I am always on the lookout for new recipes using apples that I can serve to our farmhouse guests at Il Casale di Mele. Obviously, our last name translates as “apples” in Italian which is where the names of our two Umbrian farmhouses originated. This recipe was adapted from an Italian recipe I had in my files for a couple of years and just never got around to trying. I finally made it recently for guests staying at the farmhouse and it won rave reviews so I know I will be making it many times in the future and my only regret is that I didn’t try it sooner. I chose to use my Roasted Applesauce in the recipe, but if you prefer to simplify things you could simply use chopped fresh apples as well. Use any apple that is considered a cooking apple. I love using Granny Smith apples myself as I love the tangy flavor they add to my recipes.
These squares are very moist so if not eaten the day you make them are best stored covered in the refrigerator. They are not too sweet, so would make a great breakfast addition as well as a tasty snack enjoyed throughout the day.
Deborah Mele 2011
- 1/2 Cup Softened Butter
- 2 Large Apples, Peeled, Cored & Diced,
- 2 Cups Roasted Chunky Applesauce
- 1 Tablespoon Lemon Juice
- 2/3 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs, Beaten
- 1 1/2 Teaspoons Ground Cinnamon
- 1 1/4 Cups All-purpose Flour
- 1/4 Cup Ground Almonds
- 1/4 Cup All-purpose Flour
- 1/4 Cup Brown Sugar
- 1/2 Teaspoon Ground Cinnamon
- 2 1/2 Tablespoon Softened Butter
- Preheat oven to 350 degrees F. (180 degrees C)
- Lightly grease a 28 X 18 cm (11 X 7 inch) bar pan.
- Mix the lemon juice into the diced apples (or applesauce).
- Beat the butter with the sugar until light, then add the vanilla and eggs and beat until smooth.
- Add the cinnamon and flour and mix just until the ingredients are blended.
- Add the apples and stir into the batter.
- Spread the batter into your prepared pan and use a spoon to smooth the top.
- Mix together the topping ingredients with your fingers until the mixture os crumbly.
- Evenly spread the topping onto the batter and bake for 45 to 50 minutes or until golden brown.
- Cool to room temperature before serving.