Apple Bars
Enjoy the flavors of autumn with this delightful Apple Bars recipe is bursting with the natural sweetness of fresh apples and a melt-in-your-mouth shortbread for an easy Fall dessert.
Servings 12 -16 bars
Calories 190kcal
Ingredients
Shortbread
- 240 grams / 1 ½ cups plain flour
- 18 grams / 2 tablespoons corn flour
- 50 grams / ½ cup confectioner’s/icing sugar
- 170 grams / 6 ounces butter chilled and cubed
Apple filling
- 5 medium gala or granny smith apples peeled, cored and cubed
- 60 milliliters / ¼ cup water
- 30 grams / 2 tablespoons superfine/caster sugar
Instructions
Shortbread
- Preheat the oven to 180ºC/350F and greaseproof a slice tin.
- Place the flours and confectioner’s sugar in a bowl and stir to combine. Make a well in the center and add the butter. Combine with a fork until the mixture resembles breadcrumbs.
- Pour two thirds of the crumb mixture into the base of a slice tin and flatten down tightly. Bake for approximately 10 minutes or until lightly golden on top. Remove and set aside.
Apple filling
- Place the apples, sugar and water into a saucepan on low to medium heat and cover.
- Cook until simmering and the apples are beginning to look translucent on the edges, approximately 10 minutes.
- Spoon the apples over the base and spread evenly.
- Press the remaining crumb mixture together and sprinkle over the apples. Bake for approximately 45 minutes or until golden on top.
- Remove and allow to cool.
- Slice and serve.
Notes
- Using different apples: One of the great things about our Apple Bars recipe is that you can use a variety of apple types. Experiment with different varieties like Granny Smith, Honeycrisp, or Fuji to find your favorite flavor combination.
- Sweetening up your apple bars without sugar: There isn't much sugar in these bars to try and keep that natural apple flavor as strong as possible so the best option is sweeter apples available in your area which will naturally sweeten these up without any extra sugar.
- Baking tin: A 18x18 cm or 7x7 inch square baking tin works well here, though a rectangle tin would also work well. Note, the larger the tin from the one used here, the thinner your base and curd will be.
- Make ahead: This recipe can be made in advance and stored in an airtight container at room temperature for a few days. They also freeze well, allowing you to prepare a batch ahead of time for future enjoyment.
Nutrition
Calories: 190kcal