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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery shortbread base and spiced apple filling, topped with an oat-crumb layer. Bake until the topping turns golden and the apples bubble, then cool fully for clean slices with caramel drizzle.
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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: 320
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
  • 0.3333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
To serve
  • 1 caramel sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake the base
  1. Preheat oven to 375F and line a 9x13 pan with parchment so bars lift out easily after baking.
  2. Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until crumbly.
  3. Reserve 1 cup of the crumb mixture for the topping.
  4. Press the remaining mixture firmly into the prepared pan for an even base, then bake 12 minutes until set.
Fill and finish baking
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Layer the apples over the hot base so they spread in an even layer.
  3. Scatter the reserved crumble over the apples to cover most of the surface.
  4. Bake 30-35 minutes at 375F until the topping is golden and the apples are bubbling.
Cool and serve
  1. Cool completely before slicing so the filling firms up for clean bar cuts.
  2. Drizzle with caramel sauce to serve for a glossy finishing touch.

Notes

For neat slices, cool the pan fully and then chill 30-60 minutes if your kitchen is warm. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months (wrap tightly). If you want a lighter twist, replace 1/2 of the butter with an equal amount of solid coconut oil for a similar shortbread texture.