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    Apple Crisp Blondies

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    This may just be the perfect fall dessert.

    Apple Crisp Blondies: dense, fudgy blondies topped with soft apples and crunchy brown sugar streusel. Perfect for your fall and winter baking!

    I’ll be the first to admit that I can resist apple crisp no better in the spring than I can in the fall, but I guess there are people who cook and bake seasonally. I try really hard to be to fake being one of those people, especially now as a food blogger.

    However, since it’s officially fall. I can bake up as many apple desserts as I want and no one will judge, right?

    So I’d seen tons of recipes all over Pinterest for apple pie bars and apple crisp bars, and I was totally going to try some of them. But then I thought, “why not a blondie?”

    In my mind, fudgier is always better.

    Apple Crisp Blondies: dense, fudgy blondies topped with soft apples and crunchy brown sugar streusel. Perfect for your fall and winter baking!

    Now, I’m sure those other apple crisp bars are super amazing. But, I really like blondies. And I really wanted to see if I could bake an apple crisp on top of them.

    It took me 2 tries, but I did it.

    Now you know I’m all about minimal effort and dishes. I thought about cooking down the apples on the stove first, before topping the blondie, but that seemed like too much work. I tried putting the apples right on top of the blondie batter and baking together, but the blondie just didn’t set up enough.

    So I compromised. I baked the blondie part way while I microwaved the apples slightly to give them a head start and made my streusel.

    It was a total win.

    Apple Crisp Blondies: dense, fudgy blondies topped with soft apples and crunchy brown sugar streusel. Perfect for your fall and winter baking!

    I’m kind of embarrassed that I didn’t go all out and mound these with ice cream while I was photographing them. Because what goes better with apple crisp than vanilla ice cream?

    Exactly.

    This time, you’ll just have to forgive me. But make sure you add a big scoop of ice cream to your own when you make these. Because you need to make these.

    Print Pin Recipe

    Apple Crisp Blondies

    Apple Crisp Blondies: dense, fudgy blondies topped with soft apples and crunchy brown sugar streusel. Perfect for your fall and winter baking!
    Course Dessert
    Cuisine American
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Servings 12 servings
    Calories 343kcal
    Author Ashley Fehr

    Ingredients

    Blondies:

    • 1/2 cup butter 1 stick
    • 1 cup brown sugar
    • 1 egg
    • 1 tsp vanilla
    • pinch of salt
    • 1/2 tsp cinnamon
    • 1 cup flour I've used both all-purpose and whole wheat

    Apples:

    • 2-3 medium apples diced small (I don't peel them)
    • 1/3 cup brown sugar
    • 1 tbsp flour
    • 1/2 tsp cinnamon

    Streusel

    • 1/4 cup butter
    • 1/2 cup brown sugar
    • 1 cup large oats
    • 2/3 cup flour
    • 1/2 tsp cinnamon

    Instructions

    • Line an 8x8" pan with tin foil 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.

    Nutrition (this is an estimate)

    Nutrition Facts
    Apple Crisp Blondies
    Amount Per Serving
    Calories 343 Calories from Fat 108
    % Daily Value*
    Total Fat 12g 18%
    Saturated Fat 7g 35%
    Cholesterol 44mg 15%
    Sodium 117mg 5%
    Potassium 125mg 4%
    Total Carbohydrates 55g 18%
    Dietary Fiber 2g 8%
    Sugars 35g
    Protein 3g 6%
    Vitamin A 7.8%
    Vitamin C 1.7%
    Calcium 4.5%
    Iron 8.1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

     

    Apple Crisp Blondies
    Prep time:
    Cook time:
    Total time:
    Serves: 9-12 servings
    Apple Crisp Blondies: dense, fudgy blondies topped with soft apples and crunchy brown sugar streusel. Perfect for your fall and winter baking!
    Ingredients
    • Blondies:
    • 1/2 cup butter (1 stick)
    • 1 cup brown sugar
    • 1 egg
    • 1 tsp vanilla
    • pinch of salt
    • 1/2 tsp cinnamon
    • 1 cup flour (I’ve used both all-purpose and whole wheat)
    • Apples:
    • 2-3 medium apples, diced small (I don’t peel them)
    • 1/3 cup brown sugar
    • 1 tbsp flour
    • 1/2 tsp cinnamon
    • Streusel
    • 1/4 cup butter
    • 1/2 cup brown sugar
    • 1 cup large oats
    • 2/3 cup flour
    • 1/2 tsp cinnamon
    Instructions
    1. Line an 8×8″ pan with tin foil and spray with non stick spray. Preheat oven to 350 degrees F.
    For the blondies:
    1. In a large bowl, melt the butter. Stir in sugar. Stir in remaining ingredients (through flour). Spread into prepared pan.
    2. Bake 15 minutes while you preparing the topping.
    For the topping:
    1. 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.
    2. 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).
    3. When blondies have baked 15 minutes, spread with apples, and top the apples with the streusel. Press down gently. Bake another 18-20 minutes.
    4. 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.

     

    Blondie recipe adapted from Inspired Taste.

     

    Comments

    2. I followed the recipe to the T. Used Granny Smith apples. These did not hold their shape for me. I let them cool for about 30 minutes. There was still a lot of liquid and the foil ripped apart when I tried to take them out of the pan.

      Reply

      • I’m sorry to hear that! Most baking is still pretty warm at the 30 minute mark — I would be sure to chill them for a couple hours before removing. I apologize for not being more specific in the recipe — I will update it now!

        Reply

    3. These look amazing! I want to make them for school tomorrow to cheer up my friends with the cold weather and all, but I don’t have enough butter. Which parts, if any, can be substituted with canola oil or coconut oil? Thank you!

      Reply

      • I have never actually baked with coconut oil so I can’t give you any advice on that. I would say the streusel would be the easiest to swap out because it just needs fat to crisp up and get brown. I hope that helps!

        Reply

    4. I can not believe in this . I baked this apple crisp today and I completely falling in love for this however I work with a health food gluten /lacfree and without sugar so I changed a few of ingredients and the results was amazing.
      Congrats

      Reply

    9. Are the apples tender after microwaving? I’d rather cook them in water on the stove 🙂 The recipe looks great! Thanks!

      Reply

      • The apples are cooked probably 1/2 to 2/3 of the way through in the microwave. You could definitely cook them over the stove instead!

        Reply

    17. I can eat apple desserts all year long too! I love that you made blondies especially with that glorious streusel topping! And I am totally drooling over that gorgeous drizzle shot! This is the best way to start the weekend! I’ll take 5 squares please 🙂

      Reply

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