Apple Squares Recipe

I haven't personally tasted these cookies, but I'm writing this review based on feedback from my friend, Hubs. According to him, these cookies are so delicious that he could keep eating them until he feels sick. He gave them five stars and even claimed they are better than his all-time favorite butterscotch cookies. I decided to use Granny Smith apples, omitted the nuts as per his request, and topped them with a butterscotch glaze I improvised: a mixture of butter, brown sugar, cream, vanilla, and powdered sugar. Hubs describes the cookies as chewy, subtly spiced with cinnamon and apple flavors, and finished with a delightful touch of butterscotch. He highly recommends making them again, so they must be a hit!

I just whipped up a batch of these bars this afternoon, and my kids couldn't resist digging in before the bars had even finished cooling! They are absolutely delicious. I decided to double the recipe, but I reduced both sugars to about 3/4 cup each, and added in 2 large chopped apples (a little over 2 cups). I omitted the nuts, but the bars were still perfectly sweet without them, and they were so good that they didn't even need any frosting (although I might try the caramel drizzle that another reviewer recommended next time). I didn't double the cinnamon sugar topping, and I baked them in a 9x13 pan for 33 minutes. My daughter insisted that we save this recipe because we will definitely be making these again soon!

I brought these to the office and they were a hit! I decided to double the recipe and bake them in a 9X13 pan to make them thicker, more like cake. I made a few modifications, like using less brown sugar and substituting with extra white sugar, as well as switching walnuts for pecans. The result was fantastic! The only change I would make next time is not doubling the cinnamon sugar topping when doubling the recipe in one pan, as there was an excessive amount. When the bars were picked up, a lot of it fell off, mostly sugar, resulting in a very strong cinnamon taste that may be too intense for some.

I followed the recipe precisely, except I used an 8x8 dish instead of 9x9. I baked it at 350 for 30 minutes and used a whole apple, not worrying about the exact amount. The end result was incredibly moist. I can see why some might not enjoy that texture, as it deviates from expectations, but the flavor is exceptional. Those I served it to happily indulged in seconds, making it a success in my opinion. The cinnamon and sugar topping was a bit overwhelming; I suggest halving the amount. Overall, I would recommend sticking to the original recipe.

My family absolutely adored this recipe! It's like enjoying an apple pie but in the form of a cake. Using cooking spray on the spatula made spreading the dough a breeze. Spraying the dough with cooking spray helped the sugar mixture adhere effortlessly. I opted for just one teaspoon of cinnamon in the white sugar mix. This dish is simply delightful!

Absolutely delicious! I took the recommendation of others and made a double batch of this recipe in a 9x13 pan. I made some adjustments by reducing the amount of white sugar in the wet ingredients, and adding half whole wheat flour with 1/2 tsp of nutmeg to the dry ingredients. I mixed everything together, then added in 2 cups of ambrosia and granny smith apples, walnuts, and a handful of craisins. After cooling, I drizzled a maple glaze on top. The result was fantastic!

I absolutely adored it! I doubled the recipe and baked it in a 9x13-inch pan. It required 35 minutes of baking time. I added extra apples, cutting them into small chunks. I opted out of adding nuts as I intended to take them to a seniors' home. I believe pecans would enhance the deliciousness. The recipe instructions were a bit confusing; the topping directions and ingredients were mixed in with the cookie ingredients. It would be easier to follow if the topping instructions were listed separately under the bar ingredients.

The dish turned out delicious! I prepared 1.5 times the recipe in a 9x13 glass baking dish. I adjusted the sweetness by using slightly less than 2/3 cup of white sugar along with a tablespoon of molasses. I also added 1.5 cups of apples, 2 tablespoons of apple juice, and 0.5 teaspoon of cinnamon. To finish it off, I topped it with a creamy and decadent cream cheese glaze made of 30 grams of cream cheese, 45 grams of butter, 1 tablespoon of milk, 2/3 cup of icing sugar, and a touch of salt and vanilla.

The video recommends using a Granny Smith apple and finely chopped toasted walnuts. I plan to make it again with less sugar – perhaps starting with 3/4 of the total amount for the topping, and then possibly reducing the sugar in the batter in future attempts. Despite being a bit of a sugar overload, everyone enjoyed it!

As someone with type 2 diabetes, I was eager to test out this recipe. It calls for everyday ingredients found in my pantry and is incredibly simple to make. I swapped whole wheat flour for all-purpose flour and used Splenda Sugar Blend instead of regular white sugar. For the topping, I opted for Splenda Brown Sugar instead of the traditional brown sugar. The outcome was fantastic. The squares turned out moist, and the whole wheat flour didn't alter the cake's texture due to the inclusion of apples and brown sugar. The sweetness level was just right to satisfy my diabetic cravings. This recipe has quickly become one of my go-to favorites.

Just what I needed! The recipe was simple to follow and the coffee cake turned out beautifully moist and delicious. I've already printed it out and added it to my collection of favorite recipes. Thanks for sharing this fantastic recipe!

Making it was a breeze, and the flavor was a big hit with everyone! This will definitely be a regular dish in my kitchen!

I made these and the only thing I would do differently is either reduce the amount of sugar and cinnamon topping because mine didn't melt properly, or turn on the broiler for a few minutes to brulee the top to ensure that the cinnamon and sugar melt.

If you're going to include cinnamon and sugar in separate locations, please make sure the directions reflect that. There was an overwhelming amount of cinnamon in the batter.

I would suggest using more apples for an even better result. The texture of the dish is incredibly moist!

My husband's initial reaction was "it tastes like coffee cake!" I really enjoy the chunks of apple in it. My son, who has autism, requested that I make it again! Thank you for sharing this recipe (heart emoji)!

Revised review: The inside was extremely gooey, and I absolutely loved it. They didn't even last a few hours in my house. I would suggest baking them for 35-45 minutes if you're making a double batch. But all in all, they were delicious and incredibly tasty.

I am not really a baker, but I enjoy experimenting in the kitchen. I was pleasantly surprised by how well this recipe turned out. I followed the instructions closely. The only alteration I might make next time (which will be tomorrow!) is to reduce the amount of sugar slightly. The baked goods were quite sweet but paired perfectly with a glass of milk. The picture turned out less than ideal, but the taste was fantastic! 😊

Excellent dish - my husband also thoroughly enjoyed it. Simple to prepare. I plan to increase the quantity next time, but will not double the topping.