Apple Crumble Millionaire Shortbread
This Apple Crumble Millionaire Shortbread has a simple three-ingredient shortbread base, and homemade caramel and is topped with cinnamon roasted apples and crumble.
Servings: 16 Servings
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.