Simple Apple Squares

Simple Apple Squares are so moist and addictive, it’s a good thing they’re easy to make again and again.

This dessert is just the beginning of a looong list of dessert recipes that have fallen into my hands…
Mwah ha ha ha ha haaa (that’s my sinister laugh).

My neighbor loaned me a stack of OOOOOLLLLLD recipe books loaded with recipes our grandmothers fretted over. I have compiled a list of really good AND simple desserts that we can all enjoy either now, or over the coming holidays.
YES! I’m thinking about the holidays already.

Now like I told my email subscribers, I’m NOT playin’ that low cal-low fat song & dance here. HOWEVER, I’m NOT interested in my butt getting any bigger either.
So, I chose recipes that are reasonable, simple in ingredients, and fairly easy to bring together. If you want to go off and slim’em down, then GO FOR IT and share it with the rest of us how you did it. Please add your changes in the comment boxes provided, so others can follow suit. If you loved the recipe how it is, then let others know that, too and rate it 5 stars.

Ok, let’s bake these Simple Apple Squares.

HERE’S ALL YOU NEED

• 3 large apples, peeled & diced (I had an assortment of red apples on hand.)
• 1 cup pecans, roughly chopped

• 2 cups flour (I used 1/2 whole wheat, 1/2 all purpose flour)
• 1 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs OR 1/2 cup healthy egg substitute
• 3/4 cup canola oil OR natural applesauce
• 1 teaspoon vanilla

Preheat oven to 350F degrees.

Prep the apples and pecans, set aside. In a large bowl, mix the flour, sugar, soda, cinnamon and salt together. Make a well, pour in eggs, oil, and vanilla. STIR BY HAND. The batter becomes very thick. Fold in the apples and pecans until well mixed. Pour into a well greased pan. There’s enough batter to fill one 9 x 13 inch pan.

Just so you know: I didn’t have my 9×13 available so I filled one 8 x 8 inch pan and one 4 x 8 inch loaf pan. I imagined them to equal my 9×13 pan and made sure the batter was the same depth in both pans. It worked out just fine.

Bake for 40 minutes.

Allow to cool completely before removing from pan.

Divide up and serve, 1/2 for yourself, 1/2 for everyone else… teeheehee

Don’t you wish this was a scratch and sniff food blog?

If you get tempted to eat these hot, I’ll tell ya right now, it won’t be the same as when you eat them cooled down. They become really moist after the first hour. Then, they were really, really moist after the third hour. You know how banana bread gets moist and yummy after day two? That’s how this acts after the third hour. I’m not kidding!

Ok, go make a batch and report back here. I’ll be waiting for your report.