# Components:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup brown sugar, packed
03 - 1 3/4 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Apple Filling
05 - 4 large apples (Granny Smith or Honeycrisp), peeled and diced
06 - 1/3 cup granulated sugar
07 - 2 tablespoons all-purpose flour
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1 tablespoon fresh lemon juice
→ Crumb Topping
11 - 1/2 cup all-purpose flour
12 - 1/2 cup brown sugar, packed
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 cup cold unsalted butter, cubed
15 - 1/2 cup old-fashioned oats
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a bowl, cream softened butter and brown sugar with an electric mixer until light and fluffy. Blend in flour and salt to form a soft dough.
03 - Press dough evenly into the prepared pan. Bake for 15 minutes or until lightly golden.
04 - While the crust bakes, toss diced apples with granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and fresh lemon juice until the fruit is evenly coated.
05 - Combine flour, brown sugar, and cinnamon in a separate bowl. Cut in cold cubed butter until mixture resembles coarse crumbs, then stir in oats.
06 - Evenly spread apple mixture over the warm, partially baked base. Distribute crumb topping over the apples.
07 - Return pan to oven and bake for 25 to 30 minutes, or until the topping is golden brown and apples are tender.
08 - Allow bars to cool completely in the pan. Use the parchment overhang to lift from the pan, then cut into 16 equal bars for serving.
