Cinnamon Apple Crumble Blondies
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I’ve got another cozy fall recipe for you today…
Even though it’s going to be 25 C today and still doesn’t feel quite like fall where I live. It’s apple season and my apple tree is full of apples that need to be used, so today’s recipe uses apples!
We start by peeling and chopping the apples and sauteeing them in butter & cinnamon until they’re soft, then we make a brown butter blondie batter and mix those apples in (with optional toffee pieces) and top it with an oatmeal brown sugar crumble (and more toffee pieces if you want!)
The result is a chewy blondie with a crunch from the crumble and sweet cinnamon apple bits in every bite. It’s going to be your new favourite thing to bake every fall!
What do I need to make them?
Here’s your grocery list:
-Salted butter
-Granulated Sugar
-Brown Sugar
-Eggs
-All Purpose Flour
-Salt
-Rolled/Large Flake Oats
-Toffee Pieces (homemade or storebought - optional but recommended!)
-1 large apple or 2 small apples (I used apples from my tree and I don’t know what kind they are but if you are buying apples for this Gala apples or Honeycrisp apples or somthing similar would work!)
You will also need a kitchen scale, an 8 x 8 pan, some bowls and whisks and spatulas, and parchment paper.
Here’s my favourite way to line a square pan with parchment paper: Cut out a square of parchment that is a few inches wider than your pan on each side, then make diagonal cuts on each corner of your parchment square. When you put the parchment in the pan, the cut corners should cross each other and nestle into the pan perfectly. See the photos above for a visual!
This recipe has a few steps but they’re all pretty easy! You can start by browning the butter for your blondies, then while it cools, you can sautee your cinnamon apples & make the crumble.
Once your brown butter is cooled, you can mix up your blondie batter, add your apples & toffee, then pou it into your prepared pan and top with the crumble. Bake, cool, cut, and enjoy!
Here's the recipe!
Cinnamon Apple Crumble Blondies
Soft & chewy blondies with a slight crunch from the crumble and sweet cinnamon apple bits in every bite.
Ingredients
- Apples:
- 1 Large or 2 Small Apples (About 140g after peeling, coring & chopping)
- 14g (1 TBSP) Salted Butter
- 1/2 tsp Ground Cinnamon
- Crumble:
- 75g Rolled/Large Flake Oats
- 35g Dark Brown Sugar
- 60g Salted Butter, Cold
- 1/2 tsp Ground Cinnamon
- 25g All Purpose Flour
- 110g Salted Butter
- 150g Granulated Sugar
- 160g Dark Brown Sugar
- 3 Large Eggs, Room Temperature
- 10g (2 tsp) Vanilla Extract
- 150g All Purpose Flour
- 50g Toffee Pieces, Divided (Optional)
Instructions
- First, brown the butter for your blondies. Weigh out your butter into a medium sized pot (bigger than you think you need - it will foam up!) and put on the stove on a medium heat until it’s melted. Turn the heat up to medium-high and cook the butter until it starts to foam and turns a light amber amber colour. Stir your butter often during this process, scraping up the browned bits on the bottom of the pot as you stir.
- Scrape all the butter out of the pot with a spatula into a large heatproof bowl and set aside to cool while you prep your apples and crumble.
- Preheat your oven to 350 F and line your 8 x 8 pan with parchment.
- To make the apples: Peel, core, and chop your apples into small pieces. Melt 1 TBSP of butter in a small pan over medium-low heat and add your apples. Stir to coat in butter, then add the cinnamon and stir again. Saute for about 10 minutes, stirring often, until apples have softened. Set aside to cool.
- To Make the Crumble: Add your oats, brown sugar, cinnamon, and flour to a medium sized bowl. Whisk to combine. Cut the butter up into small chunks and add it to the bowl. Use your fingers to rub the butter into the flour/sugar/oat mixture until crumbly.
- Once your browned butter is cooled, but still liquid (it should still be a little bit warm), add your sugar and brown sugar and whisk until combined. Add your eggs, whisking after each until combined, then add your vanilla and whisk again.
- Add your flour and stir it in gently with a spatula until just combined and your batter is smooth.
- Add the cooled apples and 30g of the toffee pieces (if using) and fold them in gently.
- Pour your blondie batter into your 8 x 8 pan and spread evenly.
- Sprinkle your crumble on top of the blondie batter along with the remaining 20g of toffee pieces (if using)
- Bake your blondies for about 30-35 minutes, until a toothpick inserted into the centre comes out clean.
- Let cool completely on a wire rack, then cut into desired sizes.
- Blondies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for several months.
