Apple Blondies
Photo by Katie Noble / Styled by Catrine Kelty
When local orchards announce the beginning of pick-your-own apples, it’s a sure sign that the seasons are shifting. Apples are one of the most versatile fruits of the autumn harvest when it comes to snacks. With a dash of spice and a sprinkle of sugar, apples are quickly transformed into baked treats no one can resist. These Apple Blondies are so easy to make and are chewy and delicious.
Makes 12 squares
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla
2 large apples, peeled, cored and cut into ½-inch cubes (Recommended varieties: Ginger Gold, Golden Delicious, Honeycrisp, Mutsu, Pink Lady)
Preheat oven to 350°F. Grease an 11 by 7-inch baking sheet with butter; set aside.
In a large bowl, mix together the flour, cinnamon, baking powder, salt and baking soda; set aside. In a separate bowl, use a handheld mixer to cream butter and sugars; add egg and vanilla. Mix until well blended.
Add dry ingredients and, using a rubber spatula, stir until combined, then add chopped apples and stir by hand to combine. Spread the batter into the baking sheet and bake for 35–40 minutes, or until the blondies are light brown.
Remove from oven, let cool and then cut into 12 squares. Dust with powdered sugar if desired. Blondies can be stored in an airtight container at room temperature, in the fridge or in the freezer.
Options/Additions:
If you love nuts in your blondies, add ½ cup of your favorite toasted nut to the batter before baking.
Add some crunch: Sprinkle sugar on top of the blondies before baking.
Make them decadent and serve warm with vanilla or salted caramel ice cream.
This recipe appeared in the Fall 2018 issue as part of a larger story on Back to School Baking.
