have a dense, textured look with bits of crumb topping sticking out. In the blurry background, there is a green apple and more crumb bars. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes! While Granny Smith apples provide a nice tart contrast, you can use other firm apples like Honeycrisp, Fuji, or Braeburn. Just ensure they hold their shape well during baking.

How do I prevent the shortbread base from getting soggy?

Baking the shortbread base before adding the apple layer helps it set and stay crisp. Also, tossing the apples with flour absorbs excess moisture, reducing sogginess in the final bars.