This recipe is in their current catalogue. OMG! SO incredibly delicious! I made it for Easter and everyone loved it. The butter base just melts in your mouth. The spices in the apple mixture are perfect. It tastes like the best apple pie, combined with a butter shortbread cookie all in one! A definite repeater for me!
APPLE SHORTBREAD CRISP
2 cups flour
1 cup butter, cold, sliced into pieces
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
6 cups apples (7 medium) **I used McIntosh
1/2 cup sugar
2 - 3 tsp. cinnamon (I used 2)
1/2 tsp. ground nutmeg
1 cup old fashioned or quick cooking oats
1 cup whole wheat flour (I used regular)
1/2 cup softened butter (1 stick)
1 cup sugar (I used 1/2 brown & 1/2 regular)
2 tsp. cinnamon
Preheat oven to 400 degrees. In a large bowl, combine shortbread ingredients. Use 2 forks (I used a pastry blender) work the mixture till it resembles pea sized crumbs. Press into a ungreased 9 x 13 pan. Poke the shortbread with a fork several times. (You have to hold the dough down while doing so, otherwise when you lift the fork us, the crumb comes up) Bake for 15 minutes.
While shortbread is baking, peel core and slice apples. Mix the sugar, cinnamon & nutmeg. Toss with apples.
After 15 minutes, reduce oven temp to 350 and remove shortbread from oven. In a medium bowl, mix the ingredients for the crumb topping. Pour the apples over the shortbread. Sprinkle crumb topping over the apples and spread evenly. Place back in oven and bake till sides of the topping begin to brown and apples are soft about 35 - 45 minutes (I bake mine 40 minutes)