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Apple Crisp Shortbread Bars

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 3 hours
Servings: 12 servings
Calories: 104kcal
Author: Lauren
I swear one of the best parts about fall is all the yummy desserts! I also think apple is the underrated king of fall desserts and you'll see why when you try these Apple Crisp Shortbread Bars! These bars are the absolute best fall dessert with a crisp, shortbread crust layered with sweet, baked cinnamon apples, then topped with a perfect sweet crumble topping!
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Ingredients

Shortbread Crust:

  • 1/4 cup coconut flour (28g)
  • 1/2 cup vanilla protein powder (62g)
  • 3/4 cup quick oats (60g)
  • 1/2 cup Chex (15g)
  • 1/2 cup sugar-free pancake syrup (120g)
  • 1 Tbsp granular sweetener (12g) I used Swerve
  • 1 tsp cinnamon

Apple Filling:

  • 2 large apples (370g) peeled and thinly sliced
  • 2 Tbsp all-purpose flour (15g)
  • 2 Tbsp granular sweetener (24g) I used Swerve
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Crumble Topping:

  • 3 Tbsp unsalted butter* (42g)
  • 1/4 cup + 2 Tbsp brown sugar alternative (72g) I used Swerve
  • 1/2 cup all-purpose flour (60g)

Instructions

  • Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Shortbread Crust:

  • Add all the shortbread ingredients to a food processor or small blender. Blend, stopping to push down ingredients a few times, until ingredients are thoroughly incorporated and smooth. Press the shortbread layer evenly amongst the bottom of the baking dish. Bake for 10 minutes to set.

For the Apple Filling:

  • Meanwhile, prepare the apples by peeling and thinly slice them. Use your sharpest knife for this. Try to get them as thin as you can without risking slicing yourself. Add sliced apples to a medium-sized bowl. Add flour, sweetener, cinnamon and nutmeg. Toss until the apples are well coated.

For the Crumble:

  • Using a hand (or stand) mixer, beat the butter and brown sugar until smooth. Add int he flour and mix until crumbly and combined, about 1 minute.

To Assemble:

  • Sprinkle one half of the crumble over the shortbread, then layer the apples on top. You will have multiple layer of the sliced apples, so try to keep it level. Once the apple layer is down, sprinkle the remainder of the crumble evenly on top.
  • Bake for 30 minutes.
  • Remove from the oven and allow to cool completely. Then place in the fridge, covered, to set for a minimum of 2 hours before slicing.

Notes

These bars are best the next day (chilled or reheat to warm!) after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
*Do not use light butter/margarine in place of real butter for the crumble. I have tried and it will not work!
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour
To make vegan: use vegan protein powder, vegan butter, and pure maple syrup.

Nutrition

Serving: 1bar (62g) | Calories: 104kcal | Carbohydrates: 13.2g | Protein: 5.1g | Fat: 3.4g | Saturated Fat: 2.1g | Fiber: 2.3g | Sugar: 3.5g