If you're looking for treats made with seasonal Winter ingredients, that you can keep on hand for several days or even freeze for a couple of weeks before you enjoy, look no further. These apple shortbread bars are great to share, and make a nice ending to any meal or as a snack on their own. The three layers give it a depth of texture that you'll be sure to enjoy.
The shortbread layer and the streusel come from the "ATK Family Cookbook" while the apple filling is from "Mastering the Art of French Cooking: Volume 1". When selecting the apples for this dessert, I used the Cortland variety based on the shopkeeper's recommendation. Ask for an apple that will not hold its shape much when cooked, such as a Golden Delicious or Rome.
INGREDIENTS
Apple Filling
- 2 lbs. eating apples
- 1/8 teaspoon cinnamon
- The grated peel of 1/2 lemon
- 1/4 cup granulated sugar
- 1/8 cup rum or apple brandy
- 2 tablespoons butter
- 2 eggs
Shortbread and Streussel
- 2-1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 18 tablespoons unsalted butter, cut into pieces and softened (2-1/4 sticks)
- 1/2 cup rolled oats
- 1 tablespoon sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/3 whole almonds
- 1/4 cup packed brown sugar
EQUIPMENT
- A heavy bottomed pan
- A wooden spoon
- A 9x 13 inch baking pan lined with two sheets of aluminum foil
- A mixer with a paddle attachment
We start with the apple filling as it will have to cool down, here is the mise en place.
- 4 lbs. eating apples
Peel, quarter and core the apples. Then slice them into 1/8 in pieces.
Place the apple slices into a heavy bottom pan, cover and cook over very low heat for about 20 minutes, until tender. Stir occasionally to avoid the apples scorching the bottom. The apples will turn soft as seen below.
- 1/8 teaspoon cinnamon
- The grated peel of 1/2 lemon
- 1/4 cup granulated sugar
Stir in the cinnamon, lemon peel and sugar, and continue stirring until the mixture turns into a thick sauce. You will have about 2 cups of applesauce. Remove from heat.
- 1/8 cup rum or apple brandy
- 2 tablespoons butter
- 2 eggs
Off heat, stir in the rum or brandy, the butter, and the eggs, one a a time. Let the apple filling cool aside.
As the filling cools, measure and place your ingredients for the shortbread and streusel.
Start by making the foil sling, placing two sheets of aluminum foil over the baking tray, and grease it. I used vegetable oil, but you can use butter as well. Make sure that the foil sits well against the edges.
Preheat oven to 375˚F.
- 2-1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 18 tablespoons unsalted butter, cut into pieces and softened (2-1/4 sticks)
In your mixer, use the paddle attachment and first mix the flour, sugar and salt. After a minute, add the butter, one tablespoon at a time, until it is all mixed and it resembles wet sand.
Reserve 1-1/4 cup of the mixture for the streusel.
Take the rest of the mixture and push it into the baking pan. You can use the bottom of a measuring cup to smoothen it out.
Bake in the middle rack of oven for 14 to 18 minutes, turning pan around halfway. It will be ready when it starts getting a golden colour.
- 1/2 cup rolled oats
- 1 tablespoon sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/3 whole almonds
- 1/4 cup packed brown sugar
While the bottom is cooking in the oven, stir the reserved shortbread mixture with the oats, sesame seeds, sunflower seeds, pumpkin seeds, almonds and brown sugar. Using your fingers, make the mixture into clumps.
Take the pan with the baked shortbread and spread the apple filling over it, taking care to smoothen it out evenly.
Once the filling is spread out, use your fingers to scoop the streusel mixture and sprinkle over the apple filling, until all is used.
Place the sheet in the middle rack of the oven and bake for 22 to 25 minutes, rotating the pan halfway through. The streusel should brown nicely.
Remove from oven and let cool completely on a wire rack. When cool, remove foil from pan and cut into squares.
Arrange over a platter and serve. These are great with coffee in the afternoon, or for breakfast.
