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Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper.
Make the Shortbread Crust: In a medium bowl, mix 1 ¼ cups flour, ½ cup butter, 2 tablespoon brown sugar, and ¼ teaspoon salt until crumbly. Press evenly into prepared pan. Bake for 12 minutes, until lightly golden. Set aside.
Apple Filling: In a large skillet, melt butter over medium heat. Add 4 sliced apples, ⅓ cup brown sugar, 3 tablespoon water, 2 tablespoon lemon juice, 1 ½ tablespoon flour, 1 teaspoon cinnamon, ¼ teaspoon each salt and cardamom, and ⅛ teaspoon each nutmeg and allspice. Stir well and cook 5–7 minutes, until apples soften slightly and the mixture thickens. Remove from heat and stir in ½ teaspoon vanilla.
Layer the Apples: Spread apple filling evenly over baked crust, pressing gently with a spatula to compact into an even layer.
Make the Crisp Topping: In a medium bowl, use a fork to combine ¾ cup brown sugar, ½ cup each flour and rolled oats, 6 tablespoon butter, and ½ teaspoon cinnamon until crumbly. Sprinkle evenly over apple layer and lightly press down.
Bake: Return pan to oven and bake 35–40 minutes, until topping is golden and apples are soft.
Let bars cool completely before slicing in desired size. Drizzle with caramel sauce and sprinkle with flaky salt if desired. Serve as is or with vegan vanilla ice cream.