Recipe by Ina Garten, Adapted by Joy the Baker and Cooking With Aunt Juju

Shortbread Crust (for 8×8-inch pan):

• 1 cup unsalted butter, softened to room temperature
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed (see Note 1)
• 1 tsp. vanilla extract
• 2 cups AP flour
• 3/4 tsp. kosher salt
• 1/3 cup walnuts, chopped
• 1/2 tsp. ground cinnamon

Preheat the oven to 375 degrees. Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges about two inches. Lightly spray it with non-stick cooking spray.

Place the butter, sugars and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes (2 minutes per Joy), until light and fluffy, scraping down the sides.

Sift the flour and salt together and with the mixer on low, slowly add to the butter-sugar mixture beating until combined, scraping down the sides.

Scatter two thirds of the dough into clumps in the prepared pan and press it lightly with floured hands on the bottom and up the sides about 1/2-inch. Refrigerate for 20 minutes and then bake for 18-20 minutes, until the crust is golden brown. Set aside while you prepare the filling and glaze (optional).

With the remaining one third of the dough add the walnuts and ground cinnamon into the mixer and  mix on low speed to combine; set aside.

Filling:

• 1-1/2 lbs. Golden Delicious apples, peeled, quartered, cored and sliced into 1/4-inch thick slices
• 1-1/2 lbs. Granny Smith apples, peeled, quartered, cored and sliced into 1/4-inch thick slices (see Note 2)
• 1 tbsp. freshly squeezed lemon juice
• 3 tbsp. granulated sugar
• 3/4 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 2 tbsp. unsalted butter
• 1 tsp. cornstarch (see Note 3)

Combine the two apples and lemon juice in a very large bowl. Add the sugar, cinnamon and nutmeg mixing well. Melt the butter in a saucepan and add the apples; simmer over medium heat, stirring often for 12-15 minutes. The apples should be tender and the liquid has mostly evaporated. Add the cornstarch and  toss for 1 more minute. Spread the apples evenly over the crust leaving a 1/2-inch border.

Pinch medium pieces of the remaining dough/walnuts and cinnamon mixture with your fingers and drop them on top of the apples. Bake for 25-30 minutes or until the topping is browned. Cool completely and cut into bars.

Serve the bars with my glaze, Joy’s Brown Butter Glaze or add nothing like Ina did. You know a scoop or two of vanilla gelato or ice cream would be delicious too.

Judi’s Maple Syrup Glaze:

• 1 tbsp. butter, melted
• 1/2 cup confectioners sugar, sifted
• 2-3 tbsp. Michigan maple syrup

Combine the ingredients and drizzle over the cooled bars before cutting.

Joy’s Brown Butter Glaze:

• 3 tbsp. unsalted butter, melted
• 1-1/2 cups confectioners’ sugar
• splash of whole milk
• pinch of salt

In a small bowl whisk together the browned butter, sugar, milk and salt. Drizzle over the cooled bars before cutting.

Note 1: Joy used dark brown sugar but I chose to use light brown sugar like Ina did

Note 2: Joy used Braeburn instead of Granny Smith but I chose to use Granny Smith

Note 3: Joy added this ingredient and I did too!

The bars are best warm with a scoop of vanilla ice cream!

Recipe by cookingwithauntjuju.com