Easy To Make Apple Crisp Blondies

Apple Crisp Blondies – A delightful soft, cinnamon-spiced cookie base, tenderly sliced tart apples, and a golden, buttery streusel topping.

Apples are in peak season right now, and I am here to help you make some Apple Crisp Blondies! Easy to make, easy to eat the whole pan! The cinnamon spiced filling cookie, is extremely soft, and yet chewy in each bite! Then there is a homemade apple filling made with sugar, cinnamon and a tart apple! 

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Why you should make these apple crisp blondies 

Because you obviously need more reasons to make this Apple Crisp Blondies, I have given you a few reason why you should make it! 

Easy to make: Easy to make and there is no fussing with a pie dough! 

Better than an apple crisp: Better than apple crisp is definitely a bold statement, but it is true! BUT, just like an apple crisp, it can also be served with a scoop of vanilla ice cream on top! 

Apple filling: I love love my apple pie filling! It is a perfect balance of sweet and tart, with a hint of spice! 

Cookie base: The cookie base is spiced with a hint of cinnamon and dark brown sugar! Which has been my go to lately! 

Grocery Store Items – Apple Crisp Blondies

Furthermore, I have provided som key ingredients for Apple Crisp Blondies that you might not have on hand. For a full list of ingredients, check out the recipe card below! 

• Apples: You’ll need 3 large apples, preferably Granny Smith, for a tartness.
• Lemon Juice: A standard bottle of lemon juice from any trusted brand works well.
• Granulated Sugar: Any reliable brand of granulated sugar will do.
• Ground Cinnamon: Opt for high-quality ground cinnamon from a reputable spice brand for the best flavor.
• Cornstarch: Look for a well-known brand of cornstarch.
• Unsalted Butter: When it comes to butter, some well-regarded brands include Kerrygold, Land O’Lakes, or your preferred local dairy. 

Tips For Baking – Apple Crisp Blondies

Here, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below! 

• Thinly Sliced Apples: Use Granny Smith apples, thinly sliced for a delightful texture and flavor.
• Apple Filling: Do this step first! Let it completely cool while you make the streusel and the blondie! To make the apple filling, cook the apples and and add a cornstarch slurry to thickened.
• Cinnamon Streusel: Start with making the cinnamon streusel in advance for convenience.
• Melted Butter: Ensure the butter is melted for the blondie base. This will make it easy to distribute the dough across the cookie pan. 
• Even Distribution: Spread the apple filling evenly over the blondie base before sprinkling the streusel.
• Golden Brown Top: Bake until the top is golden brown to get the perfect texture.
• Cool Completely: Allow the blondies to cool completely before cutting for the best results.

What’s In Molly’s Kitchen?

• 8×8-Inch Square Cake Pan: The pan for baking the cake, lined with parchment paper.
• Cooking Spray: To grease the cake pan for easy removal.
• Parchment Paper: To line the cake pan and prevent sticking.
• Small Offset Spatula: For smoothing the cake batter and spreading ganache.
• Measuring Cups and Spoons: To measure ingredients accurately.
• Microwave-Safe Bowl: For melting the chocolate and heating the cream.
• Spatula: For scraping the sides and bottom of the mixing bowl.
• Wire Rack: To cool the cake after baking.

Frequently Asked Questions 

Can I use a different type of apple?

While Granny Smith apples are recommended for their tartness and texture, you can use other apple varieties. Adjust the sugar quantity to balance the sweetness accordingly.

How do I know when the blondies are done baking?

The top should be golden brown, and a toothpick inserted into the blondie layer should come out with a few moist crumbs attached.

Can I make this recipe in advance?

Yes, you can prepare the apple filling and cinnamon streusel in advance and refrigerate them. Assemble and bake when ready.

What’s the difference between apple crisp and apple crisp blondies?

Apple crisp is typically a dessert with baked apple filling and a streusel topping. Apple crisp blondies add a soft, cookie-like base, enhancing the overall texture and flavor.

Storing and freezing 

To store Apple Crisp Blondies, place them in an airtight container or wrap them tightly in plastic wrap. Keep them at room temperature for up to 2 days or in the refrigerator for longer freshness, up to a week. 

Freezing – Apple Crisp Blondies

To freeze Apple Crisp Blondies, wrap individual pieces tightly in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to three months, and for best results, thaw them in the refrigerator before serving.

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Recipe

Apple Crisp Blondies

Molly Murphy

A delightful soft, cinnamon-spiced cookie base, tenderly sliced tart apples, and a golden, buttery streusel topping.

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine bars

Servings 16 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Apple Filling:

• 3 large apples thinly sliced (Granny Smith apples work well)
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• A pinch of salt about ⅛ teaspoon
• 2 tablespoons cornstarch
• ¼ cup cold water

For the Cinnamon Streusel:

• ½ cup light brown sugar
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• A pinch of salt
• 3 tablespoons unsalted butter cold and cubed

For the Cookie Dough:

• 1 cup unsalted butter melted
• 1 cup dark brown sugar packed
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour spooned and leveled
• 1 tablespoon cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Instructions

 

For the Apple Filling:

• In a bowl, combine the thinly apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. Toss until the apples are evenly coated.
• Place the apple mixture in a medium to a large pot over medium-high heat. Slowly bring it to a boil, stirring occasionally.
• In a separate bowl, create a slurry by mixing cornstarch with cold water. Set it aside.
• As the apples release liquid and begin to soften, add the slurry to the mixture while stirring constantly. The mixture should thicken within about 30 seconds. If needed, prepare a bit more slurry to reach the desired thickness.
• Once thickened, remove the apple mixture from heat and transfer it to a container. Let it cool down to room temperature . The filling can be stored in an airtight container in the fridge for up to 1 week.

For the Cinnamon Streusel:

• In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour.
• Add the cold cubed unsalted butter and combine everything with your hands until it has a shaggy texture. This takes a minutes, so be sure to really work it! Store it in an airtight container in the fridge for up to 7 days if prepared in advance.

For the Cookie Dough:

• Preheat the oven to 350 degrees. Line an 8×8 or 9×9 pan with parchment paper and spray it with cooking spray. Set it aside.
• In a microwave-safe bowl, melt the butter.
• In a medium-sized bowl, whisk the melted butter and the sugars until the mixture is light and fluffy, about 3 minutes.
• Whisk in the egg and egg yolk for 30 seconds and then add the vanilla. Whisk just until combined. Add the flour, baking powder, corn starch salt, and cinnamon.
• Switch to a rubber spatula and fold the dry ingredients into the wet ingredients until there are no more signs of flour. Do not overmix.
• Press the dough into the prepared pan. Add the apple filling on top of the dough and, with the back of a spoon, evenly spread it across the top of the dough. Sprinkle the streusel on top.
• Bake for 30-35 minutes until the top is golden brown.
• Let it cool completely before cutting. Serve at room temperature or warm with ice cream.

Tried this recipe?Let us know how it was!