Apple Skillet Blondie Recipe

When it comes to fall baking, I love a dessert that's easy to pull together, one that's cozy and comforting, and one that the whole family will enjoy. This apple skillet blondie recipe checks all of the boxes, effortlessly packing in the warm, spiced fall vibes without any hassle. I also love that this is a fall-themed recipe without hitting you over the head with it, and it's a nice switch-up during a season that's usually about all things pumpkin spice.

Blondies are famous for having that distinct sweet and buttery flavor profile and a delightfully chewy texture, and we capture those key elements in this recipe, but with the added convenience (and visual flair) of skillet baking. Of course, the blondie base also gets an autumnal upgrade by way of apple pie spice, and I love the mix of spices and the tender crumb that the final product has to offer (and that contrast between the warm blondie and scoops of ice cream, which I highly recommend topping off your own skillet with!). The sweet-spiced apple topping also deserves some love, as it adds a juicy textural contrast to the dish while providing a beautiful, fall sunset-hued visual pop.

To make the blondie itself, start with melted unsalted butter, dark brown sugar, eggs, vanilla bean paste or extract, all-purpose flour, baking powder, apple pie spice, kosher salt, and walnuts (and/or butterscotch chips, depending on preference). Next, for the apple topping, reach for more unsalted butter, a cored and diced Honeycrisp apple, dark brown sugar, apple pie spice, kosher salt, and lemon juice. Finally, I recommend having some vanilla ice cream on hand to top off your warm skillet.

Preheat the oven to 375 F.

To prepare the blondies, in a bowl, stir to combine the melted butter and dark brown sugar.

Whisk in the eggs and vanilla until smooth.

Stir in the flour, baking powder, apple pie spice, and salt.

Fold in the walnuts and/or butterscotch chips, reserving ¼ cup for sprinkling over the top before serving.

Grease a 10-inch skillet.

Pour the blondie batter into the skillet and spread it evenly.

Bake for 22-24 minutes or until set on the edges but slightly underbaked in the center.

In the meantime, to prepare the apple topping, heat the butter in a saucepan to melt.

Continue to cook, stirring occasionally, until browned.

Add the apples, brown sugar, spice, and salt.

Continue to cook, stirring occasionally, until apples are caramelized and softened.

Stir in the lemon juice, then pour the apples over the warm blondies.

Sprinkle with the reserved walnuts and/or chips.

Top with scoops of ice cream, if desired, and serve warm.

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The nice thing about blondies is that they make for a sweet, neutral base that's perfect for experimentation. In this recipe, I jazz up traditional blondies with apple pie spice and walnuts, though you can easily take things a step further and build upon that sweet structure even more. If walnuts aren't your thing, opt for a different type of nut, like pecans, almonds, or hazelnuts, or skip the nuts altogether. Butterscotch chips are a great fall-themed nut alternative (or addition), though white or dark chocolate chips would also introduce a tasty new flavor profile to the mix, as would peanut butter chips for a nutty touch without the crunch.

Since the skillet already has a fruity flair with the apple infusion, you could play it up with even more fruits. Dried fruits would work especially well here, and both figs and apricots would be my top choice (chop them up and mix them in as you would nuts or chips). For a more kid-approved approach, try mixing in chopped Oreos or even chopped candy bars. Finally, for toppings, a drizzle of caramel would make perfect sense. If you feel like switching things up even more, try topping the skillet with a different type of spiced and sauteed fruit, like cherries or pears.

If there's one piece of kitchenware we should all be using more often, it'd be the humble cast iron skillet. It's incredibly durable, comes in various sizes to meet your specific recipe needs, it's oven-safe, and it distributes heat evenly. That last point makes it an especially great vessel for this skillet blondie recipe, as you can confidently bake it in the oven knowing there won't be certain spots that come out underdone. Another benefit is that the sides of the blondie will also develop a nice crust, and the outside will come out perfectly baked and crisp while the inside will still have some tenderness and give. I highly recommend using a cast iron skillet for this recipe, if you have one that's big enough, but you have some alternative baking options if you don't own one.

The first option is to bake the blondie in a comparably sized, 10-inch standard baking dish. The bake time may differ slightly here, so start checking the blondie's doneness a bit early and make sure the edges aren't getting too browned. Alternatively, you can bake the blondie in a more standard casserole dish or rectangular cake pan, like a 9x13-inch one. Since the batter will be more spread out, you'll end up with less chewiness in the middle, and again, keep a close eye as it bakes to prevent burning.

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