Why make plain blondies for the fall when you can flavor them with apples and top the squares with a pecan crumble heightened by a hint of sage?
By Ryan Mattheis, Culinary Arts Teacher, Barry Goldwater High School, Phoenix
Ingredients
- 1 cup unsalted butter
- 2 cups Granny Smith apples
- 2 tablespoons pure maple syrup
- 1¼ teaspoons ground cinnamon (divided)
- 2⅓ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1⅔ cups packed dark brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup crushed pecans
- 2 tablespoons butter, melted
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fresh sage, minced
Instructions
Preheat oven to 350°F. Line 9- by 13-inch baking pan with parchment.
In a large skillet, melt butter on low heat. Once butter is melted, continue to cook on low heat until butter solids are golden brown (about 5—7 minutes).
Pour butter into heatproof container and cool until just warm to touch. Set skillet aside but do not discard or wash out residual butter.
Peel and core apples and cut into ½-inch cubes.
Return skillet to medium heat, add apples. Cook apples until slightly softened, add maple syrup and ¼ teaspoon cinnamon. Stir, then remove from heat to cool.
In a large mixing bowl, sift together flour, baking powder, salt, nutmeg and the remaining cinnamon.
In a separate bowl, combine eggs, brown sugar, vanilla and reserved browned butter. Pour egg mixture into dry ingredients and stir until just combined. Mixture may be slightly stiff; that is OK.
Pour mixture into lined baking pan and bake for about 30 minutes, or until top is lightly browned and a toothpick comes out mostly clean.
While blondies are in oven, lay pecans out onto a baking sheet and bake for 5 minutes.
Once pecans are out of the oven, transfer them to a bowl and toss them with butter, salt, sugar and sage. Set aside.
Once blondies are out of oven, let cool slightly then cut into squares, plate and sprinkle pecans over the top. (The blondies are also delicious with a drizzle of honey or your favorite caramel.)
About this recipe
2019 Harvest Moon Team C-CAP. Mentor: Maurice Gordon (far right) Executive Chef, Chateau Luxe, Phoenix (photo on left)
Notable Alum: Zane Gaffney, C-CAP 2018, Traveling Corporate Trainer, Wild Flower Bread Company, Scottsdale (photo on right)
