Apple Crumble Bars with Shortbread
These apple crumble bars feature a chewy shortbread base, cinnamon apple filling, and a buttery brown sugar oat topping. They're a make-ahead fall favorite, delicious cold, at room temperature, or gently reheated with caramel drizzle or ice cream.
Prep Time30 minutes mins
Cook Time45 minutes mins
Cool time2 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 530kcal
Shortbread Base
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 teaspoon vanilla paste or extract
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
Apple Layer
- 3-4 medium apples peeled, cored and sliced ⅛" thick (see notes)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crumble Topping
- 1 cup all-purpose flour
- 1 ½ cup light brown sugar packed
- 1 cup rolled oats
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
Shortbread Base
Place the softened butter into a stand mixer (with paddle attachment) and turn on high speed for 4 minutes until it turns pale and slightly whipped. Scrape down the sides.
1 cup unsalted butter
Add in the sugar, vanilla, and salt and mix on medium speed for one minute. Scrape down the sides again.
½ cup granulated sugar, 2 teaspoon vanilla paste or extract, ¼ teaspoon kosher salt
Add in the flour and mix on low until combined. The dough will look crumbly at first, then will come together and look slightly sticky (this is normal).
2 cups all-purpose flour
Scatter pieces of the dough all around the pan and press it (with fingertips) into the edges and middle until all the dough comes together to cover the pan.
Bake for 15 minutes, then remove from oven and let cool on a wire rack. Turn the oven up to 350℉.
Apple Layer
While the crust is baking, peel, core, and slice apples (⅛ inch thick). In a large bowl, combine the apples, flour, sugar, cinnamon and nutmeg and lightly toss until the apples are fully coated.
3-4 medium apples, ¼ cup all-purpose flour, ¼ cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
Crumble Topping
Mix the flour, brown sugar, oats, salt, and melted butter with a fork until just combined and crumbly.
1 cup all-purpose flour, 1 cup rolled oats, 1 ½ cup light brown sugar, ¼ teaspoon kosher salt, ½ cup unsalted butter
Sprinkle one third of the topping over the shortbread, then layer the apples over the crumble in slightly overlapping horizontal lines. Gently press down on the apples with your hands.
Once the apples are arranged, sprinkle the remainder of the topping evenly on top and bake for 30 minutes.
Let cool completely on a wire rack, then refrigerate for 2 hours. Using the parchment slings, remove the full slab of bars to a cutting board and cut into 12 or more pieces and serve.
Preferred apple varieties: Honey Crisp, Braeburn, Pink Lady, Granny Smith
These keep in the fridge for up to one week, covered. Enjoy cold or at room temperature.
Calories: 530kcal | Carbohydrates: 76g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 109mg | Potassium: 155mg | Fiber: 3g | Sugar: 44g | Vitamin A: 735IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg