Prep 20 mins
Cook 30 mins
I found this recipe in a newspaper a number of years ago, and I have been making it ever since. The apples go so well with the crumb and cream cheese layers. When fall comes around, this dessert is a real hit! Hint: Many reviewers have suggested doubling the amount of cream cheese!
- 473.18 ml all-purpose flour
- 236.59 ml brown sugar
- 7.39 ml cinnamon
- 118.29 ml butter or 118.29 ml margarine
- 236.59 ml walnuts, chopped
- 226.79 g package cream cheese, softened
- 29.58 ml milk
- 1 egg, beaten
- 59.14 ml sugar
- 2.46 ml vanilla
- 828.06 ml apples, peeled and chopped
- Combine flour, brown sugar and cinnamon.
- Cut in butter to resemble coarse crumbs.
- Add walnuts.
- Measure 2 cups crumb mixture and set aside.
- Press remaining mixture into a greased 9" x 13" pan.
- Beat cream cheese and milk until smooth.
- Mix in egg, sugar, and vanilla.
- Pour over crumb mixture, and top with apples.
- Sprinkle with the reserved crumbs and bake for 30 minutes at 350°F.
- (Weight Watchers Points per serving: 7).
After reading the reviews I increased the cream cheese filling by adding another 8 oz peanut butter instead of cream cheese. I also cooked the apples a little in the microwave before baking them and added a little extra butter to the topping. This was a huge hit in my lab, people really loved it!
I've had this in my recipe book for the longest time and never had the chance to make it until today. It's so good! I doubled the amount of cream cheese filling as another chef suggested and zapped the apples in the microwave as suggested by someone else. I used 1/3 less fat cream cheese. These are so awesome! Thank you for posting, this will be made often! We Love it!
Pretty layers and tasty! I baked a half-batch in an 8x8" pan, using 1.5x the amount of finely chopped Granny Smith apples. The squares were very good warm with vanilla ice cream. They can also be enjoyed cold. The recipe does not specify whether or not refrigeration is necessary. Because of the cream cheese layer, I was uncomfortable leaving the squares sitting out at room temperature. I decided to keep them refrigerated, but being chilled hurt the texture. So I think it's best if the squares are not refrigerated, but consumed not long after baking. Bake them a while before a potluck, and you're set!