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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery oat shortbread base and a spiced apple filling, topped with a golden crumble. Baked until the apples bubble and the oat topping turns crisp, then cooled fully 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: 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
  • 0.333 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 preheat
  1. Preheat oven to 375F and line a 9x13 pan with parchment for easy bar release. Set aside while you mix the shortbread base.
Make the shortbread base and crumble
  1. Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and salt until evenly combined. Cut in the cold unsalted butter until the mixture looks crumbly.
  2. Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the prepared pan to form an even base.
  3. Bake the shortbread base at 375F for 12 minutes until it looks set. It should be lightly fragrant and slightly golden at the edges.
Assemble and bake
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until every slice is coated. Spread the apples evenly over the hot base.
  2. Scatter the reserved crumble over the apples in an even layer. Make sure the apples are mostly covered for a crisp top.
  3. Bake at 375F for 30-35 minutes until the topping is golden and the apples are bubbling. Let it stay in the oven until the center shows active bubbling.
Cool and serve
  1. Cool completely before slicing so the bars hold their layers. Once cool, drizzle with caramel sauce to serve.

Notes

For the cleanest slices, cool the bars fully at room temperature before cutting, then chill briefly if your kitchen is warm. Store covered in the refrigerator for up to 4 days. Freeze baked bars (sliced or whole) for up to 2 months; thaw in the fridge overnight. For a lighter option, use a reduced-sugar caramel sauce (or caramel topping labeled reduced sugar) to cut sweetness without changing the baking texture.