Apple Pie Shortbread Crumb Bars

Apple Pie Shortbread Crumb Bars


  • 3 pounds apples
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 cup water
  • 2 tablespoons lemon juice

Peel and core the apples, and slice 1/4 inch thick.  Toss the apples with the rest of the filling ingredients in a stock pot.  Bring to a simmer over medium heat, then reduce to medium low and simmer for about 15 minutes, stirring occasionally, until thickened and the apples are slightly softened.  Cool completely.

Crust and Topping.

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons coarse Kosher salt
  • 1 1/2 cups cold unsalted butter,cut into pieces

Preheat the oven to 350.  Spray a square 9x13 baking dish with non-stick spray.

In your food processor, combine the crust/topping ingredients until pea-sized pieces of butter remain.  Reserve 2 cups of the crumbs for the topping, and press the remainder of the crumbs firmly against the bottom of the baking dish.  Bake crust for 15 minutes.

Remove from the oven, let cool for 5 minutes, then spread the prepared apple filling over the crust.  Sprinkle with the reserved crumb topping.

Bake for 45-50 minutes, until the filling is bubbling and the topping is a pale golden brown.  Cool uncovered for several hours, then serve warm or at room temperature.  Best eaten within two days.

Recipe from Curly Girl Kitchen