Among the stash of old recipes I was fortunate enough to inherit from my mother, we found a little pink notebook with – you guessed it – even more recipes that my mother had written down!
The notebook contained mostly dessert recipes (my mom had quite the sweet tooth!) and this recipe called Apple Chunkies immediately caught our eye!
Apple Chunkies are super simple to make and are great when you need a quick and easy dessert! A sweet butter and vanilla batter is mixed up with chunks of apples and chopped walnuts – then baked. (How easy is that!?)
These Apple Chunkies are sweet and dense and served cut into small little squares for serving and nibbling! And although the original recipe in my mother’s notebook did not include this – we added a simple caramel glaze to the top of the squares – but that is totally optional!
So – if you’re going apple picking this season – be sure to add these sweet little Apple Chunkies to your baking schedule! Enjoy!Print
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 whole egg
- 1 peeled and cored Gala apple, cut into ½ inch chunks (or any hard baking apple will also work)
- ½ cup coarsely chopped walnuts
For the Glaze (optional)
- 2 tablespoons unsalted butter
- ½ cup brown sugar
- 2 tablespoons whole milk
- Preheat oven to 350 degrees F.
- In a medium pan melt butter and remove from heat. With a wooden spoon, stir in sugar to dissolve. Add vanilla and stir again.
- In a small bowl, sift flour, baking powder and salt.
- Once the sugar mixture is cool, blend in the egg and mix thoroughly.
- Add the dry mix to the sugar mixture and stir to combine.
- Add the apples and nuts and stir.
- Butter an 8X8 pan and spread batter in evenly.
- Bake for 30 minutes until golden brown.
- While the pan bakes, place glaze mixture in a sauce pan and bring to a boil. Boil on medium and stir for one minute. Remove from heat and set aside.
- Once the pan comes out of the oven, let sit for five minutes then spread the glaze over the top. If the glaze tightened up while the pan baked, heat slightly to a spreadable consistency. The glaze should be the consistency of a soft jam or spread and not runny.
- With a sharp knife, cut rows 4 x 4 into 16 pieces.
- With a spatula, remove each piece to a platter and cool, or serve slightly warm.
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