Fresh-Milled Apple Blondies
There’s something special about fall baking — when the days start cooling down, leaves begin to change, and the kitchen feels a little cozier with the smell of cinnamon and butter drifting through the air. This week, I made these Fresh-Milled Apple Blondies for our pumpkin carving party. The oven warmed the house, music was playing in the background, and everyone ended up gathered around the kitchen island sneaking bites before dinner.
Even though these blondies weren’t my favorite dessert of the season, they were still soft, chewy, and full of apple-spice flavor — definitely a cozy treat for any fall gathering.
A Little Backstory
I wanted to make something easy to slice and share — no frosting, no complicated layers, just something warm and comforting that paired well with a cup of cider or coffee. Apple desserts always feel nostalgic to me, and blondies sounded like a fun twist on the usual crisp or pie.
I decided to add butterscotch chips to this batch, thinking it would give that buttery caramel flavor I love. And while they did add sweetness, it ended up being too sweet overall — especially with the brown sugar already in the recipe. Next time, I’ll skip the butterscotch chips and instead finish the bars with a light caramel drizzle once they’ve cooled. That’ll give that same rich flavor, but in a more balanced way.
You could also try:
White chocolate chips for a creamy sweetness
Cinnamon chips for a little extra spice
Chopped pecans or walnuts for crunch
Salted caramel drizzle for a bakery-style finish
Or just let the apples shine on their own
Fresh-Milled Apple Blondies Recipe
Pan size: 9x13 or 9x14 glass dish
Bake time: 35–45 minutes
Yields: 20–24 bars
Ingredients
Dry Ingredients:
2 cups fresh-milled flour (use 60% soft white wheat + 40% hard white wheat)
2 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
1 tsp baking powder
½ tsp salt
Wet Ingredients:
1 cup (2 sticks) melted butter
2 cups brown sugar (I like half dark, half light)
2 eggs
1 Tbsp vanilla extract
Add-Ins:
2 small or 1 large apple, peeled and diced
Optional: 1 cup butterscotch chips, white chocolate chips, or chopped nuts
Instructions
Preheat the oven to 350°F and grease a 9x13 or 9x14 glass baking dish.
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.
Add the eggs and vanilla, whisking until well combined.
In another bowl, mix together the flour, baking powder, salt, and spices.
Gently fold the dry ingredients into the wet mixture until just combined.
Stir in the apples and any add-ins (chips or nuts).
Spread the batter evenly into your prepared pan.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out mostly clean — a few moist crumbs are fine.
Let the blondies cool completely before cutting into squares.
Optional Toppings
If you leave out the butterscotch chips, here are some easy ways to top them:
Caramel drizzle: Warm caramel sauce lightly poured across the top.
Maple glaze: Mix powdered sugar, a little maple syrup, and a splash of milk.
Cinnamon-sugar dusting: Sprinkle over while warm for a cozy finish.
Salted caramel & chopped pecans: A mix of rich, crunchy, and sweet.
Why Fresh-Milled Flour
I love baking with fresh-milled flour because it brings out deeper, nuttier flavors and gives baked goods a softer, heartier texture. For these blondies, I used a mix of soft white wheat for tenderness and hard white wheat for a bit of structure.
Fresh-milled flour tends to absorb more liquid than store-bought flour, so if your batter feels too thick, you can add a tablespoon or two of milk to loosen it up. It should be thick but spreadable — more like cookie dough than cake batter.
There’s also something meaningful about using flour I milled myself. It makes me slow down and enjoy the process — measuring, stirring, and smelling those warm spices as everything comes together. Baking this way feels intentional and grounded, like a small reminder to appreciate simple things done with care.
Storage Tips
If you’re making these for a gathering or prepping ahead of time:
Let them cool completely before covering.
Keep at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days (they’ll be firmer, but still tasty).
You can also freeze individual bars for up to 3 months — just wrap tightly and thaw at room temp.
If you want them to feel freshly baked the next day, pop a square in the microwave for about 10 seconds to soften it back up.
A Few Final Thoughts
Even though these blondies were a bit sweeter than I wanted, the base recipe itself is a keeper. The combination of brown sugar, cinnamon, and apples makes them taste like fall in every bite. With a few small tweaks — less sugar, no chips, and a caramel drizzle instead — they’d be perfect for any cozy get-together.
If you love experimenting, you could also try adding:
A handful of oats for texture
Chopped pears instead of apples
A spoonful of maple syrup in place of some sugar
Or even a cream cheese swirl baked into the top
That’s one of the best parts of baking from scratch — you can make it your own.
Baking, Home, and Intentional Living
Baking always reminds me why I love being in the kitchen. It’s creative, it’s hands-on, and it’s one of those quiet ways to care for others. Sharing these blondies at our pumpkin carving night felt like a little piece of that — homemade food, laughter, and time spent together.
I think that’s what fall baking is really about: slowing down, filling your home with good smells, and enjoying the simple moments that make the season special.
If you try these Fresh-Milled Apple Blondies, I’d love to hear how you make them your own — whether you drizzle caramel, add nuts, or keep them plain and simple.
By Leah Ann Grace
