The perfect dessert for apple season - these apple crisp bars have a shortbread crust, cinnamon apples, and oatmeal crumble on top. Delicious with a drizzle of caramel sauce or scoop of ice cream.
Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
In a medium bowl, beat together the butter and sugar until combined.
With the mixer on low speed, mix in the flour, cornstarch and salt.
Press the dough into the bottom of the prepared pan.
Bake in the preheated oven for 22-25 minutes, or until the top looks set and slightly golden around the edges.
Remove the pan from the oven (keep the oven turned on)
Apple Filling
Peel and core the apples, then slice into thin slices.
Place the thinly sliced apples in a bowl, and toss with the flour, sugar and cinnamon.
Place the apple slices over the top of the baked shortbread base.
Oatmeal Crumble Topping
Stir together the flour, brown sugar, white sugar, cinnamon and oats.
Stir in the melted butter - the mixture should feel like wet sand.
Crumble the topping over top of the apples.
Bake in the preheated oven for 35 minutes.
Remove from the oven and cool the bars fully (while in the pan).
When ready to slice, lift the bars out of the pan using the overhang of the parchment paper.
Place on a cutting board and slice.
Notes
2 large apple or 2 ½ medium/small apples work. I recommend using a type of apple that is crunchy and flavorful - such as Granny Smith, Honey Crisp or pink Lady. Do not use McIntosh or Golden Delicious.
Store bars in an airtight container in the fridge for up to 3 days. Bars can be frozen for up to 2 months, then thawed in the fridge.
Nutrition information is an estimate only and based on 1 bar (without caramel or ice cream), assuming the pan is sliced into 9 equal pieces.