Apple Crisp Bars

Preheat the oven to 350℉ (177℃). Prepare a 9x9 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, whisk together the all-purpose flour, granulated sugar and salt. Add the cubed, room temperature unsalted butter to the flour mixture. Mix on low speed for a few minutes until the mixture resembles coarse sand.
Pour the shortbread crumbs into the prepared 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 crust for 15 minutes until the edges are slightly golden brown. Remove the pan from the oven and cool the crust while you prepare the remaining components.

In a large bowl, mix together the peeled and thinly sliced apples, granulated sugar, all-purpose flour, and ground cinnamon. Pour the apples into the baked shortbread crust and spread evenly.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, mix together the all-purpose flour, brown sugar, and cinnamon until well combined. Add in the cubed, unsalted butter and mix on low speed until the mixture becomes crumbly. Sprinkle the streusel over the apple cinnamon layer.

Bake the apple crisp bars for approximately 45 minutes until the apples are tender and the streusel topping is golden brown. Remove the pan from the oven and cool the bars in the pan to room temperature.

Store the bars in an airtight container at room temperature or in the refrigerator for 1 to 2 days. Serve chilled, warm, or at room temperature.

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