Ingredients
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shortbread crust
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1 cup (8 ounces) unsalted butter, at room temperature
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1/4 cup light brown sugar packed
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1/4 cup granulated sugar packed
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2 and 1/3 cups all-purpose flour
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apple filling
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8 cups apples, peeled, cored and thinly sliced
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2 teaspoons lime juice
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1 teaspoon ground cinnamon
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3 tablespoons flour
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1/2 cup granulated sugar
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crumble topping
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8 ounces salted butter, cut into cubes
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1 and 1/2 cups old fashioned oats
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1/2 cup granulated sugar
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1 cup light brown sugar, firmly packed
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3/4 teaspoon ground cinnamon
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1 cup all-purpose flour
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optional
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plain Greek yoghurt or vanilla ice cream on the side of each slice
Directions
1
Done
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Preheat oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside. |
2
Done
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crustIn the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. Lower the speed and add flour, mix until combined. The dough will be crumbly. |
3
Done
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Press dough evenly into the bottom of the prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350. |
4
Done
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apple fillingIn a large bowl, combine apples and lime juice and toss to coat. |
5
Done
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Add in the cinnamon, flour, and sugar. Toss until apples are evenly coated. |
6
Done
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Arrange apples in an even layer on top of the partially baked crust. |
7
Done
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crumbleIn a large bowl, combine the oats, both sugars, cinnamon, and flour. |
8
Done
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Add in the cubed butter and, using forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal. |
9
Done
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Using your hands, evenly sprinkle the topping evenly over the apples. |
10
Done
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Place the pan in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the apples are bubbling. |
11
Done
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Remove from the oven and place the pan on a cooling rack. Cool for about 30 minutes before serving- slightly warm is always nice. |
12
Done
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optionalServe with a big dollop of fresh Greek yoghurt or vanilla ice cream. |