These maple glazed apple blondies started as a “use up the apples” kind of bake. I wasn’t aiming for anything fancy. But once that buttery, cinnamon smell hit the kitchen? I knew I had something special. They’ve been a fall must-make ever since—soft, gooey, and topped with the dreamiest maple glaze.
Table of Contents
Why You’ll Love These Maple Glazed Apple Blondies
- Soft and chewy, with crispy golden edges
- Warm apples tucked inside—like pie in blondie form
- Sweet maple glaze on top (don’t skip it!)
- All baked in one pan
- Great for cozy nights, gifting, or potlucks
These blondies are fall comfort. Pure and simple.
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Maple Glazed Apple Blondies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft, buttery blondies packed with warm cinnamon apples and topped with a sweet maple glaze. A cozy one-pan dessert perfect for fall.
Ingredients
Blondies:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter (softened)
1/4 cup sugar
1 cup dark brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
Apple Filling:
2 large apples (finely chopped)
2 Tbsp brown sugar
1 Tbsp butter
1/2 tsp vanilla extract
1/2 tsp cinnamon
Maple Glaze:
2 Tbsp butter
1/4 cup pure maple syrup
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F and line an 11×7 inch pan with foil or spray.
2. Cook apple filling in a skillet on medium-low for 3–4 minutes until softened. Cool.
3. Cream butter and sugars. Add eggs, vanilla, salt.
4. Stir in flour, baking powder, cinnamon. Batter will be thick.
5. Spread half the batter into the pan.
6. Top with apple filling, then spread the rest of the batter over it.
7. Bake for 25–30 minutes until golden and set.
8. Melt glaze ingredients together and whisk in powdered sugar.
9. Cool glaze for 8–10 minutes to thicken, then pour over blondies.
10. Let it set before slicing. Enjoy!
Notes
The batter is thick—use your hands if needed to spread it.
The maple glaze is essential! It adds sweetness and keeps them moist.
Store at room temperature for 2–3 days or freeze (without glaze) up to 2 months.
Nutrition
- Serving Size: 1 blondie
- Calories: 240
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Ingredients You’ll Need
For the Blondie Base
- Brown sugar gives them that rich chew
- Butter makes them soft and melt-in-your-mouth
- Eggs for structure
- Vanilla for that classic cozy taste
- Flour + baking powder + salt = structure and balance
- Cinnamon adds that perfect fall warmth
For the Apple Filling
- Chopped apples—I use Honeycrisp or Granny Smith
- Brown sugar + butter makes them caramel-y
- Cinnamon + vanilla because apples love spice
For the Maple Glaze
- Real maple syrup (trust me, it’s worth it)
- Butter + powdered sugar for that silky texture
- Cinnamon + vanilla tie it all together
You can use pancake syrup in a pinch, but real maple tastes way better here.
Step-by-Step Instructions
Step 1 – Cook the Apples
In a small pan, cook chopped apples with brown sugar, butter, cinnamon, and vanilla. Just 3–4 minutes on medium-low until softened. Let them cool a bit. This makes the house smell amazing.
Step 2 – Make the Blondie Batter
Cream softened butter with sugars. Add eggs and vanilla. Stir in flour, salt, baking powder, and cinnamon. The batter’s thick—don’t panic. Use a spatula or your hands to spread it.
Step 3 – Layer and Bake
Spread half the batter into a greased or foil-lined 11×7 pan. Layer the apple mix on top. Drop spoonfuls of the rest of the batter over the apples and gently spread. Bake at 350°F for 25–30 minutes until golden and set.
Step 4 – Make the Maple Glaze
While the blondies cool, melt butter with maple syrup, vanilla, and cinnamon. Whisk in powdered sugar. Let it sit 8–10 minutes to thicken up. Pour over warm blondies and let it set before slicing.
Tips and Storage
- Let blondies cool 10 minutes before glazing
- Store in an airtight container on the counter for 2–3 days
- Freeze (unglazed) up to 2 months
- Add chopped pecans or caramel chips for extra fun
I usually make these on Sundays and we nibble on them all week—unless the kids find them first!
FAQ
Can I make these ahead?
Yes! Bake them the day before and glaze right before serving. They taste even better the next day.
What apples work best?
Granny Smith or Honeycrisp. You want firm and a little tart so they don’t get mushy.
Can I skip the glaze?
Sure—but I wouldn’t. It’s the maple glaze that makes people go “wait, WHAT are these?”
Final Thoughts
These blondies are like apple pie and soft cookies had a baby. No rolling dough. No fuss. Just cozy, sticky, fall-in-a-pan dessert. They’ve become one of my go-tos, right up there with my low-carb pumpkin bread and tiramisu brownies with rich dessert layers.
Craving something citrusy and cozy? Try these lemon pound cake cookies. They’re keto-friendly and perfect for fall too.