Apple Squares – Perfect for an Autumn Coffee

It was my turn to take dessert to my PEO meeting this last week. Apple squares seemed like the perfect autumn treat, and this recipe received rave reviews. One of my sisters can’t eat gluten, so I wanted to have something acceptable for her as well, so I decided on baked Brie with apple slices.

Previously, I have tossed apple slices with lemon juice to keep them from turning brown after they have been sliced. This leaves the apples with a lemony aftertaste, which alters their crisp, sweet, tartness. I was slow to adapt to technology and social media, and I didn’t want to make the same mistake with AI. So I asked AI if there was an alternative way to keep apples from turning brown. AI told me to soak apple slices in salt water for 10 minutes, using 1 teaspoon of salt for every 1 cup of water. I made a saltwater solution and soaked my apple slices for 10 minutes. Per AI’s instructions, I then rinsed the apple slices and patted them dry using kitchen towels. They stayed fresh and crisp, with no browning, for a full three days; and, bonus, no lemony aftertaste.

Please note that I have adjusted the recipe for high altitude baking by indicating to increase or decrease certain ingredients. These adjustments are for elevations 3,500 to 6,500 feet above sea level.

Apple Squares

Makes 16 squares

1 cup all-purpose flour (increase by 1 tablespoon for HAB)

1 teaspoon baking powder (decrease by ⅛ teaspoon for HAB)

¼ teaspoon salt

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

½ cup lightly packed brown sugar (decrease by ½ tablespoon for HAB)

½ cup white sugar (decrease by ½ tablespoon for HAB)

¼ cup unsalted butter, melted (increase by 1 tablespoon for HAB)

1 large egg

1 teaspoon vanilla extract

½ cup Granny Smith apples, peeled, cored, and chopped (about ½ apple)

½ cup chopped walnuts

Preheat the oven to 350 degrees F. Grease a 9-inch square pan. Sift together flour, baking powder, salt, cinnamon, and nutmeg and set aside in a medium bowl.

In a large bowl, place brown sugar, white sugar, butter, egg, and vanilla and stir until smooth. Add the flour mixture to the sugar mixture and stir until well combined. Add apples and walnuts and mix thoroughly. Spread the dough into the prepared pan.

For the topping:

1 tablespoon white sugar

1 teaspoon ground cinnamon

In a small bowl, place sugar and cinnamon and stir until well combined.

Sprinkle the dough with the cinnamon sugar mixture. Bake for 25 minutes, or until a toothpick inserted into the dough comes out clean. Cool completely before cutting into 16 squares.

Baked Brie with Apple Slices

Baked Brie

Serve with apple slices, crackers, or crostini.

1 wheel (8-ounces) Brie

Preheat the oven to 350 degrees F. Place a piece of parchment paper on a baking sheet. Bake for 10 to 20 minutes, or until the cheese is soft and gooey.

Tips on selecting apples: When buying apples, press the skin gently. Apples should feel firm to the touch. Avoid apples that are soft or mushy or indent easily when their skin is pressed. Never buy apples with dull skin, bruises, or punctures. Apples should have a smooth, clean, shiny skin and possess a color that is consistent with their variety. Color is the best indicator of taste. Overripe apples will be soft and lack a firm crunch.

Tips on storing apples: Apples can be stored safely in the refrigerator for up to 2 weeks. Apples left at room temperature for more than 48 hours will turn soft.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

Copyright 2025 All Rights Reserved Carol Ann Kates