Apple Crumb Squares with Apple Cider Sauce

Fall 2003

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These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or snack on their own. (Adapted from The Complete Vegetarian Handbook by Kathy Farrell-Kingsley; Chronicle Books, 2003.)

Apple Crumb Squares with Apple Cider Sauce

Makes: 8 servings

Active Time:

Total Time:


  • 1 cup old-fashioned rolled oats
  • 3/4 cup whole-wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon freshly grated lemon zest
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons canola oil
  • 1/4 cup apple-juice concentrate, thawed
  • 3 medium tart apples, such as Granny Smith, peeled and thinly sliced
  • 1/4 cup coarsely chopped walnuts, toasted
  • Apple Cider Sauce, (recipe follows)
  • 2 cups low-fat vanilla ice cream, or nonfat frozen yogurt

This recipe calls for:


  1. Preheat oven to 350°F. Coat a 9-inch square or 7-by-11-inch baking pan with cooking spray.
  2. Whisk oats, whole-wheat flour, all-purpose flour, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in the oil and apple-juice concentrate with a fork or your fingers until the mixture resembles coarse crumbs.
  3. Press 2 cups of the oat mixture firmly into the bottom of the prepared pan. Arrange apple slices over the crust in three overlapping rows. Mix the walnuts into the remaining oat mixture. Sprinkle over the apples and pat into an even layer.
  4. Bake until the top is golden and the apples are tender when pierced, 30 to 35 minutes. Cool completely on a wire rack.
  5. Meanwhile, make Apple Cider Sauce.
  6. To serve, cut into 8 pieces and place on dessert plates. Top with ice cream (or frozen yogurt) and drizzle with cider sauce.

Tips & Notes

  • Make Ahead Tip: The squares are best served the day they are made.


Per serving: 403 calories; 11 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 75 g carbohydrates; 7 g protein; 6 g fiber; 206 mg sodium; 221 mg potassium.

Carbohydrate Servings: 4

Exchanges: 2 1/2 starch, 1 fruit, 2 fat

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
8 or more
Preparation/ Technique
Fall 2003
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