Shortbread Crust

1. Preheat the oven to 375℉ and set baking rack in middle position. Line a 1/4-sheet pan or 9 x 13-inch baking pan with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add flour and salt; continue beating until barely combined.

2. Place dough in the prepared baking pan, place plastic wrap over dough and press evenly on the bottom with 1/2 inch up the side. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

Apple Filling

1. In a large skillets, heat 2 tablespoons of butter with light brown sugar over medium heat till foamy. Add the apples to the skillet and cook over medium-high heat, stirring occasionally, until softened, about 10 minutes. Add cinnamon and nutmeg and stir to combine. Cook until apples are caramelized and the liquid hasevaporated, about 10 minutes longer.

2. Remove from heat and add brandy, return skillet to heat and cook over medium heat until most of the liquid has evaporated. Be sure to scrape up any bits stuck to the bottom of the skillets. Remove from heat, add the last tablespoon of butter. Stir to combine. Let cool completely.

Cinnamon Oat Topping

1. In a large bowl, combine oats, flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or fingers, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps. Refrigerate for 30 minutes.

2. Spread cooled apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake 50-60 minutes, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

Recipe Notes

The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.