Nothing quite embodies simplistic deliciousness like a good shortbread. It’s a decadent treat on its own, but also makes a sturdy foundation upon which to pile seasonal fruit and additional crumbly toppings.

And fortunately for me, September is here and it’s officially socially acceptable to pretend fall is upon us…even if the temperature is still in the 80s. But the apple orchard is also ready for fall and I now have half a bushel of apples and a kitchen that smells like cinnamon.

I love this recipe because it’s basically a cross between a Dutch apple pie and a shortbread cookie resulting in a delicious hand-held shortbread with a soft spiced apple topping and a crunchy top layer. And if apples aren’t your jam, you can always swap a berry or other fruit flavored topping. Regardless of flavor, they’re super easy to make; the hardest part of the recipe is waiting for them to cool.

This recipe can be made in either a 9×13 dish, or a 9×9 dish. I have made these both ways, and the only part of the recipe I would adjust is the apple topping. Too much apple topping could result in a soggy/moisture issue, too little apple topping would be sad. The layers will obviously be a bit thicker in the 9×9 dish. If you go with the 9×9 dish, I would suggest reducing the apple topping to 2 apples, 4 tablespoons of sugar, 1 tablespoon of butter and a bit less of the lemon juice, spices, and butter.

Once you hit the 40 minute mark of baking, go ahead and take a peek. It will be ready when the top is slightly browned.

Print Recipe

Apple Crumble Shortbread Bars

Course

Dessert

Keyword

apple, apple crisp bars, apple crumble bars, Cinnamon, Fall

Servings

Ingredients

Shortbread and crumble topping

• 1 pound butter 2 sticks
• 3/4 cups sugar
• 2 1/3 cups flour
• 1/2 teaspoon salt
• 3/4 cups granola without dried fruit
• 1/3 cups sliced almonds

Apple topping

• 3 apples tart apples, peeled, cored, and chopped
• 6 tablespoons sugar
• 2 tablespoons lemon juice roughly one small lemon
• 3/4 teaspoon cinnamon plus a bit extra for sprinkling
• 1/2 teaspoon nutmeg plus a bit extra for sprinkling
• 1 1/2 tablespoons butter unsalted

Course Dessert Keyword apple, apple crisp bars, apple crumble bars, Cinnamon, Fall Servings Ingredients Shortbread and crumble topping 1 pound butter 2 sticks 3/4 cups sugar 2 1/3 cups flour 1/2 teaspoon salt 3/4 cups granola without dried fruit 1/3 cups sliced almonds Apple topping 3 apples tart apples, peeled, cored, and chopped 6 tablespoons sugar 2 tablespoons lemon juice roughly one small lemon 3/4 teaspoon cinnamon plus a bit extra for sprinkling 1/2 teaspoon nutmeg plus a bit extra for sprinkling 1 1/2 tablespoons butter unsalted

Instructions

1. Make the apple topping. In a medium saucepan at medium to low heat, combine apples, sugar (6 tablespoons), cinnamon, nutmeg, butter, and lemon juice. Stir regularly for about 10 minutes, until apples start to break down creating a slightly sauce-like consistency. If the apples release a lot of liquid, wait until some of the liquid cooks off to avoid a soggy situation.

   
2. While the apples cook, begin the shortbread base. Use an electric mixer to combine the butter and sugar (3/4 of a cup). Combine salt and flour together, then by hand, mix them into the butter and sugar mixture, just until combined. It should be somewhat of a pea-like consistency.

   
3. Pat two thirds of the mixture evenly into the bottom of a 9x13 pan lined in parchment paper. If you don't have parchment paper, it's not the end of the world.

   
4. Preheat oven to 350 degrees.
5. Make the crumble topping. Stir the granola and sliced almonds into the remaining shortbread mixture to create the crumble topping. It's helpful here to just stir by hand creating a rough mixture. Set aside for a moment.

   
6. When the apples appear to be ready, evenly pour the apple mixture over shortbread base, using a spoon to spread the apples and avoiding the edges of the pan so that the apples won't stick to the side. Once the apples are in place, sprinkle the crumble topping over the apples and lightly pat down so that the topping stays in place.

   
7. Sprinkle top with a bit of cinnamon and nutmeg.
8. Bake for 50-60 minutes, until the top is lightly browned.

   
9. Leave to cool completely, then cut into 9 or 12 bars.