This Apple Shortcake is everything you’ve ever wanted in an apple dessert. A pastry base, a sweet apple filling and a crumble topping. What more could one ask for?
The rich butter pastry does not require any liquid to bind it together. Although it may look crumbly in the bowl, once pressed tightly into the tray, the biscuit will bake beautifully.
Pears work beautifully in this recipe too, as does rhubarb and berries. Word of caution, be sure to stew your fruit with a tablespoon of cornflour. This ensures that the filling isn’t too wet.
Hope you enjoy.
For the filling:
1kg cooking apples, peeled, cored and chopped
125g caster sugar
1 tsp cinnamon
For the pastry:
220g butter, cubed
100g icing sugar
250g plain flour
For the crumble topping:
140g self-raising flour
100g butter, cubed
1 tsp vanilla essence
85g demerara sugar
30g porridge oats
To make the apple filling, place the ingredients in a large saucepan and allow to simmer for about 20 minutes over a low heat. Once the apples have broken down to a thick sauce consistency, remove from the heat and allow to cool.
Grease and line a deep 14X8″ baking tray.
To make the pastry, rub together the ingredients and press into the prepared cake tin. Chill in the fridge.
Preheat the oven to 180C.
To make the crumble topping, rub together the flour, butter and vanilla until the mixture resembles rough breadcrumbs. Stir in the sugar and oats.
Remove the pastry from the fridge and spread over the apple filling followed by the crumble topping.
Bake in the preheated oven for 40-45 minutes. Allow to cool before cutting into 18 slices.