For the shortbread crust:
1 1/2 Cups salted butter, softened
3/4 Cups powdered sugar
3 Cups flour
For the apple filling:
4 small or 3 large granny smith apples, washed and sliced into small pieces (I did not peel mine because I like the skin left on. If you don't, feel free to peel them!)
1/4 Cup flour
1/2 Cup sugar
1 Tbsp Cinnamon
1 tsp nutmeg
1 tsp fresh lemon juice
For the oat topping:
1/2 Cup brown sugar, packed
1/2 Cup salted butter, softened
1 Cup flour
3/4 Cup rolled oats
1/2 tsp baking soda
YOU WILL ALSO NEED:
Fleur De Sel Caramel Sauce (I bought mine from Trader Joes)
1. Preheat the oven to 350. Line a 9X13 inch pan with foil or parchment paper. Set aside.
2. For the shortbread:
-In a stand mixer, cream together the butter and powdered sugar until smooth. Slowly add the flour and press mixture evenly into the 9X13 inch baking pan.
3. For the apple filling:
-In a separate bowl, mix the flour, sugar, cinnamon, nutmeg and lemon juice until combined. Toss in the apple slices until they are all coated evenly. Spread the apple mixture evenly over the shortbread in the baking dish.
4. For the oat topping:
-In a stand mixer, mix together the brown sugar and butter until combined. Slowly add the flour, rolled oats and baking soda until the dough sticks together. Scrape down the sides as needed. Add this mixture to the baking dish, covering the apples and dropping the dough piece by piece. (I broke off pieces with my hands and dropped it over the apples)
5. Bake for 35-40 minutes or until the oat topping is golden brown. Let cool and drizzle with the salted caramel topping. Enjoy!