Imagine sinking your teeth into a dessert that perfectly combines the buttery richness of shortbread, the warm spices of apple pie, and the irresistible crumbly texture that'll make your taste buds dance with joy! These Apple Pie Shortbread Crumb Bars are not just a dessert; they're a culinary experience that bridges the gap between classic pie and convenient handheld treats. Whether you're looking to impress guests, treat your family, or simply indulge in a moment of pure deliciousness, this recipe is your ticket to dessert heaven!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups sliced apples
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine the all-purpose flour, powdered sugar, salt, and 1/2 teaspoon of cinnamon. Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumb mixture firmly into the prepared baking pan, creating an even base layer. Bake the shortbread crust for 15 minutes until it's lightly golden around the edges.
- While the crust is baking, prepare the apple filling. In a separate bowl, toss the sliced apples with granulated sugar, remaining 1/2 teaspoon cinnamon, and lemon juice. Mix until the apples are evenly coated.
- Remove the partially baked crust from the oven and spread the prepared apple mixture evenly over the shortbread base.
- Sprinkle the remaining crumb mixture over the top of the apple layer, creating a rustic, crumbly topping.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the top is golden brown and the apple filling is bubbling slightly.
- Remove from the oven and let the bars cool completely in the pan for at least 1 hour. This will help the bars set and make cutting easier.
- Using the overhanging parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 16 even squares.
- Serve at room temperature. Optional: dust with additional powdered sugar before serving for extra sweetness.
Tips
- Use cold butter: Ensure your butter is straight from the refrigerator for the perfect crumbly texture in the shortbread base.
- Choose the right apples: Opt for firm, slightly tart apples like Granny Smith or Honeycrisp that will hold their shape during baking.
- Don't skip the lemon juice: The lemon juice helps prevent apple browning and adds a subtle brightness to the filling.
- Let them cool completely: Patience is key! Allowing the bars to cool for at least an hour helps them set and makes cutting easier.
- Store smartly: Keep the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving suggestion: For an extra touch of decadence, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make ahead: These bars freeze beautifully! Wrap tightly and freeze for up to 2 months for a make-ahead dessert option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 2g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
