Makes 12 squares


  • 5 Envy™ Apples
  • ¼ Cup Sugar
  • ½ Teaspoon Vanilla Extract
  • 2 Teaspoons Finely Grated Lemon Zest
  • 1 Tablespoon Cornstarch + 2 Tablespoons Water
  • ½ Cup Softened Butter
  • ½ Cup Sugar
  • 1 Egg
  • ½ Teaspoon Cinnamon
  • 1 ½ Cups Self-rising Flour
  • ¼ cup Cornstarch


  1. Pre-heat the oven to 365 degrees F
  2. Lightly grease the bottom of a 10 inch baking pan and also grease up the sides. Then line the pan with parchment paper both bottom and sides.
  3. Peel, core and dice Envy™ apples into even pieces
  4. Combine apple pieces in a saucepan with the ¼ cup sugar, vanilla and lemon zest and simmer for 4-5 minutes or until just tender
  5. Combine the first measure of cornstarch and water and stir in the apples, continue stirring until thickened and syrupy, set aside to cool
  6. Using an electric beater, cream the butter and sugar for 3-4 minutes until creamy and pale
  7. Add the egg and beat well
  8. Sift over the flour and cinnamon and fold all together to create a soft dough
  9. Divide the mixture in half and wrap in plastic wrap then chill in fridge for 30 minutes
  10. Press one half of the shortcake dough into the base of the greased pan, using the back of a spoon or damp finger tips to spread out evenly.
  11. Spoon over the cooled apple mixture
  12. Using the remaining dough, break into small bite sized pieces and place the pieces over the top of the apples
  13. Bake for 30-40 minutes or until golden brown, allow to cool before lifting out of pan using the parchment paper sides and cut into portions, dust with icing sugar if desired

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