Caramel apple pie blondies

Caramel apple pie blondies

Salted Caramel Dreams
16 blondies
River Thompson

Brown butter-flecked batter meets tangy spiced apples, dark salty caramel and crunchy oaty cookies in a blondie fit for a cosy autumn afternoon. I wouldn’t judge you if you ate these warm with custard straight from the pan!


Quantity Ingredient

Spiced apples

Quantity Ingredient
350-400g cooking apples, such as Bramleys
2 tablespoons dark rum, (optional)
1/2 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Brown butter blondie batter

Quantity Ingredient
250g salted butter, plus extra for greasing
250g plain flour
1 teaspoon baking powder
1 teaspoon sea salt
2 large free-range eggs, at room temperature
1 teaspoon vanilla extract
250g soft light brown sugar
4 digestive biscuits, or similar, broken into pieces
200g Classic salted caramel sauce, warmed to a liquid


  1. Peel, core and roughly chop the apples; small and big pieces are ok. Add to a medium pan with the rest of the spiced apple ingredients. Cook over a medium heat for 5–8 minutes until softened and some of the apples have broken down but not all. Remove from the heat and leave to cool to room temperature.
  2. Preheat the oven to 140°C. Butter and line a 30 × 20 cm baking tin with baking parchment.
  3. In a large pan, brown the butter. Set aside to cool slightly.
  4. In a medium bowl, whisk together the flour, baking powder and sea salt. Set to one side.
  5. In the bowl of a stand mixer fitted with the whisk attachment, or by hand in a large bowl, whisk the eggs, vanilla extract and brown sugar until foamy, pale and thick.
  6. With the mixer running on low, stream in the browned butter. Once added, briefly turn up the speed of the mixer to high to fully amalgamate the butter with the eggs and sugar.
  7. Tip in the dry ingredients, mix slowly to just incorporate, then once again briefly mix on high to fully incorporate. Be very careful not to overmix.
  8. Scoop the batter into the prepared tin and smooth to an even layer with an offset spatula. Dollop over the cooled apples, arrange the broken biscuits on top and finally pour over the caramel. Bake for 35–45 minutes, depending on how gooey you like them. As a rule, the edges should be crunchy and golden with the middle still having a little wobble.
  9. Leave to cool in the baking sheet. For a neat slice, chill in the fridge for 1 hour before cutting.
  10. Store in an airtight container in the fridge for up to 3 days.
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