Cozy Apple Blondies

Apple blondies mix sweet apple chunks with warm spices like cinnamon and nutmeg to give a comforting twist on traditional blondies. They’re a simple treat that feels just right for chilly days or whenever you want a soft, tasty bar that goes great with your coffee or tea.

I whipped this up after spotting some apples in my fruit bowl and it quickly became something I make often on cold afternoons. The soft apple pieces and warm cinnamon remind me of cozy cooking times with family.

What You Need

• Cinnamon: adds a warm, spicy touch that’s perfect for fall pick a fragrant, bright ground cinnamon
• Fresh apple: brings juiciness and a bit of tartness go for crisp types like Granny Smith or Honeycrisp to balance the sweet batter
• Nutmeg: gives a subtle, rich flavor use freshly ground for the best punch
• All-purpose flour: creates the base of the blondies sift it lightly to keep the batter smooth
• Baking powder: gently lifts the bars without making them cakey measure carefully
• Unsalted butter: melted for richness and even mixing pick a good quality one for tastier results
• Light brown sugar: adds sweetness with a hint of caramel pack it down when measuring
• Large egg: brings moisture and helps bind everything room temperature works best here
• Vanilla extract: boosts flavor a teaspoon of pure vanilla makes a noticeable difference

How To Make Them

Get The Pan Ready

Heat your oven to 350°F so things bake evenly. Line an 8x8 inch pan with parchment paper, making sure there’s extra to grab the blondies after they bake. If you don’t have parchment, grease the pan all over well.

Prep The Apples

Peel, core, and chop the apple into small pieces around 3/4 to 1 cup. Toss these with half a teaspoon of cinnamon right away to coat and add spice. Set aside while you mix the other stuff. Don’t use more than 1 cup or texture can get off.

Mix The Dry Stuff

In a medium bowl, whisk together one cup plus two tablespoons of flour, the remaining half teaspoon cinnamon, nutmeg, baking powder, and salt. This makes sure the spices and rising agent spread out evenly.

Mix The Wet Stuff

In a big bowl, blend melted butter with brown sugar till smooth with no butter pools. Beat in the egg, then stir in vanilla until everything’s nice and glossy.

Put It All Together

Slowly mix the dry ingredients into the wet, stirring gently until combined without overworking it. Fold in the cinnamon-coated apple chunks, making sure they’re spread out in the batter.

Bake The Bars

Pour the mixture into your prepared pan and smooth the top flat. Bake 22 to 25 minutes until the top looks set and a toothpick near the middle comes out clean or with a few moist crumbs.

Cool Then Cut

Let the blondies cool fully in the pan. If you lined it, use the overhang of parchment to lift them out onto a board. If not, cut them straight in the pan. Cooling totally helps keep the bars from falling apart.

The crisp apple’s my top pick because it brings moisture and a nice texture so the blondies don’t dry out. This treat always makes me think of rainy afternoon baking with my mom when the kitchen smelled like cinnamon and apples.

Keep Them Fresh

Store cooled blondies in a sealed container at room temperature and they’ll stay soft for 3 days. If you want them longer, wrap them well and pop them in the fridge for up to a week. You can freeze them too by cutting into pieces, wrapping each one, and putting them in a freezer-safe box for up to 3 months.

Swap Ideas

If you don’t have unsalted butter, coconut oil or dairy-free margarine work fine—just use the same amount so the texture stays right. You can trade light brown sugar for coconut sugar if you want something less processed. Try using diced pears instead of apples with the same spices for a fun twist.

How To Serve

Warm up these blondies a bit and add a scoop of vanilla ice cream for an extra cozy treat. They go great with chai tea or strong coffee. Sprinkle some chopped walnuts or pecans on top before baking if you want a nice crunch.

Seasonal Ideas

Try mixing in dried cranberries or raisins to add a festive feel alongside the apples and spices. Switch the nutmeg for freshly grated ginger if you like a bit more sharpness. A simple glaze made from powdered sugar and apple cider drizzled on top will really bring out those autumn vibes.

These blondies are just right for chilly fall days and come out soft, tasty, and something everyone will love.

Frequently Asked Cooking Questions

→ What type of apple works best for these blondies?

Tart apples like Granny Smith or Honeycrisp work great. They add flavor and texture without being too sweet.

→ Can I use melted butter directly from the stove?

Make sure the melted butter cools down a bit before mixing so it doesn’t cook the egg.

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

Check that the top is set and poke a toothpick in. It should come out clean or with a few moist crumbs.

→ Can I substitute any ingredients for dietary needs?

You can swap regular flour with gluten-free blends and try plant-based butters, but the texture might change a bit.

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

Let them cool fully in the pan, then lift them with the parchment paper edges and cut neatly on a board.