These Apple Crisp Blondies are an apple crisp bar with a blondie base — the perfect combo of chewy blondie, tender apples, and crispy streusel!
This may be one of my favorite apple desserts.
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?”
I love the thick, dense, chewy texture of blondies even more than I love a traditional shortbread base!
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 a couple 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.
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.
*Recipe and photos updated from November 2014
Apple Crisp Blondies
written by Ashley Fehr
Ingredients
Blondies:
- 1/2 cup butter 1 stick
- 1 cup brown sugar packed
- 1 egg
- 1 tsp vanilla
- pinch of salt
- 1/2 tsp cinnamon
- 1 cup all purpose flour (130g)
Apples:
- 3-4 medium apples chopped (peel or no peel — up to you!) – about 1 lb or 3 cups chopped
- 1/3 cup brown sugar
- 1 tbsp flour
- 1/2 tsp cinnamon
Streusel
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup large oats
- 2/3 cup flour
- 1/2 tsp cinnamon
Instructions
- Line an 8×8" pan with parchment paper 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.
Notes
Nutrition Information
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Jason says
Can you freeze blondies after cooled for awhile , and if so how long ? Thanks 🙏🏻
The Recipe Rebel says
Hi Jason, I freeze pretty much all of my baking, so I would definitely give it a shot! I think they’d be fine 🙂
Sarah says
Hi! I’d like to make these for a crowd. Do you know what size pan I would use to double or even triple the recipe? They look amazing! Thanks 🙂
Ashley Fehr says
Hi Sarah! You could double it and bake in a 9×13″ pan. If you were going to do more than that, I would probably do another 8×8 or 9×9″ pan.
Sarah says
Awesome! Thank you. One more question, can I make a day ahead or will the streusel get soggy? Can’t wait to try these!!
Ashley Fehr says
Hi Sarah! I think it will be okay. It will be softer than when they were fresh but not soggy
Sarah says
Thank you for your quick reply-I really appreciate it!
Sarah Reinhold says
Hi! Excited to try this recipe. What kind of apples would you recommend for this recipe?
Ashley Fehr says
I recommend firm and slightly tart apples, like Granny Smith
Sarah Y says
Do the bars have to stay stored in the fridge or is it okay to store at room temp? Love the recipe!
Ashley Fehr says
Thanks Sarah! I would recommend storing in the refrigerator after a few hours or maybe up to 1 day, because the apples are moist and they will spoil more quickly at room temperature
Emily @the_bakersapprentice says
These are fantastic!! I just love the flavor, they were gone within hours! ? I did have a problem with sticking to the aluminum foil so I think I’ll try without next time. Highly recommend these!! Thanks for the delicious recipe!
Ashley Fehr says
Thanks Emily! When I made these to take new photographs I actually use parchment and it works much better!
Ruthy says
Delicious squares and super easy to make. Thanks for sharing!
Ashley Fehr says
Thanks Ruthy! I’m so happy to hear that!
Natalie says
Blondies are the best, but adding apples & streusel, makes them even better!! I love how thick these are!! Time to go buy more apples!
Ashley Fehr says
Thanks Natalie! Always up for more apple treats!
Krissy Allori says
These are a family favorite treat! Lucky I just got some apples so I’ll be making this soon.
Ashley Fehr says
Thanks Krissy! They’re a favorite here too!
Meghan says
How do I know when these are done? 18-20 minutes, what am I looking for?
Ashley Fehr says
The streusel will be crispy and browned. The base should already be pretty much baked through so you are just cooking the top
Lauren Kelly says
My kids LOVE these bars! And I am excited because we have a bunch of apples!
Ashley Fehr says
Thanks Lauren! That worked out perfectly!
Katie says
I can see these becoming my new favorite dessert! SO excited to try!
Ashley Fehr says
Thanks Katie! Let me know how it goes!
Jennifer says
I have to say.. these were AMAZING. The hubby and I loved them & I can’t wait to make them again! Thank you so much!
Ashley Fehr says
Thanks Jennifer! I’m so glad to hear that!
Amanda says
If you love fall, you need to make these blondes. These are the best thing I’ve ever tried
Ashley Fehr says
Thank you so much Amanda!
Shadi Hasanzadenemati says
I made this recipe last weekend and it was incredible! Thanks so much for sharing.
Ashley Fehr says
Thanks Shadi! I’m glad to hear that!
Ryanne says
I only have a 9×11 pan. Do you know how a way to alter the recipe to make it work?
Ashley Fehr says
You could try it in a 9×11 and they would be pretty thin — you’d have to bake them a little less. Or try doubling and they’ll be a little thicker.
Colleen says
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.
Ashley Fehr says
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!