
I have a bad habit of leaving things in my freezer too long. It’s not that I don’t know they’re there. In fact, I’m very organized and (almost) always have a good handle on what’s in my freezer. It’s just that I’m such a born conservationist. I tend to think, “I need to save these for when I really need them,” (surprise visitors, need a quick meal, etc.). My husband is quick to point out when something is freezer-burned. There’s the nasty taste and aroma, and sometimes things get dried out or too chewy. It’s always a bonus, then, when I can find a recipe that will let me have my flaws and eat them too.
These apple bars may actually be more moist after a year and a half in the freezer than on day one! Yes, I’ve left them in there that long before. They come out in incredibly good shape, and you can just eat (serve) them without even having to microwave them to moisten them up. Truly melt in your mouth.
This passes for a breakfast bar, snack food, or a dessert (looks like cake, smells like cake, melts in your mouth like cake…). It’s the perfect fall food when apples are in season and plentiful. I made a double batch last week to share with my Bible study gals and again yesterday for Baking Day (link no longer available).
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The original recipe is from 30-Day Gourmet’s Freezer Cookbook that I checked out from the library a few years ago. Here it is, (then keep going for my healthy upgrades):
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Apple Squares
- Cook Time: 25 mins
- Total Time: 25 mins
- Category: Snack
Ingredients
- Apple Squares
- 2 c. white flour
- 1 t. baking soda
- 1 t. cinnamon
- 1/2 t. salt
- 1 c. coconut oil (use the code STEWARDSHIP for 10% off at that site!)
- 1 3/4 c. sugar
- 4 beaten eggs
- 2 t. vanilla
- 2 c. unpeeled, chopped apples
- 1/2 c. nuts (optional)
- Frosting
- 1 1/2 c. powdered sugar
- 2 T. butter, melted
- 3 T. water
- 1 t. vanilla
Instructions
- Preheat over to 350
- Stir dry ingredients together.
- In another bowl, beat oil, sugar, eggs, and vanilla.
- Add dry to liquid ingredients, beating well.
- Stir in apples and nuts.
- Pour into greased 15x10x1 cookie sheet.
- Bake 25 minutes or until a toothpick inserted in the center comes out clean.
- Frost once cooled or mostly cooled.
Notes
I, of course, am the short-cut girl. I beat the wet ingredients together first, then add the flour and all the other dry ingredients right on top and pseudo-mix them together then mix everything up.
*Other fruits (blueberries, drained pineapple, sweet cherries) may be substituted for apples.
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Healthy Upgrade
- Replace half of the white flour with whole wheat flour
- Replace half or even the whole cup of oil with applesauce (Not that I’m afraid of fat, you know, but it’s neat to be able to make something so apple-y in the fall!)
- Reduce the sugar by ¼ cup (or more!)
HealthiER Upgrade
- Use 100% white whole wheat flour OR
- Use coconut oil or melted butter (I used half homemade applesauce, half coconut oil and butter mixed. It was just that kind of day, running out of everything!)
- Add the walnuts (use the code STEWARDSHIP for 10% off at that site!) – so tasty and full of omega-3s!

Because these freeze so very well, it’s worth it to double the recipe every time. I made a single batch today as part of Baking Day and kind of regretted only having 24 squares to share with Buddy Boy’s school group Friday and for ourselves. The only part that really takes more time is the apple chopping. I happen to have the best 4-year-old helper in the world. Check this out:


I mentioned Monday that I’d share my meatloaf/meatball recipe and how I freeze them, but that’s going to have to be next week. We’re talking animal fats next week anyway, so it sort of fits!
Other Fall Recipes:
- One-bowl Pumpkin Muffins
- Cabbage Pumpkin Soup
- 6 Ways to Use up Leftover Pumpkin
- Chicken Barley Leek Soup
I’m participating in:
- Life as MOM’s Ultimate Recipe Swap: Make-Ahead Foods
- Hoosier Homemade’s Holiday Food Fest ~ Fall Desserts
- Grocery Cart Challenge Recipe Swap
- Finer Things Friday at Amy’s Finer Things
- Slightly Indulgent Mondays at Amy’s Simply Sugar and Gluten-Free (I feel badly about linking up such a gluten-filled recipe – check out some ghee, too!)
- Mouthwatering Mondays at A Southern Fairytale
Do you frost before freezing?
Hi Tina, you can frost before freezing, but they’re also great without frosting if you want to keep the sugar content down!
We just bought your kids ecourse yesterday! My kids loved the first lessons. When you freeze these did you cut them individually or how exactly did you freeze them? Thanks.
Hi Amy,
Welcome to the course! I love that they’re excited about it. I cut them into bars and stacked them in a box with a piece of waxed paper in between the layers. They pop right out and can be thawed in an hour or so for a snack or lunch box. Enjoy! 🙂 Katie
Do you freeze the bars with the frosting on them? Or just freeze them plain?
Alissa,
I haven’t actually made the frosting for years – they don’t need it! Just freeze plain. 🙂 Katie
Katie, Just wanted to tell you how much I enjoyed the Apple Squares. We just harvested soooo many apples and I needed something new to freeze made with the apples. Thanks! I did take a look at your website and liked it so much. I’ll visit again.
Jody,
Glad you reminded me this recipe is here! Now I need to make some apple squares…we buy about 400 lbs of apples every fall! 😉 Katie