Family Favorite Fall Dessert

Learn how to make Sour Cream Apple Squares with Chef Doughty!


  • 1 cup flour (can use part whole wheat flour)1 cup brown sugar1/2 cup butter (softened slightly)
  • 1/2 cup chopped nuts (walnuts and pecans are our favorites)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1 medium-size egg
  • 1 full cup peeled, chopped apples (tart apples are best!)

    Preheat the oven to 350.  Combine the first three ingredients in a medium bowl and either work with fingers or mix on low speed until crumbly.  Stir in the nuts.  Measure 1 1/4 cups (plus two tablespoons) of the crumb mixture into a greased 9×9 pan.  Spread evenly and press into the bottom of the pan.  To the remaining mixture and all ingredients except apples.  Blend and then stir in the apples.  Spoon and spread evenly over the crumb mixture.  Mixture will be stiff.  Bake 25-30 minutes or until the center pokes clean with a toothpick.  

Hungry for more? Check out Chef doughty’s new book; The Chef Within Dinner Edition, which was just released this spring!

This image has an empty alt attribute; its file name is 603daf0a86a4d47ac03fc0d7_40678-matte-book-mockup_cropped-724x1030.png

Find more information and order your copy online here:

Meet Chef Doughty

We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?

This image has an empty alt attribute; its file name is joyce-e1609782072386.png

Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.

Chef Doughty’s second book, “The Chef Within, Dinner Edition,” was JUST RELEASED! Get your copy here: