Chicago-Style Bakery Apple Slices

Chicago-Style Bakery Apple Slices

A classic, bakery-style apple dessert with a buttery crust, sweet cinnamon apples, and a simple glaze on top.

Ingredients

For the crust

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 2–3 tablespoons cold water (if needed)

For the apple filling

• 5 to 6 medium apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1Prepare the crust

1. Preheat the oven to 350°F (175°C).
2. Grease or line a 9×13-inch baking pan with parchment paper.
3. In a large bowl, combine the flour, sugar, and salt.
4. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
5. Add the egg and mix until the dough starts coming together.
6. If needed, add 2–3 tablespoons cold water until a soft dough forms.
7. Press about two-thirds of the dough evenly into the bottom of the prepared pan.

 Make the apple filling

1. In another bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla.
2. Toss well until the apples are fully coated.

 Assemble

1. Spread the apple filling evenly over the crust.
2. Crumble or gently flatten pieces of the remaining dough over the top of the apples.

Bake

1. Bake for 40–50 minutes, or until the top is lightly golden and the apples are tender.
2. Remove from the oven and let cool completely in the pan.

Add the glaze

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
2. Drizzle the glaze over the cooled apple slices.

To Serve

• Cut into bars or squares
• Serve at room temperature
• Delicious with coffee, tea, or a scoop of vanilla ice cream

Tips

• Best apples to use: Granny Smith, Honeycrisp, Fuji, or a mix
• Let the bars cool fully before slicing for cleaner pieces
• Store covered in the fridge for 3–4 days