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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery oat shortbread base and cinnamon-spiced apple filling, topped with a golden crumble. Bake until the apples bubble and the topping turns crisp, then cool 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
  • 0.33 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 base
  1. Preheat oven to 375F and line a 9x13 pan with parchment, leaving overhang for easy lifting.
  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 and press the remaining mixture firmly into the prepared pan.
  4. Bake the shortbread base for 12 minutes until slightly set, then keep the pan hot.
Fill, top, and bake
  1. Toss sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices look evenly coated.
  2. Layer the apple mixture over the hot base in an even layer.
  3. Scatter the reserved crumble over the apples so the top is covered.
  4. Bake for 30-35 minutes at 375F until the topping is golden and the apples are bubbling around the edges.
Cool and serve
  1. Cool completely in the pan before slicing so the bars hold together.
  2. Drizzle caramel sauce over the bars to serve.

Notes

For easier slicing, cool the bars fully at room temperature (or chill until firm) before lifting out and cutting. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months (thaw overnight in the fridge) for best texture. For a dairy-free swap, use a plant-based butter that can bake/cream like butter.