Gluten Free Apple Blondies

You may have noticed that I haven’t blogged in a few weeks. I’ve had a bit of a break as a nasty cough, then a sinus infection left me feeling pretty unwell and way too tired to do much of anything after coming home from work. But I’m back now and i’m back with cake. My brownie addiction is strong! They are rich, crispy on top and gooey in the middle, I can’t resist those delicious cakey squares. Whilst looking at yummy pictures of brownies on pinterest I came across this recipe for apple cinnamon blondies from Annie’s noms. My husband James loves any bakery product containing apple and cinnamon so I decided to adapt the recipe to gluten free and give them a go. These apple blondies are like apple pie in cake form. If you like apples then you’ll want to make a second batch as soon as you’ve finished the first.  


Gluten Free Apple Blondies

Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 8 – 12 (depending on how greedy you are) I like a big slice.


3 small cooking apples

1 tbsp lemon juice

120g butter, melted

100g caster sugar

100g soft brown sugar

1 large free range egg

½ tsp vanilla extract

½ tsp baking powder

1 large pinch of salt

1 tsp ground cinnamon

175g gluten free plain flour (I used Doves Farm)



Grease and line a 20cm square pan and preheat your oven to 180 C.

Peel the apples and chop them into small cubes (you want them quite small so you get a good spread of apples in your blondies), place them into a bowl, cover with the lemon juice and stir until the cubes are coated. Take 2 tbsp of the flour and mix in with the apple cubes.

Place the sugar, egg and vanilla into a bowl and mix until smooth. Then add the melted butter a bit at a time stirring well in between.  

In another bowl mix the rest of the dry ingredients. Then add this to the mixture and stir until well combined. Add in the apple and gently stir until it’s all coated in the mixture.

Pour the mixture into the pan and smooth into the corners. Bake for 25 minutes until the top is a pale golden colour.

Leave to cool in the pan for ½ hour then transfer onto a wire rack to finish cooling.

Once completely cool cut into pieces and enjoy with a nice cup of tea.


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