brown butter apple crumb blondies


Have you ever come across a recipe that beckoned you to the kitchen in an instant? So it was with these apple blondies I spotted at my friend Heidi’s blog, FoodieCrush. I couldn’t stop thinking about a buttery blondie filled with apples and topped with streusel, so I did what any baking blogger/dessert lover/Honeycrisp apple-obsessed person would do – I whipped up a pan in 15 minutes flat.

Brown Butter Apple Crumb Blondies

As it turns out, my afternoon baking whim was a wise move. I made over my favorite blondie base with brown butter and apple, a most natural pair. Add a crumb topping, and blondie meets crumb cake in these simple and seasonal bars.

Brown Butter Apple Crumb Blondies

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Brown Butter Apple Crumb Blondies

  • Yield: 12 blondies


Crumb Topping

  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 3 Tbsp cold unsalted butter, cubed


  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 Tbsp Amaretto (or 1/8 tsp pure almond extract)
  • 1/8 tsp salt
  • 1 cup flour
  • 1 cup grated Honeycrisp apple


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. For the crumb topping, whisk together sugar, flour, cinnamon, nutmeg, and salt in a small bowl; cut in butter with a pastry blender or fork until large crumbs form. Chill topping until ready to use.
  2. For the blondies, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a medium bowl and let cool to room temperature. Whisk in brown sugar, egg, amaretto, and salt until smooth. Fold in flour just until incorporated; fold in apples. Scrape batter into prepared pan and smooth top with an offset spatula. Sprinkle crumb topping evenly over batter.
  3. Bake for 30 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


Inspired by FoodieCrush


  • Calories: 240
  • Carbohydrates: 34
  1. Amazing, I think these will become one of my favourite blondies. I still thing raspberry and white chocolate will stay on top, but these will not come far behind. I the flavours in them.

  2. Oh, girl! Your Apple Crumb Blondies look divine! OK, no lie…I have an upcoming post (to promote Erin’s cookbook, of Texanerin Baking) that I worked on last spring…her Apple Blondies, made with pure maple syrup, but with a Crumb Topping. She’s my witness and saw the photos. 😉 (It’s the German-Austrian in me and I couldn’t help myself but to “gild the lily”, LOL!) Thanks for sharing your brown butter version, Laura. Cannot wait to try. I adore Blondies of all kinds! xo

  3. Should these have baking powder in them? I mixed up the batter before realizing it wasn’t included in the recipe and folded some in at the last minute just in case… I also wondered about all the juice produced by grating the apple. I was afraid leaving it in would be too much liquid—do you keep in in yours or do you drain it? They’re delicious—I just wonder if I did it correctly.

    1. Hi Hilary, you don’t need to add baking powder. I added the apples with the juice (but I don’t recall how juicy the apple was, so that’s a good question!). So glad you liked the blondies :).

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