Method (shortbread)

1. Preheat oven to 180°C fan, and line a 9 x 9 loose base / push up square baking tin with greaseproof paper. Make sure the base and sides are fully lined, as the filling could stick.
2. In a medium mixing bowl, sift in the flour and sugar. Add in the butter, using your fingertips, rub the butter into the dry mixture until a dough forms. Form into a ball.
3. Press the dough into the lined tin, making sure it’s even. Prick the base with a fork.
4. Pop into the oven and bake for 20 minutes or until lightly golden in colour. Once golden, remove from the oven and place the tin onto a cooling rack.
5. Leave the shortbread in the tin as we’ll be pouring over the apple filling and crumble topping.

Method (Crumble)

1. In a bowl, sift the flour and sugar. Stir to combine.
2. Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble. Set aside.

Method (apple filling)

1. Wash then finely slice the apples as thinly as you can. You can peel the apples but it’s completely optional.
2. In a large saucepan, mix together the water, cornflour, sugar and cinnamon. Give it a good mix while everything is cold to prevent the cornflour from becoming lumpy.
3. Add the finely sliced apples in the pan and place over medium-high heat. Cook for around 5-8 minutes, until the mixture becomes thick and syrupy. The apples will have softened slightly too.
4. Remove from the heat and set aside for 5 minutes to further thicken.
5. Pour the apples on top of the shortbread and level out. You want the entire base of shortbread covered by the apple mixture.
6. Sprinkle all of the crumble over the apples, pressing down slightly so it sticks / compacts.
7. Bake in the middle of the oven for 35-40 minutes, until the top of the crumble is golden brown in colour and the apples are bubbling  Tip: Place a baking tray on the lower rack of you oven to catch any of the apple mixture which may drip down.
8. Let the apple bars sit in the tin for around 1-2 hours at room temperature, then transfer into the fridge for a further 4 hours. I personally like to leave them in the fridge overnight.
9. Once chilled, use the baking paper to lift them out of the tin. Use a sharp knife and cut into 10-12 squares / slices and enjoy!
10. Serve with a drizzle of vegan caramel sauce.