Apple Blondies with Cinnamon

Apple blondies bring a sweet, warmly spiced twist to classic blondies with the addition of tender apple chunks and a comforting blend of cinnamon and nutmeg. They are an easy treat to prepare when you want something cozy for fall or any time you crave a soft, flavorful bar dessert that pairs beautifully with tea or coffee.

I made this after finding a few apples in my fruit basket and it became a favorite repeat on chilly afternoons. The hint of cinnamon and the soft apple pieces remind me of cozy kitchen moments with family.

Ingredients

• Fresh apple: provides natural juiciness and mild tartness choose crisp varieties like Granny Smith or Honeycrisp for the best contrast with the sweet batter
• Cinnamon: contributes warm spiced notes essential for that fall dessert vibe select ground cinnamon that is aromatic and bright in color
• Nutmeg: adds a subtle depth and complexity pick freshly ground nutmeg if possible for a more vibrant flavor
• All-purpose flour: forms the structure of the blondies use a lightly sifted flour to avoid lumps
• Baking powder: gives a gentle rise without making the blondies cakey measure carefully for balance
• Unsalted butter: melted butter helps incorporate flavors evenly and provides richness use quality butter for the best taste
• Light brown sugar: balances sweetness with a hint of caramel flavor scoop packed for accuracy
• Large egg: binds and adds moisture opt for room temperature eggs to blend easily
• Vanilla extract: enhances the overall flavor add a teaspoon of pure extract if you can as it makes a big difference

Instructions

Build The Pan:

Preheat the oven to 350 degrees Fahrenheit which ensures even baking throughout. Line an 8 by 8 inch pan with parchment paper allowing an overhang to lift the blondies out easily after baking. If you do not have parchment paper lightly grease the pan but be sure to coat all areas.

Prepare The Apples:

Peel and core your apple then slice it into small chunks about 3/4 to 1 cup total. Toss the pieces immediately with half a teaspoon of cinnamon to coat evenly and infuse spice into the fruit. Set these aside while you mix the batter. It is important not to use more than 1 cup of chopped apple to maintain the right texture.

Mix Dry Components:

In a medium bowl whisk together one cup plus two tablespoons of all-purpose flour with the remaining half teaspoon of cinnamon, nutmeg, baking powder, and salt. This blend ensures the spices and leavening are distributed uniformly.

Combine Wet Ingredients:

In a large bowl whisk the melted butter with the brown sugar until fully combined and no pools of butter remain. Beat in the egg followed by the vanilla extract until smooth and glossy.

Bring It All Together:

Gradually stir the dry ingredients into the wet mixture stirring gently to a uniform batter without overmixing. Then carefully fold the seasoned apple chunks into the batter ensuring they are evenly dispersed.

Bake The Blondies:

Spread the batter evenly in the prepared pan smoothing the top into a flat layer. Bake in the preheated oven for 22 to 25 minutes or until the surface looks set and a toothpick inserted near the center comes out clean or with a few moist crumbs.

Cool And Slice:

Allow the blondies to cool completely in the pan. Use the parchment overhang to lift them out onto a cutting board if you lined the pan. Otherwise slice directly in the pan. Cooling fully prevents crumbling and keeps the bars intact.

My favorite ingredient is the crisp apple because it brings moisture and texture that keeps these blondies from becoming dry. The recipe always reminds me of rainy afternoons baking with my mom when the house filled with the warm aroma of cinnamon and apples.

Storage Tips

Store cooled blondies in an airtight container at room temperature to maintain softness for up to three days. For longer storage wrap them tightly in plastic wrap and refrigerate where they will keep fresh for up to a week. You can also freeze the blondies by cutting into individual portions, wrapping each piece, and placing them in a freezer-safe container for up to three months.

Ingredient Swaps

Unsalted butter can be replaced with coconut oil or a dairy-free margarine if needed but keep the amount the same to maintain texture. You can swap light brown sugar with coconut sugar for a less refined option. For a different fruit variation try diced pears instead of apple using the same amount and spice blend.

Serving Ideas

Enjoy these blondies slightly warmed with a scoop of vanilla ice cream for a cozy dessert. They also pair wonderfully with a cup of chai tea or rich coffee. For a festive touch sprinkle chopped walnuts or pecans on top before baking for added crunch.

Seasonal Twists

Adding a handful of dried cranberries or raisins into the batter complements the apple and spices for a holiday feel. Swap the ground nutmeg with freshly grated ginger for a sharper spice note. Try topping the blondies with a simple glaze made from powdered sugar and apple cider to intensify the autumn vibe.

This recipe is perfect for cozy fall days and delivers tender, flavorful blondies that everyone will enjoy.

Frequently Asked Recipe Questions

→ What type of apple works best for these blondies?

Tart apple varieties like Granny Smith or Honeycrisp add a nice balance of flavor and texture without overpowering the sweetness.

→ Can I use melted butter directly from the stove?

Ensure the melted butter is cooled slightly before mixing to prevent cooking the egg when combined.

→ How do I know when the blondies are done baking?

Look for a set top and insert a toothpick; it should come out clean or with a few moist crumbs attached.

→ Can I substitute any ingredients for dietary needs?

You can try using gluten-free flour blends and substitute butter with plant-based alternatives, but texture may vary slightly.

→ What is the ideal way to cool and slice the blondies?

Allow them to cool completely in the pan, then use the parchment paper overhang to lift and slice evenly on a cutting board.