Monday, 22 November 2010
I had some apples that I needed to use up this afternoon and I wanted to give my new cooker a trial run, so I thought I would make some delicious apple squares.
Imagine a buttery, nutty crust topped with a spicy cake batter, filled with chunks of apple and nuts, and then baked in the oven until the crust is nice and crisp and the cake all moreishly moist and fragrant.
Then imagine it cut into squares and served warm (or cold, it's up to you) and topped with some softly whipped cream.
The perfect dessert for these late autumn days and evenings . . . or your Thanksgiving Celebrations . . . of to serve to that good friend of yours that just happens to stop off for a nice cuppa after an afternoon of shopping . . .
Family friendly, friend friendly, delicious and easy, this is a winner on all counts!
*Sour Cream Apple Squares*
Makes 12 to 15
Delicious and moist apple squares, warmly spiced and served with whipped cream.
280g of plain flour (2 cups)
340g soft light brown sugar (2 cups packed)
4 ounces butter, softened (1/2 cup)
115g of toasted pecan nuts, chopped (1 cup)
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
1 tsp bicarbonate of soda
1/2 tsp salt
250ml of sour cream (1 cup)
1 tsp vanilla extract
1 large free range egg
2 medium apples, peeled and chopped (I use Granny Smith)
Preheat the oven to 180*C/350*F/ gas mark 4.
Whisk the flour, and brown sugar together in a bowl. Drop in the butter. Beat with an electric hand whisk until the mixture is crumbly. Stir in the chopped nuts. Remove 370g (2 3/4 cups) of the crumbs and press into the bottom of a 9 by 13 inch glass dish. To the remainder of the crumbs add the cinnamon, nutmeg, cardamom, soda and salt, mixing it all together well. Beat in the egg, vanilla and sour cream. Stir in the apples. Spoon evenly over top of the crumb base.
Bake for 25 to 35 minutes or until a toothpick inserted in the centre comes out clean. Serve warm or cold, cut into squares, along with some whipped cream.