I hope everyone came hungry because we’re definitely not going to be dishing out tiny slices of this here dessert. Moist, tender, and full of pecans and caramel-covered apples…let’s slice into this skillet caramel apple blondie pie!
Easter is over. I hope everyone had a lovely day! Now that the holiday has passed perhaps we should try to eat a little more mindfully…be a little healthier. Or maybe we should just face plant into this blondie. No regrets! 😄
I’ve been testing the theory lately that everything tastes better in a skillet, and so far the results are pretty conclusive, especially where desserts are concerned. It’s a pretty scientific test, guys. I’m really taking one for the team. Haha.
And this is yet another dessert that checks the box in the “awesome skillet food” category. This skillet blondie is big, thick, and a wonderfully over the top dessert. Plus you can drizzle an optional apple cider caramel sauce all over it!! Not optional for me! 😍 That sauce is so thick and rich…I’m serious. Smothering it all over this blondie might put you in a dream-like trance.
Now this blondie isn’t the kind that’s chewy like a bar. It’s tender like a cake. So if you didn’t feel like it you probably wouldn’t have to pour it in a crust. But really…if we’re taking the bus to crazy dessert town we might as well not stop at the city limits. We’re going all the way downtown, people. 🎉😄
This dessert holds up really well, so it’s great to take a long with you to potlucks, etc. And I definitely wouldn’t be bummed out if this made an appearance at a birthday. My tip is to warm up each slice in the microwave for about thirty seconds. Then do the same for the sauce since it has to be stored in the fridge and it gets SUPER thick in there. But after it’s all heated up it’s warm and gooey and caramely and PURE LOVE. What more could you want in a dessert?
(From Southern Living Magazine, September 2015.)
- For blondie:
- 6 large apples
- 2 tbsp all purpose flour
- 2 cups packed light brown sugar, divided
- 1 cup unsalted butter, divided
- 1½ cups all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 3 large eggs, lightly beaten
- 3 tbsp bourbon
- ¾ cups coarsely chopped toasted pecans
- 1 uncooked pie crust, homemade or store-bought
- For sauce:
- 1 cup apple cider
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- ¼ cup heavy whipping cream
- Peel apples and cut into ¼ inch slices.
- In a medium bowl mix apples with the 2 tbsp of flour and ½ cup brown sugar.
- Melt ¼ cup butter in a pan over medium heat and add the apple mixture. Cook for 15 minutes, stirring occasionally, until the apples are tender and the caramel has thickened. Set aside to cool, about 30 minutes.
- Preheat oven to 350 degrees F.
- Melt the remaining ¾ cup butter.
- In a large bowl mix the flour, baking powder and salt.
- Add in the eggs, bourbon, ¾ cup butter you just melted, and 1½ cups brown sugar. Stir until completely incorporated.
- Add in the pecans and mix to combine.
- Press your pie crust into a 10 inch skillet. Spread ⅔ of the apple mixture onto the crust, making sure to spread apples evenly all over the crust in one layer.
- Add the blondie batter and spread evenly to cover apples.
- Scatter the remaining apples over the blondie batter.
- Bake on the lowest rack of the oven for 1 hour and 10 to 1 hour and 20 minutes, or until a toothpick inserted in the center of the blondie comes out with just a few crumbs.
- For sauce:
- In a 3 qt saucepan over medium heat cook down the apple cider, stirring occasionally, until it has reduced to ¼ of a cup.
- Add in the remaining ingredients and bring to a boil over medium-high heat. Boil for 2 minutes, stirring constantly.
- Remove from heat and let cool completely.
- Pour ⅓ cup of the sauce over the blondie. Refrigerate the rest, and reheat in the microwave to serve on each individual slice as needed.