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Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery pressed crust, spiced apple layer, and a golden oat-cinnamon crumble topping. Built in one pan so each slice has crisp edges, bubbling apples, and a clean caramel drizzle finish.
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Prep Time 25 minutes
Cook Time 57 minutes
Total Time 1 hour 22 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
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
  • 1 caramel sauce for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 375F and line a 9x13 pan with parchment so it’s easy to lift out after baking.
  2. Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and salt until evenly combined.
  3. Cut in cold unsalted butter until the mixture looks like coarse crumbs.
  4. Reserve 1 cup of the crumble mixture for the topping.
Bake the pressed base
  1. Press the remaining shortbread mixture firmly into the prepared pan to form an even layer.
  2. Bake for 12 minutes until the base looks set and lightly fragrant.
Add the apple layer and crumble
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until every slice is coated.
  2. Layer the spiced apple mixture over the hot base in an even distribution.
  3. Scatter the reserved crumble over the apples to create a topping layer.
Bake, cool, and serve
  1. Bake for 30-35 minutes until the topping is golden and the apples are bubbling.
  2. Cool completely before slicing so the bars hold their layers.
  3. Drizzle with caramel sauce to serve.

Notes

Pro tip: press the base firmly so it bakes into a crisp, shortbread-like bottom that won’t crumble when you lift the bars. Store covered in the refrigerator up to 4 days; freeze bars (without caramel) up to 2 months, then thaw overnight in the fridge and rewarm if desired. For a lighter option, use part- or all-rolled-oats swapped with oat flour for a slightly denser, more fiber-forward crumble.