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Irresistible Apple Crisp Shortbread Bars

Delicious bars with buttery shortbread, spiced apple filling, and a crunchy oat topping, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened For richer taste, use European-style butter.
  • 3/4 cup powdered sugar
  • 1/2 teaspoon salt
For the Apple Filling
  • 4 cups apples, peeled and sliced Use a mix of sweet and tart apples like Granny Smith and Fuji.
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
For the Topping
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup cold butter, cubed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until smooth.
  3. Gradually mix in the flour and salt until fully combined.
  4. Press the shortbread mixture into the bottom of a greased 9x13-inch baking dish. Use your hands or a spatula to spread it evenly.
  5. Bake in the preheated oven for about 15 minutes or until it begins to turn a light golden color. Remove from the oven and set aside.
Apple Filling
  1. In a separate bowl, combine the sliced apples, brown sugar, and cinnamon. Toss until the apples are well coated.
  2. Spread the spiced apple mixture evenly over the shortbread base.
Topping and Final Bake
  1. In another bowl, mix the rolled oats, brown sugar, and flour. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Evenly sprinkle the oat mixture over the apples.
  3. Return the baking dish to the oven and bake for an additional 30 minutes, or until the topping is golden brown and the apples are bubbly.
  4. Allow the dessert to cool for a bit before slicing into bars. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Thaw overnight in the refrigerator or microwave for about 30 seconds on low power.