Apple Crumble Shortbread Bars
Servings
12
Servings
12
Ingredients
Shortbread and crumble topping
Apple topping
  • 3 applestart apples, peeled, cored, and chopped
  • 6tablespoons sugar
  • 2tablespoons lemon juiceroughly one small lemon
  • 3/4teaspoon cinnamonplus a bit extra for sprinkling
  • 1/2teaspoon nutmegplus a bit extra for sprinkling
  • 1 1/2tablespoons butterunsalted
Instructions
  1. Make the apple topping. In a medium saucepan at medium to low heat, combine apples, sugar (6 tablespoons), cinnamon, nutmeg, butter, and lemon juice. Stir regularly for about 10 minutes, until apples start to break down creating a slightly sauce-like consistency. If the apples release a lot of liquid, wait until some of the liquid cooks off to avoid a soggy situation.
  2. While the apples cook, begin the shortbread base. Use an electric mixer to combine the butter and sugar (3/4 of a cup). Combine salt and flour together, then by hand, mix them into the butter and sugar mixture, just until combined. It should be somewhat of a pea-like consistency.
  3. Pat two thirds of the mixture evenly into the bottom of a 9×13 pan lined in parchment paper. If you don’t have parchment paper, it’s not the end of the world.
  4. Preheat oven to 350 degrees.
  5. Make the crumble topping. Stir the granola and sliced almonds into the remaining shortbread mixture to create the crumble topping. It’s helpful here to just stir by hand creating a rough mixture. Set aside for a moment.
  6. When the apples appear to be ready, evenly pour the apple mixture over shortbread base, using a spoon to spread the apples and avoiding the edges of the pan so that the apples won’t stick to the side. Once the apples are in place, sprinkle the crumble topping over the apples and lightly pat down so that the topping stays in place.
  7. Sprinkle top with a bit of cinnamon and nutmeg.
  8. Bake for 50-60 minutes, until the top is lightly browned.
  9. Leave to cool completely, then cut into 9 or 12 bars.