When the air turns crisp and the kitchen starts calling for simple autumn baking, a recipe like this feels right at home. This easy dessert takes a humble log of shortbread dough and turns it into a warm, jammy baked treat with almost no fuss at all. It has that old-fashioned Midwestern sort of charm I’ve always loved—plain ingredients, easy preparation, and a pan of something sweet that disappears fast once the family catches the smell.
Serve this dessert warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a hot cup of coffee after supper. It also fits nicely on an October dessert table alongside fresh apple slices, spiced cider, or a small bowl of toasted nuts for a little contrast to the buttery sweetness.
3-Ingredient Baked Shortbread Jam Dessert
Servings: 6 to 8
Ingredients
1 solid unwrapped raw shortbread dough log
1 cup apple butter
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F and lightly grease a small oven-safe baking dish.
2. Place the solid shortbread dough log in the baking dish and gently press it down a bit so it fills more of the bottom of the dish.
3. Spoon the apple butter evenly over the dough, spreading it almost to the edges.
4. Sprinkle the cinnamon evenly over the top.
5. Bake for 30 to 35 minutes, or until the shortbread is golden around the edges and the top is bubbling slightly.
6. Let cool for at least 15 minutes before spooning or cutting into portions to serve.
Variations & Tips
Apricot Version: Swap the apple butter for apricot preserves if you want a brighter, fruitier flavor. It bakes up beautifully and gives the dessert a lovely golden sheen.
Spiced Fall Touch: A pinch of nutmeg or apple pie spice can be added along with the cinnamon for a deeper October flavor. Just keep it light so the buttery shortbread still shines through.
Serving Tip: This dessert is especially nice served slightly warm. The topping stays soft and rich, and the shortbread underneath turns tender with a delicate crisp edge.
Pan Tip: A small square dish or pie plate works well here. If the dough log is very firm from the refrigerator, let it sit a few minutes before pressing so it settles into the dish more easily.