Apple Pie Shortbread Bars

SHORTBREAD CRUST: Preheat oven to 350-degrees and line an 8-inch x 8-inch baking pan with parchment paper. Spray with cooking spray and set aside.

In the bowl of a stand mixer, use the paddle attachment to beat the butter until smooth and creamy. Add the sugar to the butter and beat on medium-high speed until light and fluffy. Add vanilla extract and mix until combined.

On low speed, add the cinnamon, nutmeg and flour. Mix on low until just incorporated.

Remove dough from the mixing bowl and press evenly into the prepared baking pan. Bake for 13-minutes or until dough starts to slightly puff up. Remove from the oven and set aside. Leave oven on at 350-degrees.

APPLE FILLING: Peel and core four apples. Cut apples into thin, uniform slices. In a large bowl, add apples, flour, cornstarch, sugar and cinnamon and stir until all ingredients are incorporated. Pour apple mixture out onto baked shortbread crust and arrange apples to evenly cover the crust. Sprinkle with cinnamon if desired.

CRISP TOPPING: In a medium bowl, mix together the brown sugar, white sugar, flour, cinnamon and salt. Use a pastry blender or two forks to cut in the butter to the sugar mixture, until mixture is crumbly. Pour topping evenly over apples. Sprinkle with more cinnamon if desired.

Bake uncovered in 350-degree oven for 45-minutes or until topping is golden and crisp.

Remove from oven and let cool completely before cutting into squares. Store in refrigerator in an airtight container.