Apple Pie Crumble Blondies
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INGREDIENTS
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For the Streusel Crumble Topping
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1 cup (124 grams) organic white whole wheat flour, such as King Arthur Flour®
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¼ cup (50 grams) granulated sugar
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¼ cup (50 grams) packed light brown sugar
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6 tablespoons (85 grams) salted butter, chilled and cut into bits
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½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
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For the Blondies
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1¼ cups (155 grams) organic white whole wheat flour, such as King Arthur Flour®
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½ teaspoon baking powder
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¾ teaspoon kosher sea salt (I use 365™ brand by Whole Foods Market®) or ½ teaspoon fine sea salt
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2½ teaspoons fine-quality ground cinnamon, such as Penzey’s
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¼ teaspoon ground allspice
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¼ teaspoon freshly grated whole nutmeg
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½ cup (1 stick/113 grams) unsalted butter, melted & cooled slightly
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¾ cup (150 grams) packed light brown sugar
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3 tablespoons (45 ml) fine-quality pure maple syrup, dark, thick and robust
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1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
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1 large to extra large egg (50 to 58 grams w/o shell), at room temperature
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1½ cups (151 grams) ¼-inch diced apple chunks, from 1 very large peeled tart baking apple, such as Cortland, Gala, Granny Smith, Honeycrisp, McIntosh or Pink Lady (I used Honeycrisp)
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Butter or vegetable shortening, for the pan
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For the Optional Garnishes
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Freshly grated whole nutmeg
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Confectioners’ sugar for dusting cooled bars
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