Ingredients

1/2 cup (113 g or 1 stick) unsalted butter, room temperature

1/4 cup (50 g) light brown sugar, packed

1/2 teaspoon pure vanilla extract

1 1/4 cups (147 g) all-purpose flour

4 cups (500 g) apples, peeled, cored, and thinly sliced (about 4-5 medium apples)

2 tablespoons all-purpose flour

1/4 cup (50 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

3/4 cup (94 g) all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

6 tablespoons (85 g) chilled unsalted butter, cut into 1/2-inch cubes

Instructions

Step 1: Preheat your oven to 350º F. Line an 8×8-inch pan with parchment paper, allowing some overhang on the sides, and spray it lightly with cooking spray.

Step 2: In a large mixing bowl, beat together the room temperature butter and 1/4 cup light brown sugar until light and fluffy, about 2 to 3 minutes. Mix in the vanilla extract. Add 1 1/4 cups flour and stir until the dough becomes crumbly.

Step 3: Press the shortbread dough evenly into the bottom of the prepared pan. Bake for 12 to 14 minutes, until the dough is slightly puffed. Remove from the oven but keep the oven on.

Step 4: In a large bowl, toss the peeled, cored, and sliced apples with 2 tablespoons flour and 1/4 cup granulated sugar until the apples are well coated. Spread the apple mixture evenly over the baked crust.

Step 5: In a medium bowl, combine 1/2 cup light brown sugar, 1/4 cup granulated sugar, 3/4 cup flour, cinnamon, and salt. Use a pastry cutter or two knives to cut in the chilled cubed butter until the mixture is crumbly.

Step 6: Sprinkle the crumbly topping evenly over the apple layer. Bake uncovered for 45 minutes, or until the topping is golden and the apple mixture is bubbly.

Step 7: Allow the bars to cool completely. Use the parchment overhang to lift the bars out of the pan, then cut into squares and serve.

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp for a balanced sweet-tart flavor and firm texture.

For extra crunch, add chopped nuts like walnuts or pecans to the crumb topping.

Make sure the butter for the topping is well chilled to achieve a tender crumb.

Try adding a pinch of nutmeg or ground ginger to the apple filling for a warm spice boost.

FAQs

Can I use frozen apples for this recipe?

It’s best to use fresh apples as frozen apples can release excess moisture and make the bars soggy. If using frozen, thaw and drain any liquid thoroughly before mixing with the flour and sugar.

Can I make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind the texture may vary slightly but should still turn out delicious.