Apple Crisp Bars

Preheat oven to 350° F. Prepare an 8x8 inch baking pan with nonstick cooking spray and parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl with an electric hand mixer. Combine all-purpose flour, granulated sugar and salt. Mix on low to combine.
Add cubed, room temperature butter to the flour mixture. Mix on low speed for a few minutes until the butter is dispersed throughout the batter and resembles coarse sand.
Pour the shortbread crumbs into the prepared 8x8 baking pan and spread evenly. Press the crumbs firmly into the bottom of the baking pan with a flat-bottomed measuring cup or drinking glass.
Bake the shortbread crust for 15 minutes until the edges are slightly golden brown. Remove from the oven and allow the crust to cool for 5 minutes.

In a large bowl, combine peeled and thinly sliced apples, granulated sugar, all-purpose flour, and ground cinnamon. Mix to combine.
Pour the apple mixture into the baked shortbread crust and spread evenly.

In a bowl, combine melted unsalted butter, light brown sugar, all-purpose flour, and ground cinnamon. Mix to combine.
Crumble the streusel topping evenly over the apple filling.
Bake the apple crisp bars for approximately 45 minutes until the apples are tender and the streusel topping is golden brown.
Remove from the oven and allow the bars to cool in the pan to room temperature. Once cooled, remove the bars from the baking pan and cut into squares.

Apple crisp bars can be stored in an airtight container in the refrigerator or at room temperature for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.