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Apple-Oatmeal Crisp Shortbread Bars

Prep 25 min
Total 3 hr 0 min
Servings 15

Is it really even fall if you don’t make apple crisp at least once a week during the season? The answer is "no," and this shortbread cookie bar that’s packed with apples and topped with crumbled oatmeal streusel is the one we’re making on repeat. MORE+ LESS-

By Tablespoon Kitchens

August 13, 2018

Ingredients

Cookie Base

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup butter, softened

Filling

cups coarsely chopped peeled Granny Smith apples (5 medium)

1/3

cup granulated sugar

tablespoons Gold Medal™ all-purpose flour

Topping

cup packed brown sugar

cup old-fashioned oats

3/4

cup Gold Medal™ all-purpose flour

1/4

teaspoon salt

1/2

cup cold butter

Steps

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1

Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2

In large bowl, mix Cookie Base ingredients using pastry blender or fork until well combined. Press in bottom of pan. In medium bowl, toss Filling ingredients. Spread on base.
3

In medium bowl, mix brown sugar, oats, flour and salt. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Sprinkle evenly over filling.
4

Bake 30 to 35 minutes or until topping is golden brown and apples are tender when poked with tip of sharp knife. Cool completely on cooling rack, about 2 hours. Cut into 5 rows by 3 rows.

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Expert Tips

Granny Smith apples hold their shape well when baked, which makes them perfect for this cookie bar.
To make these delicious bars even more special, serve on plates with vanilla ice cream.