Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.

Make the apples first. Combine the chopped apples, apple cider and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the apples soften and are tender - about 6 to 8 minutes. Set aside to cool slightly.

In a large bowl, whisk together the eggs and brown sugar. Whisk in the cornstarch, half and half, vanilla extract, allspice, nutmeg and salt. Whisk until smooth. Stir in the cooked apples (and any remaining juice/syrup from the pan).

For the crust and topping: Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the 9x13 inch dish.

Pour the apple filling over the crust. Sprinkle the rest of the crumbly shortbread mixture over the apple filling.