1. Preheat oven to 350 F. Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Spray the foil with non-stick cooking spray. but no need to spray the parchment paper, if you are using that.

Make the Crumb Topping:

1. In a small bowl, stir together the flour, brown sugar and oats. Using a fork, your fingers or a pastry blender, work the butter into the dry ingredients until the mixture becomes crumbly. Refrigerate the topping while you prepare the bars.

Make the Crust:

1. In a medium bowl, whisk together the flour, brown sugar and salt. Add the butter and, using a pastry blender, cut the butter into the dry ingredients until the mixture resembles wet sand. Turn the mixture into the pan and press into an even layer. Bake for 15 minutes, or until light brown and set. Remove the pan to a wire rack.

Make the Filling: Using an electric mixer on medium speed, beat the cream cheese with ¼ cup of the sugar until it’s well-combined and smooth, scraping the sides of the bowl as needed. Add the egg, vanilla and salt, and beat just until the mixture is uniform. Pour over the crust and smooth into an even layer.

1. In a small bowl, toss the apples with the remaining 1 tablespoon of sugar, the cinnamon and nutmeg, ensuring that the apples are evenly coated. Distribute the apples evenly over the cream cheese mixture. Sprinkle the crumb topping evenly over the apples.
2. Bake for 30 to 35 minutes, or until the filling is set and the center does not jiggle. Remove the pan to a wire rack and let the bars cool completely before serving or if desired, cover the pan with plastic wrap and refrigerate for a few hours..I think they are best chilled. The bars can be kept in an airtight container in the refrigerator for up to 4 days.
3. *If you want to take them up a notch, you could drizzle them with caramel sauce before serving.