Apple Crisp Blondies

Prep Time 25 minutes
Total Time 1 hour
Servings 12 servings

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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.

apple crisp blondies overhead cut into squares with one square tilted on its side

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!

apple crisp bars stack of 3 bars with apples in the background

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.

apple crisp blondies with maple glaze and bite taken with fork

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?


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

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Apple Crisp Blondies

5 from 14 votes
These Apple Crisp Blondies are an apple crisp bar with a blondie base — the perfect combo of chewy blondie, tender apples, and crispy streusel!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Cuisine American
Course Dessert
Servings 12 servings
Calories 385cal



  • 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)


  • 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


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


  • 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.


*For these photos I made a simple glaze to drizzle over. Simply combine 1 tablespoon milk with ¼ teaspoon cinnamon, and stir in 1 tablespoon of powdered icing sugar at a time until you reach desired consistency (I used 4 tablespoons).

Nutrition Information

Calories: 385cal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 151mg | Potassium: 141mg | Fiber: 2g | Sugar: 38g | Vitamin A: 517IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • 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 🙂

  1. 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

      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

  2. 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!

  3. 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!

  4. 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!

  5. 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!

5 from 14 votes (5 ratings without comment)

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