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Apple Crumble Blondies

  • Post category:Food
  • Reading time:4 mins read

Apple Crumble Blondies, beautiful squares of deliciousness are quick to put together and will definitely put a smile on the face of anyone you share them with.

Looking like a brownie but tasting like a crumble, I love to make these in the autumn, served with cream or as the weather turns colder custard, they will brighten even the darkest day!

This recipe serves 12 with a good sized chunk!

Apple Crumble Blondies

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For the crumble topping

125g plain flour

1 tsp ground cinnamon

50g cold butter, cubed

125g demerara sugar

50g roasted chopped hazelnuts

For the cake

250g plain flour

2 tsp baking powder

125g softened butter

150g golden caster sugar

1 tsp vanilla bean paste

150ml full fat milk

2 large eggs

6 Cox apples

Juice of 1 lemon

Method

Preheat the oven to 180c/GM 4 and grease and line a 28 x 22cm rectangular cake tin.

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For the crumble topping, place the flour, cinnamon and cold butter into a large bowl and rub together until you get fine breadcrumbs.

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Stir in the sugar and nuts and transfer to the fridge.

For the cake, sift the flour and baking powder into a bowl and set aside.

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Using an electric handheld whisk, cream the butter, sugar and vanilla until pale and fluffy.

In another bowl, whisk together the milk and the eggs.

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Gradually beat a little of the flour into the butter mixture.

Follow with a little of the milk and egg mixture.

Alternate until all of the flour and milkĀ  mixture has been incorporated.

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Spoon the cake mixture into the prepared tin.

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Peel, core, half and thinly slice the apples and toss them in the lemon juice.

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Arrange the apples on top of the cake.

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Sprinkle the chilled crumble mixture on top of the apples.

Bake for 1 hour.

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Transfer to a wire rack to cool and then cut into 12 pieces.

Great with cream!

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Enjoy the taste of autumn!