German Apple Crumble Bars with Cinnamon Oat Topping

Preheat oven to 375°F (190°C). Grease and lightly flour a 9x13 inch baking pan.

**Make the shortbread crust:** In a large bowl, combine 1 cup of flour, 1/4 cup granulated sugar, 1/2 cup cold cubed butter, and 1/8 tsp salt. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the prepared baking pan.

Bake for 15 minutes, or until the crust is lightly golden.

**Make the apple filling:** While the crust is baking, in a large bowl, toss the sliced apples with lemon juice.

In a separate small bowl, whisk together the cornstarch and water to create a slurry. Add this to the bowl with the apples. Mix to combine.

In a medium saucepan, cook the apples over medium heat for 5-7 minutes, or until softened. Set aside.

**Make the cinnamon oat topping:** In a medium bowl, combine 3/4 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup cold cubed butter, 1/2 cup rolled oats, 1 teaspoon cinnamon, and 1/8 tsp salt.

Cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Remove the partially baked crust from the oven.

Spread the apple filling evenly over the crust.

Sprinkle the cinnamon oat topping evenly over the apple filling.

Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

Let the bars cool completely in the pan before cutting into squares. This helps the filling to set.