We start by making the filling. Add the peeled & chopped apples, lemon juice, cinnamon powder, tapioca starch, salt, bourbon and maple syrup into a sauce pot. Cook this mixture until everything is soft and has thickened, stir often. This shouldn’t take more than 5 minutes on medium heat. Once done, transfer the mixture to a plate and place in the fridge to cool slightly.

Preheat the oven to 180℃ and line an 6x4 inch tin with baking paper. In a mixing bowl add the almond flour, salt and stir together. Add the olive oil and maple syrup - stir around and using your fingers massage the ingredients together to form a damp sand like textured mixture.

Divide the mixture into 3/4 and 1/4 (eye ball it). Add the 3/4 mixture into the prepared tin and using your finger press it into the bottom really well. This makes it bake into a shortbread - so take your time with this. Once leveled out well, bake for 10 mins until golden.

Layer the apple filling into the golden shortbread layer and crumble the 1/4 leftover mixture on top. Bake again for 15 mins until the top is golden, the juices are bubbling and the crumble is dry to the touch.

Let them cool in the tin for 20-30 mins before cutting into bars or spoon the hot crumble mixture in bowls and top with vanilla ice cream.