Ashley | Baker By Nature

Instructions

 

For the Shortbread Crust:

Preheat oven to 350 degrees (F).  Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. On low speed, add flour and mix until combined.  The dough will be crumbly.

Press dough evenly into the bottom of the prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350. 

For the Apple Filling:

In a large bowl, combine apples and lemon juice and toss to coat. Add in the cinnamon, flour, sugar, and salt. Toss until apples are evenly coated. Arrange apples in an even layer on top of the partially baked crust.

For the Oatmeal Crisp Topping:

Cut the butter into small cubes.

In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.

Sprinkle the topping evenly over the apples. 

Place the pan in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the apples are bubbling.

Remove from the oven and place the pan on a cooling rack. Cool for at least 1 hour before serving.