Apple Crisp Blondie Bars Recipe for Fall Desserts

Even though it still feels like late summer here in the Midwest, October is officially in full swing and my fall baking is unstoppable. These Apple Crisp Blondie Bars are a fall favorite: an ooey-gooey browned butter blondie base, a spiced apple pie filling in the center, and a crunchy cinnamon-oat crisp on top. They’re rich, comforting, and just the kind of dessert that makes your kitchen smell like autumn.

Surprise: these bars can be made gluten free. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which swaps cup-for-cup with all-purpose flour. If you prefer, you can use regular all-purpose flour instead—the results will still be delicious.

How to Make Apple Crisp Blondie Bars

Although these bars have three distinct layers, they’re straightforward to prepare. Each component (the apple filling, the crisp topping, and the browned butter blondie base) is mixed in a single bowl or pan, so cleanup is manageable. Read through the steps, assemble the layers, and bake—simple as that.

Make the Apple Pie Filling

The filling is a warmly spiced apple pie center. I like Honeycrisp for its sweet-tart flavor and firm texture, but any baking apple that holds its shape will work well.

Peel and dice the apples into small squares. In a medium saucepan, combine the apples with butter, light brown sugar, cinnamon, nutmeg, allspice, and a pinch of salt. Cook over medium heat about 5 minutes, until the apples begin to soften and a syrup forms.

To thicken, whisk 1 teaspoon cornstarch with 1 teaspoon water until smooth and stir it into the apples. Cook an additional 2–3 minutes until the sauce thickens to a jammy consistency. Remove from heat and set aside to cool slightly.

Make the Cinnamon Oat Crisp Topping

The topping is a buttery cinnamon-oat crumble that adds texture and a toasty finish. Start with cold butter diced into small cubes. Combine the butter with old-fashioned oats, light brown sugar, the flour of your choice (gluten free if desired), cinnamon, and a pinch of salt in a medium bowl.

Use your fingers to pinch the butter into the dry ingredients until pea-sized crumbs form. The mixture should hold together slightly but still be crumbly. Set the topping aside while you prepare the blondie base.

Make the Browned Butter Blondie Bottom

The blondie base gets its deep, nutty flavor from properly browned butter. Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment, spraying the paper lightly with nonstick spray.

To brown the butter, melt it in a medium saucepan over medium heat. It will foam, then settle, and finally develop a light amber color with tiny brown bits on the bottom of the pan. Watch closely and swirl the pan to prevent burning. Remove from heat and let it cool slightly.

Pour the warm browned butter into a medium bowl and whisk in the light brown sugar until it begins to dissolve, about one minute. Add vanilla and salt. Whisk in the eggs quickly so the residual heat from the butter doesn’t scramble them; keep whisking for 2–3 minutes to incorporate air, which helps the blondies rise even without leavening agents.

Fold in the flour until the batter comes together. It may look dry at first, but continue folding until smooth. Press the blondie batter into the prepared pan in an even layer. Spoon the cooled apple filling over the batter and spread it out. Finish by sprinkling the cinnamon-oat crisp topping evenly over the apples.

Baking and Serving

Bake the bars for 35–40 minutes. You’ll know they’re ready when the apple filling bubbles up around the edges through the crisp topping. Allow them to cool for a bit before slicing.

Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent treat, or chill the bars in the refrigerator for a couple of hours so they firm up and become easier to slice. Both warm and cold serveings are delightful—warm for gooey indulgence, chilled for neat, portable bars.

Apple Crisp Blondie Bars

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• Author: Elizabeth Buuck