Side Pannel
Perfect Apple Crisp Blondies
Perfect Apple Crisp Blondies
- Recipe Submitted by maryjosh on 06/08/2020
Ingredients List
- Blondies:
- 1/2 cup butter 1 stick
- 1 cup brown sugar packed
- 1 egg
- 1 tsp vanilla
- pinch of salt
- 1/2 tsp cinnamon
- 1 cup all purpose flour (130g)
- Apples:
- 3-4 medium apples chopped (peel or no peel — up to you!) – about 1 lb or 3 cups chopped
- 1/3 cup brown sugar
- 1 tbsp flour
- 1/2 tsp cinnamon
- Streusel:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup large oats
- 2/3 cup flour
- 1/2 tsp cinnamon
Directions
Line an 8×8" pan with parchment paper and spray with non stick spray. Preheat oven to 350 degrees F.
For the blondies:In a large bowl, melt the butter. Stir in sugar. Stir in remaining ingredients (through flour). Spread into prepared pan.
Bake 15 minutes while you preparing the topping.
For the topping:Combine apples, brown sugar, flour, and cinnamon in the same bowl you used to make the blondies. Microwave for 5 minutes on high. Stir and set aside.
In a separate bowl, combine butter, brown sugar, oats, flour and cinnamon until crumbly (I use my fingers, but you could use a fork or pastry cutter).
When blondies have baked 15 minutes, spread with apples, and top the apples with the streusel. Press down gently. Bake another 18-20 minutes.
Place on a wire rack and cool to room temperature, then chill in the fridge for at least 2-3 hours before removing from the pan and slicing.
For the blondies:In a large bowl, melt the butter. Stir in sugar. Stir in remaining ingredients (through flour). Spread into prepared pan.
Bake 15 minutes while you preparing the topping.
For the topping:Combine apples, brown sugar, flour, and cinnamon in the same bowl you used to make the blondies. Microwave for 5 minutes on high. Stir and set aside.
In a separate bowl, combine butter, brown sugar, oats, flour and cinnamon until crumbly (I use my fingers, but you could use a fork or pastry cutter).
When blondies have baked 15 minutes, spread with apples, and top the apples with the streusel. Press down gently. Bake another 18-20 minutes.
Place on a wire rack and cool to room temperature, then chill in the fridge for at least 2-3 hours before removing from the pan and slicing.
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