It’s apple season and I’ve been making all thing apple! That means we’ve been having apple cookies, apple cider, apple sangria, and apple butter. It’s just one of those ingredients that I use a lot for 2 or 3 months and then use sparingly for the rest of the year.
In fact, I had a baking weekend last week and I made a ton of apple and pumpkin drinks and desserts. My husband was at an auction all day Saturday and Sunday so that meant I was in the kitchen most of both days. It’s just nice to go into the kitchen and cook when there isn’t anyone else home. That way I don’t have to worry about how messy I am because no one is going to see it until I have it cleaned up.
So during fall bake-a-thon I tried my hand at these Apple Crisp Shortbread Bars. I means, it’s basically an apple crisp sitting on top of a shortbread cookie. What’s not to like?
There’s three parts to this cookie. The first is the shortbread crust. You make that and then pop it in the oven. While it’s cooking you toss together the apple ingredients. Then when the cookie comes out of the oven you put the apples mixture on top of that and sprinkle it with the topping.
The finished cookie is pretty awesome. It’s like a solid shortbread cookie holding up a spiced apple crisp. It’s sweet and spiced and full of apple flavor. It’s a delicious fall dessert that’s easy to make and keeps well in the refrigerator for several days.
- 1 stick butter, softened
- ¼ c. sugar
- 1 t. vanilla
- ½ t. salt
- ½ t. cinnamon
- 1 c. flour
- 3 apples, peeled and thinly sliced
- 2 T. flour
- 2 T. sugar
- 1 t. apple pie spice (or cinnamon if you don't apple pie spice)
- ½ c. flour
- ¾ c. brown sugar
- ¼ c. butter
- Preheat the oven to 300 degrees. Line an 8 x8 baking dish with foil.
- In a medium bowl cream together the butter and sugar. Mix in the vanilla, salt, cinnamon, and flour until a dough forms.
- Press the dough into the bottom of the prepared pan and bake for 15 minutes. Remove from oven and turn the oven temperature up to 350 degrees.
- Meanwhile, combine the apples, flour, sugar, and apple pie spice in a medium bowl. Toss to coat.
- Mix together the ingredients for the topping until a crumble forms.
- When the shortbread comes out of the oven sprinkle with half of the crumble mixture. Then layer the apples on top of it in 2 rows. Sprinkle with remaining topping.
- Bake for 30 minutes.
- Remove from the oven and cool on a wire rack for 30 minutes then place in the refrigerator for at least 2 hours.
- Remove the baking dish from the refrigerator 15 minutes before serving. Cut into squares and enjoy!
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