Scrumptious and the perfect fall treat! These fudgy and almost gooey Apple Pie Crumble Blondies are like a cross between Apple Crumble Pie and classic Blondies. Adapted from The Sweet Side of Ancient Grains cookbook by Erin Dooner of Texanerin Baking. Everyone will love them!
A Special Recipe From A Special Cookbook:
Apple Pie Crumble Blondies ~ Adapted from
The Sweet Side of Ancient Grains by Erin Dooner
Once again… get your 100% whole grain bake on, my friends!
Today I am happy to share a recipe adapted from a food blogging friend’s new cookbook, The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies and More, Apple Pie Crumble Blondies.
I am telling you, these Blondies are beyond scrumptious with a pleasing fudgy texture. Each bite tastes just like an Apple Crumble Pie crossed with a Blondie. Heaven!
The Sweet Side of Ancient Grains by Erin Dooner
As soon as I received my copy of Erin’s cookbook, The Sweet Side of Ancient Grains, and started flipping through the pages, her recipe for Cinnamon Apple Blondies jumped right off the page and hit me in the face. Mmmm. I am a huge fan of brownies, blondies and bars, and was thrilled to learn that Erin dedicated an entire chapter to Brownies and Blondies in her book. This chapter alone is worth the price of the book!
The Sweet Side of Ancient Grains and Cinnamon Apple Blondies
Erin’s photos are incredible throughout the cookbook. (Yes, Erin was the chief photographer for her cookbook!) But, her Cinnamon Apple Blondies looked like no other blondies I had ever seen. They are almost gooey and quite “fudgy” in texture for Apple Blondies and they are made with the addition of pure maple syrup for a phenomenal flavor profile. I was intrigued.
In fact, I was even more intrigued by this recipe because Erin states the following in the headnotes on page 96:
“It took me sixteen attempts to get this recipe down. My first attempts were all too cakey, but this final version has the perfect texture—chewy, super-moist, and almost gooey. That, in combination with the cinnamon, nutmeg, maple syrup, and apples, has quickly made these blondies a favorite fall-time treat!”
Did you get that? She tried sixteen (16!) times to get the flavor and texture she was driving at. That is pure, 100% unadulterated dedication and determination, my friends. Erin is one wicked talented baker.
As I mentioned in my post for Bumbleberry Cheesecake Crumble, also adapted from Erin’s book, of all the baking food bloggers, I identify most with Erin of Texanerin Baking. We both approach baking in similar ways and enjoy the challenges of developing recipes with different flours—from the more conventional wheat and whole grain flours to the not so conventional gluten-free and grain-free flours. We also take special consideration when developing our recipes to include special diets such as dairy-free and healthier baking recipes like vegan and paleo or paleo-friendly.
100% Organic Unbleached White Whole Wheat Flour by King Arthur Flour®
In The Sweet Side of Ancient Grains, Erin focuses specifically on 100% whole grain flours and all-natural, unprocessed ingredients. If you enjoy baking with whole wheat flour and other ancient grains, this book is for you. Although the recipes call for 100% whole grain flours, nearly all of the recipes can be made with traditional or 100% Organic Unbleached White Whole Wheat Flour, such as by King Arthur Flour® (pictured above). So, you do not need to be totally into 100% whole grain flours to enjoy this book!
The best part about baking from The Sweet Side of Ancient Grains is that no one will ever know that gluten-free ancient grain flours such as buckwheat, quinoa and teff, or ancient whole grain flours such as barley and farro (einkorn, emmer and spelt), or even 100% whole wheat flours, were incorporated into their dessert treats!
Baking Tip: Be sure to dice peeled apple into 1/4-inch cubes for this recipe.
The cookbook itself is a dream for bakers and cookbook collectors. An inspiring full-color photograph, enticing you to run into the kitchen to whip up some whole grain goodness, accompanies each well-written recipe. In addition, the front matter of the book concentrates on the essentials—that is, understanding whole grains, measurements, ingredients and equipment. It is all brilliantly done and ideal for young and beginning bakers alike. As an added bonus, there is an extremely helpful key that denotes special diet recipes throughout The Sweet Side of Ancient Grains.
Seven (7) chapters are filled to the brim with phenomenal recipes! Check it:
- Brownies and Blondies
- Cakes and Cupcakes
- Pies and Tarts
- Fruit Desserts
As I mentioned in my Amazon review back last April when the book was released, The Sweet Side of Ancient Grains is an essential baking cookbook for whole grain bakers. Plus, any cookbook that dedicates a full chapter to Brownies and Blondies is a winner in my book!
Here is a “Baker’s Dozen” list of the recipes I look forward to baking from The Sweet Side of Ancient Grains:
- Chocolate Chip Cheesecake Cookie Bars
- Cinnamon Bun Cheesecake Bars
- Gingerbread Blondies
- Ultra-Fudgy Brownies
- Cranberry Orange White Chocolate Oatmeal Cookies
- German Apple Cake
- Lemon Curd Cupcakes
- Blueberry Cream Cheese Hand Pies
- Dutch Apple Pie
- Strawberry Mascarpone Cream Tart
- Einkorn Bourbon Peach Pecan Crisp
- Oat Flour Plum Crumble
- Strawberry Nectarine Buckle
Anyway, I just knew I had to adapt Erin’s fabulous Cinnamon Apple Blondies and share them with you here on the blog. But, of course, I knew that I would change them up—just a bit with Erin’s blessings.
In fact, she loved the sneak peek of these photos I sent her!
My Grandma Gigi’s streusel on top made with part brown sugar and granulated sugar.
Right away, a streusel topping came to mind and I knew that I would use my German-Austrian grandmother’s recipe for an irresistible buttery streusel. Because of this generous “crown” of crumbly goodness, I also knew that I would have to adjust the baking time.
When I use my grandmother’s recipe for streusel to top coffee cakes, muffins, etc., I sometimes use all granulated sugar and other times I like to use half granulated sugar and half light brown sugar. Either way, the streusel is buttery-rich and irresistible!
In addition, I increased the recipe a bit to accommodate a 9×9-inch baking pan because it yields nice, big ol’ honkin’ squares when cut into nine (9) servings. Remember… The Big Lug is 6’5” tall and has an appetite that just won’t quit. How he maintains his perfect healthy body weight is beyond me.
To be honest, I have to tell you that I baked several test batches of these Apple Pie Crumble Blondies to get them just right. In doing so, I have a very helpful tip to share.
Here it is:
Be absolutely sure to use only 100% pure maple syrup—preferably, very thick, dark and robust, Grade A.
Why am I making such a big deal about this? Well, maple syrup can vary quite a bit when it comes to baking. The reason is because, as most of my serious baking readers know, baking is a science where ingredient ratios are crucial for successful outcomes in the kitchen. You want a pure maple syrup for this recipe that has been boiled down to a luscious, thick and very dark maple syrup. You do not want a maple syrup that is thin and light amber as it will add too much moisture to these blondies and they will not bake up properly. Trust me.
When I first made the recipe, I used the pure maple syrup I had on hand in my pantry. In full transparency, I must report to you that it was a complete and utter recipe fail. The pan turned out a disastrous blondie mush. So, don’t make the same mistake I did! Invest in fine-quality pure maple syrup, and its nutrients for your good health, and to support family farms.
The pure maple syrup that I was most happy with after at least a half dozen tests (and am now completely addicted to!), for this recipe for Apple Pie Crumble Blondies, is made by Coombs Family Farms based in Vermont. There is a reason their pure maple syrup is rated a solid 5-stars at Amazon! It is 100% pure and organic, dark and robust, and comes in several sizes. The 32-ounce jug is just perfect for our household. We just love it. No other pure maple syrup we have tried compares. In fact, I have been enjoying this pure maple syrup in my paleo porridge, 3-Minute Coconut Almond Porridge, nearly daily now that cooler weather has set in. Love!
My dear readers, if you have a baker on your holiday gift list this season, seriously consider The Sweet Side of Ancient Grains as a gift. Any baker would enjoy adding this fun baking book to their cookbook library!
Meanwhile, if you and your family enjoy apple treats as well as blondies, you simply must try this recipe for Apple Pie Crumble Blondies. Thanks to Erin’s baking genius and all her “heavy lifting” in perfecting the blondies portion of this recipe, everyone will love them!
Below are Pinterest-friendly sized images to pin at Pinterest!
- For the Streusel Crumble Topping
- 1 cup (124 grams) organic white whole wheat flour, such as King Arthur Flour®
- ¼ cup (50 grams) granulated sugar
- ¼ cup (50 grams) packed light brown sugar
- 6 tablespoons (85 grams) salted butter, chilled and cut into bits
- ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
- For the Blondies
- 1¼ cups (155 grams) organic white whole wheat flour, such as King Arthur Flour®
- ½ teaspoon baking powder
- ¾ teaspoon kosher sea salt (I use 365™ brand by Whole Foods Market®) or ½ teaspoon fine sea salt
- 2½ teaspoons fine-quality ground cinnamon, such as Penzey’s
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly grated whole nutmeg
- ½ cup (1 stick/113 grams) unsalted butter, melted & cooled slightly
- ¾ cup (150 grams) packed light brown sugar
- 3 tablespoons (45 ml) fine-quality pure maple syrup, dark, thick and robust
- 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 large to extra large egg (50 to 58 grams w/o shell), at room temperature
- 1½ cups (151 grams) ¼-inch diced apple chunks, from 1 very large peeled tart baking apple, such as Cortland, Gala, Granny Smith, Honeycrisp, McIntosh or Pink Lady (I used Honeycrisp)
- Butter or vegetable shortening, for the pan
- For the Optional Garnishes
- Freshly grated whole nutmeg
- Confectioners’ sugar for dusting cooled bars
Tips:Cook time does not include cooling time or chilling time. Be sure to dice the apples small enough, at ¼-inch, so that batter can easily be spread evenly into the pan with a rubber spatula. Cool blondies completely before cutting and serving. To Cut Neat Squares: Chill the blondies in the refrigerator for about 30 minutes or in the freezer for 10 to 15 minutes. Then, slice using a large sharp knife (I like to use my chef’s knife) and run it under very hot water from the kitchen sink tap. Then, carefully (be careful!) wipe the knife dry with a kitchen towel just before making each cut with a clean, hot knife. This way, you will always have nice, clean-sliced bars, blondies and brownies. As soon as you cut the blondies, store them in an airtight container because their exteriors (all that fudgy goodness) dries quickly when exposed to the air. For Gluten-Free Option: Substitute 1¼ cups (160 grams) of Cup4Cup Gluten Free Flour, available at Williams-Sonoma stores, for the 1¼ cups (155 grams) of white whole wheat flour called for in the recipe For the Blondies. Then, substitute 1 cup (128 grams) of Cup4Cup Gluten Free Flour for the 1 cup of white whole wheat flour (125 grams) called for in the recipe For the Streusel Crumble Topping. To store leftovers, cover airtight and refrigerate up to four (4) days. Recipe Adapted From: The Sweet Side of Ancient Grains, by Erin Dooner.
Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.