Mom’s Apple Squares

From EatingWell: September/October 2009

Traditional recipes for apple squares often use plenty of trans fat-laden shortening in the crust. We replaced it with a mixture of canola oil and butter and swapped out half the all-purpose flour for whole-wheat pastry flour for a little fiber. They are best enjoyed slightly warm. Gently reheat any leftovers in the oven or toaster oven to recrisp the crust.

READER'S COMMENT:

"Wow, too much fat, sugar and white flour! "

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6 Reviews for Mom’s Apple Squares

02/13/2013

Anonymous

Recommends this recipe

Amazing

Delicious! I only had regular whole wheat flour so that's what I used. I thought it was a little light on the apples, but my husband thought it was perfect. Definitely a keeper.

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09/20/2012

Anonymous

Horrible!

Please remove this recipe so no one else will waste their time making it!

Pros: Apples were good.

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10/08/2010

Anonymous

Wow, too much fat, sugar and white flour!

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07/09/2010

Anonymous

Calorie count too highhh - noone can afford this number of calories just for dessert. Vickie

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10/10/2009

Anonymous

This is the first recipe from EatingWell that I was not at all pleased with. The crust was heavy and dry, the apples were just okay. No stellar flavors here. I cook and bake nearly everyday for various people in the neighborhood, many of them in their mid to late 20's....that being said, I NEVER have to throw out food...this sat on the counter for 7 days and was still only 1/2 gone when I tossed it. Unfortunate.

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