Cheesy Dapper Apple Squares
By Yankee Magazine|Oct 13 2013|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis apple/cheese recipe for Cheesy Dapper Apple Squares favors the “cheese sliced thin and baked right in!”
Want to read more about these Cheesy Dapper Apple Squares? Check out the article that goes along with this recipe.
Yield:
16 squaresIngredients
1-1/2 cups flour
1-1/2 cups graham cracker crumbs
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
3/4 cup (1-1/2 sticks) butter, softened
6 ounces Cheddar cheese, thinly sliced
2-1/2 cups baking apples, cored, peeled, and sliced
3/4 cup granulated sugar
1/2 cup chopped nuts or slivered almonds
Instructions
Preheat the oven to 350 degrees F. In a large bowl, mix together the flour, graham cracker crumbs, brown sugar, baking soda, and butter. Set aside 1-1/2 cups of the crumb mixture and pat the rest into an ungreased 9×13-inch baking dish. Place the cheese slices on top of the crumb mixture.
In a medium-size bowl, combine the apples and granulated sugar. Layer over the cheese. Add the nuts to the reserved crumb mixture and sprinkle over the apples. Bake for 35 to 40 minutes, or until golden brown. Cool completely, then cut into 2-inch squares. This can be served as a side dish with bean soup or as a dessert.
This recipe was a winner of the Pillsbury Bake-off many years ago. I have been making this recipe for close to 20 years and I have never met anyone who didn’t love these squares. I use grated cheddar and be sure to not overbake as the edges will get hard. The original recipe from the back of a Pillsbury unbleached flour bag reads: An “easier than pie” dessert version of apple pie made this recipe a 21st Bake-Off Winner. An old dear friend of mine Cris emailed me with your recipe to ask if it was the right one she remembers from years ago. Now I will check out your publication for more food gems! Thank you PS I think the original creator of this recipe should get some credit, I’d love to know his or her name.
I loved making this recipe, waiting for the outcome: let me have just one. Or two, or more. They are very good with the crunchiness of a streusel-like top and bottom, and the combination of cheddar and apple flavors.
My aunt Dorothy who lived in New Hampshire used to bake these and bring them to our house in Toronto when she visited. I always thought of them as a New England treat. I am going to make them for a Christmas cookie exchange