INGREDIENTS
SHORTBREAD CRUST
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1/4 cup (50 g) light brown sugar, packed
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups (147 g) all-purpose flour
APPLE FILLING
- 4 cups (500 g) apples1 peeled, cored and thinly sliced (about 4-5 medium apples2)
- 2 Tablespoons all-purpose flour
- 1/4 cup (50 g) granulated sugar
CRISP TOPPING
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (94 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons (85 g) chilled butter, cut into 1/2-inch cubes
INSTRUCTIONS
SHORTBREAD CRUST
- Preheat oven to 350º F. Line a 8×8 pan with parchment paper, leaving extra hanging over the ends, spray with cooking spray.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and mix until combined. Add flour and mix until combined and dough is crumbly.
- Press dough evenly into bottom of prepared pan. Bake for 12-14 minutes, until dough is slightly puffed. Remove from oven and set aside, maintain oven temperature.
APPLE FILLING
- Peel, core and chop apples into slices (this apple peeler/corer does the job in minutes). In a large bowl, combine apples, flour and sugar. Mix until apples are thoroughly coated. Arrange apples on baked crust.
CRISP TOPPING
- In a medium bowl, mix together first five ingredients. With a pastry cutter or two knives, cut in butter until mixture is crumbly. Spread topping over apples in an even layer.
- Bake uncovered at 350º F for 45 minutes, or until topping is golden and apple mixture is bubbly. Let cool, lift apple crisp using the extra parchment paper at the ends as handles, and cut into bars.
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