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Apple Crisp Shortbread Bars

Apple crisp shortbread bars layer cinnamon-coated apples over a buttery shortbread crust, finished with a golden oat topping. Bake them in a 9x13-inch pan and cool completely for neat, easy-to-serve bars.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling 2 hours 10 minutes
Total Time 3 hours 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 1 tsp nonstick cooking spray
  • 1.5 cups butter unsalted, divided (1 cup softened for the crust and 1/2 cup melted for the topping)
  • 0.75 cup granulated sugar divided (1/2 cup for the crust and 1/4 cup for the filling)
  • 2.75 cups all-purpose flour divided (2 cups for the crust and 3/4 cup for the topping)
  • 0.5 tsp kosher salt
For the apple filling
  • 2.5 lb apples firm, peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
For the crisp topping
  • 1 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the shortbread crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and coat the parchment with the cooking spray.
  3. Beat 1 cup softened butter with 1/2 cup granulated sugar until creamy.
  4. Mix in 2 cups flour and the kosher salt until moist crumbs form.
  5. Press the mixture firmly and evenly into the prepared pan.
  6. Bake for 18–22 minutes, until the edges are lightly golden.
  7. Cool the crust in the pan for 10 minutes.
Make the apple filling
  1. Toss the apples with the lemon juice.
  2. Stir together the remaining 1/4 cup granulated sugar, cornstarch, and cinnamon.
  3. Toss the sugar mixture with the apples until evenly coated.
Make the crisp topping
  1. Combine the oats, brown sugar, and remaining 3/4 cup flour.
  2. Stir in the melted butter until clumps form.
Assemble and bake
  1. Spread the apple mixture evenly over the crust.
  2. Scatter the topping over the apples.
  3. Bake at 350°F for 45–55 minutes, until the topping is golden, the filling bubbles at the edges, and the apples are tender when pierced with a knife.
  4. Cool completely in the pan for at least 2 hours.
  5. Lift the bars out using the parchment and cut into bars.

Notes

For clean cuts, let the bars cool completely before slicing. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. For a dairy-free version, use dairy-free butter.