Apple Shortbread Crisp Food

HOW TO MAKE THE MOST AMAZING APPLE CRISP SHORTBREAD BARS

Steps:

• Preheat your oven to 300 degrees F and line an 8×8 baking pan with parchment paper. Be sure to use a large enough piece of parchment so that some is up and over the sides - it makes it easier to lift out later. Shortbread Base:Put the butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow; that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes. Apple Filling:In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated. I did this by gently tossing with my hands. Topping:Mix flour, 3/4 up brown sugar. Cut in the softened butter and knead together. I just do this with my hands in a medium-sized bowl. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the topping over the shortbread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the topping evenly on top of your apples and place the pan in the oven to bake for 30-35 minutes. Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

APPLE CRISP BARS

Steps:

• Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
• In a medium bowl, beat together the butter and sugar until combined.
• With the mixer on low speed, mix in the flour, cornstarch and salt.
• Press the dough into the bottom of the prepared pan.
• Bake in the preheated oven for 22-25 minutes, or until the top looks set and slightly golden around the edges.
• Remove the pan from the oven (keep the oven turned on)
• Peel and core the apples, then slice into thin slices.
• Place the thinly sliced apples in a bowl, and toss with the flour, sugar and cinnamon.
• Place the apple slices over the top of the baked shortbread base.
• Stir together the flour, brown sugar, white sugar, cinnamon and oats.
• Stir in the melted butter - the mixture should feel like wet sand.
• Crumble the topping over top of the apples.
• Bake in the preheated oven for 35 minutes.
• Remove from the oven and cool the bars fully (while in the pan).
• When ready to slice, lift the bars out of the pan using the overhang of the parchment paper.
• Place on a cutting board and slice.

APPLE SHORTBREAD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.
• In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
• Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.

THE BEST APPLE CRISP BARS

Steps:

• 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.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. On low speed, add flour and mix until combined. The dough will be crumbly.
• 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.
• In a large bowl, combine apples and lemon juice and toss to coat. Add in the cinnamon, flour, sugar, and salt. Toss until apples are evenly coated. Arrange apples in an even layer on top of the partially baked crust.
• Cut the butter into small cubes.
• In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
• Sprinkle the topping evenly over the apples.
• 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.
• Remove from the oven and place the pan on a cooling rack. Cool for at least 1 hour before serving.

APPLE CRISP SHORTBREAD BARS

Steps:

• Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
• Shortbread Base:
• Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
• Apple Filling:
• In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
• Topping:
• Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
• Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
• Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

APPLE SHORTBREAD CRISP

Steps:

• 1. Prick plastic wrap covering apple chunks several times with a fork; microwave at medium power (50%) for 7 minutes or until apple is thawed. Let stand 2 minutes.
• 2. Meanwhile, melt butter in a large skillet over medium heat; add cookie crumbs and walnuts. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in 1/4 cup brown sugar, 1/2 tsp. cinnamon and nutmeg.
• 3. Combine 2 Tbsp. brown sugar and remaining 1/2 tsp. cinnamon; sprinkle in a lightly greased 1-quart baking dish. Sprinkle half of apple over brown sugar mixture; top with half of cookie crumb mixture. Repeat layers with remaining apple and crumb mixture. Bake at 350 for 25 minutes or until golden. Serve warm with vanilla ice cream.

APPLE CRISP BARS

Steps:

• Preheat oven to 350 and line an 8 inch square pan with foil or parchment paper.
• Beat the butter until light and fluffy. Add in the sugar beat until creamy. Mix in the flour until just combined. Place the dough into the lined pan and prick with a fork several times over the surface. Bake for 15 minutes.
• Toss the sliced apples together with sugar, flour, cinnamon, and nutmeg. Pour over the prebaked crust.
• Combine the flour, oats, butter, and cinnamon until just combined. Sprinkle over apples. Return to the oven and bake for additional 30-35 minutes.
• Once baked, let cool for 10 minutes in the pan, then carefully lift out the parchment paper and let cool completely before slicing into bars.

APPLE SHORTBREAD PIE

Steps:

• Preheat oven to 400-degrees F.
• In a food processor blend flour, sugar and salt. Add butter through food tube using on/off turns until coarse meal forms. Drizzle egg yolks over dough and mix until dough forms using on/off turns. DO NOT FORM INTO A BALL.
• Pat 3/4 of the dough into a 8-inch round tart pan (with removable bottom) or an 8-inch round cake pan. Set aside.
• In a large bowl mix apple slices with sugar, flour, cinnamon and nutmeg.
• Turn apple mixture into crust.
• Crumble remaining crust mixture over apples.
• Place pie on baking sheet in oven and bake for 15 minutes.
• Reduce heat to 350-degrees F and bake another 20 minutes or until top is light brown and filling is bubbly.
• Cool at least 30 minutes before serving.

CINNAMON APPLE CRISP BARS RECIPE

Steps:

• Lightly oil the bottom and sides of an 8 inch by 8 inch baking pan with pan spray or vegetable oil. Line the pan with parchment paper leaving "handles" to lift the apple bars out of the pan. Set aside.

BROWN SUGAR APPLE CRISP

Steps:

• Heat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the apples, lemon juice and vanilla in a large bowl and toss to coat. Add the granulated sugar, 1 1/2 tablespoons flour and nutmeg, stirring to combine.
• Place remaining 1 cup flour, nuts, brown sugar, cinnamon and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples. Bake until golden brown, about 40 minutes. Serve warm with ice cream.

APPLE SHORTBREAD CRISP

Steps:

• Preheat oven to 400. In a large bowl, combine the shortbread ingredients and mix with hands until pea-sized crumbs form. Press into an ungreased 9x13 pan. Poke shortbread with fork and place in oven for 15 minutes. While the shortbread is baking, peel, core, and slice the apples. Mix with the sugar, cinnamon, and nutmeg. Set aside. After 15 minutes remove the shortbread and reduce head to 350. In a medium bowl combine the ingredients for the crumb topping. Pour the apples over the shortbread and the crumb topping over the apples. Place back in oven and bake until the sides of the crumb topping begin to brown and apples are soft about 35-45 minutes.