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shortbread apple crisp recipe

Shortbread Apple Crisp

This Shortbread Apple Crisp combines buttery shortbread cookies with tender tart apples for an elevated twist on a classic dessert. The rich, crumbly shortbread crust and cinnamon-sugar mixture create an irresistible caramelized flavor, while chopped almonds add the perfect crunch. Serve warm with vanilla ice cream for a truly exceptional treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups tart apples Granny Smith recommended, sliced
  • 1 tablespoon lemon juice
  • 8 tablespoons butter divided (1 stick)
  • 1 10-ounce box shortbread cookies crushed into crumbs
  • 1/2 cup sugar plus 1 tablespoon, divided
  • 2 teaspoons cinnamon
  • 1/3 cup almonds chopped

Equipment

  • Large skillet
  • 2-quart casserole dish
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F.
  2. Melt 6 tablespoons of butter in a large skillet over medium heat.
  3. Add the crushed shortbread cookies, 1/2 cup sugar, and cinnamon to the melted butter. Stir for about 3 minutes to toast the crumbs until fragrant.
  4. Transfer the toasted crumb mixture to a bowl and set aside.
  5. In the same skillet, add the remaining 2 tablespoons of butter, sliced apples, 1 tablespoon of sugar, and lemon juice.
  6. Cover and cook over medium heat, stirring frequently, until the apples are tender but not mushy, about 10 minutes.
  7. In a 2-quart casserole dish, layer half of the cooked apples, followed by half of the crumb mixture.
  8. Add the remaining apples, then top with the rest of the crumb mixture.
  9. Sprinkle the chopped almonds evenly over the top.
  10. Bake for 25-30 minutes, or until the shortbread crumbs turn golden brown.
  11. Serve warm with a scoop of vanilla ice cream for the best experience.

Notes

For the best flavor, choose tart apple varieties like Granny Smith, Honeycrisp, or Braeburn as they hold their shape during baking and balance the sweet shortbread topping perfectly.
Feel free to substitute pecans or walnuts for the almonds if preferred. For extra warmth, add a pinch of nutmeg to the cinnamon-sugar mixture.
This crisp can be stored covered at room temperature for 2 days or refrigerated for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds before serving.