Old-fashioned Apple Squares Recipe

[Mandy Geise]

Its simple and versatile, as the crumble can be dressed up with nuts and oats, and the apples can be paired with other citrus and different spices. You can find the variations further along this post.

Sometimes an old-fashioned apple dessert with a twist is all we need. This recipe has a simple shortbread base topped by apple slices, and a buttery sweet crumb topping that contrasts well and makes it a crowd-pleaser! It can be frozen after it's baked or most of the components made ahead to make your life easier.

Hi Paula,

I'm wondering - why don't you add the cinnamon mixture to the apples rather than sprinkle it on top of the apples once placed on top of the crust?

Any reason I couldn't do that?

Thanks

So wonderful Paula. Food memories are definitely special. I love how reproducing a special dish can somehow take you right back to the moments when you first ate/made it... perhaps in a special place or with a special someone. Thanks for sharing this recipe xx

The apples are ready when they are tender and most of the liquid has evaporated, leaving behind a caramelized mixture. You can easily pierce the apples with a fork, and they should be soft but not mushy.

Yes, you can freeze them! Allow the squares to cool completely, then wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw in the refrigerator before reheating in the oven.

Instructions Preparing the ApplesStart by peeling the apples and cutting them in small chunks. The peeled apples should amount to approximately 4 cups.In a large skillet, combine the sliced apples, granulated sugar, and cinnamon.Cook the apple mixture over low heat, stirring occasionally. As the apples cook, they will release their juices.Continue cooking until the apples have softened, and most of the liquid has evaporated, leaving you with tender, caramelized apple slices. Set aside to cool slightly.Preparing the Crumbly ToppingIn a separate mixing bowl, combine the all-purpose flour, baking soda, salt, brown sugar, and quick oats.Add margarine to the dry mixture.Using a fork or pastry blender, work the margarine into the dry ingredients until the mixture becomes crumbly. Assembling and BakingPreheat your oven to 350F (175C).Grease a baking dish (99 inches) to prevent sticking.Spread half of the crumbly mixture onto the bottom of the greased baking dish, pressing it down gently to create a crust-like layer.Next, spread the cooked apple mixture evenly over the crust layer.Finally, sprinkle the remaining crumbly mixture over the apples, creating a beautiful topping.BakingPlace the baking dish in the preheated oven and bake for approximately 30-35 minutes or until the top turns golden brown and the apple filling bubbles around the edges.Once baked, remove the dish from the oven and allow it to cool slightly before cutting into squares.Keyword apple, apple square, dessertAuthor: Nicole @ Our Family MealsFiled Under: Dessert Easy Oatmeal Cookies Recipe (With Few Ingredients)Easy Brown Sugar Fudge with Evaporated Milk Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *

I grew up in the Chicago suburbs and as an adult I lived in the city. I love Chicago neighborhood bakeries. I have my favorite back home that I still stop in for something sweet when I visit my mom. And I had my favorites in the city, mostly on the north side.

One thing these bakeries had in common were big sheet pans of apple slices in their cases or sitting out on the counter. Often times, they were next to a big sheet pan of frosted fudge brownies, which I'm also crazy about. The bakery always had Apple Slices and I loved them.

How can I describe them? Not apple pie, not a bar, and not slab pie either. Apple filling between two crusts with a thin glaze on top, and they are cut into squares like brownies. That's my best description and if you've seen or had these apple slices, you know exactly what I'm talking about.

I found a few recipes for these Chicago-style bakery apple slices that were pretty much the same, apparently adapted from a 1972 edition of the Chicago Tribune. That would be the source I wanted and the recipe I chose to adapt.

I used a quart jar of Amish apple dessert filling I had in the pantry. It was perfect for these apple slices. Use any pie filling you prefer, and I'll also put the apple filling directions from the recipe I used in the recipe notes, in case you want to make your own filling. And I used a smaller jelly roll pan, not a full or even half sheet size. You could double the recipe for a larger sheet pan.

The dough is a bit hard to work with, at least I thought so. I pressed the dough in the bottom of the pan with my fingers. I rolled the top sheet of dough on the back of a well-floured sheet pan and then transferred it. It still tore in the corners and my attempts to patch it were comical.

