These Sour Cream Apple Squares are filled with tender apples, a hint of cinnamon and a buttery brown sugar and walnut crust. They're soft and moist and taste a bit like a cinnamon graham cracker. Cut them into oversized squares and serve them at room temperature or slightly warm with whipped cream or a scoop of vanilla ice cream.
Even though these bars are made with sour cream, the apple layer isn't creamy. The sour cream gives it a soft, moist texture that's more like an apple pie filling and pairs perfectly with the buttery crust.
Adapted from a recipe in my grandma's recipe box, these apple squares are an easy fall dessert I love making during apple season.
If you like these Sour Cream Apple Squares, try my Apple Banana Bread, Cinnamon Sugar Pumpkin Blondies or Blueberry Oat Bars.
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Quick Wins 🙌
- Quick prep: You only need about 10 minutes to assemble the bars before they go into the oven.
- One mixture, two layers: Part of the brown sugar mixture becomes the crust, while the rest is used to make the apple layer.
- No special decorating: Serve the squares as they are or add whipped cream, vanilla ice cream and chopped walnuts.
- Everyday equipment: A mixer and a 9×13-inch baking pan are all you need.
Game Plan 📋
Bake these apple squares a day ahead and store them covered in the refrigerator. Let them sit at room temperature before serving, or gently warm individual squares in the microwave. Wait to add whipped cream or ice cream until you're ready to serve.
Ingredients 🛒
Here are a few notes to help you get started. See the recipe card below for the full ingredient list and measurements.
- Apples: Choose a firm baking apple that will soften without turning mushy. Honeycrisp, Kanzi, Pink Lady, Braeburn and Granny Smith are all good options. Peel, core and chop the apples into small, evenly sized pieces so they cook through.
- Brown sugar: Light or dark brown sugar will work. Dark brown sugar will give the bars a slightly deeper molasses flavor.
- Butter: Let the butter soften at room temperature before mixing. It should be soft enough to press with your finger but not melted.
- Sour cream: Use full-fat sour cream for the best texture and moisture.
- Walnuts: Walnut chips are conveniently sized for these bars. If using walnut halves or pieces, coarsely chop them before adding them to the crust mixture. Pecans, almonds or hazelnuts can also be used in place of the walnuts.
Equipment Needed 🥄
- 9x13-inch cake pan: The straight sides make it easy to bake the apple mixture evenly and cut it into squares. Line with parchment paper so it can easily be pulled out and sliced once baked.
- Hand mixer: Use it to combine the flour, brown sugar and softened butter until the mixture becomes crumbly.
- Y-peeler: This makes quick work of peeling the apples before coring and chopping them.
Step by Step Instructions
STEP 1: Preheat your oven to 350° and spray a 9x13-inch baking pan with cooking spray.
In a large bowl or the bowl of your mixer, combine flour, sugar and butter. Mix at a medium speed until the mixture is crumbly. Stir in the walnuts.
STEP 2: Measure 2 ¾ cups of the flour mixture into your prepared baking pan. Using your fingers or a measuring cup, press mixture into the bottom of the pan. Set this aside.
STEP 3: Add the sour cream, cinnamon, vanilla, baking soda, egg, and salt to the remaining crumb mixture in the bowl of your mixer. Mix on low just until it is combined, then stir in the apples.
STEP 4: Pour the apple mixture on top of the pressed flour mixture in the prepared pan. Spread the apple mixture in an even layer with a spoon or spatula.
STEP 5: Bake in the 350°F oven for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean and the tops are golden brown. Let the bars cool completely in the pan.
STEP 6: Once they are cool, cut them into 24 squares and top with whipped cream or vanilla ice cream.
Expert Tips
For the best Sour Cream Apple Squares, keep these tips in mind:
- Soften the butter, but don't melt it. Properly softened butter will combine with the flour and brown sugar to form moist crumbs. Melted butter will change the texture of the crust.
- Chop the apples into small, even pieces. This helps them cook at the same rate and makes the finished squares easier to slice.
- Press the crust into an even layer. Use the bottom of a measuring cup to firmly press the crumb mixture across the bottom of the pan, including the corners.
- Watch for visual signs of doneness. The top should be golden brown and the center should look set. A toothpick inserted near the center should come out mostly clean without wet batter.
- Let the squares cool completely before cutting. The apple layer firms as it cools. For especially clean cuts, chill the cooled bars before slicing and wipe the knife clean between cuts.
- Use a parchment-paper sling for easy removal. Line the pan with parchment paper, leaving enough overhang on two opposite sides to lift the cooled bars from the pan.
