Chewy Apple Blondies Recipe with Cinnamon Streusel

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These apple blondies are a cozy, indulgent treat that shine in cooler weather. Soft, gooey, and warmly spiced, they’re simple to make and full of comforting apple flavor.

I love autumn baking, and while I’ve shared plenty of pumpkin and cinnamon-apple recipes before, these blondies are a favorite because they’re extra soft and melt-in-your-mouth delicious. The recipe is intentionally easy—no need for fresh apples because unsweetened applesauce gives these bars great apple flavor year-round.

I developed this version as a twist on a beloved gluten-free blondie, adding applesauce and a blend of fall spices for the flavor boost. If you bake a batch, expect your kitchen to fill with a warm, cozy aroma.

Why You’ll Love This Recipe

• These blondies are exceptionally soft and delightfully gooey. If you prefer a firmer texture, chill them briefly in the refrigerator after they cool. Otherwise they’re ready to eat right away—just be prepared to use a fork if they’re very soft.
• They’re simple to make. Unsweetened applesauce provides the apple flavor, so no fresh fruit is required and you can make them any time of year.
• The spice mix—cinnamon, ginger, and nutmeg—pairs perfectly with the applesauce for a classic autumn profile.

Ingredient Notes and Substitutions

• Gluten-free flour: This recipe was developed with a 1:1 gluten-free flour blend (I use Bob’s Red Mill). If you choose a different blend, ensure it contains xanthan gum. If you aren’t gluten-free, all-purpose flour should work in a cup-for-cup substitution.
• Brown sugar: Either light or dark brown sugar is fine; both give great flavor.
• Applesauce: Use 100% pure, unsweetened applesauce—store-bought or homemade—so the recipe’s sweetness stays balanced.
• Caramel chips: Optional, but a lovely addition. I used sea salt caramel baking chips; if you can’t find them, you can omit the chips or substitute chocolate or butterscotch chips.

Step-by-Step Instructions

STEP ONE: Whisk together the dry ingredients and set aside so they’re ready when you need them. Preheat your oven to 350°F.

STEP TWO: Cream the room-temperature butter with the brown and granulated sugars until smooth.

STEP THREE: Add the applesauce and vanilla and mix until incorporated.

STEP FOUR: Stir the dry mix into the wet ingredients on low speed until just combined—avoid overmixing.

STEP FIVE: Fold in the caramel chips if you’re using them.

STEP SIX: Transfer the batter to an 8″ square pan lined with parchment paper and smooth the top. The batter will be thick and slightly sticky.

STEP SEVEN: Bake at 350°F for 25–30 minutes. Let the blondies cool completely in the pan before cutting into bars so they have time to set.

Expert Tips

• For accuracy, weigh the flour using a kitchen scale. This recipe uses 246 grams (1 2/3 cups) of flour.
• The center may still jiggle slightly when you remove the blondies from the oven—this is fine. If it’s extremely underbaked, give it two more minutes. The bars will continue to set as they cool in the warm pan.
• Start checking for doneness around 25 minutes; depending on your oven, they may need closer to 30 minutes.
• These blondies are best enjoyed soft and gooey. If you prefer a firmer texture, chill them briefly in the refrigerator before serving.

Frequently Asked Questions

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📖 Recipe

Easy Apple Blondies

Print Recipe

These gooey blondies taste just like apple pie!

Course Dessert, Snack

Cuisine American

Keyword apple, blondies, brownies, cinnamon, fall, thanksgiving

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 12 blondies

Calories 246

Author Taleen Benson

Ingredients

• 1 ⅔ cups (246g) gluten free flour blend
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ½ cup (113g) unsalted butter room temperature
• 1 cup (200g) brown sugar packed
• ⅓ cup (67g) granulated sugar
• ½ cup (128g) unsweetened applesauce
• ½ teaspoon vanilla extract
• ⅓ cup (57g) caramel chips optional

Instructions

• Preheat the oven to 350°F. Line an 8″ square baking pan with parchment paper and set aside.
• Whisk the flour, baking powder, cinnamon, salt, nutmeg, and ginger together and set aside.
• Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars. Add the applesauce and vanilla and beat to incorporate. Add in the dry ingredients and mix on low speed until combined. Fold in the caramel chips, if using.
• Spread batter into the prepared pan and bake for 25-30 minutes. Allow to cool completely before cutting into bars.

Notes

• For dairy-free blondies, substitute a non-dairy butter of your choice.
• If you can’t find caramel chips, omit them or substitute another baking chip. I use sea salt caramel chips during the fall when available.

Nutrition

Calories: 246kcal

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