Go Back

Apple Crisp Shortbread Bars

Apple crisp shortbread bars with a buttery oat-and-cinnamon shortbread base and a golden crumb topping over bubbling spiced apple slices. Layered for crisp edges and tender fruit, finished with caramel drizzle for classic American dessert flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 57 minutes
Total Time 1 hour 22 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
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
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 9x13 pan with parchment for easy lifting.
  2. Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until the mixture turns into crumbly shortbread.
  3. Reserve 1 cup of the crumb mixture for the topping and press the remaining mixture firmly into the prepared pan.
  4. Bake the pressed base for 12 minutes at 375°F until set.
Add apples and crumble topping
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Layer the coated apples over the hot baked 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 375°F until the topping is golden and the apples are bubbling.
Cool and serve
  1. Cool the bars completely before slicing so the layers hold together.
  2. Drizzle caramel sauce over the bars to serve.

Notes

For cleaner slices, cool the pan completely (and chill 1-2 hours if your kitchen is warm) before cutting. Store covered in the refrigerator up to 4 days; freeze baked bars (well wrapped) up to 2 months. If you want a lighter option, swap half of the butter for a neutral-flavored plant-based butter stick—texture may be slightly less crisp but still works.