Apple Crumble Blondie Bars Recipe

A fudgy white chocolate brownie base, with caramelised apples and a cinnamon crumble topping

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Apple Crumble Blondies Recipe.pdf

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Makes 12 slices or more smaller!

Caramelised apples ingredients;

2x cooking apples, chopped into small chunks

2 tbs brown sugar

2 tbs water

1 tsp cinnamon

Blondie ingredients;                    

360g plain flour                                                         

300g soft brown sugar

4g baking powder

200g melted white chocolate

100g white chocolate chips

½ tsp vanilla powder

260g soya milk

160g sunflower oil

4g cider vinegar

Crumble ingredients;

160g oats

60g vegan butter

40g brown sugar

½ tsp cinnamon

You will also need; a 7”x11” baking tin, baking paper, a mixing bowl, a spoon, a whisk, a sieve, a small saucepan

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Method

1.       Begin by making the caramelised apples.  Add the water, sugar, cinnamon and apple chunks to a small saucepan and roughly mix together

2.       Let the apples come to a simmer on a low-medium heat, occasionally stirring

3.       Keep the apples gently simmering until they a soft all the way through.  Set aside until needed

4.       Pre heat the oven to 160°c

5.       Line your baking tin with baking paper, this will make sure your blondie does not stick to the tin

6.       Sieve the flour into the bowl and add the baking powder, brown sugar and vanilla powder

7.       Add the milk, oil, vinegar and melted white chocolate to a mixing bowl and whisk together

8.       Mix well using the whisk so there are no flour lumps

9.       Add the white chocolate chips and gently mix through

10.   Pour the mixture into the baking tin and smooth out with the back of a spoon

11.   Spoon over your caramelised apple mixture on top of the blondie batter.  I like to use a spoon to roughly swirl some of the apple mixture into the batter.  Set aside and make your crumble topping

12.   Add all the crumble ingredients into a small bowl and use your fingers to rub in the butter to make a breadcrumb texture

13.   Sprinkle the crumble topping over the apple layer on the blondie

14.   Bake for 25-35 minutes.  The blondie is baked when the edges are firm and the top has lightly ‘crusted’ but there is still a slight jiggle to the middle of the tin

15.   Leave the blondie to cool in the tin on the side and then transfer into the fridge for 1-2 hours or overnight until fully cold and set

16.   Slice and enjoy!