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Caramelized Apple Crisp Blondies
Florence Jackson

Caramelized Apple Crisp Blondies

These are a real Fall staple to me. Something about the smell of sugary, sweet apples combined with a crisp/crumble topping is perfect for cozy weather. You could make these and eat them warm straight out of the dish, or wait to cool before adding glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Caramelized Apples
  • 2 Medium-Large Apples Honeycrisp or Granny Smith are great
  • 50 g Light Brown Soft Sugar
  • 2 tbsp Unsalted Butter
  • 1 tsp Ground Cinnamon
For the Blondies
  • 125 g White Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 125 g Granulated Sugar
  • 75 g Light Brown Soft Sugar
  • 2 Medium Free Range Eggs
  • 2 tsp Vanilla Extract
  • 125 g Plain Flour
For the Crisp Topping
  • 75 g Rolled Oats
  • 30 g Plain Flour
  • 75 g Light Brown Soft Sugar
  • 1 tbsp Melted Unsalted Butter
For the Glaze
  • 5 tbsp Icing Sugar
  • Milk

Method
 

For the Caramelized Apples
  1. Peel and slice the apples and place in a medium pan. Add the butter and cinnamon and cook on a medium heat. Stir until softened. Set aside.
For the Blondies
  1. Pre-heat your oven to 370℉/180℃. Line an 8″ Square Pan with greaseproof paper.
  2. In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Alternatively do this using a double boiler: Place the chocolate in a heat proof bowl resting on a small saucepan with simmering water. Stir until melted.
  3. In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
  4. Whisk in the melted white chocolate until fully incorporated. Add the flour and fold to combine. Pour into the lined dish.
  5. Pour the caramelized apples over the top of the blondie batter.
  6. In a separate bowl, make the crisp topping by mixing all the ingredients together until it resembles slightly wet sand. Sprinkle this over the apples.
  7. Bake 35-40 minutes until the topping looks just golden and the blondie looks firm (isn't wobbly). Let cool.
  8. Make the glaze by mixing the icing sugar with just a splash of milk (start with the smallest drizzle and add more until you reach a runny consistency). Use a spoon to drizzle this over the blondies. Slice and serve!