Hello lovelies,
I’ve said it before and I’ll say it again, I love it when the summer comes round as all of my favourite fruits come into season and are at their yummiest.
That being said, I’ve really not made many bakes containing fruit or even experimented the way I usually do this year and i can only apologies for that as I know many of you come to my page to read my fruity recipes.
Therefore, it only seems right that I make and bake a fruity recipe for you all today and what better way to add some fruit into a bake than through my shortbread bars?
I’ve very much slowed down on my shortbread bar series as I’ve been struggling to think or find fruity combinations that speak to my soul.
That was until recently anyway…
I was having a chat with my mum when she suggested ‘apple & blackberry’ as a combination and I immediately could taste the goodness and knew that, that would be the perfect fruity addition to not only one of my bakes, but my shortbread bar series.
‘Apple & blackberry’ is a very well known and loved combination here in the UK with it being added to many of our bakes. Whether that’s a crumble or a cake or a blondie – it’s a winner all round and the combination works beautifully within my shortbread bars I’m sharing with you today.
With both bramley apples and blackberries being in peak season (which means they’re at their most favourable), these shortbread bars are bound to create the most magical taste on your taste buds!
So, if these shortbread bars sound like they’re something you’d enjoy, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 9 Large Bars Or 16 Smaller Bars
Prep Time: 20 Minutes
Bake Time: 1Hour 10Minutes
Chill Time: 30 Minutes (This Is Optional)
Overall Time: 1.5-2 Hours
Ingredients You Need For The Shortbread Base & Topping:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
Ingredients You Need For The Fruit Filling:
- 3 Bramley Apples, Peeled, Cored & Diced
- 2 Punnets Of Blackberries, Washed
- 100g Of Caster Sugar
- 1tbsp Of Cornflour
- Zest & Juice Of One Lemon
How To Make The Shortbread Base & Topping:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed square baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the freezer.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the base of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Place the tin into the oven and bake for around 25 minutes, until the shortbread is golden brown.
- After 25 minutes, remove the shortbread base from the oven and set to one side to cool whilst you make the filling.
How To Make The Fruit Filling:
- In a large bowl, add the 3 diced bramley apples, the 2 punnets of blackberries, 100g of caster sugar, 1tbsp of cornflour and the zest and juice of one lemon.
- Mix the ingredients together until combined.
How To Assemble:
- Now that everything has been made, it’s time to assemble.
- Next, pour the apple & blackberry filling onto the baked and cooled shortbread base and using a spoon, spread the fruit mixture out evenly.
- Remove the remaining shortbread from the freezer and sprinkle it across the top of the fruit mixture.
- Place the shortbread bars back into the oven and bake for 35-40 minutes, until the shortbread is golden brown and the filling is bubbling.
- Once baked, remove from the oven and allow to cool completely in the tin.
- Finally, once fully cooled, carefully remove from the baking tin and cut into 9-16 squares and serve.
That’s your Apple & BlackBerry Shortbread Bars prepared, baked and cooled, ready for you to enjoy!
Notes:
- For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
- These shortbread bars should last 5 days in an airtight container in the refrigerator or in an airtight container at room temperature for 3 days.
- Once baked and completely cooled, these shortbread bars can be frozen for up to 3 months. I’d recommend taking out the freezer the night before eating, put the bars into the fridge to thaw overnight and remove from the fridge the next morning to bring the bars to room temperature before serving.
I honestly cannot believe I didn’t think of the winning ‘apple & blackberry’ combination myself as they truly do pair so perfectly in today’s shortbread bars.
The tart, zingy bramley apples is balanced beautifully by the rich, deep sweetness of the blackberries and both pair wonderfully with the buttery, crumbly shortbread creating a deeply comforting flavour bomb within your mouth.
If you couldn’t tell already, I’m very much in love with today’s recipe and I can guarantee you fruity lovers out there will be too.
{all my shortbread bars in my series are linked here: https://ellegracedeveson.com/?s=Shortbread+bars}
Let me know in the comments below if you make these shortbread bars yourself and if you do what your thoughts are on them. Do you too love this combination of fruits and shortbread? Is this your favourite shortbread bar I’ve made to date?
Sending you all tons of love & hugs as always,
Elle xo
