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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery press-in base and a spiced apple filling that bubbles under a golden oat crumble topping. Bake until the top is crisp and the apples are tender, then cool completely for clean slices.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For shortbread base (doubles as crumble)
  • 2 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed
For apple filling
  • 4 large apples, peeled and thinly sliced
  • 0.333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 Caramel sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and par-bake the base
  1. Preheat the oven to 375°F and line a 9x13 pan with parchment, so the bars lift out cleanly later.
  2. Mix the flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until the mixture looks like even, moist crumbs.
  3. Reserve 1 cup of the crumb mixture for the topping.
  4. Press the remaining mixture firmly into the prepared pan to form a compact shortbread layer, then bake for 12 minutes.
Add apples and crumble topping
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until every slice is coated.
  2. Layer the apples over the hot baked base in an even layer, keeping the crumble layer later dry and crisp.
  3. Scatter the reserved crumble evenly over the apples so the top bakes into a golden oat crust.
  4. Bake at 375°F for 30 to 35 minutes, until the topping is golden and the apples are bubbling around the edges.
Cool and serve
  1. Cool the bars completely before slicing so the filling sets and the bars hold their shape.
  2. Drizzle with caramel sauce to serve, letting it sink slightly into the warm spots for a glossy finish.

Notes

For neat squares, let the pan cool completely, then chill for 1-2 hours if you want extra clean edges. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-sugar caramel or a sugar-free caramel sauce for serving (the bars will still bake the same).