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For the filling, place all the filling ingredients in a wide saucepan and cook until the apples soften up. Set aside to cool.
Preheat the oven to 180C/160C fan and line a 9" square baking tin with parchment.
To make the shortbread, add all the shortbread ingredients into a bowl and mix together until you are left with a shaggy breadcrumb consistency.
Divide the shortbread in half, place half in the lined tin, and use a dessert spoon to press down and compact.
Spoon the apple filling on top and spread out to cover the base.
Sprinkle on the remaining crumble mix and spread to cover the apple mixture.
Place in the preheated oven and bake for 40 minutes or until golden brown all over.
Remove and allow to cool before serving. Chill for a few hours or overnight for clean-cut portions.