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
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.
For the crumble topping, place the flour, cinnamon and cold butter into a large bowl and rub together until you get fine breadcrumbs.
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.
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.
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 milk mixture has been incorporated.
Spoon the cake mixture into the prepared tin.
Peel, core, half and thinly slice the apples and toss them in the lemon juice.
Arrange the apples on top of the cake.
Sprinkle the chilled crumble mixture on top of the apples.
Bake for 1 hour.
Transfer to a wire rack to cool and then cut into 12 pieces.
Great with cream!
Enjoy the taste of autumn!
