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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Daryl Getman of New York City, NY, writes: I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break. Top the moist squares with vanilla ice cream or whipped cream. Ingredients:
1 2/3 cups crushed cinnamon graham crackers (about 9 whole crackers) |
10 tablespoons (1 1/4 sticks) unsalted butter, melted, divided |
2 tablespoons plus 1 cup (packed) golden brown sugar |
1 cup all purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon (scant) salt |
1/4 teaspoon ground allspice |
2 large eggs |
1 teaspoon finely grated lemon peel |
1 teaspoon vanilla extract |
2 6-ounce granny smith apples, peeled, cored, cut into 1/3-inch cubes |
1 1/4cups coarsely chopped walnuts |
3 tablespoons sugar |
Directions:
1. Preheat oven to 325°F. Butter 13x9x2-inch glass baking dish. Mix graham crackers, 6 tablespoons butter, and 2 tablespoons brown sugar in medium bowl. Press mixture evenly onto bottom of prepared dish. Bake crust until golden brown, about 12 minutes.
2. Whisk flour, cinnamon, baking powder, salt, and allspice in medium bowl; blend well. Using electric mixer, beat 4 tablespoons melted butter, 1 cup brown sugar, eggs, lemon peel, and vanilla in large bowl until mixture is blended and thick, about 4 minutes. Beat in flour mixture. Fold in apples and walnuts. Spoon batter over crust. Sprinkle with 3 tablespoons sugar. Bake cake until golden brown and firm to touch in center, about 38 minutes. Cool cake completely in dish. Cut into squares and serve.
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