Apple Pie Crumb Bars

Sometimes an old-fashioned apple dessert with a twist is all we need. This recipe has a simple shortbread base topped by apple slices and a buttery sweet crumb topping that contrasts well and makes it a crowd-pleaser! It can be frozen after it's baked or most of the components made ahead to make your life easier. 

Apple is the ingredient that my family asks for when it comes to desserts. Skip the chocolate, they'll thank you for it. And what is baking but a way of showing our love, right? So apples it is.  

That's why the first recipe I learned from my grandmother was her apple crisp, of course. This is a twist on that recipe, but with a buttery shortbread base that makes all the difference. 

This is a very simple recipe but also very versatile, as the crumble can be dressed up with nuts and oats, and the apples con be paired with other citrus and different spices. You can find the variations further along this post. 

The shortbread base

I have my favorite recipe for this type of base that I use for different bars and squares, like the raspberry apple bars or the loaded butterscotch bars. It never fails as long as you remember the measuring unit is volume, like cups:

• 1 measure of flour
• ½ measure of butter
• ¼ measure of sugar

You can then add a pinch of salt, spices, citrus zest, and other flavorings like that. But the main recipe is perfect and goes well with any topping, give or take.

The result is crumbly and you can easily pat it in the bottom of the pan. For this recipe, I prick it with a fork  (see images above 👆🏻) and freeze it before pre-baking it (image below 👇🏻). This step will make it crunchier and less soggy once the apple filling is added.

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Ingredients

• Shortbread base.
• Apples. Granny Smith are the best because they are tart and hold their shape.
• Crumble. Easy mix of butter, sugar and flour that can be made ahead and kept in the freezer for months, or the fridge for a few weeks.
• Sugar. I love to use brown, but white granulated works just fine.
• Flavorings. You can't go wrong with cinnamon and lemon.

The crumble

Another basic and super easy component of these apple bars, it's a simple mix of flour, sugar and butter. You can integrate it by hand, with a fork or pastry cutter.

• Make-ahead: crumble can be made in advance and kept frozen for a few months. Or in the refrigerator were it lasts at least a few weeks. Add it directly to crumbles, muffins, coffee cakes, or bars. 

The apples

• Granny smith: these are my favorites by far because they are acid enough to balance out the butter and sugar used in the recipe. But of course, you can use your favorite baking apples. I know there are many seasonal ones that are delicious. 
• Cutting them: you can slice them thicker or thinner. Take into account that very thin slices, such as the ones I use in this recipe where I used a mandoline, will bake softer than thicker ones which will remain crunchier. It comes down to personal taste, some people like very soft apples in their desserts while others, like my father for example, will only eat it if the apples are still firm. 

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Top tips

• Apples: peel and cut at the last minute to avoid them turning brown as much as you can. Use a mandoline for very thin slices (like the ones in this post), or a kitchen knife to cut thicker ones. 
• Make-ahead: both the base and the crumble can be made ahead and frozen for a month or kept in the fridge for a week. 
• Flavorings: use other spices and/or citrus zest to change the flavor a little.

Serving

At room t° they are great, but warm with a dollop of cream (straight from the container or whipped) is the best way. A scoop of vanilla ice cream also works, of course. 

Storing 

If not eating the day they are baked, store these apple bars covered in the refrigerator for up to a week. 

Freezing: they can be frozen after baked, well covered. To eat, let them come to room t° or warm in a low oven. But I prefer to make the shortbread base and crumble ahead and have them frozen. And then only have the apple layer to make from scratch the day I bake. 

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