I love apple pie, but have not had much time to make one lately. I found this recipe in my grocery store’s magazine and knew I had to try it especially since I had all the ingredients in my pantry. The crumb topping is delicious and the shortbread crust and apple filling makes these the handheld version of pie.
1 3/4 cup flour
1/2 cup + 2 Tbsp sugar
1 1/2 sticks unsalted butter, at room temperature
3 large apples
2 Tbsp cornstarch
3 tsp apple pie spice (cinnamon, nutmeg and allspice)
pinch of salt
1/2 cup quick oats
1/4 cup brown sugar, packed
Preheat your oven to 350 degrees. Line a 9×13 baking pan with aluminum foil and spray with non-stick cooking spray, set aside. In the bowl of a food processor, pulse 1 1/2 cups flour, 1/2 cup sugar, and 1 stick of butter until a dough forms. Transfer to the prepared pan and press down into an even layer. Pierce the dough with a fork. Bake for 20 to 25 minutes or until golden brown.
While the shortbread is baking, peel, core and finely dice the apples. Place them in a large bowl and mix in the remaining sugar, cornstarch, 2 teaspoons of apple pie spice and salt. Spread the apples evenly over the cooked shortbread.
Next, make the crumb topping by combining 1/4 cup of flour, oats, brown sugar and remaining apple pie spice in a bowl. Cut in the butter with a pastry knife (or two butter knifes in a scissor fashion) until crumbs form. Sprinkle over the top of the apples.
Bake for 30 minutes or until the topping is golden brown. Allow to completely cool and cut into bars.
Recipe: Savory Magazine