Apple Crisp Shortbread Bars

Apple crisp shortbread bars are an actual thing.

They’re made with a shortbread crust, mascarpone filling, and honeycrisp apple and crumbly oat topping.

Truly the perfect dessert bars for the fall and holiday season!

How to make apple crisp shortbread bars

Featured Ingredients

For the shortbread:

• Butter: Any great shortbread recipe is made with real butter!
• Brown sugar: My favorite baking sweetener is dark brown sugar because it’s rich in molasses.
• Egg yolk: To hold the shortbread together and provide some moisture.
• Flour: All-purpose works great here.
• Cornstarch: Just a tablespoon to bring everything together.

For the mascarpone filling:

• Mascarpone: Italian cream cheese that is rich and dreamy.
• Honey: A few tablespoons for sweetness.
• Egg: To hold it together.
• Vanilla: As I always say, flavor, flavor, flavor.

For the apple crisp topping:

• Apple: A thinly sliced firm apple works best.
• Oats: For the crumbly topping.
• Butter: Because it’s delicious and adds moisture.
• Honey: A few tablespoons for sweetness and flavor.
• Cinnamon: Provides that classic apple crisp warm spice.

Step-by-Step Instructions

1. Preheat oven to 325 degrees.
2. In a mixing bowl, cream butter and brown sugar with a hand mixer, until fluffy. Add the egg yolk and mix until fluffy.
3. Slowly mix in flour, cornstarch and salt, until mixture forms small pea-sized balls (like pie dough).
4. Press into an ungreased 8-inch brownie or cake pan. Bake 10 minutes, until shortbread starts to rise.
5. Remove from oven and allow to slightly cool.
6. In a separate mixing bowl, whip mascarpone, honey, egg and vanilla extract with a hand mixer, until fluffy.
7. When shortbread is slightly cooled, pour mixture onto the crust and spread evenly.
8. In a mixing bowl, toss apple slices, oats, butter, honey and cinnamon until combined.
9. Line apple slices on mascarpone filling, and sprinkle with remaining oat topping.
10. Bake 30-40 minutes, until mascarpone filling is set.
11. Allow to completely cool in the refrigerator or freezer before slicing.

Recipe Substitutions and Alterations

• For the butter: You could use coconut oil (but butter provides the best flavor).
• For the brown sugar: You can use light or dark brown sugar, or try a brown sugar substitute made with Swerve or stevia.
• For the flour: Try with all-purpose, whole wheat pastry, whole wheat white, whole wheat, oat or gluten free all-purpose flour.
• For the mascarpone: You could use cream cheese (full fat or low fat) instead.
• For the honey: Any sweetener will work.
• For the apples: Any firm, crisp apple will work, such as honeycrisp, gala or fuji.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour.
  • Be sure all other ingredients you choose are gluten free.
• To make it dairy free: Try with vegan cream cheese (although I haven’t tested this).
• To make it vegan: Use coconut oil instead of butter.
  • Try with vegan cream cheese.
  • Use maple syrup or brown or white sugar instead of honey.
  • Try with an egg substitute like Bob’s Red Mill Egg Replacer or make a flax ‘egg’ (although I haven’t tested this).
• To make it nut free: This recipe does not contain nuts.
  • Be sure all other ingredients you choose are nut free.
• To make it egg free: Try with an egg substitute like Bob’s Red Mill Egg Replacer or make a flax ‘egg’ (although I haven’t tested this).

Holiday dessert recipes you’ll love:

• Pumpkin Oatmeal Raisin Cookies
• Cranberry and Goat Cheese Stuffed Pears
• Brownie Crinkle Cookies with Peppermint White Chocolate
• Pumpkin Crumb Bars
• Oatmeal Apple Butter Cookies
• Brown Sugar Sweet Potato Pie

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