Caramel Apple Blondies

Caramel adapted from: The View from Great Island

Blondies adapted from: Annie’s Noms

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


  1. 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.
  2. Continue to cook syrup until it reaches 225–230°F (right before soft-ball stage). 
  3. Remove from heat and stir in butter, cream, and salt.
  4. 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.)
  5. Pour caramel into a heatproof bowl and allow to cool and thicken slightly.

Apple Blondies


  • 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.


  1. Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper.
  2. In a medium bowl, mix together apples and lemon juice. Sprinkle with 2 tablespoons all-purpose flour, tossing to coat apple pieces.
  3. In a large bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together sugars, egg, and vanilla. While whisking, slowly pour in the melted butter, mixing until everything is smooth.
  5. Make a well in the centre of the flour mixture, then pour in wet mixture. Mix just until combined. Fold in flour-coated apples.
  6. Spread the (thick) batter into prepared pan, smoothing the top with an offset spatula or the back of a spoon.
  7. 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.
  8. 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.
  9. Allow to cool in pan for 45 minutes, then transfer to wire rack to cool completely before cutting.

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