Apple Shortbread Bars
These homemade apple shortbread bars feature a buttery crust paired with sweet and tart Granny Smith apples, making for a delightful treat any time of the day.
Ingredients
Shortbread Base
- 1.75 cups all-purpose flour structure
- 0.25 cups cornstarch texture
- 0.67 cups superfine sugar sweetness
- 0.25 teaspoon kosher salt balance
- 1 cup unsalted butter, cold, cubed moisture
Apple Filling
- 4 medium Granny Smith apples, peeled, cored, and sliced tartness
- 0.5 cup light brown sugar, packed depth of flavor
- 2 teaspoons all-purpose flour thickener
- 0.5 teaspoon ground cinnamon warmth
Crumble Topping
- 0.5 cup all-purpose flour structure
- 0.33 cup light brown sugar, packed depth of flavor
- 0.5 teaspoon ground cinnamon warmth
- 6 tablespoons unsalted butter, cold, cubed moisture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.
- In a large bowl, combine the flour, cornstarch, superfine sugar, and kosher salt.
- Add the cold, cubed butter and mix until crumbly.
- Press the crumbly mixture into the prepared baking dish and pierce it with a fork.
Baking the Crust
- Bake the crust for 15 minutes until golden, then let cool slightly.
Prepare the Filling
- Toss the sliced apples with light brown sugar, flour, and cinnamon in a separate bowl.
Prepare the Topping
- In another bowl, mix flour, brown sugar, and cinnamon; then add cold, cubed butter until crumbly.
Assemble and Bake
- Distribute the apple mixture evenly over the crust, then sprinkle the crumble topping on top.
- Bake for an additional 35 to 40 minutes until golden brown.
Cooling
- Allow the bars to cool completely if possible, chill in the refrigerator for easier cutting.
Notes
Store in an airtight container for up to 2 days at room temperature, or refrigerate for about a week.