- 1.5 C. Unsalted Butter
- 1C. Sugar
- 1-2 t. Vanilla
- 3.5 C. All Purpose Flower
- 1/2 t. Cinnamon (optional)
- 1.4 t. Salt
Apple “Pie” Filling
- 3-4 Apples (Granny Smith) Small Diced
- 1 T. Flour
- 1 T. Sugar
- 2 T. Unsalted Butter
- 1/2 t. Vanilla
- 1 t. Cinnamon
- 1/4 t. Nutmeg
- 3 oz Chopped Pecans (Reserved for top – optional)
- 3/4 C. Brown Sugar
- 1 C. Sugar
- .1.5 C. Flour
- 10 oz Butter
- 1/8 t. Salt
- 1 T. Cinnamon
Place butter and sugar in a mixer and mix until combined and incorporated. Add vanilla. Mix till combined. Sift flour, salt and cinnamon. Add to mixer and mix until just combined. Press into baking pan and chill for 30 minutes.
BAKER’S NOTE: USE these 30 minutes to prepare topping and filling.
Mix Topping Ingredients and set aside.
Chop apples and place all Filling ingredients into a medium size sauce pot and cook on the stove at low-medium heat until apples are tender and liquid is reduced.
BAKERS NOTE: An excellent quality MADE IN THE USA cutting board sold by Liberty Tabletop can do wonders for chopping all your fruits and veggies – link HERE OR to help cook off your apple pie filling on the stove and to bake your Streusel Apple Pie Bars Liberty Tabletop proudly sells 360 Cookware. I used all of these products when making this recipe and am proud to share them with you.
BAKER’S NOTE: Lightly coat your baking pan with spray and line with parchment paper hanging up past the edge of the pan. This will allow you to remove the entire “Bar” from the pan with ease for cutting into squares.
Remove shortbread pan from the fridge. Lightly poke the shortbread with a fork throughout and place in the preheated oven for 15 minutes. Underbake the shortbread slightly as it will bake more once placed back into the oven with topping.
Carefully remove the hot pan from the oven. Place half of the Topping mix directly on top of the shortbread base. Next, spread the apple mixture ontop of the streusel and then sprinkle the remaining streusel on top.
Place back into the oven and bake for approximately 25-30 minutes or until the top is golden and bubbling.
Remove from the oven and allow to cool on the counter. Place entire pan into the fridge to cool. Do not attempt to cut the bars until cooled for at lease 2 hours.
These Bars can be stored in a sealed container in the refrigerator but room temperature is my suggested serving temperature. These wont last long though, so make sure you enjoy one with a cup of tea before they are gone. I wish I saved an extra for myself. I guess, I will just need to make another batch and hide it. This one is a keeper!
Checkout the step by step instructional video below:
About the Baker
Meet the Baker: Andrea Maranville is a self taught cook and baker from Sherrill, N.Y. What started as a hobby quickly turned into a passion for baking. In 2018, she got her big break in the baking world after competing on ABC’s “The Great American Baking Show – Holiday Edition.” It was there that she competed in 18 baking challenges and finished in the top three. Now Andrea has taken her passion for baking and turned it into her own business, Silver City Baking Company. Andrea also writes her own food blog Sweet Life of a Baker, where you can follow her story and view more of her recipes.
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