FAQ
Use firm apples that hold their shape when baked. Honeycrisp, Kanzi, Pink Lady, Braeburn and Granny Smith are all good choices. You can also combine a sweeter apple with a tart Granny Smith for a more balanced apple flavor.
Yes. Replace the walnuts with an equal amount of chopped pecans, almonds or hazelnuts. I have not tested the recipe without nuts, so I cannot say whether omitting them entirely would affect the crust.
Yes, I recommend peeling the apples for the softest texture. Apple peels may remain slightly tough after the squares have finished baking.
Yes. Bake the squares, let them cool completely and store them covered in the refrigerator. They can be made one or two days before you plan to serve them. Wait to add whipped cream or ice cream until serving.
Yes. Halve the recipe and bake it in a 9×9-inch pan for about 25-27 minutes, watching for a golden top and set center. After making the crumb mixture, measure 1 ¾ cups into the pan for the crust.
To halve the egg, crack it into a small bowl, whisk until evenly combined and use half by weight. If you do not have a kitchen scale, use approximately 1½ tablespoons of the beaten egg.
Storage
Let the apple squares cool completely before storing so trapped steam doesn't make them soggy.
Toppings: Store the squares without whipped cream or ice cream. Add either topping just before serving.
Refrigerator: Cover the baking pan tightly or transfer the squares to an airtight container. Store them in the refrigerator for up to 5 days. Enjoy them cold, let them come to room temperature or warm an individual square briefly in the microwave before serving.
Freezer: Place the squares in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw them overnight in the refrigerator or at room temperature for a shorter period before serving.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make these Sour Cream Apple Squares, leave a star rating and comment below. I'd love to hear which apples you used and how you served them! ❤️
Recipe
Sour Cream Apple Squares
Ingredients
- 2 cups all-purpose flour
- 2 cups packed brown sugar
- ½ cup butter, softened
- 1 cup chopped walnuts
- 1 cup sour cream
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 egg
- ½ teaspoon salt
- 2 cups peeled, cored and chopped apples (about 2 medium apples)
- Whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×13-inch metal cake pan with cooking spray. If desired, line the pan with parchment paper, leaving an overhang on two opposite sides.
- In a large mixing bowl, combine the flour, brown sugar and softened butter. Mix with a hand mixer until the mixture forms moist crumbs. Stir in the walnuts.2 cups all-purpose flour, 2 cups packed brown sugar, ½ cup butter, softened, 1 cup chopped walnuts
- Measure 2¾ cups of the crumb mixture into the prepared pan. Use the bottom of a measuring cup to press it firmly and evenly across the bottom of the pan.
- Add the sour cream, cinnamon, vanilla, baking soda, egg and salt to the remaining crumb mixture. Mix on low just until combined. Fold in the chopped apples.1 cup sour cream, 1 ½ teaspoons cinnamon, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 egg, ½ teaspoon salt, 2 cups peeled, cored and chopped apples (about 2 medium apples)
- Spoon the apple mixture over the crust and spread it into an even layer.
- Bake for 35-40 minutes, or until the top is golden brown, the center looks set and a toothpick inserted near the center comes out mostly clean without wet batter.
- Let the squares cool completely in the pan. Use the parchment-paper overhang to lift them from the pan, then cut into 24 squares. Serve as they are or top with whipped cream or vanilla ice cream.Whipped cream or vanilla ice cream for serving, optional
Video
Notes
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Robin says
How would I make it in a 9+9 pan it’s just me . A 9+13 is just to much for me.
Ashlyn Meredith says
That’s a great question! I would cut the recipe in half. The baking time should remain the same but I would watch both the crust and the apple filling and remove from the oven when just beginning to brown.
When it comes to halving the egg, here is my tip: crack the egg into a bowl and whisk with a fork until it is fully combined, then measure out 2 tablespoons to use in the recipe.
Hope this helps!
Joan says
When I read the ingredients in your recipe, I knew it was a keeper!
It certainly did not disappoint!
The shortbread crust only enhanced the deliciousness of your recipe.
Thank you so much for sharing this
gem with us. It will be on our Easter table for all to enjoy when we give thanks
Ashlyn Meredith says
Thank you, Joan! I'm so glad you enjoyed this recipe!
Joan says
... and most of all, thank you to your grandmother.🙏You made her heart smile🥰
Joan says
... so good! Can't wait to try the
Easy Taco Soup
terre berkland says
My husband asks for these—can you make that apple bar..the one I love?
We are leaving for a trip & he asked if I could make some to take!!!
Ashlyn Meredith says
Yay! I'm so happy to hear these apple bars are so well loved!