Creamy Apple Squares

Well, Matt is home from Arizona, so my cooking has ramped up again! I can't give him credit for my trying this recipe again, however; I made this for Easter dinner with my older daughter, Laney Reeves, and her family, before he cam home. They loved it - even Laney, who doesn't usually like apple desserts!

This is an old recipe in my files - cannot tell you how long I've had it. I've resisted making it over the last many years, because it requires a cake mix. Now, I know I could probably figure out how to make the crust and topping without using a mix, but simplicity is part of the charm of this recipe. I finally looked at the mixes in my favorite organic grocery, and I sprang for the $5-plus one of them cost! This is so good that I may play around with it more, just to cut the cost, but I may also bite the proverbial bullet and make it from a mix.

Creamy Apple Squares

1 package yellow cake mix
1/2 cup soft butter
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 apples, thinly sliced
1 cup sour cream
1 egg

Preheat oven to 350 degrees. Combine first two ingredients; mix until crumbly. Reserve 2/3 cup for topping; add brown sugar and cinnamon to reserved topping mix. Mix well; set aside.

Press remaining mixture onto bottom of ungreased 13x9-inch pan. Arrange apple slices over base. Blend sour cream and egg; spread evenly over apples. Sprinkle reserved topping mixture over all. Bake at 350 degrees for 25 to 30 minutes, or until topping is golden brown and bubbly. Serve warm. Refrigerate leftovers. Makes 12 to 15 squares.