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Apple Crisp Blondie Bars

  • Author: Elizabeth Buuck

Description

Apple crisp blondie bars are the perfect decadent fall dessert. They start with a browned butter blondie bottom, then a layer of spiced honeycrisp apple pie filling, and are topped off with a cinnamon oat crisp topping. Oh, and would you believe they’re gluten free?!


Ingredients

Scale

For the Spiced Apple Pie Filling

  • 4 Honey Crisp Apples, peeled and diced
  • 2 TBSP Unsalted Butter
  • 1/4 C Light Brown Brown Sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • Pinch of Salt
  • 1 tsp. Cornstarch
  • 1 tsp. Water

For the Cinnamon Oat Crisp Topping

  • 6 TBSP Unsalted Butter, Cold
  • 3/4 C Old Fashioned Oats
  • 1/2 C Light Brown Sugar
  • 1/2 C Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 
  • 1 TBSP Cinnamon
  • Pinch of Salt

For the Browned Butter Blondie Bottom

  • 1 C (2 sticks) Unsalted Butter
  • 1 3/4 C Light Brown Sugar
  • 2 Lg Eggs
  • 3 tsp. Vanilla Extract
  • 2 C + 2 TBSP Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 tsp. Salt

Instructions

For the Spiced Apple Pie Filling

  • Peel and dice the apples.
  • Add the apples, butter, brown sugar, cinnamon, nutmeg, allspice, and salt to a medium skillet or saucepan. Stir and cook over medium heat for about 5 minutes, until a sauce begins to thicken and the apples soften slightly. 
  • Whisk together the water and cornstarch until no clumps remain.
  • Add the cornstarch slurry to the apple mixture and cook for an additional 2-3 minutes, or until the sauce thickens.
  • Remove from heat and set aside.

For the Cinnamon Oat Crisp Topping

  • Dice the butter into small chunks.
  • Add all of the ingredients to a medium bowl and combine using your hands.
  • Continue to mix and pinch the butter until everything comes together into pea-sized crumbles.
  • Set aside.

For the Browned Butter Blondie Bottom

  • Preheat the oven to 350 and prepare a 9X9 baking pan with parchment and non stick spray.
  • Brown the butter in a medium saucepan. Add the butter and cook over medium heat. The butter will melt and crackle. Swirl the butter around and continue to cook until in reaches a light amber color and you can see browned bits at the bottom on the pan. Cool slightly
  • Pour the butter into a medium bowl.
  • Add the brown sugar and whisk until it comes together and the sugar begins to dissolve, about 1 minute.
  • Whisk in the salt and vanilla.
  • Add the eggs and whisk quickly so that the warm butter doesn’t begin to cook the eggs. Continue to whisk for another 2-3 minutes to incorporate air into the batter. This will help the blondies rise. 
  • Fold in the flour. It may seem dry at first, but just continue to fold it and it will come together.
  • Press the blondie batter into the prepared baking pan into an even layer.
  • Spoon on the apple mixture and spread into an even layer.
  • Top evenly with the crisp topping.
  • Bake for 35-40 minutes, or until the sauce from the apple pie filling begins to bubble up through the crisp topping around the edges. 
  • To serve: Enjoy right out of the oven topped with ice cream and caramel sauce, or let them set up in the fridge for a couple of hours and enjoy cold!

Notes

  • You can sub All Purpose flour if needed!