This isn't like working with a traditional pie dough. But I don't think it matters, it tasted great, was brown and crispy, and the vanilla-butter glaze on top covers any glaring goofs. Just patch the dough the best you can.

My wife and I were both born and raised in Chicago. I lived near North and Central, she was on the far South side before marriage and moving out to the burbs and then retiring to Honolulu. These slices were always my go-to choice when visiting our local bakery, and no they aren't heard of in the islands! So glad I found your blog. I made them yesterday and they taste almost as good as I remember. Memories are always better than reality! The only critique that I would make is I found the amount of dough was just barely enough for a 9x13 pan size. I will increase the amount by 20% when I make it again. Oh, and don't forget to chill your dough for at least 30 minutes before trying to roll it out.

I don't even think I can make these and be satisfied with the ones I ate at Webber's Bakery on the south side of Chicago. But I'll give it a try and add the recommendations of those, for the top crust.

The dough was a nightmare. I wish I would have read the tribune article you linked first and refrigerated the dough like the article said. I doubled it. Made the bottom crust work but the top was horrific.

I was born and raised in Roseland (far south side) and have missed these since I moved away in the 70's. There are no bakeries in the San Diego. CA are that have ever heard of these. I didn't realize they were a Chicago thing either. I can't wait to try this recipe, bit ill substitute Crisco for the lard. They're so new age and health food livers out here. I doubt I could even find lard. Fingers crossed!!!

Growing up, Dad would cut an apple every night so we would have a snack while watching TV. An apple a day keeps the doctor away is the motto he always said. It seems he must have gotten his love of apples from his mom, our Grandma, because these bars with apples is a recipe that came directly from her wooden recipe box.

Delicious and easy to make! I also made the salted caramel topping and it paired perfectly. I got 9 bars out of it and they were an adequate size for us, would be interested to see how tiny 16 bars would be! I used granny smith apples and felt the added sweetness of a gala or honeycrisp would have made it even better. Will try that next time! Cheers!

I know it is Easter, but my SIL loves apple pie, so I made these and froze them. I was a little worried about the crust not being baked enough but I took it out after 15 minutes. I snuck a bite before freezing the bars and they were delicious just like apple pie! The crust was baked fine. Now I know why many doubled the recipe and wish I had too! I used 3-apples. 2-honeycrisp and 1-granny.

Made this for a party along with a few other desserts. This was the favorite ? Easy recipe and I was able to make it the day before, then put the caramel sauce on just before serving. Glad I decided to double the recipe!

I have made these several times for friends and family and they absolutely love them. Definitely a crowd please. Can these be made in a 9*9 pan without changing the amount of ingredients, or is it too large?

She was very special to me and some of the fondest memories I have of her are baking and preparing meals for her family & grandchildren and I am delighted to have many of her recipes, passed on by my Mum who was her eldest daughter.

This recipe is incredibly simple, believe me! Making the pastry is quick and easy, you simply need to chill the dough to ensure it is ready to roll out and create the perfect soft crust you have come to love in a shortcake.

Once you have chilled the dough you simply roll out some of it to form the base of the slice. I like to use a glass bottomed dish so that I can make sure the bottom of the pie is browned. However use what you have.

I like to add cinnamon and sugar on top of the base also, however if you have included this in your pie filling leave this step out. Then you simply add your apple pie filling then cover with the remaining dough.

Finally you pierce the top of the pie with a fork and bake until golden brown, at this stage I check the bottom of the shortcake through the glass base, however if using a standard slice tin if the top is golden brown you will be fine.

Allow to cool in the dish to make it easier to slice. A top tip is to not store this in an airtight container, it will go soft. I tend to leave mine out overnight in the dish I made it in covered in a tea towel and it is perfect the next day.

IMPORTANT NOTE: If you store this in an airtight container it will go soft! I found this out the hard way. What I do is if I make it the day before I simply leave it in the slice dish with a tea towel over the top then slice just before I am ready to serve it. It is beautiful like this or served the same day. If you wish to keep it longer do pop it in an airtight container if you like, but be aware it will go soft, but still taste delicious!

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