Apple Almond Shortbread Bars
These Apple Almond Shortbread Bars are buttery, not too sweet and make the best simple fall dessert. With a crisp shortbread crust and juicy apples baked into a sweet almond filling, these bars looks bakery-worthy but are actually so simple to make at home.
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I love this recipe so much because it's really easy to make but tastes like it came from a professional bakery.
A buttery shortbread crust gets spread with homemade frangipane, a pastry filling made from almonds, eggs, sugar and unsalted butter. Then, fresh apple slices get tucked in on top to create a pretty pattern.
Everything is made in the food processor, so the process is quick and cleanup is minimal. You don't even have to wash it in between making the shortbread mixture for the crust and the almond filling!
You can adapt the original recipe by using different nuts, like pistachios, hazelnuts, or walnuts, and swap the apples for pears or other seasonal fruit.
For apple season, I like to choose juicy apples that hold their shape, such as Granny Smith apples or Pink Lady apples.
To make the pattern, slice them in half, then thinly into half moons and fan them out on a flat surface. Use a chef's knife to slide underneath and transfer neatly onto the almond mixture for a polished finish.
Want more cozy apple desserts? Try this baked apple cider donuts, this rich brown butter apple crisp, or my Grandma's apple pie.
Why This Recipe Works
- The buttery shortbread base bakes into a sturdy, crisp crust that holds the bars together.
- Everything is prepared in the food processor, making cleanup easy.
- The almond filling balances sweet and nutty flavors for an elegant twist on apple pie bars.
- This original recipe is adaptable with other nuts and fruits like pistachios and pears.
Ingredient Notes
Apples - Any type of fresh apples will work, but baking varieties hold up best. Granny Smith apples are tart, Honeycrisp or Pink Lady apples are sweet, and both create a delicious contrast with the almond filling. Slice the apples thinly and evenly so they bake at the same rate. To prep in advance, add a little lemon juice to keep them from browning.
Almonds - Use blanched almonds (whole, sliced, or slivered) for the smoothest texture in the frangipane filling. Almonds with skins will add a rustic look and more texture. You can also substitute hazelnuts, pistachios or even walnuts for a different flavor.
Butter - Unsalted butter is best for controlling saltiness. Cold butter helps the shortbread mixture to create a crumbly topping that presses into a smooth, even layer, but room temperature works too. Just avoid melted butter.
Flour - Use all-purpose flour for both the shortbread crust and almond filling. Be sure to measure correctly to avoid a dry crust or overly dense sweet apple filling.
Sugar - A mix of granulated sugar and light brown sugar creates the perfect balance of sweetness and depth. Powdered sugar can also be dusted on top once cooled for a pretty finish.
Vanilla extract - Adds warm flavor and rounds out the almond filling. Try making your own with this homemade vanilla extract recipe.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- 8x8-inch baking pan
- Parchment paper
- Chef's knife
- Large bowl
- Medium bowl
- Pastry cutter
- Aluminum foil
How to Make Apple Shortbread Bars
- Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper.
- To make the crust, add the flour, granulated sugar, light brown sugar, and salt to the bowl of a food processor. Pulse once to combine. Add the cold butter, then process until the shortbread mixture forms large clumps, about 30 seconds to 1 minute. Press the crust ingredients evenly across the bottom crust of the pan, using the flat surface of a glass to smooth. Bake for 15 minutes, until lightly golden brown. Let cool slightly.
- Without cleaning the food processor, add the almonds, sugar, flour, and salt. Pulse until fine. Add butter and process until combined. Add egg and vanilla extract, then blend until smooth.
- Spread the almond mixture evenly over the crust in one even layer. Arrange apple slices in a pattern on top, or scatter chopped apples in a rustic apple mixture.
Pro Tip: To create a fanned pattern, slice apples into thin half-moons, then slide a chef's knife underneath to lift and transfer neatly onto the filling.
- Bake for 1 hour, or until the filling is set and a toothpick inserted in the center comes out clean. Allow the bars to cool completely for a couple of hours before cutting. For cleaner slices, chill first, then cut into squares.
Tips for Success
- Don't overwork the shortbread crust in the food processor. Process just until the mixture forms clumps so it bakes up tender and crisp.
- For the frangipane, pulse only until smooth. Over-processing in the food processor can cause the butter to separate and turn greasy.
- Slice apples thinly so they cook evenly into the sweet apple filling.
- Chill bars before slicing for sharp edges and easy serving.
