Dessert Bars

Apple Crisp Bars

I was in the mood to do some baking and wanted to use up what I had in my house. I had bought some apples at the grocery store the other week and it was a mistake. They weren’t crisp and a little mealy….so not great for eating. I decided I would use them to bake instead and whipped up a batch of apple crisp bars.

These bars are three layers of goodness – a layer of shortbread, gooey cinnamon apples and a crisp, buttery top. They are easy to make and delicious.

Apple Crisp Bars | Join Us, Pull up a Chair

Shortbread ingredients:

1 stick unsalted butter, softened at room temperature
1/4 cup packed brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
1 1/4 cup flour

Apple filling:
4 cups peeled and thinly sliced apples
2 Tbsp flour
1/4 cup sugar
1/2 tsp cinnamon


1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup flour
1 tsp cinnamon
1/2 tsp salt
6 Tbsp cold butter, cut into 1/2 inch cubes

Preheat oven to 350 F. Line a 8×8 pan with parchment paper with a little extra on the sides and spray with nonstick cooking spray.

Cream together the butter and sugar until light and fluffy in a large mixing bowl. Add in the vanilla and mix. Add the flour and salt; mix until combined and the dough is crumbly. Press the dough evenly into the bottom of the pan. Bake for 12 to 14 minutes. The dough will be slightly puffed and starting to turn golden brown. Remove from oven and set aside. Keep the oven set to 350 degrees.

In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and mix until combined. Add flour and mix until combined and dough is crumbly.

Mix all the ingredients for the apple filling together in a large bowl. Evenly arrange the apples on the baked crust.

To make the crust, mix together the sugars, flour and spices. Cut in the butter with a pastry blender until it turns into coarse crumbs. Sprinkle evenly over the apples.

Bake uncovered for 45 minutes or until the top is golden brown and the apples are bubbly. Remove from the oven and allow to completely cool. Using the extra parchment paper, lift the crisp out of the pan and cut into bars.

Source: If you Give a Blonde a Kitchen


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