Yield: 16-ish blondies, depending on how you cut ‘em
Spiced Apple Caramel
- ½ cup (160g) Morris Kitchen Spiced Apple Syrup
- 1 Tbsp unsalted butter
- 2 Tbsp heavy cream
- pinch of kosher salt
- Make the spiced apple caramel first so that it can cool while you make your blondies. In a small pot over medium heat, reduce apple syrup until it has the viscosity of maple syrup, about 7 minutes.
- Continue to cook syrup until it reaches 225–230°F (right before soft-ball stage).
- Remove from heat and stir in butter, cream, and salt.
- After butter has melted and everything is mixed together, return pot to stove. Once again heat to 225–230°F. (The mixture will froth up a little.)
- Pour caramel into a heatproof bowl and allow to cool and thicken slightly.
- 2 medium (or 3 small) apples, peeled, cored, and chopped*
- 1 Tbsp lemon juice
- 1 ½ cups (180g) all-purpose flour, divided
- ½ tsp baking powder
- 1 tsp Burlap & Barrel Royal Cinnamon
- ¼ tsp ground nutmeg, freshly ground
- pinch of salt
- 1/3 cup (66g) granulated sugar
- ½ cup (107g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup (113g) unsalted butter, melted & cooled slightly
*We used sweet Michigan apples from The Apple Truck.
- Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper.
- In a medium bowl, mix together apples and lemon juice. Sprinkle with 2 tablespoons all-purpose flour, tossing to coat apple pieces.
- In a large bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together sugars, egg, and vanilla. While whisking, slowly pour in the melted butter, mixing until everything is smooth.
- Make a well in the centre of the flour mixture, then pour in wet mixture. Mix just until combined. Fold in flour-coated apples.
- Spread the (thick) batter into prepared pan, smoothing the top with an offset spatula or the back of a spoon.
- Drizzle (mostly cooled) caramel on top of blondies—as much or as little as you like!
NOTE: If your caramel thickened up too much while you were making your blondies, microwave in 15-second increments until you’re happy with the consistency.
- Bake for 25–30 minutes until edges are golden brown. Blondies are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Allow to cool in pan for 45 minutes, then transfer to wire rack to cool completely before cutting.