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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery shortbread base and a golden oat crumble top over bubbling spiced apples. Thin-sliced apples are layered on a baked base, topped with reserved crumble, then cooled completely for clean bar 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: 330
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
  • 0.3333333333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Caramel sauce for serving
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Prep and bake the shortbread base
  1. Preheat the oven to 375°F and line a 9x13 pan with parchment paper to prevent sticking.
  2. Mix the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold unsalted butter until the mixture looks like coarse crumbs.
  3. Reserve 1 cup of the crumb mixture for the topping, then press the remaining mixture firmly into the prepared pan.
  4. Bake for 12 minutes at 375°F, just until the base is set and lightly golden.
Assemble and bake the bars
  1. Toss the thinly sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until every slice is evenly coated.
  2. Layer the seasoned apples over the hot baked base in an even layer.
  3. Scatter the reserved crumble over the apples so the entire surface is covered.
  4. Bake for 30-35 minutes at 375°F, until the topping is golden and the apples are bubbling at the edges.
Cool and serve
  1. Cool the bars completely before slicing so the layers set and you get clean bar squares.
  2. Drizzle caramel sauce over the cooled bars before serving.

Notes

For the neatest slices, cool fully at room temperature (or chill 1-2 hours) before cutting. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months and thaw in the fridge. For a lighter option, swap half the butter in the shortbread for an equal amount of plant-based butter (use one that bakes well) to reduce saturated fat.