Variations
- Add apple pie spice, ground cinnamon or cardamom to the filling for warm flavor.
- Brush apple slices with melted butter and a sprinkle of sugar before baking.
- Swap in pears or tart apples for a twist on traditional apple pie flavors.
- Glaze bars with honey or maple syrup for shine.
- Use pistachios or hazelnuts instead of almonds for a different nutty base.
Serving Suggestions
These apple shortbread bars are perfect on their own, but they pair beautifully with vanilla ice cream or a drizzle of salted caramel sauce.
For a fall dessert spread, try serving them alongside rosemary maple roasted pecans and a cup of cold brew coffee or an Italian affogato for a cozy finish.
How to Store
Store leftover apple bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap tightly in plastic wrap or aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQ
Baking apples like Granny Smith, Honeycrisp, or Pink Lady apples are the best apples for baking. They hold their shape and give the apple mixture a balance of tart and sweet.
Yes. Bake, cool, and chill the apple squares, then cover. They cut best after chilling for a couple of hours.
It makes the process of the crust and filling easier, but you can use a large bowl and pastry cutter for the shortbread base, and a medium bowl with a hand mixer for the almond filling (replacing the sliced almonds with almond meal).
Yes. Pears, stone fruits, or even strawberries can be swapped for apples. Strawberry bars made this way taste amazing.
Bake until the crust bakes through and the filling is golden brown, set, and firm in the center. A toothpick inserted should come out clean.
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Easy Apple Shortbread Bars
Ingredients
For the Crust:
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup butter (1 stick), cut into pieces, plus more for buttering the pan
For the Filling:
- ¾ cup sliced or slivered almonds lightly toasted
- 1 tablespoon all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup plus 2 tablespoons sugar
- 5 tablespoons butter cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 2 apples any variety (granny smith would be particularly nice), cored and thinly sliced or diced
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
Make the crust:
- Add the flour, sugar, and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to 1 minute. Scatter the dough evenly around the prepared pan, then press it firmly into the base and up the sides. Use the bottom of a glass to help smooth it out if needed. Bake for 15 minutes, until lightly golden. Remove from the oven and let cool before adding the filling.
Make the filling:
- Without cleaning out the food processor, add the almonds, sugar, flour, and salt. Process until finely ground. Add the butter and pulse until evenly incorporated. Add the egg and vanilla, then blend until smooth.
- Pour the filling into the cooled crust (a little warmth is fine, just not hot) and spread into an even layer. Arrange the apple slices in a decorative pattern, or simply scatter sliced or diced apples evenly over the top.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. The bars are easiest to slice once chilled, and I prefer serving them cold.
Notes
- Don't overwork the shortbread crust in the food processor. Process just until the mixture forms clumps so it bakes up tender and crisp.
- For the frangipane, pulse only until smooth. Over-processing in the food processor can cause the butter to separate and turn greasy.
- Slice apples thinly so they cook evenly into the sweet apple filling.
- Chill bars before slicing for sharp edges and easy serving.
I made these on a Saturday morning to give to friends in the afternoon. I added a bit of cinnamon to the frangipane and drizzled the apples with honey. Rave reviews by everyone! So easy to make too! They really burst with flavor!
Love those additions! SO glad you enjoyed 🙂
Really easy to make. Can’t wait to taste them. Can you freeze this?
I made this with walnuts since I didn't have any almonds and added a touch of cinnamon. These are really delicious.
yay!! so happy it worked out!
OMG made these bars for the first time today. It is out of this world delicious and best of all not overly sweet. I would not change a thing altho I was tempted to add cinnamon. I would love to try this with pears next!
so glad!! 😀
Made this today. Very good. My kids love them!
so glad you enjoyed!! 😀
I never thought of making frangipane with any nut other than walnuts, but I love your suggestion! I think that I will utry walnuts in these bars because walnuts go well with apples! thankkyou!!
Whoops, I meant any nut other than almonds.
Would love to know how they turn out!! 🙂
I will most certainly let you know 🙂
I used brown sugar in the crust and added a 1 tsp of cinnamon in the filling. Hubby said tasted like McDonald's apple pies! Love the crunch! Probably next time will brush the apples with butter for browning! Thanks again!
So glad you enjoyed them and great idea to brush the apples with butter!
I made these for a party this weekend. They were eaten by adults and kids alike - none left! Delicious!
so glad!! thanks for posting!! 😀
So beautiful ! Amazing photos !
thank you!!