Recipe: Sour Cream Apple Squares

Don't you love fall?  Getting back into routines, wearing flannel pajama's, chilly mornings and evenings, and making lots of apple recipes like this one. 

These squares were so quick and easy to make.  With a nutty shortbread crust, and soft apple topping they are a delight to the senses.  I love the contrast in textures and how well the cinnamon-apple and buttery-nut crust go together.

SOUR CREAM APPLE SQUARES

from Best of the Best from the Midwest Cookbook

2 cups all-purpose flour

2 cups firmly-packed brown sugar

1/2 cup butter, softened

1 cup chopped walnuts

1-2 teaspoons cinnamon (I used 1 tsp Saigon Cinnamon)

1 teaspoon baking soda

1/2 teaspoon salt (I used Kosher salt)

1 cup sour cream

1 teaspoon vanilla

1 eg

2 cups peeled, finely chopped apples

Preheat oven to 350.  In large bowl combine flour, brown sugar, and butter until crumbly.  Stir in nuts.  Press 2-3/4 cups of crumb mixture into ungreased 9x13" pan.

To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla, and egg.  Blend well.  Stir in apples.  Spoon evenly over base.  Bake at 350 for 25-35 minutes until toothpick comes out clean.  Cut into squares.  Yields 12-15 servings.

Printable Recipe

Enjoy!

from the book

"Take Sky, More Rhymes of the Never Was and Always Is"

by David McCord

drawings by Henry B. Kane

1962, Litte, Brown & Company Ltd.