Apple Crumble Blondies

Apple Crumble Blondies are a delightful twist on the classic blondie, featuring a buttery base studded with tender apple pieces and topped a layer of juicy apple slices and finished with a sweet crumbly topping. The combination of soft, chewy blondie, apple chunks and slices then topped with that crisp crumble offers a textural contrast that is sure to satisfy any dessert lover's cravings. Each bite is a harmonious blend of comforting flavours, with the sweetness of the blondie perfectly complementing the tartness of the apples. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, Apple Crumble Blondies are a delicious treat for any time of the day.

How to assemble your Apple Crumble Blondie:

1. Firstly you start with pouring your apple blondie batter into your prepared pan, then baking this for about 20 minutes to reach the look and consistency of the second image.

2. You will then evenly layer your apple slices (Overlapping one another) until the top of the blondie is completely covered.

3. Lastly, you will then evenly sprinkle your crumble evenly all over the blondie and apple slices until everything is covered. Bake for 35-40 minutes and you will have a beautiful golden crisp apple crumble blondie.

Baking Tips:

• Lined baking pan: I highly recommend lining your baking pan as it makes the removal after they have been refrigerated a lot easier.

• Don’t Over mix: Whatever you do, don’t over mix the batter! only fold the batter until it has just been combined as we want to keep the crumb moist.

• Granny Smith apples: I highly recommend using Granny Smith for baking. They keep their texture and flavor through the baking process.

• Melted butter: You want to make sure your melted butter has cooled as you don’t want to scramble your eggs…yuck!

• Don’t over bake: Try not to over bake this as you don’t want a dry sad blondie. When you bake it for the first 20 minutes the center will still look undercooked (Thats ok!), then once you have placed your sliced apples and crumble on top, bake a further 35 to 40 minutes (the apples in the blondie will help keep the blondie moist). The blondie will also continue to bake as it cools in the pan.

• Pecans (Optional): If you like a little nutty crunch in your apple crumble, you can add some roughly chopped pecans (100g) into the blondie batter when you fold the diced apple in.

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Apple Crumble Blondie

Yield: 9-16 Squares

Author: Chloe Sims

Prep time: 30 MinCook time: 1 HourInactive time: 3 HourTotal time: 4 H & 30 M

A delightful twist on the classic blondie, featuring a buttery base studded with tender apple pieces and topped a layer of juicy apple slices and finished with a sweet crumbly topping.

Ingredients

Apple Blondie

• 220g Unsalted Butter (Melted, cooled)
• 200g Brown Sugar
• 80g Caster Sugar
• 2 Eggs
• 1 Tsp Cinnamon
• 220g Plain Flour
• 1/4 Tsp Salt
• 2 Tsp Vanilla Extract
• 1 Green Granny Smith Apple (Peeled, Diced and Tossed in 1/2 Tbsp Flour)

Apple Slices Layer

• 2 Green Granny Smith Apples (Peeled and Thinly Sliced)
• 2 Tbsp Plain Flour
• 1 Tbsp Brown Sugar
• 1 Tsp Lemon Juice
• 1 Tsp Cinnamon

Crumble

• 63g Plain Flour
• 20g Rolled Oats
• 110g Brown Sugar
• 1/2 Tsp Cinnamon
• 1/4 Tsp Salt
• 55g Unsalted Butter (Cold, Cubed)

Instructions

Apple Blondie

1. Preheat the oven to 170°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a large mixing bowl, whisk your melted cooled butter, both sugar and vanilla together until combined.
3. Whisk in your eggs one at a time until combined.
4. Gently fold in your flour, salt and cinnamon until just combined.
5. Fold in your diced flour coated apple until evenly combined (Don't overmix!) Optional* you can add 100g of roughly chopped pecans if you want a slight nutty crunch.
6. Pour the batter into your prepared pan and evenly spread with a spatula.
7. Bake for 20 minutes or until the top is just set (It will look undercooked, this is normal).
8. While your blondie is baking you can proceed to making the sliced apple filling and crumble.

Apple Slices Filling

1. In a medium mixing bowl, combine the apple slices, plain flour, brown sugar, lemon juice and cinnamon until the apple slices are well coated.

Crumble

1. In a medium mixing bowl, combine the cold cubed butter, sugar, salt, flour, oats and cinnamon with your hands until small clumps appear.

Assembling The Blondie

1. Once your blondie is partially baked, layer the apple slices over the top, slightly overlapping until the blondie is fully covered.
2. Evenly sprinkle over the crumble mixture until the blondie and apple slices are fully covered.
3. Bake for another 35-40 minutes or until golden.
4. Allow to cool fully in the pan.
5. Refrigerate for 2-3 hours.
6. Carefully remove the blondie from the pan and slice into as many pieces as you like.
7. Enoy!

Notes

Lined baking pan: I highly recommend lining your baking pan as it makes the removal after they have been refrigerated a lot easier.

Don’t Over mix: Whatever you do, don’t over mix the batter! only fold the batter until it has just been combined as we want to keep the crumb moist.

Granny Smith apples: I highly recommend using Granny Smith for baking. They keep their texture and flavor through the baking process.

Melted butter: You want to make sure your melted butter has cooled as you don’t want to scramble your eggs…yuck!

Don’t over bake: Try not to over bake this as you don’t want a dry sad blondie. When you bake it for the first 20 minutes the center will still look undercooked (Thats ok!), then once you have placed your sliced apples and crumble on top, bake a further 35 to 40 minutes (the apples in the blondie will help keep the blondie moist). The blondie will also continue to bake as it cools in the pan.

Pecans (Optional): If you like a little nutty crunch in your apple crumble, you can add some roughly chopped pecans (100g) into the blondie batter when you fold the diced apple in.

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