Salted Cinnamon Sugar Caramel Apple Blondies

Apples, pumpkins, chai spice, and everything nice are my go to flavors once fall rolls. So for those new to the blog expect to see many an apple themed desserts on the blog all season long. First up are these A+mazing Caramel Apple Blondies. Rich, decadent, yet simple to make, these blondies combine my love of apples, bar cookies, and salted caramel. You cannot pass these up. Check out the recipe after the clickSalted Cinnamon Sugar Caramel Apple Blondies

1+1/4 cups gluten free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of nutmeg
1 cup brown sugar, loosely packed
1/2 cup oil
1 large egg + 1 teaspoon pure vanilla extract
2 granny smith apples, peeled and diced

For the cinnamon sugar, combine:

  • 1/2 cup sugar
  • 2 + 1/2 tablespoons ground cinnamon,

For the caramel filling:

  • 30 soft caramel candy squares
  • 4 tablespoons heavy cream
  • sea salt, sprinkle


Preheat oven to 350 degrees F.  Grease an 8×8 inch pan with cooking spray and set aside.

  1. Sift together flour, baking powder, baking soda, cinnamon, and nutmeg into a medium-sized bowl. Set aside.
  2. In another medium-sized bowl, using an electric hand mixer, beat together sugar, oil, egg, and vanilla, until smooth and blended. Add flour mixture and beat until well-combined. Batter will be thick. Fold in diced apples.
  3. Spoon about 2/3 of the batter into prepared pan and spread evenly with an offset spatula. Even sprinkle with one layer of the cinnamon sugar mixture.
  4. In a small saucepan over medium-low heat, melt together caramel candies and heavy cream, stirring constantly so the mixture doesn’t burn. Once caramel is completely melted and smooth, drizzle half over batter.
  5. Spoon remaining batter in dollops over caramel, then swirl it in gently with a knife. Top with another layer of cinnamon sugar mixture
  6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out with a few, moist crumbs attached.
  7. Cool in pan on wire rack for 20 minutes, ader cooled for 10 minutes drizzle with remaining caramel and sprinkle with sea salt before cutting into squares and serving.


Leave a Reply