Name: Apple Crumble Squares Recipe
Cook time: 40 min
Total time: 40 min
Ingredients: 2 Braeburn apples (approx. 200 g), finely grated and lightly squeezed; 2 eggs (medium size); 80 g brown sugar (⅓ cup + 1 tbsp); 40 g white sugar (3 tbsp); 80 ml sunflower oil (⅓ cup); some freshly ground vanilla; 180 g all-purpose flour (1½ cups); 1½ tsp baking powder; 1 pinch salt; ½–1 tsp cinnamon; 300 g quark or unsalted cream cheese (1¼ cups); 60 g sugar (¼ cup); 1 egg (medium size); some freshly ground vanilla; 1 tbsp cornstarch; 100 g all-purpose flour (¾ cup); 40 g brown sugar (3 tbsp); 20 g white sugar (1½ tbsp); 70 g cold butter (5 tbsp); 1 pinch salt; sliced almonds for topping; powdered sugar for dusting

Ad l Apple Crumble Squares Questions

Can I use other apples instead of Braeburn?

Yes, but pick a firm, tart-sweet apple rather than a soft, very juicy one, since the 200 g of grated apple is the main moisture in the batter. Very watery apples can make the cake dense, which is why the recipe has you lightly squeeze the grated apple. Squeeze a little more firmly with juicy varieties and a little less with drier ones.

Can I swap the quark for cream cheese, or use a lower-fat version?

The recipe treats quark and unsalted cream cheese as interchangeable for the 300 g layer, so use whichever you have. Cream cheese gives a firmer, denser layer; quark bakes up lighter and slightly tangier. If your quark is very wet, drain it briefly first - the 1 tbsp cornstarch is there to bind the layer, but it can only do so much.

Why did my cheesecake layer sink into the apple batter?

That usually means the apple batter underneath was too thin a base or the cheesecake mixture was spread while the batter was unevenly distributed. Use the larger share - closer to two-thirds - of the apple batter for the bottom so it can carry the filling, and smooth it level before adding the quark mixture. Then drop the remaining batter on top in small portions rather than spreading it, so you don't drag the layers together.

Can I prepare anything in advance?

The crumble is the best make-ahead component: mix the flour, both sugars, salt and cold butter, then keep it chilled until you bake. Grate the apples only right before mixing, since they brown and release juice on standing. The finished cake actually benefits from time anyway - it needs to cool completely and chill 1-2 hours before cutting, so baking it a day ahead works well.

How do I store the squares, and how long do they keep?

Because of the quark or cream cheese layer, keep them covered in the fridge rather than at room temperature. Cut them only once fully chilled so the layers stay clean, and store the pieces in an airtight container. Dust with powdered sugar just before serving - it dissolves on the moist surface if you do it too early.