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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery shortbread base and spiced apple filling, topped with a reserved oat crumble. Layered and baked until the topping turns golden and the apples bubble, then cooled 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
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 375F and line a 9x13 pan with parchment.
Make shortbread base and reserve topping
  1. Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until the mixture turns crumbly.
  2. Reserve 1 cup of the mixture for the topping.
Bake the base
  1. Press the remaining mixture firmly into the prepared pan and bake for 12 minutes.
Fill with spiced apples
  1. Toss apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Layer the apple mixture over the hot baked base.
  3. Scatter the reserved crumble over the apples.
Bake until golden and bubbling
  1. Bake for 30-35 minutes, until the topping is golden and the apples are bubbling.
Cool and serve
  1. Cool completely before slicing so the bars hold their shape.
  2. Drizzle with caramel sauce to serve.

Notes

For the cleanest bars, let them cool completely (or refrigerate for 2-3 hours after baking) before slicing. Store covered in the refrigerator up to 4 days; freeze sliced bars up to 2 months. For a lighter option, use light butter and reduce the caramel topping, keeping the bars fully baked and chilled for structure.