6large green apples peeledcored, and cut into ⅛” slices
1/3cupbrown sugar65 g
1/3cupwhite sugar65 g
Zest of 1 lemon
1/2teaspoonsalt2 g
2teaspoonsground cinnamon8 g
2teaspoonsvanilla10 g
Crumb Topping:
1 1/2cupsall-purpose flour180 g
1teaspooncinnamon4 g
3/4cupbrown sugar150 g
1/2cupmelted butter113 g
Glaze:
1 ½cupspowdered sugar200 g
1teaspoonvanilla extract5 g
2tablespoonsmilk30 g
Instructions
Shortbread layer:
Pre-heat the oven to 350 degrees F
In the base of a stand mixer, add softened butter and sugar. Cream sugar and butter together until the mixture is pale and fluffy (on medium high speed for around 3 - 5 minutes).
Then add in the flour, cornstarch, and salt. Pulse together the ingredients until they are just combined
Pat the shortbread into a parchment lined 9×13 pan until it forms an even layer
Bake for 45-55 minutes until the crust is golden brown (this bake time is for a glass pan, if using a metal pan check after 35 minutes)
After shortbread finishing baking, turn the oven down to 300 to bake the bars after assembly
Apple Pie Filling:
While the shortbread is baking, brown the butter in a large skillet over medium heat. Once it is golden and toasty, stir in the sugars, salt, cinnamon and vanilla.
Then stir in the peeled, sliced apple pieces into the warm caramel mixture. Add the lemon zest and cook over medium heat for about 8-10 minutes until the apples are slightly softened. Set aside to cool
Crumb:
Add the flour, spice, and brown sugar to a bowl. Stir to combine
Pour in the melted butter. Mix together with a fork until large crumbs form. Set aside
Assembly:
On top of the cooked shortbread, add the apple pie filling. Using a spatula spread them into an even, slightly compact layer
On top of the apple layer, evenly sprinkle the crumble across the top
Bake at 300 for 30 minutes
Turn the oven up to 350 and bake for 15 minutes until golden brown
Glaze:
In a medium bowl, add powdered sugar and vanilla. Gradually whisk in milk
When the bars are cooled, drizzle the glaze over top with a spoon or piping bag (a ziploc with the corner snipped off will also work)
Notes
Note: Updated Shortbread as of 10/11/2023 if you made these prior to this date and want the original recipe see below: