Autumn Harvest Apple Crisp Bars – A Cozy Fall Dessert You’ll Crave
These Autumn Harvest Apple Crisp Bars combine a buttery shortbread crust, juicy cinnamon-spiced apples, and a golden, crumbly topping. They’re the perfect handheld dessert for fall gatherings, bake sales, or cozy nights in.
Ingredients
- For the Shortbread Crust:
- ½ cup 113 g unsalted butter, room temperature
- ¼ cup 50 g light brown sugar, packed
- ½ teaspoon pure vanilla extract
- 1 ¼ cups 147 g all-purpose flour
- For the Apple Filling:
- 4 cups 500 g apples, peeled, cored, and thinly sliced (about 4–5 medium apples)
- 2 tablespoons all-purpose flour
- ¼ cup 50 g granulated sugar
- For the Crisp Topping:
- ½ cup 100 g packed light brown sugar
- ¼ cup 50 g granulated sugar
- ¾ cup 94 g all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons 85 g chilled unsalted butter, cut into ½-inch cubes
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the shortbread crust: In a medium bowl, cream butter and brown sugar together until smooth. Mix in vanilla. Stir in flour until dough forms. Press evenly into the bottom of the prepared pan. Bake for 10–12 minutes until lightly golden.
- Prepare the apple filling: In a bowl, toss the sliced apples with flour and sugar until well coated. Spread evenly over the baked crust.
- Make the crisp topping: In another bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
- Assemble and bake: Sprinkle topping evenly over the apples. Bake for 35–40 minutes, or until apples are tender and topping is golden brown.
- Cool and cut: Allow bars to cool completely in the pan. Use parchment overhang to lift them out, then cut into squares.
Notes
- Best served slightly warm with vanilla ice cream or caramel drizzle.
- Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for best flavor.