Apple Crisp Shortbread Bars

Apple Crisp Shortbread Bars combine the buttery richness of shortbread with the warm, spiced flavor of apple crisp. They feature a tender shortbread base topped with cinnamon-spiced apples and a golden, crunchy oat crumble. Perfect for fall or whenever you’re craving a cozy dessert, these bars are simple to make and perfect for sharing or pairing with a cup of coffee or tea.

Love More Apple Desserts? Try My Caramel Apple Crumb Bars or this Apple Pie Bread Pudding next.

Why You’ll Love This Recipe

This recipe delivers everything you love about apple crisp without the usual pitfalls. The shortbread base stays perfectly crisp, the apples keep their sweet, fresh flavor, and the crumble topping bakes up golden and crumbly instead of hard. Every bite is a perfect balance of buttery, fruity, and spiced goodness.

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Ingredients You’ll Need

For the Shortbread Base:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• 1 cup cold butter, cubed
• 1 teaspoon vanilla extract

For the Apple Layer:

• 3 large apples, peeled and diced (about 4 cups)
• ⅓ cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the Crumble Topping:

• 1 cup all-purpose flour
• ½ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ½ cup cold butter, cubed

Why These Ingredients Work

Cold butter creates those flaky bits that make shortbread actually taste like shortbread instead of sad cookies. Brown sugar gives you that molasses depth that screams autumn, not just “sweet thing.”

That flour in the apple layer isn’t me being extra – it stops your bars from turning into apple soup. And cinnamon plus nutmeg? That’s the combo my mom used in everything, and she knew what she was doing.

Essential Tools and Equipment

• 9×13 inch baking pan
• Large mixing bowls
• Pastry cutter or two forks
• Apple peeler/corer (or sharp knife)
• Measuring cups and spoons
• Parchment paper

How To Make Apple Crisp Shortbread Bars

Heat oven to 350°F

and line your 9×13 pan with parchment. Leave extra hanging over the sides so you can lift these out later without destroying them.

Mix the shortbread stuff

Dump 2 cups flour, the white sugar, and salt in a bowl. Add cold butter chunks and vanilla. Mash everything together with your hands or a pastry cutter until it looks like chunky breadcrumbs.

Press and bake

Smoosh the mixture into your pan really hard. Like, really hard. Bake 15-18 minutes until the edges look slightly golden but not brown.

Deal with the apples

While that’s baking, peel and chop your apples into small pieces. Mix them with brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and a tiny bit of salt.

Make crumble

In another bowl, mix 1 cup flour, brown sugar, and cinnamon. Add cold butter and work it in with your fingers until you get clumps.

Layer everything

Take out the crust. Spread apples on top. Sprinkle the crumble over the apples. Back in the oven for 25-30 minutes until the top is golden and the apples are soft when you poke them.

Wait forever

Let these cool completely. I mean it. Two whole hours. Set a timer or you’ll mess this up like I did the first time.

Expert Tips

Don’t cut these warm! I learned this the hard way when I got impatient and ended up with delicious apple mush instead of clean bar slices. Two hours of cooling time saves your sanity.

Personal Secret: I throw a bit of lemon zest in with the apples. Sounds weird, tastes incredible. My sister-in-law spent twenty minutes trying to guess my “secret ingredient” at last week’s potluck.

Pro Tips & Cooking Hacks

• Freeze your butter cubes for 10 minutes before using. Cold butter makes the difference between “these are good” and “holy cow where’s the recipe.”
• Don’t overmix that shortbread – you want butter chunks, not smooth dough.
• Mix your apple varieties – I use half Granny Smith, half whatever’s on sale. Tart plus sweet equals perfection.
• Toast your flour in a dry pan for 2 minutes before making the crumble. Game changer level stuff right there.

Flavor Variations

Try pears instead – same exact process, completely different bar. My mom does this in October when pears are cheap.

Add nuts to the crumble if you want extra crunch. Pecans work best but walnuts are fine too.

Throw in some cardamom with the cinnamon if you’re feeling adventurous. Just a pinch though – that stuff is strong.

Make it fancy with a caramel drizzle after they cool. Store-bought caramel sauce works perfectly fine.

Make-Ahead Options

Bake these on Sunday, eat them all week long. They taste better after sitting a day anyway – all the flavors blend together. Just cover with aluminum foil and leave on the counter.

For the freezer, wrap each bar in plastic wrap first, then stick them in a freezer bag. They’ll keep for months but honestly, who has that kind of self-control?

Recipe Notes & Baker’s Tips

Chop your apples about the same size or some pieces will be mush while others are still hard. If your apples seem really watery, add another tablespoon of flour to soak it up.

The crumble topping will look messy when you put it on. That’s normal. We’re not trying to win a beauty contest here, just make something that tastes good.

Serving Suggestions

These are good by themselves, better with vanilla ice cream, and perfect with morning coffee even though that probably counts as cake for breakfast. They’re good warm from the oven or cold from the fridge the next day.

I take these to every potluck and church dinner because they travel well and people always ask for the recipe. Just throw them in a container with a lid and you’re set.

I really hope you try these and they work out as well for you as they have for my family. There’s something satisfying about making three layers of delicious without wanting to throw anything across the kitchen!

How to Store Your Apple Crisp Shortbread Bars

On the counter: Cover these with foil or plastic wrap and they’ll stay good for 3-4 days. Maybe longer but mine never last that long.

In the fridge: They’ll keep for about a week in a covered container. Let them sit out for a few minutes before eating so they’re not rock hard.

In the freezer: Wrap each bar in plastic wrap, then put them all in a freezer bag. Good for 3 months or until you forget they’re in there.

Reheating: Microwave for 10-15 seconds if you want them warm, or stick them in a 300°F oven for 5 minutes.

Allergy Information

Contains: Wheat and dairy (butter). Pretty standard stuff.

Gluten-free: Use a 1:1 gluten-free flour blend instead of regular flour. Bob’s Red Mill works great for this.

Dairy-free: Replace butter with solid coconut oil or vegan butter. Keep it cold like you would regular butter.

Nut-free: This recipe doesn’t have nuts unless you add them to the crumble.

Questions I Get Asked A Lot

Can I use frozen apples?

Sure, just thaw them first and drain off any extra water.

Why is my bottom crust soggy?

You probably didn’t pre-bake it long enough or skipped the flour in the apple layer.

Can I double this?

Yes, use two pans or one really big sheet pan. Watch the baking time though.

What apples work best?

I mix Granny Smith with whatever’s on sale. Tart plus sweet equals happy family.

Do I need a food processor?

Nope. Just use a pastry cutter or mash everything with your hands.

How do I know they’re done?

The top should be golden brown and the apples should be soft when you poke them with a fork.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your apple crisp shortbread bar adventures!