For the shortbread base:

1. Line a 9x13 inch (23x33cm) pan with parchment paper, leaving it hanging a bit (for easier unmolding).
2. In a large bowl mix soft butter, sugar and salt.
3. Add flour in 2-3 parts, mixing well until no dry spots remain.
4. Drop tablespoons of dough on the bottom of the lined pan, and, with flour fingers, start spreading the dough until it covers the entire surface. Try to press it up the sides a bit.
5. Prick with a fork and pop into the fridge, or the freezer for 30 minutes.
6. Preheat oven at 350ºF / 180ºC.
7. Bake the dough, directly from the freezer or fridge, for 15-20 minutes, until it dries a bit and barely starts to color. Let cool on a wire rack.

For the apples:

1. Peel, core and cut apples into eights or something like that.
2. You will be cooking the apples in two batches.
3. Melt half the butter in a skillet over high heat and add the apples when it’s foamy.
4. Cook over high heat until beginning to soften a little.
5. Add half the sugar over the apples and cook over medium heat, stirring a few times, until they begin to caramelize, about 5 minutes.
6. Take off the heat and onto a bowl to cool down.
7. Repeat with the rest of butter, apples and sugar.

For the crumble:

1. In a food processor (or a large bowl by hand) mix flour and sugar.
2. Add butter and process a few times until it’s the size of peas.
3. Add oats and pulse just to mix, but try to not over process the oats so they have a crunch when baked.

To assemble:

1. Preheat oven to 350ºF / 180ºC.
2. Add the raspberries to the apples and mix lightly.
3. Add the fruit filling to the shortbread base.
4. Spread the crumble over the apples.
5. Bake for 30-40 minutes, until the crumble is golden and the juices are bubbling.
6. Let cool over wire rack. Refrigerate, well wrapped, until you need to cut and serve.