Save These Caramel Apple Pie Blondies are pure fall comfort in bite sized squares, perfect for bake sales, cozy evenings, or just satisfying that sweet tooth. With a gooey caramel swirl, warm cinnamon spiced apples, and chewy blondie texture, they combine all the best parts of apple pie and classic blondies into one irresistible treat.
The first time I baked these, the house filled with the smell of brown sugar and apples. My family could not stop reaching for seconds and these blondies disappeared in a flash.
Ingredients
- All purpose flour: Provides the sturdy base for your blondies Choose a high quality unbleached flour for best results
- Brown sugar: Gives the blondies a deep caramel flavor and chewy texture Light or dark brown sugar both work well but dark brings extra richness
- Unsalted butter: Adds moisture and depth Make sure it is fully melted for easier mixing
- Fresh apples: Peeled and chopped for juicy sweetness Tart varieties like Granny Smith balance the caramel but Honeycrisp or Fuji are sweeter
- Ground cinnamon: Infuses warm pie flavor Always check for freshness A quality cinnamon will be fragrant not musty
- Vanilla extract: Rounds out the flavors Use pure extract for a smoother taste
- Eggs: Acts as the binder Make sure they are at room temperature for even mixing
- Caramel sauce: The swirl that makes these bars gooey and decadent Thicker jarred caramel works best so it does not disappear in the batter
- Baking powder: Gives a gentle lift so the bars are not too dense
- Salt: Enhances all the other flavors Opt for fine sea salt for more even seasoning
Instructions
- Prep the Apples:
- Peel and chop apples into half inch cubes Aim for uniform pieces This ensures even cooking and the right juicy texture in every bite
- Melt the Butter:
- Melt butter gently on the stovetop or in the microwave until just liquid but not sizzling Pour into a large bowl and cool slightly so you do not cook the eggs later
- Mix Wet Ingredients:
- Add brown sugar to the melted butter and whisk until smooth Whisk in eggs and vanilla until well combined and glossy
- Combine Dry Ingredients:
- In a separate bowl stir together flour baking powder salt and cinnamon Make sure everything is well mixed so the leavening and spice are evenly distributed
- Make the Batter:
- Gradually add dry ingredients into the wet mixture using a spatula to fold only until just combined Overmixing can make the blondies tough
- Fold in Apples:
- Stir in the apple cubes so they are evenly dispersed throughout the batter Each bite should have plenty of fruit
- Layer in Pan and Swirl Caramel:
- Spread batter evenly into a lined nine inch square baking pan Dollop caramel sauce by spoonfuls across the surface then use a knife to gently swirl it through the top of the batter for that signature marbled look
- Bake:
- Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about thirty to thirty five minutes until golden brown and set at the edges with a slightly gooey center Do not overbake or you will lose that fudgy texture
- Cool and Slice:
- Let the blondies cool completely in the pan This keeps them moist and lets the caramel set When fully cool slice into squares and lift out with a spatula
Save Hands down my favorite part is the way the caramel bakes into little molten pools around the apple chunks My kids always try to claim those corner pieces with the most caramel swirl It reminds me of chilly autumn afternoons spent baking with my mom who showed me how a touch of salt brings out all the pie flavors
Storage Tips
Once cool store blondies in an airtight container at room temperature for up to three days If your kitchen is very warm refrigerate them for longer freshness Warm them in the microwave for that gooey just baked texture The blondies also freeze beautifully Wrap tightly in plastic and store up to two months Thaw overnight and enjoy
Ingredient Substitutions
If you do not have caramel sauce use dulce de leche or thick butterscotch topping To make gluten free use a good one to one all purpose blend Prefer dairy free Melted coconut oil can stand in for butter and your favorite plant milk caramel works fine too Try pears instead of apples for a twist
Serving Suggestions
Top each square with a scoop of vanilla ice cream and extra caramel drizzle for dessert heaven A dusting of powdered sugar or a sprinkle of flaky salt elevates them even more For parties cut them small and stack on a tiered tray Watch how quickly they vanish
Cultural and Seasonal Adaptations
These blondies are an American fall classic reinvented with a twist so you do not need to fuss with pie crust Perfect for apple picking season in September and October or when you crave pie flavors but short on time At holidays these bars are a new family favorite on the dessert platter
Save Serve warm or chilled, with extra caramel sauce if desired. These blondies make every autumn gathering extra sweet.
Recipe Guide
- → Can I use store-bought caramel sauce?
Yes, store-bought caramel works well for added convenience and quick preparation.
- → What apples work best in blondies?
Firm varieties like Granny Smith or Honeycrisp provide the best texture and balance of sweetness.
- → How do I keep blondies moist?
Do not overbake; a toothpick should come out with a few moist crumbs. Use fresh apples and quality butter.
- → Can these bars be made ahead?
Yes, bake and cool them completely. They keep well covered at room temperature for up to three days.
- → Are nuts optional in this dessert?
Nuts like pecans or walnuts can be added for crunch, but they are optional and easily omitted.
- → What’s the best way to serve them?
Enjoy warm with vanilla ice cream or let cool for easy slicing and sharing.