Description
A delightful fusion of buttery shortbread crust topped with tender cinnamon-spiced apples and a crumbly oat streusel. Perfect for fall gatherings or year-round treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 4 medium apples, peeled and thinly sliced
- 1/2 cup brown sugar
- 1 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- For shortbread base: Mix flour, softened butter, and powdered sugar until crumbly. Press into prepared pan. Bake 15 minutes until lightly golden.
- For apple layer: Toss sliced apples with cinnamon and 1/4 cup brown sugar. Layer over shortbread.
- For topping: Combine oats, remaining brown sugar, melted butter, and salt. Sprinkle over apples.
- Bake 30-35 minutes until apples are tender and topping is golden brown.
Notes
- Best served warm or at room temperature
- Keeps well in an airtight container for 3 days
- Granny Smith or Honeycrisp apples work best
- Can be frozen for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 285
- Sugar: 18g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg