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Apple pie skillet blondie
Gooey, warm and studded with glossy caramelised apples, this apple pie skillet blondie is the ultimate indulgent dessert for moments when chocolate just won’t make the cut. Serve warm with scoops of caramel ice cream and an extra drizzle of caramel sauce if you’re feeling particularly outrageous.

Apple pie skillet blondie

Servings: 4-6

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted 
1 large egg, beaten  

Apple filling: 
1 apple, peeled and diced  
1 tsp cinnamon
1 tbsp brown sugar  
2 tbsp water  
40g pecan nuts, roughly chopped (optional)

To serve:
Caramel ice cream
Homemade or store-bought caramel sauce

Directions

Preheat the oven to 160°C (fan-assisted convection). Grease a 17cm skillet pan with non-stick spray or butter.

Prepare the apple filling by placing all the ingredients into a pot. Cook over medium heat until the apple is soft, stewed and glossy, about 5 minures. Transfer to a bowl and set aside to cool.

For the blondie, whisk the warm melted butter and sugar (sachet 1) until well combined. Add the beaten egg and whisk for 1 min until pale and creamy. Fold in the apple filling followed by the blondie mix (sachet 2) until just combined, making sure not to overmix the batter.

Spread the batter evenly into the prepared skillet and bake for 25-30 minutes until golden and cooked through but still fudgy in the center.

Serve while still warm with ice cream and caramel sauce.

Tip: We recommend using Granny Smith apples in this recipe. They hold their shape well during cooking and beautifully balance the sweetness of the blondie.

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted 
1 large egg, beaten  

Apple filling: 
1 apple, peeled and diced  
1 tsp cinnamon
1 tbsp brown sugar  
2 tbsp water  
40g pecan nuts, roughly chopped (optional)

To serve:
Caramel ice cream
Homemade or store-bought caramel sauce

Directions

Preheat the oven to 160°C (fan-assisted convection). Grease a 17cm skillet pan with non-stick spray or butter.

Prepare the apple filling by placing all the ingredients into a pot. Cook over medium heat until the apple is soft, stewed and glossy, about 5 minures. Transfer to a bowl and set aside to cool.

For the blondie, whisk the warm melted butter and sugar (sachet 1) until well combined. Add the beaten egg and whisk for 1 min until pale and creamy. Fold in the apple filling followed by the blondie mix (sachet 2) until just combined, making sure not to overmix the batter.

Spread the batter evenly into the prepared skillet and bake for 25-30 minutes until golden and cooked through but still fudgy in the center.

Serve while still warm with ice cream and caramel sauce.

Tip: We recommend using Granny Smith apples in this recipe. They hold their shape well during cooking and beautifully balance the sweetness of the blondie.

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