Sour Cream Apple Squares are a classic American bake-sale favorite: a tender, cake-like bar layered over a nutty crumb crust and scented with cinnamon. The technique is charmingly old-school, first blend flour, brown sugar, and butter into crumbs; some gets pressed into a base, and the rest is turned into batter with sour cream and egg. Finely chopped apples melt into the batter as it bakes, keeping each bite moist without being overly sweet. The texture lands between coffee cake and a soft bar cookie, making it perfect for potlucks, lunchboxes, or an afternoon coffee. A dusting of powdered sugar or a cloud of whipped cream is all it needs. It travels well, slices cleanly, and tastes even better the next day as the spices mingle with the apples.
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar (packed )
- ½ cup unsalted butter (softened)
- 1 cup chopped nuts (walnuts or pecans)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup full-fat dairy sour cream
- 1 tsp vanilla extract
- 1 egg
- 2 cups apples (about 2 medium, peeled, finely chopped )
- Optional for serving: powdered sugar or lightly sweetened whipped cream
Instructions
Step 1: Heat Oven & Prep Pan
- Heat oven to 350°F (175°C). Grease a 13×9-inch baking pan (or 15×10-inch jelly-roll pan).
Step 2: Make Crumb Mixture
- In a large bowl blend flour, brown sugar, and softened butter until fine, moist crumbs form. Stir in chopped nuts.
Step 3: Form the Base
- Firmly press about 2 ½ cups of the crumb mixture into the prepared pan to make an even crust.
Step 4: Make the Batter
- To the remaining crumbs add cinnamon, baking soda, and salt; whisk to combine. Add sour cream, vanilla, and egg. Beat just until smooth and well blended.
Step 5: Add Apples
- Fold the finely chopped apples into the batter until evenly distributed.
Step 6: Assemble
- Spoon and spread the apple batter evenly over the crumb base.
Step 7: Bake
- Bake 30–40 minutes (25–35 minutes in a 15×10 pan), or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Finish
- Cool completely in the pan. Dust with powdered sugar or serve with a dollop of whipped cream. Cut into 24 squares.
Tips
- Swap nuts: use pecans, almonds, or omit for nut-free (increase flour by 2 tbsp to balance).
- Add spice: try 1/4 tsp nutmeg or allspice with the cinnamon.
- Pan choice: jelly-roll pan gives thinner, slightly crisper bars; 13×9 gives thicker, cakier bars.
- Glaze option: whisk 1 cup powdered sugar with 1 to 2 tbsp milk and 1/2 tsp vanilla; drizzle over cooled bars.
- Make-ahead: bake a day in advance; flavors deepen by day two.
- Freezer-friendly: wrap tightly and freeze up to 2 months; thaw, then dust with sugar.
Nutrition
Calories: 195kcalCarbohydrates: 19gProtein: 2.3gFat: 12.5gSaturated Fat: 6.1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.8gTrans Fat: 0.2gCholesterol: 35mgSodium: 100mgPotassium: 60mgFiber: 0.8gSugar: 10gVitamin A: 270IUVitamin C: 0.4mgCalcium: 15mgIron: 0.5mg
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