Notes
Shortbread Crust
- 1¼ cups (155g) all purpose flour
- ⅓ cup (65g) granulated sugar
- ¼ tsp salt
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 4 cups peeled, diced apples (about 4 medium, mixed Granny Smith and Honeycrisp)
- ⅓ cup (65g) packed brown sugar
- 1 tbsp lemon juice
- 1½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1½ tbsp cornstarch
- Pinch of salt
- ¾ cup (65g) old fashioned rolled oats
- ½ cup (60g) all purpose flour
- ⅓ cup (65g) packed brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 5 tbsp (70g) unsalted butter, melted and slightly cooled
- Preheat oven to 350°F (175°C). Line an 8 inch square pan with parchment paper.
- Stir together flour, sugar, and salt for the crust. Mix in melted butter and vanilla until no dry flour remains. Press evenly into the pan and bake 15 minutes, until edges are pale golden.
- Peel, core, and dice apples into ¼ inch pieces.
- Toss apples with brown sugar, cornstarch, cinnamon, nutmeg, and salt, then add lemon juice. Cook over medium heat for 5 to 7 minutes, until juices thicken and coat the fruit. Cool slightly.
- Stir together oats, flour, brown sugar, cinnamon, and salt for the topping. Mix in melted butter until coated, keeping a mix of small crumbs and larger clusters.
- Spread the warm apple filling over the pre baked crust. Scatter the crumble topping loosely on top, without pressing down.
- Bake for 35 to 40 minutes, until the topping is golden and the filling bubbles at the edges.
- Cool completely in the pan, uncovered, for at least 2 hours before lifting and slicing into 16 bars.