These classic Chicago bakery apple slices feature a sturdy buttery crust, a generous layer of cinnamon-spiced apples, and a golden crumb topping. Cut into squares and served at room temperature—just like you’d find in a neighborhood bakery window.
⏱ Time & Yield
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Prep Time: 25 minutes
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Bake Time: 45–50 minutes
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Cooling Time: 1 hour
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Total Time: ~2 hours 15 minutes
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Yield: 12–16 slices
🧾 Ingredients
Shortbread Crust
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2½ cups all-purpose flour
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½ cup sugar
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¼ tsp salt
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1 cup cold unsalted butter, cubed
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1 large egg
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1 tsp vanilla extract
Apple Filling
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5–6 large Granny Smith apples, peeled & thinly sliced
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½ cup sugar
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1½ tsp cinnamon
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¼ tsp nutmeg
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1 tbsp lemon juice
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2 tbsp cornstarch
Crumb Topping
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1 cup all-purpose flour
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½ cup brown sugar
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1 tsp cinnamon
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½ cup cold unsalted butter, cubed
👩🍳 Instructions
1. Prepare the Crust
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking pan.
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In a bowl, mix flour, sugar, and salt.
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Cut in cold butter until crumbly.
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Mix in egg and vanilla until dough forms.
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Press dough firmly into the pan.
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Bake 15 minutes until lightly golden.
2. Make the Apple Filling
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In a large bowl, toss apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
3. Prepare Crumb Topping
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Mix flour, brown sugar, and cinnamon.
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Cut in butter until coarse crumbs form.
4. Assemble
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Spread apples evenly over warm crust.
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Sprinkle crumb topping generously over apples.
5. Bake
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Bake 45–50 minutes, until apples are tender and topping is golden.
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Cool completely before slicing (very important for clean cuts).
🍽 Texture & Flavor
✔ Firm bakery-style crust
✔ Soft, cinnamon-spiced apples
✔ Thick buttery crumb topping
✔ Not overly sweet—perfect balance
⭐ Bakery Tips & Variations
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True bakery texture: Chill completely before slicing
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Extra shine: Brush apples lightly with melted butter before topping
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Vanilla glaze: Drizzle powdered sugar + milk + vanilla on top
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Best apples: Granny Smith or a Granny/Honeycrisp mix
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Storage: Keeps 3–4 days covered at room temp
📊 Nutrition (Approx. per slice)
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Calories: 360
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Fat: 18g
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Carbs: 48g
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Protein: 4g
