My first to try was Apple-Butterscotch Brownies—worthy choice! These cakelike critters were absolutely to die for. Fat chunks of apple and toasted pecans make this bar cookie a flavorful yet light treat. Baked in a 13-by-9-inch pan, the recipe makes oodles. I squired some brownies away in an airtight container and froze them for a day when outside actually feels like fall and I can savor these with some hot cinnamon tea as I sit on my outdoor patio and breathe in a crisp, fall morning.
“Good to the core”—Southern Living extols about its apple recipe finds this month. I couldn’t agree more. Now, onto the Apple Brown Betty! Hurry, fall!
1 cup chopped pecans
2 cups firmly packed dark brown sugar (if using brown-sugar substitute, use 1 cup substitute)
1 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpoes flour
2 teaspoons baking powder
1/2 teaspoon salt (or salt substitute)
3 cups peeled and diced Granny Smith apples (about 1 1/2 pounds)
Preheat oven to 350 degrees. In a shallow pan bake pecans in a single layer for 8 to 10 minutes or until they are toasted and fragrant. Stir halfway through. Stir together brown sugar and next 3 ingredients. Stir together flour and next 2 ingredients; add to brown-sugar mixture. Stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13-inch-by-9-inch pan; spread batter in an seven layer. Bake at 350 degrees for 35 to 45 minutes or until a wooden pick inserted in center emerges clean. Cool completely (about 1 hour). Cut into bars. Makes about 2 dozen.