Total Time
1hr
Prep 20 mins
Cook 40 mins

I picked up this recipe in a bonus book from Taste of Home. Maxine Hearney posted the recipe and said it had been in her family for 75 years. It is really delicious served warm with a scoop of vanilla ice cream.

Ingredients Nutrition

Directions

  1. In a bowl, combine flour, salt and 1/3 cup sugar.
  2. Cut in butter until mixture resembles fine crumbs; press into the bottom of a greased 13x9x2 inch baking pan.
  3. Arrange apple slices on top of crumbs; sprinkle with lemon juice.
  4. Combine 1/3 cup sugar with cinnamon; sprinkle over apples.
  5. Bake at 375 degrees Fahrenheit for 20 minutes.
  6. Meanwhile, in a small bowl, combine remaining 1/3 cup sugar with the egg, evaporated milk, vanilla, nuts, and coconut.
  7. Spoon mixture over baked apples; bake for another 20 minutes or until golden brown.
  8. Cut into squares while warm.
Most Helpful

4 5

Made this today to use up some extra apples. The flavor was very good, but I would suggest a quick blind bake of the crust to add a little more sturdiness - they are very fragile. Plus, I prefer the taste of more well-done shortbread. The lemon juice is key; otherwise, these are very very sweet with no contrast. I added a little salt to both the shortbread and the topping, which was very welcome. Next time, I would also make sure my nuts were very finely chopped to ensure even distribution. My apples were sliced quite thin - I used the slicing side of a box grater - and I think that works the best. I will definitely make this recipe again with these little tweaks!

5 5

these didnt last 12 hours in my house they were gone that fast