Preheat oven to 350 degrees F (180 degrees C).
Finely chop the
Walnuts (1/2 cup)
. Peel, core, and dice the
. Juice, and zest the
. In a small bowl, combine
Water (1 Tbsp)
Corn Starch (1 tsp)
to make a slurry.
Grease a 9-inch square baking pan.
In a food processor, pulse together the
All-Purpose Flour (2 cups)
Brown Sugar (1/2 cup)
Salt (1/2 tsp)
. Add the
Unsalted Butter (3/4 cup)
and pulse until the mixture comes together into a ball.
Press dough into bottom of a prepared baking dish. Bake until crust is pale golden, 25 to 30 minutes. Let cool.
Heat a saucepan over medium heat. Add the diced apples,
Dried Cranberries (1/2 cup)
Granulated Sugar (1/4 cup)
, lemon juice and zest, and
Water (1/2 cup)
. Cook until apples are softened and cranberries are plump 8-10 minutes.
Bring mixture to a low boil, and stir in the cornstarch slurry. Cook for another minute until thickened. Remove from heat, and let cool.
To make the streusel, in a small bowl, whisk together the
Granola (1/2 cup)
Brown Sugar (1/4 cup)
All-Purpose Flour (1/4 cup)
Ground Cinnamon (1/2 tsp)
Whole Nutmeg (1/2 tsp)
Fine Sea Salt (1/4 tsp)
in a small bowl.
Unsalted Butter (1/4 cup)
and work it into the flour mixture with your fingertips, forming pea-sized crumbs.
Spread apple mixture over the shortbread.
Sprinkle streusel over the apples. Bake 20 minutes, until topping is golden.
Allow to cool before cutting into bars. Enjoy!