2 satisfying fruit-filled squares

For a dessert that tastes as decadent as it looks and incorporates fruit you need to use up fast, look no further than these incredible squares.

Lemon bars make a refreshing afternoon pick-me-up with tea. With zucchini stirred right into the lemon mixture, the snack becomes truly extraordinary.

Prep time: 20 min

Cook time: 1 hr 5 min

Makes 16

Crust

• 520 g (4 c) all-purpose flour
• 400 g (2 c) sugar
• 2 g (1/2 tsp) ground cinnamon
• 2 g (1/2 tsp) salt
• 340 g (1 1/2 c or 3 sticks) cold unsalted butter or margarine

Filling

• 2 to 2 1/4 kg (8 to 10 c/4 to 5 lbs) peeled, seeded and cubed zucchini
• 150 ml (2/3 c) lemon juice
• 200 g (1 c) sugar
• 5 g (1 tsp) ground cinnamon
• 2 g (1/2 tsp) ground nutmeg

1. Preheat the oven to 190°C (375°F).
2. For crust, combine the flour, sugar, cinnamon and salt in a large bowl. Cut in the butter or margarine until crumbly. Reserve 750 grams (three cups).
3. Pat the remaining crumb mixture into the bottom of a greased 23 x 33-centimetre (nine x 13-inch) baking pan. Bake until lightly browned, about 12 minutes.
4. For filling, place the zucchini and lemon juice in a large pot and bring to a boil. Reduce the heat, cover and cook until the zucchini is crisp-tender, six to eight minutes.
5. Stir in the sugar, cinnamon and nutmeg, then cover and simmer for five minutes (mixture will be thin). Spoon over the crust, then sprinkle with the reserved crumb mixture. Bake until golden, 40 to 45 minutes.

For extra-lemony bars, add the finely grated zest of one lemon to the lemon juice and zucchini.

Kids love these snack bars after school, after dinner, or anytime. Butterscotch chips give them an old-time flavour that adults love, too!

Prep time: 10 min

Cook time: 35 min

Makes 2 dozen

• 400 g (2 c) sugar
• 2 eggs
• 175 ml (3/4 c) vegetable oil
• 325 g (2 1/2 c) self-rising flour
• 5 g (1 tsp) ground cinnamon
• 750 g (3 c) peeled and diced tart apples
• 250 g (1 c) chopped walnuts
• 175 g (3/4 c) butterscotch chips

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the sugar, eggs and oil. Mix well. Stir in the flour and ­cinnamon (batter will be thick).
3. Stir in the apples and walnuts. Spread into a greased  23 x 33-centimetre (nine x 13-inch) baking pan. Sprinkle with the butterscotch chips.
4. Bake until golden and a toothpick inserted near the centre comes out clean, 35 to 40 minutes. Cool before cutting.

If you don't have walnuts, use pecans or almonds. If you don't have butterscotch chips, try chocolate chips.

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