It’s apple picking season in New England. Definitely an autumn activity. I didn’t go this year, but I did find some amazing little heirloom apples at the Farmer’s Market last weekend. I love little apples. Not necessarily crab apple sized, but 2-3 inches. Perfect for snacking and baking. You don’t need heirloom apples for this recipe (plain old granny smith will do), so don’t think that you have to find a farmer’s market near you to make them — though in general, I think that you should always go to farmer’s markets if you can. These blondies are a little fragile, so be careful when cutting.
Ingredients
1 cup butter, softened to room temperature
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 cup rolled oats (not instant)
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 granny smith apples, peeled and finely diced (about 2 cups)
1cup cinnamon chips (if you can’t find cinnamon chips, substitute which cholocate chips and add 1 teaspoon ground cinnamon)
Directions
Preheat your oven to 350F. Create a foil or parchment paper sling for your 9 x 13 inch baking dish and spray liberally with baking spray.
In the work bowl of your stand mixer, cream together the butter, sugar, egg and vanilla together until fluffy. In another bowl, combine the flour, oats, baking powder and nutmeg. Add to the creamed mixture. Stir with a spatula or spoon combined. Add the diced apples and cinnamon chips, mixing just till combined. Spread into the prepared pan.
Bake for 50-55 minutes or until a toothpick comes out clean. Let cool before cutting into bars. Serve warm (with ice cream? 🙂 ) or at room temperature.