In the northeast, October means apple picking. New Yorkers drive upstate and even out to Long Island to pay for the bucolic joy of pick our own fruit, then enjoying hay rides, apple cider (non-alcoholic and the fun kind too), and apple cider donuts! It’s a fun, family friendly, and perfect for Instagram, but I have only gone once! 🤯
How can that be?!?
I can never use all the apples! You have to pick them by the half bushel, which is roughly one jillion apples!
And here’s the main problem: I have never been much of a fan of apples. I know, they are so inoffensive and the main ingredient of a pastry synonymous with American. But I still can only summon a “meh” for apples, probably because, growing up, apples were the main fruit served in my home and, since they had to be driven over a thousand miles to get to my grocery store, you can imagine that the quality was not great. Mealy, plain, but still overly sweet. 😝 Plus, there was a Berenstain Bears book that featured a beautiful apple and a lumpy apple, but the beautiful apple was filled with worms. And then, we’re witches always cursing apples? I think this is a deep psychological scar. 🍎🙅🏻♀️
But this is the year I will finally rewire my brain to enjoy apples. I did it with watermelon (my nearly life-long distaste for fresh watermelon is a whole their story)! Surely, I can do it with apples!
I started with apples and peanut butter, which I love. Then apples with thick slices of cheddar cheese, which was something my grandmother taught me and is as yummy as it is strange. I also love the classic farmhouse desert of plain apple sauce with heavy cream, which sounds like something straight out of a Laura Ingalls Wilder book. I will work my way up to apple pie.
I’m starting this fall’s Apple challenge with a new recipe I came across on Taste of Home, maple Apple blondies with a maple glaze. I reduced the sugar and cooked them a little longer because a glazed, apple-filled blondie runs the risk of being too sweet and too moist. I was right. Here is my version.
Maple Apple Blondies With A Maple Glaze
1 cup brown sugar
1/2 cup melted butter, cooled
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
2 cups flour
1 tsp salt
1/4 tsp baking soda
3 cups chopped, peeled apples
1/4 cup butter
1/4 cup brown sugar
1/2 cup maple syrup
Preheat oven to 350. Grease and flour a 13 x 9 baking dish and set aside.
Best brown sugar, butter, syrup, vanilla, and almond extract until smooth, then beat in one egg at a time.
In a desperate bowl, whisk together flour, salt, and baking soda. Gradually beat flour mixture into sugar mixture.
Fold the apples into the batter. Spread batter evenly in baking dish and bake for 30-35 minutes, until a knife inserted into the middle of the blondies comes out clean.
10-15 minutes before Blondies are done, make the glaze but putting the butter, brown sugar, and maple syrup in a sauce pan. Heat on medium until boiling, then turn down the heat to simmer for 3-4 minutes. Pour glaze evenly over Blondies as soon as you remove them from the oven. Cool completely before serving.
And here are some pins, to save this recipe for later!