So Apple Fritter Mascarpone Shortcake Bars are an actual thing.
And I’m going to just jump right in and tell you about these bars, because they are basically life.
The first layer is a super simple shortcake recipe that I made just a bit lighter. Typical shortcake recipes call for butter, sugar, flour and cornstarch. I cut back on some of those things, but kept the shortcake just as buttery and delicious as it should be. It comes out of the oven browned and crispy and melt-in-your-mouth. Sigh…
The second layer is a delicious light and fluffy mascarpone filling made with pure vanilla extract, egg (to hold it all together) and Truvia Nectar. If you haven’t heard of Truvia Nectar, it will likely change your perspective on fitting dessert into a well-balanced diet. It’s a mixture of original Truvia (made with stevia) and honey, and it has half the calories of sugar. Plus, you only need half as much because Truvia is twice as sweet as sugar. Okay, did I just confuse you? I hope not – the bottom line is it’s lighter and cuts down the amount of sugar and carbohydrates in your recipes when swapped with regular sweeteners without using artificial ingredients. It’s pretty much a win-win, if you ask me!
The third layer is the apple fritter part. Just imagine an apple fritter with those chunks of cinnamony apples throughout. Ahhh… There’s so much of that going on in this dessert. It’s apple slices tossed in more Truvia Nectar (because you’re going to love it), old-fashioned rolled oats and cinnamon. They’re meant to go on top of the mascarpone filling and baked to perfection, but I won’t judge if you end up eating them straight out of the bowl.
Each bar has the most amazing mixture of buttery, crispy shortbread, sweet and creamy mascarpone filling and warm cinnamon apples with crunchy oats. I mean seriously, how can these even be real? I just know you’re going to wanna make ’em for each and every holiday party this year. And, it’s the perfect recipe to help celebrate National Diabetes Month, as well. Another win-win!
*Dives headfirst into mascarpone filling.*
- 8 Tbsp. butter, softened
- ⅓ cup Truvia® Brown Sugar Blend
- 1 cup flour (any variety)
- 1 Tbsp. corn starch
- ¼ tsp. coarse salt
- 1 (8 oz.) tub mascarpone
- 2 Tbsp. Truvia® Nectar
- 1 large egg
- 1 ½ tsp. vanilla extract
- 1 large or 2 small apples (any variety), sliced
- ¼ cup rolled old-fashioned oats
- 1 ½ Tbsp. Truvia® Nectar
- 1 ½ tsp. ground cinnamon
- Preheat oven to 325 degrees.
- 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.