Skip to main content

The only word is fantastic.

Servings: 6 with leftovers

Ready time: 1 hour


2 cups flour

1 tsp salt

1/2 cup icing sugar

1 cup unsalted butter


1/3 cup butter

1/3cup sugar

1/4 cup water

2 grated Pink Lady apples

2 grated Granny Smith apples

1/2 cup whipping cream

1 tbsp lemon juice

1 tsp cinnamon


Preheat oven to 350 F

Sift together flour, salt and icing sugar into a large bowl or the food processor. Cut in butter until mixture resembles breadcrumbs. Gather into a ball then slice off about 1/3 of the dough. Wrap in plastic wrap and refrigerate until needed.

Pat remainder into an 8-inch square baking pan, lined with parchment paper. Bake for 15 to 20 min or until pale gold. Combine butter, sugar and water in a skillet over medium high heat. Cook until it turns a golden colour, about 3 to 4 minutes. Add apples and cook for 2 minutes or until softened. Add whipping cream, lemon juice and cinnamon and cook until thickened, about 3 minutes. Remove from heat and let cool for 5 minutes.

Spread apples over baked shortbread and crumble the remaining chilled dough over top. Bake 35 to 40 minutes or until top is golden and filling is bubbling. Cool and cut into squares.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