Spiced apples atop an almond poppy seed shortbread crust with a walnut oat streusel.
A sensation for the season.
While in Prague, my eyes widened at the sight of an apple pie with a poppy seed shortbread crust. Once home, I press the new crust below our favorite apple almond square.
Whoa! The difference these crunchy little seeds make; it’s astonishing.
We love our original recipe, but live for the poppy seed moments of life. The new shortbread crust ties the spiced apples and streusel top beautifully.
As for the squares, minutes I tell you. They were bye, bye baby.
Whole wheat pastry and white whole wheat flour – what are your thoughts on flour? I bounce. All purpose can definitely be used, but the wheat combination makes a full tasting and filling square.
Apples – I love using a variety of sweet and tart.
Orange juice and zest – I did, I loved apple squares but fell deeply after combining orange with cinnamon and clove.
Streusel – So I went a little crazy. The streusel ended a bit top heavy, but oh.so.good! I decided to try a more balanced version, to which Dave disagreed. I took one bite; he was right. What was I thinking? The squares are a bit stacked, but give it to me—I’ll risk a spill, use a plate, eat out of a bowl… with a spoon and some ice cream.
Apple Poppy Seed Shortbread Squares, seasonal baking at its best.
Avi Pie without an Apple Pie with Poppy Seed Shortbread Crust, I think not.
Stay tuned.
Apple Poppy Seed Shortbread Squares
Ingredients:
Shortbread Crust
- 7-8 Tablespoons unsalted butter, room temperature
- ¼ cup cane or granulated sugar
- 1 teaspoon almond extract
- ¾ Tablespoon poppy seed
- 1 cup flour (used ½ white whole wheat and ½ whole wheat pastry)
Apple Raisin Filling
- 3 medium apples, sliced thin
- ¾ cup unsweetened applesauce
- 2 Tablespoons sugar (used one cane, one dark brown)
- 1 Tablespoon fresh orange juice
- ½ teaspoon orange zest
- ¼ teaspoon almond extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- 2 Tablespoons raisins - optional
- 1 sprinkle poppyseeds, for pretty-sake
Streusel
- ¾ cup flour (used ½ white whole wheat and ¼ whole wheat pastry)
- ½ cup sugar (used cane and dark brown)
- ¼ cup rolled oats
- ¼ cup walnuts - chopped
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 Tablespoons unsalted butter, room temperature
Instructions
- Preheat oven to 325°F. Line an 8X8 baking pan with parchment paper, then set aside.
- In a medium bowl, combine apples, apple sauce, sugar(s), orange juice and zest, almond extract, cinnamon, clove, raisins, and sprinkle of poppyseeds. Set aside.
- With a stand or hand mixer, cream butter and sugar until light and fluffy, about 4 minutes. Add almond extract, poppyseeds, and flour. Beat until dough is crumbly but sticks when pressed together. With a tart temper, the back of a measuring cup, or your hands, press the dough into the prepared pan. Bake for 15 minutes.
- Meanwhile, make the streusel topping. Combine the flour(s), sugar, oats, walnuts, cinnamon, and salt. Add the butter; combine until the streusel resembles a small/medium crumb. Refrigerate until ready for use.
- Once timer sounds, increase the oven to 350°F. Carefully layer the apple mixture over the crust, then add the streusel. Bake for an additional 15 minutes or until the apples are softened and the top is golden.
- Remove and let cool completely on a wire rack. Store in an airtight container in the refrigerator. When ready to serve, slice.
Notes
- Apples - I love to create depth by using a variety of sweet and tart like fuji, envy, sweet tango, ambrosia, honey crisp, or pink lady.
- Streusel - it's a bit top heavy, but oh so good! The recipe can be halved for a more balanced square.
- Storage - the squares keep in an airtight container for about three days. When ready to serve—enjoy cold, room temperature, or heated in a bowl with ice cream.
Those look heavenly! Apple and pumpkin, not together, are my fall cravings.
Thank you! Oh yes and yes, me too!