I happened on this old recipe and it was so unique that I just had to give it a try. The outside layers are made up of crunchy layers of oats, walnuts, brown sugar and a bit of cinnamon for great flavor. The inside is the most unusual combination of sour cream, shredded apple and some sweetness to bring it all together. My family was very surprised and tasted a piece, then asked for another, and another, then more…and then they were gone! These have a bit of tang from the sour cream, shredded apple is fabulous and the texture of the outside layers make this treat extraordinary!!!
Crust 1 cup butter, softened
1 cup firmly packed brown sugar
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
2 cups uncooked quick-cooking oats
1 cups chopped walnuts
1 cup sour cream
3/4 cup sugar
3 cups of shredded Granny Smith apples that have been peeled and cored
Instructions: Heat oven to 350 degrees. Line a 9×13″ pan with parchment paper and coat with spray release. Combine the butter and brown sugar in a bowl.Beat at medium speed until creamy. Add in the flour, soda, cinnamon, allspice, oats and mix well.Add in the oats and blend. Stir in the nuts until combined.Press HALF of the crust mixture onto the bottom of the prepared pan.Bake 8-10 minutes or until light golden brown.
Cut apple into quarters, peel and shred to make 4 cups.
In a bowl combine the sour cream, sugar, egg and shredded apples; mix well.Pour the filling over the partially baked crust.Crumble the remaining crust mixture over the sour cream apple filling and press down lightly.Bake 35-40 minutes or until the top is golden brown and the center is set. Cool completely.Store in the refrigerator.
Recipe adapted from Land O’ Lakes. Copyright Carrie Groneman, A Mother’s Shadow, 2015
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