This Apple Crumble Millionaire Shortbread has a simple three-ingredient shortbread base, and homemade caramel and is topped with cinnamon-roasted apples and crumble.
I am a little obsessed with Millionaire Shortbread at the moment it is such an underrated traybake in my opinion. I already have so many different flavours of Millionaire Shortbread on my blog including Jammie Dodger, M&M and Pecan Millionaire Shortbread.
This millionaire shortbread though is slightly different, it doesn’t have any chocolate on top. I did think about adding chocolate, but I wasn’t sure if chocolate and cinnamon-roasted apples really paired well. In the end, I decided not to bother with the chocolate and instead top it with apples and crumble and I am so glad I did.
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How To Make Apple Crumble Millionaire Shortbread
The shortbread base is a super simple three-ingredient shortbread. All you need is plain flour, light brown sugar and butter.
The only slight change I made to the shortbread was switching out caster sugar and using light brown sugar instead. The difference with using light brown sugar is quite subtle but it gives the shortbread a slight hint of caramel which pairs perfectly with the apple crumble.
You could also add a teaspoon of cinnamon to the shortbread too if you prefer.
For this Apple Crumble Millionaire Shortbread tin, I used a 9-inch x 9-inch square cake tin. Just remember to line the bottom and sides with baking parchment before adding the shortbread and baking.
I normally line the entire side of the tin, as when you add the caramel it just makes it much easier to get back out of the tin.
The easiest way I have found to get the shortbread into the tin is by pressing it in with my hands or the back of a spoon. Coat the spoon in flour to stop the shortbread from sticking as you are pressing it in.
The shortbread should bake in the oven for 20-25 minutes. I would recommend checking after 20 minutes and keeping an eye on it. You will know it is ready when it is golden around the edges.
One of the good things about Millionaire Shortbread is you don’t necessarily need to wait on the shortbread to cool before making the caramel.
How To Make Caramel
However, you do need to make the caramel yourself. Please don’t use a tin of caramel, as it just won’t set, so when you cut into the millionaire shortbread it will just splodge everywhere.
To make the caramel, I used carnations condensed milk, but you could use any brand so long as it is condensed milk and not evaporated.
Related Recipes
For the caramel, you also need to use Unsalted Butter rather than a baking spread like Stork. It just helps the caramel set so much better.
Making caramel does take patience and a lot of stirring. Start on a low heat to melt the butter and dissolve the sugar, then turn it up and let it boil and thicken for 6-7 minutes. You will know the caramel is ready as it will have turned a luscious caramel colour and be thick and gloopy.
If you end up with little brown flecks through the caramel this is down to the caramel catching. The caramel will still taste delicious but if you want you could put the caramel through a sieve before adding it to the shortbread base.
The caramel obviously does get very hot so please be careful and just keep stirring.
Once you have added the caramel to the top of the shortbread pop it into the fridge to set.
How To Make the Apple Crumble Topping
While the caramel was setting, I roasted the apples and made the crumble.
I cut the apples into square chunks, I didn’t measure them or try and keep them all the same size as I like when you are eating the millionaire shortbread you get big and small chunks of apple.
I coated them in brown sugar and cinnamon and placed them onto a lined baking tray. Bake in the oven for 10 minutes, remove them from the oven and give them a little turn and a mix and put them back in for 5-10 minutes. You want them to be brown and soft but not mushy.
Like with the shortbread, the crumble only uses three ingredients: plain flour, butter and demerara sugar. Rub together the butter and plain flour until it resembles breadcrumbs and mix in the demerara sugar. Pour this onto a flat baking tray and bake in the oven until golden brown.
Once the caramel has set and the apples and crumble have cooled sprinkle over the crumble and apples pressing gently into the caramel. Cut into individual slices and enjoy.
Alternatives
You can add a teaspoon of cinnamon to the shortbread mixture if you prefer.
You could also switch up the fruit for something else, why not try roasting peaches or pears?
Equipment
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Apple Crumble Millionaire Shortbread
Ingredients
For the Shortbread Base
- 300 g Plain Flour
- 200 g Unsalted Butter or Stork
- 100 g Light Brown Sugar
For the Caramel
- 397 g Condensed Milk (1 tin)
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Apple Crumble Topping
- 1 kg Apples (cored and peeled)
- 1 tbsp Light Brown Sugar
- 1 tsp Cinnamon
- 300 g Plain Flour
- 250 g Unsalted Butter or Stork
- 200 g Demerara Sugar
Instructions
To Make the Shortbread Base
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar and butter, until it is pale in colour and fluffy.
- Add in the flour and mix until a dough is formed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolved and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- It should take between 4-6 minutes until the caramel is nice and thick pour it over the top of your shortbread biscuit and leave it to cool.
- Put it in the fridge until the caramel has cooled and set.
To Make the Apple Crumble Topping
- Cut the apples into square chunks (they don't need to be even) and place them into a large bowl.
- Add the light brown sugar and cinnamon to the bowl with the apples and mix until the apples are completely coated in the sugar mixture.
- Spread the apples onto a large baking tray and bake in the oven for 10 minutes.
- Remove from the oven stir and pop back into the oven for a further 5-10 minutes. You want the apples to be soft and golden but not mushy.
- Once the apples have baked remove them from the oven and leave to one side to cool.
- In a separate bowl rub together the butter and flour until the mixture starts to clump together. Add in the sugar and mix until completely combined.
- Pour the crumble onto a baking tray and bake in the oven for 15-20 minutes or until golden in colour.
- Remove the crumble from the oven and leave it to cool completely.
- Once the crumble mixture has cooled completely remove the shortbread base from the fridge.
- Sprinkle over the crumble and apples to cover the entire top of the caramel. Gently press down so that the crumble and apples stick to the caramel.
- Cut into individual portions and enjoy!
Notes
- This millionaire shortbread will last 3+ days in the fridge.
This looks so delicious and definitely perfect for autumn! Also love the idea of adding cinnamon x
Thank you so much!
This apple crumble millionaire shortbread looks delicious! x
Lucy | http://www.lucymary.co.uk
Thank you!