My Top Picks Fall Favorites

Apple Crisp Shortbread Bars

Source: Facebook Post

Enjoy these delectable bars as a perfect treat for the fall season or any time you're craving a comforting dessert.

Ingredients

Shortbread Base

  • 1/2 c. unsalted butter, at room temperature
  • 1/4 c. sugar
  • 1 t. vanilla extract
  • 1/4 t. salt
  • 1 c. unbleached all-purpose white flour

Apple Filling

  • 4 medium apples, peeled and thinly sliced (macs, granny smith)
  • 2 Tbls. unbleached all-purpose white flour
  • 2 Tbls. sugar
  • 1 t. ground cinnamon
  • 1/4 t. ground nutmeg

Crumb Topping

  • 1/2 c. unbleached all-purpose white flour
  • 3/4 c. brown sugar
  • 1/4 c. butter (cold), cubed

Instructions

Preheat oven to 300 degrees.

Line an 8×8-inch baking pan with parchment paper, extending it up the sides for easy removal later.

Shortbread Base: In a mixing bowl, cream the room-temperature butter on high speed for about 5 minutes or until it turns pale.

Add the sugar, vanilla extract, and salt to the creamed butter, mixing until well combined.

Gradually incorporate the flour, mixing until the dough comes together.

Press the dough evenly into the prepared baking pan.

Bake in the preheated oven for 15 minutes. While base is baking, make apple filling and topping and set aside.

Apple Filling: In a large bowl, toss the peeled and sliced apples with the flour, sugar, ground cinnamon, and ground nutmeg until the apples are thoroughly coated.

Topping: In a mini food processor, combine flour, brown sugar and cold butter cubes. Pulse until mixture resembles coarse crumbs.

Assemble the Bars: Once the shortbread base is done baking, remove it from the oven and increase the oven temperature to 350 degrees.

Evenly distribute the apple filling over the warm shortbread crust.

Sprinkle the topping mixture over the apple layer.

Return the assembled bars to the oven and bake at 350 degrees for an additional 30 minutes, or until the topping is golden brown and the apples are tender.

Allow the bars to cool completely in the pan.

Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.

Store any leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

NOTE: Feel free to use your preferred type of apples; a mix of sweet and tart varieties can add depth to the flavor.