Ingredients:
- 2 cups (250g) All-purpose flour
- ½ cup (115g) Unsalted butter, chilled and cubed
- ⅓ cup (65g) Granulated sugar
- ¼ tsp (1.5g) Fine sea salt
- 6 cups (900g) Granny Smith or Honeycrisp apples, peeled and finely diced
- ½ cup (100g) Light brown sugar, packed
- 2 tbsp (16g) Cornstarch
- 1 tbsp (8g) Ground cinnamon
- 1 tbsp (15ml) Lemon juice
- 1 tsp (5ml) Vanilla extract
- 1 cup (125g) All-purpose flour
- ½ cup (50g) Rolled oats
- ½ cup (100g) Brown sugar
- ½ cup (115g) Unsalted butter, softened
- ½ tsp (3g) Ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- Mix the flour, sugar, and salt for the crust, then cut in the chilled butter until the mixture resembles coarse crumbs.
- Press the dough firmly and evenly into the bottom of the pan and bake for 15–18 minutes until the edges are barely golden. Remove and let cool slightly.
- In a large bowl, toss the diced apples with lemon juice, cinnamon, brown sugar, and cornstarch, then stir in the vanilla extract.
- Spread the apple mixture evenly over the pre-baked shortbread crust.
- Combine the crumble topping ingredients (flour, oats, brown sugar, softened butter, and cinnamon) using a fork or fingers until clumps form.
- Sprinkle the crumble topping evenly across the apple layer and bake for approximately 42–45 minutes until the topping is golden brown.