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Caramelized Apple Crisp Blondies

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
Author: Florence Jackson

Ingredients

For the Caramelized Apples

  • 2 (2) Medium-Large Apples Honeycrisp or Granny Smith are great
  • 50 g (¼ cups) Light Brown Soft Sugar
  • 2 tbsp (2 tbsp) Unsalted Butter
  • 1 tsp (1 tsp) Ground Cinnamon

For the Blondies

  • 125 g (1 cups) White Chocolate Melted
  • 170 g (¾ cups) Unsalted Butter Melted
  • 125 g (⅔ cups) Granulated Sugar
  • 75 g (⅓ cups) Light Brown Soft Sugar
  • 2 (2) Medium Free Range Eggs
  • 2 tsp (2 tsp) Vanilla Extract
  • 125 g (1 cups) All Purpose Flour

For the Crisp Topping

  • 75 g (1 cups) Rolled Oats
  • 30 g (4 tbsp) All Purpose Flour
  • 75 g (⅓ cups) Light Brown Soft Sugar
  • 1 tbsp (1 tbsp) Melted Unsalted Butter

For the Glaze

  • 5 tbsp (5 tbsp) Icing Sugar
  • Milk

Instructions

For the Caramelized Apples

  • 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

  • Pre-heat your oven to 370℉/180℃. Line an 8″ Square Pan with greaseproof paper.
  • 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.
  • In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
  • Whisk in the melted white chocolate until fully incorporated. Add the flour and fold to combine. Pour into the lined dish.
  • Pour the caramelized apples over the top of the blondie batter.
  • 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.
  • Bake 35-40 minutes until the topping looks just golden and the blondie looks firm (isn't wobbly). Let cool.
  • 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!