Makes 9 large or 16 small
For the shortbread base:
125g butter, softened
50g caster sugar
125g plain flour
For the stewed apple:
3 cooking apples, peeled and sliced
25g caster sugar
1 tsp cinnamon
1 tbsp water
For the crumble topping:
100g cold butter
5 tbsp plain flour
100g porridge oats
1 tsp cinnamon
100g light brown sugar
50g pecans, chopped
50g walnuts, chopped
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick parchment paper.
- First, make the shortbread base. In a large bowl, beat together the butter and sugar until light and fluffy. Add the flour and cornflour and mix until a dough is formed.
- Pour into the prepared tin, pushing it down into the corners and spreading out flat. Bake for 20 minutes; the biscuit should still be pale in colour. Allow to cool.
- In a pot, combine all of the ingredients for the stewed apple. Cook over a medium heat until the apple slices have softened but still have little bite.
- Spread the apple mix on top of the shortbread base and set aside.
- For the crumble topping, in a food processor combine the butter, flour, porridge oats, cinnamon and light brown sugar. Pulse until just combined. Stir through the chopped nuts. Spread the crumble mixture over the apple in the tin.
- Bake for 10-15 minutes until golden brown. Allow to cool, then cut into nine large or 16 small squares.
Per small square 282kcals, 16.2g fat (32.8g saturated), 32.8g carbs (15.4g sugars), 3.5g protein, 2.9g fibre, 0.084g sodium