Total Time
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


  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

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!

Buggybears November 02, 2007

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

jamiemess75 November 05, 2007