Apple Pie Blondies

apple-blondies.jpg

It’s fall! And fall means apple picking. And apple picking means a huge bag of apples that looks manageable at first but rapidly starts seeming insurmountable. What is one to do? Well, you can always make these!

These apple pie blondies are perfect for fall– they’re rich and sweet, with added texture and tartness from the apples and a crunchy cinnamon-sugar top that crackles with every bite. Less fruity than cobbler but chewier than cake, they’re perfect eaten out of hand but would also be amazing served warm with a scoop of vanilla ice cream. And they stay moist for days, which makes them great for lunchboxes or just having around the house to snack on.

Apple Pie Blondies (very slightly adapted from Num’s the Word)

Makes a 9×13″ pan

  • 3/4 cup (6 oz) butter, melted
  • 1 1/2 cup packed brown sugar
  • 1 1/4 cup white sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 3 cups all-purpose flour
  • 3 cups apples, diced (use something tart like Granny Smith)
  • 1 cup chopped walnuts (optional)
  • 1 Tablespoon white sugar
  • 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F.

2. Spray a 9 x 13″ pan with cooking spray.

3. In a bowl, mix together melted butter, brown sugar & 1 1/4 cup white sugar.

4. Add eggs and vanilla and stir well.

5. In a separate bowl, combine flour, cinnamon, salt, and baking powder.

6. Add dry ingredients to wet ingredients and mix again. Batter will be thick.

7. Add apples (and walnuts if desired) and stir to combine. (oops, photos below are in the wrong order– but you get the idea!)

apple-blondies-mix

8. Spread batter evenly into prepared pan.

9. In a small dish, mix 1 Tablespoon sugar and 1/2 teaspoon of cinnamon. Sprinkle on top of batter.

apple-blondies-baking

10. Bake for 45-50 minutes or until edges are set and a toothpick in the center comes out with moist crumbs (but no batter).

 

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