APPLE SHORTBREAD CRISP

APPLE SHORTBREAD CRISP image

Number Of Ingredients 19

Shortbread:
2 cups of flour
1 cup of butter, chilled and sliced into pieces
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
Apple filling:
6 cups sliced apple (about 7 medium)
1/2 cup sugar
2-3 tsp cinnamon
1/2 tsp ground nutmeg
Crumb topping:
1 cup oats (old-fashioned or quick cook)
1 cup whole wheat flour
1/2 cup softened butter
2 tsp. cinnamon
Preheat oven to 400. In a large bowl, combine the shortbread ingredients. Using two forks or your hands, work the mixture until it resembles pea-sized crumbs. Press into an ungreased 9x13 pan. Poke the shortbread with a fork several times throughout. Place in the oven for 15 minutes.
While the shortbread is baking, peel, core, and slice the apples. Combine with sugar, cinnamon, and nutmeg and set aside.
After 15 minutes, reduce heat to 350 and remove shortbread from oven. In a medium bowl combine the ingredients for the crumb topping. Pour apples over the shortbread. Sprinkle the crumb topping over the apples and spread evenly. Place back in the oven and bake until the sides of the crumb topping begin to brown and the apples are soft, 35-45 minutes.

Steps:

Preheat oven to 400. In a large bowl, combine the shortbread ingredients and mix with hands until pea-sized crumbs form. Press into an ungreased 9x13 pan. Poke shortbread with fork and place in oven for 15 minutes. While the shortbread is baking, peel, core, and slice the apples. Mix with the sugar, cinnamon, and nutmeg. Set aside. After 15 minutes remove the shortbread and reduce head to 350. In a medium bowl combine the ingredients for the crumb topping. Pour the apples over the shortbread and the crumb topping over the apples. Place back in oven and bake until the sides of the crumb topping begin to brown and apples are soft about 35-45 minutes.