Apple Streusel Squares
Submitted by jessie
Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
90 minThree layers of autumn baking stacked in one pan. A buttery shortbread crust on the bottom, a thick layer of cinnamon-spiced sauteed apples and raisins in the middle, and a chunky pecan and brown sugar streusel crumbled across the top.
The crust bakes first, golden and crisp, giving the squares a solid base that holds up under the juicy filling. The apples cook separately in a skillet with brown sugar, cinnamon, butter, and raisins until tender, then a cornstarch and lemon juice slurry thickens everything into a jammy, scoopable filling. That stove-top pre-cook means the apples won’t release excess liquid and make the crust soggy.
The streusel gets shaped into a ball, then broken into rough chunks over the apple layer. Irregular pieces are better than fine crumbles here. You want some big, crunchy bites alongside smaller, crispy ones.
Kitchen Tips
- Slice apples ½ inch thick. A food processor makes quick, consistent slices. Thinner slices overcook to mush, thicker ones stay hard.
- Pre-bake the crust until golden. Cracks are fine. The filling seals them. An underbaked crust stays raw under the apple layer.
- Thicken the filling on the stove. The cornstarch activates quickly once the lemon juice goes in. Stir constantly for a few seconds until the mixture thickens.
- Cool completely before cutting. The filling needs to set fully or the squares fall apart.
Variations
Ingredients
Directions
Peel, core and slice apples thinly.
Use a food processor to slice apples, since this makes the job easier.
½-inch slices should be about right.
Preheat oven to 375℉ (190℃).
Lightly grease sides of 9 x 13-inch baking pan.
Prepare Streusel Topping: In medium bowl, mix flour, pecans, brown sugar, slightly softened butter, vanilla and cinnamon until mixture comes together.
Shape into a ball.
Prepare crust: Into large bowl, measure flour, sugar and salt.
Cut in ½ cup cold butter into small bits.
With fingertips, blend butter into flour mixture until mixture resembles fine crumbs.
Press evenly into bottom of baking pan.
Bake crust 15 to 20 minutes our until golden.
Crust may crack slightly but don’t worry.
Place apple slices in 10-inch skillet.
Add raisins, brown sugar, cinnamon and 3 tablespoons butter.
Cook 15 minutes over medium heat, stirring occasionally, until apples are tender.
In cup, mix cornstarch and lemon juice. Stir lemon juice mixture into apple slice mixture and cook until thickened.
This should happen quickly.
Remove from heat. Spoon apple mixture over crust.
Break Streusel Topping into chunks and scatter over apple mixture.
Bake 30 minutes or until streusel is browned.
Cook completely, in pan, placed on wire rack.
When cold cut into 16 pieces and serve. Serves 16.
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