These apple bars feature a buttery shortbread crust, tender apples, and a warm cinnamon glaze. Ready in about an hour, they’re the perfect cozy treat for fall or anytime you’re craving something sweet and comforting.
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Why You’ll Love These Apple Shortbread Cookie Bars
These bars are like a cross between apple pie and shortbread cookies… buttery, fruity, and melt-in-your-mouth delicious. The crust is crisp but tender, the apples bake up perfectly soft, and the light glaze ties everything together with just the right amount of sweetness.
And that aroma! It fills your kitchen with a warm, cinnamon-apple scent that feels like a warm hug on a chilly day.
This apple bars recipe is elegant enough for a holiday table but simple enough for a weeknight dessert. Plus, they slice beautifully for gifting or serving at potlucks. Here’s why you’ll love this treat:
- Buttery crust meets tender apples
- Simple ingredients, big flavor
- Crowd-pleasing and family-approved
- Perfect for sharing or snacking
Ingredient Information And Substitutions
- Apples- RubyFrosts are ideal, as they hold their shape color and texture beautifully with heat but Cortland, 20 Ounce, or Granny Smith apples are also great for baking.
- Butter- Use salted butter for the crust and topping. Unsalted works too, just add a pinch more salt.
- Cooking spray- Helps prevent the crust from sticking to the pan in combination with parchment. If you don’t have any, lightly grease the pan with butter or oil instead.
- All-purpose flour- The base of the shortbread, giving that crumbly texture. A 1:1 gluten-free blend should work too.
- Confectioner’s sugar- Sweetens the crust and gives it a soft texture.
- Granulated sugar- For the glaze. Adds sweetness and helps it melt smoothly over the apples.
- Brown sugar- Brings a touch of molasses flavor and extra caramel-like richness to the topping. Light or dark brown sugar works.
- Cinnamon- Adds warmth and cozy flavor. Feel free to add nutmeg or allspice for even more warmth.
- Lemon zest- Adds brightness and balances the sweetness. For a different twist, you can also try orange zest.
- Fresh thyme- Optional, but adds an unexpected herbal note that pairs beautifully with apples.
- Kosher salt- Enhances flavor and balances sweetness.
How To Make Shortbread Bars
Step 1- Prepare the pan.
Preheat the oven to 350 degrees F. Grease an 8x8-inch pan and line it with parchment paper, leaving an overhang to lift the bars out easily later.
Step 2- Make the shortbread crust.
Use a stand mixer or a hand mixer to beat ½ cup butter until creamy. Mix in confectioner’s sugar and flour until the dough looks crumbly.
Step 3- Bake the crust.
Press the dough evenly into the pan, using a flat-bottomed cup to press it down firmly. Bake for 20 minutes, then remove from the oven.
Step 4- Make the glaze.
Melt the remaining butter in a saucepan over medium heat. Whisk in granulated sugar, brown sugar, cinnamon, salt, and lemon zest until smooth.
Step 5- Layer the apples.
Arrange the thinly sliced apples in overlapping rows over the baked crust so the entire surface is covered.
Step 6- Assemble and bake.
Pour the glaze evenly over the apples, brush to coat, and sprinkle with thyme. Bake uncovered for another 25 minutes, then let the bars cool before slicing.
Frequently Asked Questions
Yes. You can bake them a day in advance, just let them cool completely and cover until serving. The flavors actually get better as they rest.
That’s up to you. The peels soften nicely in the oven and add texture and color, but you can remove them if you prefer a smoother bite.
Not really. We’re making a shortbread crust, which is different than the shortbread cookies you’d find in the store.
Tips For Making Apple Crumble Bars
- Use cold butter when making the crust. It helps create that tender, crumbly shortbread texture everyone loves.
- Slice the apples evenly and thinly so they bake at the same rate and the bars hold together nicely.
- You’ll know the bars are done when the edges are lightly golden and the apples look soft and glossy.
- If you want a little extra flavor, sprinkle the top with a pinch of nutmeg, a handful of chopped pecans, or a light drizzle of caramel once the bars have cooled.
- Let the bars cool completely before cutting. This keeps the layers neat and prevents the crust from crumbling.
- Ingredients to prep ahead- wash the apples and lemon up to a day in advance.
- Leftovers and storage- Store cooled bars in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. For longer storage, freeze up to 2 months.
What To Serve With Apple Pie Bars
If you want to make a little dessert spread, the apple pie bars recipe fits right in with other fall favorites. Think cozy, sweet, and a little indulgent. Perfect if you want to make it for holidays or casual get-togethers. Try pairing it with:
- Pumpkin White Chocolate Chip Cookies
- Cinnamon Spiced Candied Pecans
- Moist Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Bread
Other Tasty Apple Recipes To Try
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Apple Bars
Ingredients
- Cooking spray
- ¾ cup salted butter divided
- ¼ cup confectioner’s sugar
- 1 cup flour
- 4-6 apples sliced thin depending on their size
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 pinch Kosher salt
- 1 Tablespoon lemon zest
- 1 teaspoon fresh thyme chopped
Instructions
- Preheat the oven to 350 degrees F and grease an 8” x 8” baking pan and then line it with parchment that has then ends sticking out of the pan (for easy removal later).
- With a hand mixer or stand mixer, beat ½ cup butter for 1 minute and then add confectioner’s sugar and flour. Mix until a crumbly dough comes together.
- Press the dough into an even layer at the bottom of the prepared pan, it’s ok if it comes up the sides a tiny bit. You can use a cup with a flat bottom to press it into the pan.
- Bake uncovered for 20 minutes and remove from the oven.
- Shingle the thinly sliced apples in rows over the cookie crust until it’s completely covered.
- While you’re working on the apples, melt the remaining butter over medium heat.
- Once you’re done with the apples and the butter is melted, whisk in the granulated sugar, brown sugar, cinnamon, salt and lemon zest until the sugars are dissolved. Pour this mixture evenly over the apples immediately and use a pastry brush to spread it evenly over them.
- Sprinkle with fresh thyme and bake for another 25 minutes uncovered. Cool, slice and serve.
Notes
- Use cold butter when making the crust. It helps create that tender, crumbly shortbread texture everyone loves.
- Slice the apples evenly and thinly so they bake at the same rate and the bars hold together nicely.
- You’ll know the bars are done when the edges are lightly golden and the apples look soft and glossy.
- If you want a little extra flavor, sprinkle the top with a pinch of nutmeg, a handful of chopped pecans, or a light drizzle of caramel once the bars have cooled.
- Let the bars cool completely before cutting. This keeps the layers neat and prevents the crust from crumbling.
- Ingredients to prep ahead- wash the apples and lemon up to a day in advance.
- Leftovers and storage- Store cooled bars in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. For longer storage, freeze up to 2 months.
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