• Preheat the oven to 180deg Fan assisted. Grease and line the base of an 8” square cake tin with baking parchment.
• Have ready a large pan or baking tray. Core the apples, and cut them into chunks or slices of various sizes. There is no need to peel them. Apple skins are very good for feeding gut bacteria.
• Squeeze over with lemon juice while you chop the rest of the apples to help prevent them from going brown. Add the vanilla extract and water TIP: no need for sugar if using naturally sweet dessert apples. If using Baking Apples add 75g soft brown or caster sugar.
• Simmer gently either in the oven in a baking tray or a large pan on the stovetop, until the apples begin to soften. This could take about 5 – 10 mins. Leave to one side to cool.

Make the Shortcake Topping

• While the fruit is gently stewing, beat the butter, sugar and vanilla extract together. Add the flour and mix until well combined. Using your hands, bring it all together to make a smooth dough.
• Divide the shortcake dough into 2 equal portions. Spread one piece at the bottom of the prepared baking tin. Drain off any excess juices before spreading the stewed Apples over the first layer of shortcake dough, sprinkle with cinnamon if using.
• Roll out the second piece of dough to fit the size of your tin, ideally between two sheets of baking parchment, and cover the apple layer.
• Sprinkle with a little more sugar if you wish and bake for approx. 20 – 25 mins or until baked, with a light golden colour and slightly risen texture.