Do I have to cook the apples?

I recommend cooking the apples on a frying pan before adding them to the blondie batter, as this makes them softer and gives the blondies a better texture.

What are the best apples to use for apple blondies?

The best apples to use for making these apple blondies are green apples, criterion, pink ladies, honey crisp, Braeburn or Jonathan.

Gluten Free Apple Blondies (Paleo)

Description

Soft and tender apple blondies with a rich cinnamon apple flavor. They're gluten free, dairy free and paleo friendly.

Ingredients

Scale

Apples

2 cups apples, thinly sliced and chopped to bite-sized pieces (225g)*
1 Tbsp coconut oil
2 Tbsp maple syrup
1/2 tsp cinnamon

Blondies

1/2 cup almond butter (just dry roasted almonds)
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 large egg
1 large egg yolk
1 tsp vanilla extract
3 Tbsp coconut flour (21g)
1 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F. Line an 8" x 8" baking dish with parchment paper and set aside.
Make the Apples: Prepare the apples by washing them, removing the core and then cutting them into thin, bite-sized pieces*
Add your coconut oil to a frying pan and preheat on medium heat.
Once the coconut oil has melted, add the chopped apples, maple syrup and cinnamon to the frying pan. Cook the apples on medium heat for 12-15 minutes, or until tender. Be sure to stir the mixture every few minutes.
Make the Blondies: While the apples cook, make the blondie batter. Combine the almond butter, coconut oil, maple syrup, egg, egg yolk and vanilla in a large mixing bowl. Whisk until smooth.
Mix in the coconut flour, cinnamon, baking soda and salt.
Cool Apples: Cool the cooked apples for 15 minutes
Combine and Bake: combine the cooled apples with the blondie batter.
Pour the batter into your lined baking dish and spread it to the sides.
Place the blondies in the oven and bake at 350 degrees F for 25 minutes.
After baking, let the blondies cool to room temperature before serving. They cut best after chilling in the fridge overnight.
Store the blondies in a sealed container in the fridge, up to one week.

Notes

*I used a combination of criterion and green apples, picked from a local orchard. Some other great varieties for this recipe include: pink lady apples, Jonathan, honey crisp and Braeburn. To cut the apples, remove the core, then cut the apples into thin slices. Chop those slices into bite sized pieces. I didn't remove the skin, but you can if you want.