Tart Granny Smith apples and raspberry jam are spiced with Apple Pie Spice and True Cinnamon for this delicious treat - made with a thick shortbread crust. It takes a few steps to make, but it is worth the effort! Try it warm with a scoop of vanilla ice cream- so yummy!
APPLE PIE SPICE, True Cinnamon
3 large Granny Smith apples, peeled, cored & thinly sliced
1/2 cup raspberry jam (seedless)
1 1/4 cup (white) sugar, divided
1/4 cup (light) brown sugar
2 3/4 cup plus 2 Tblspns flour, divided
1 1/2 cup plus 2 Tblspns butter, divided
1 Tblspn lemon juice
2 tsp True Cinnamon, divided
2 1/2 tsp Apple Pie Spice, divided
1/4 tsp salt
Directions: FOR THE FILLING: Melt 2 Tblspns of butter in a fry pan and add the apples. Cook the apples until soft and add 1/2 cup of sugar, lemon juice, 2 Tblspns of flour, 1 tsp of True Cinnamon, and 2 tsp of Apple Pie Spice. Cook for a few minutes until the mixture starts to bubble. Remove from heat. Cool slightly and blend in 1/4 cup of the jam. FOR THE CRUST: Line with parchment paper a 9x9 inch baking pan (let paper hang over the sides). Mix together 1/2 cup of sugar, 1 cup butter (softened), and salt. Slowly add the flour and blend until fully incorporated. Press dough into the parchment lined pan, and prick the top of the dough with a fork. Refrigerate the crust in the pan for 30 minutes, and then bake in a 350 degree oven for 20 minutes. Let the crust cool. Spread 1/4 cup of jam onto the cooled crust and then pour the apple filling over the jam. FOR THE CRUMBLE: Blend together (until mixture resembles small pebbles), 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup white sugar, 3/4 cup flour, 1 tsp True Cinnamon, and 1/2 tsp Apple Pie Spice. Sprinkle crumble over the filling and bake in a 350 degree oven for 30 minutes, or until top is golden. Let cool on a rack and lift the crumble out of the pan with the parchment paper overhang.