Apple Pie Blondie

This apple pie blondie is buttery, spiced, and just the right kind of cozy. The kind of thing you bake on a quiet weekend day and eat warm with a spoon. I used Cabin 5’s Spicy Campfire Maple Granola in the crumble for extra crunch and warmth, but oats work just as well.

Crumble

• 120 g / 1 cup all-purpose flour

• 100 g / 1 cup granola (or 70 g / ¾ cup oats. I used the Spicy Campfire Maple granola from Cabin 5)

• 45 g / 3 tbsp golden sugar

• Pinch of salt

• 1/8 tsp baking powder

• 100 g / just under ½ cup cold butter, cubed

• 65 g / 3 tbsp golden syrup

Apple filling

• 2 medium apples (I used Honeycrisp)

• 1 tbsp golden sugar

• 1/2 tsp cinnamon

Blondie

• 175 g / ¾ cup + 1 tbsp butter

• 135 g / ⅔ cup granulated sugar

• 1/2 tbsp vanilla paste (or extract)

• 1/2 tsp salt

• 2 eggs, at room temperature

• 180 g / 1½ cups all-purpose flour

• 1 tsp baking powder

Instructions

1. Preheat the oven to 355°F (180°C).
   Grease a 9" (23 cm) springform pan with butter or line it with parchment paper.

2. Make the crumble:
   In a bowl, combine the flour, granola (or oats), sugar, salt, and baking powder. Add the cubed butter and mix with your hands until it resembles coarse sand. Stir in the golden syrup until crumbly, then place in the fridge to chill.

3. Prepare the apple filling:
   Peel and dice the apples into roughly ¾" (2 cm) cubes. Toss with sugar and cinnamon.

4. Make the blondie base:
   Brown the butter in a medium pot, then remove from heat. Stir in sugar, vanilla, and salt. Let it cool for about 10 minutes. Whisk in the eggs one at a time, then fold in the flour and baking powder.

5. Assemble:
   Pour the blondie batter into the prepared pan and spread evenly. Scatter the apple filling on top, then cover with the crumble in an even layer.

6. Bake for 50 minutes, or until golden and set in the center.

Let cool slightly before removing from the pan. Serve with ice cream or custard.