Apple Crumble Shortbread Bars
Apple Crumble Shortbread Bars is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Coconut And Berries
granny smith apples
Preheat the oven to 180C/350F and lightly grease an 8 x 8 " pan with coconut oil. For the shortbread, combine the oat and coconut flours and salt in a medium bowl, then add the coconut oil, maple syrup and vanilla and mix together to form a dough. Press the mix evenly into the prepared pan and prick all over with a fork.
Bake for 10-12 minutes, or until just beginning to turn golden. Set aside to cool slightly until the other components are ready.
Place the apples in a medium pan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, then set aside. Make the crumble by mixing all the dry ingredients together in a bowl (everything except the coconut oil), then add the melted coconut oil and stir to mix through.
Spread the apples over the shortbread base, leaving behind any liquid in the pan as that will make your shortbread soggy. Sprinkle the crumble mixture evenly over the apples then return the pan to the oven and bake for 10-15 minutes. Leave to cool for at least 5 minutes before slicing and serving.
Serve with non-dairy ice cream or custard
Wine Pairing :
- cream sherry
Cream Sherry, Madeira, and Prosecco are my top picks for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.