Apple crisp is a fall staple, and easier than pie, so this recipe was perfect. We spent a LOT of time cutting and peeling apples, but otherwise making this recipe was pretty straightforward. Our rendition of apple crisp got rave reviews from Scott’s family, so this recipe is verifiably good. If you have one of those spinning apple peelers that does all the work for you, this recipe will be even better. Apple crisp is always a crowd-pleaser, and this one did not disappoint.

PREP TIME – 20 minutes

COOK TIME- 45 minutes

TOTAL TIME- 1 hour 5 minutes

INGREDIENTS

• 12 cups peeled, sliced apples
• 1/2 tsp cinnamon
• 2 Tbsp. lemon juice
• 1 Tbsp. water

TOPPING:

• 1 1/2 cups firmly packed brown sugar
• 1 cup gluten-free all-purpose flour
• 1 cup gluten-free rolled oats or old-fashioned oats
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. salt
• 3/4 cup unsalted butter or non-dairy alternative

INSTRUCTIONS

1. Preheat oven to 375°.
2. In a large bowl, stir together sliced apples, 1/2 teaspoon cinnamon, lemon juice and water. Scoop into 9×13 baking pan.
3. In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or 2 knives to cut in butter until mixture is crumbly. Sprinkle over apples.
4. Bake at 375° for 45 minutes or until apples are tender and topping is crisp and browned.
5. Serve warm with whipped cream or ice cream or non-dairy alternative.

(We did this one without the glaze that it calls for in the original recipe because they already tasted good.)

The apple blondie is an unexpected spin on a classic fall theme. If you’re looking for an alternative to apple pie or apple crisp, look no further. These blondies were surprisingly easy to make, and ended up looking and tasting great. The only downside is how many apples you have to peel and dice. The batter isn’t too complicated and the whole process goes pretty fast, which is nice when you’re making two recipes in one night. After we mixed the ingredients and cooked the apple topping, the kitchen smelled great, which was another perk. This recipe is great for fall. Highly recommend. 

Super easy gluten-free Apple Pie Blondies are a soft, blonde brownie topped with delicious cinnamon apples and maple vanilla glaze. 

 Prep Time – 10 minutes

 Cooling – 1 hour

 Total Time – 10 minutes

 Servings – 9 servings

Ingredients

Filling

2 cups diced apples (3 apples) peeled

1 tablespoon butter, dairy-free used Smart Balance butter

2 tablespoons brown sugar, packed

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Blondie

1/2 cup unsalted butter softened (for dairy-free use Smart Balance butter)

3/4 cup brown sugar packed

1 tablespoon pure vanilla extract

2 eggs room temperature

1 1/2 cups gluten-free all-purpose flour 

1/4 teaspoon xanthan gum (leave out if your flour blend already has it)

1 teaspoon gluten-free baking powder

1 teaspoon cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

Instructions

Preheat oven to 350º F degrees

Spray the 8×8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter. 

Peel, core and dice apples into small pieces. I like to use my apple slicer. 

Peel, core and dice apples into small pieces. I like to use my apple slicer. (photo 1) In a small pan add butter, apples, brown sugar, cinnamon, and vanilla. Cook over medium heat until butter and sugar is melted. Stir the diced apples to fully coat the apples in the butter sauce. Allow the butter sauce to come to a slight boil for a few minutes. When the apples will become soft, remove from heat. (photo 2)

In a large bowl cream the butter and brown sugar.

Add eggs and pure vanilla extract and beat with your mixer until ingredients are fully combined.

Add the cinnamon, baking powder, xanthan gum (leave out if your flour blend already has it) and gluten-free flour and mix until ingredients are fully combined. The blondie batter will be sticky.

Pour the blondie batter into the parchment-lined pan.

Pour the apple filling on top of the blondie batter and spread to cover evenly.

Bake for 35-45 minutes. The sides on the blondies will start to pull away from the sides and they will be golden brown. You can also check by inserting a toothpick into the center comes out clean.

Remove the blondies from the pan by carefully lifting them up with the parchment paper. Cut by rows. It will make 9 large slices.