Description
Buttery shortcake bars with a mascarpone filling, topped with apple oat crumble!
Ingredients
- FOR THE SHORTCAKE:
- 8 Tablespoons Butter, Softened
- ⅓ cups Brown Sugar Blend
- 1 cup Flour (any)
- 1 Tablespoon Cornstarch
- ¼ teaspoons Coarse Salt
- FOR THE MASCARPONE FILLING:
- 8 ounces, weight Mascarpone
- 2 Tablespoons Truvia Nectar (or Honey)
- 1 whole Large Egg
- 1-½ teaspoon Vanilla Extract
- FOR THE APPLE FRITTER:
- 1 whole Large Apple, Sliced
- ¼ cups Rolled (old Fashioned) Oats
- 1-½ Tablespoon Truvia Nectar (or Honey)
- 1-½ teaspoon Ground Cinnamon
Preparation
Preheat oven to 325ºF.
In a mixing bowl, cream butter and brown sugar with a hand mixer, until fluffy. Slowly mix in flour, corn starch and salt, until mixture forms small pea-sized balls (like pie dough). Press into an ungreased 8- or 9-inch brownie pie. Bake 10 minutes, until shortcake starts to rise. Remove from oven and allow to slightly cool.
In a separate mixing bowl, whip mascarpone, nectar, egg and vanilla extract with a hand mixer, until fluffy. When shortcake is slightly cooled, pour mixture onto the crust and spread evenly.
In a mixing bowl, toss apple slices, oats, nectar and cinnamon until combined. Line apple slices on mascarpone filling, and sprinkle with remaining oat topping. Bake 25–30 minutes, until mascarpone filling is set. Allow to completely cool in the refrigerator or freezer before slicing.
