Soft, gooey, and bursting with cozy fall flavors, these Apple Cinnamon Layered Blondies are the kind of treat I crave when the weather starts to cool. With layers of cinnamon-scented apples nestled between peanut buttery blondie batter, every bite brings warmth, comfort, and a wholesome twist. The best part? They’re gluten-free, naturally sweetened, and made without dairy or eggs—perfect for just about anyone looking for a healthier indulgence.
Why You’ll Love This Recipe
I love how these blondies strike the perfect balance between soft and chewy, with juicy bites of apple tucked inside. The peanut butter adds richness without overpowering, and the cinnamon gives it that classic fall vibe. They’re easy to make, free from refined sugar, and feel like a hug in dessert form. Whether I’m baking for a cozy weekend snack or packing a wholesome treat in a lunchbox, these bars never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup peanut butter (unsweetened)
1/2 cup pure maple syrup
1/4 cup applesauce
1 tbsp vanilla extract
1/2 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup diced apples (peeled)
1 tbsp coconut sugar (optional, for apple layer)
1/2 tsp lemon juice
2 tbsp rolled oats (optional topping)
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8 inch baking pan with parchment paper.
In a small bowl, I toss the diced apples with lemon juice, cinnamon, and coconut sugar, then set them aside to let the flavors mingle.
In a larger mixing bowl, I stir together the peanut butter, maple syrup, applesauce, and vanilla extract until smooth and well blended.
I then add oat flour, baking soda, and salt to the wet ingredients and mix until everything is combined.
I spread half the batter into the prepared pan, smoothing it out evenly.
The apple mixture goes on next, layered gently over the batter.
I spread the remaining batter over the apples—it’s totally fine if a few bits of apple peek through.
For a bit of texture and a rustic look, I sprinkle rolled oats on top before baking.
I bake the blondies for 25 minutes, or until the edges are golden and the center is just set.
I let them cool completely before slicing them into bars so they hold together nicely.
Servings and timing
This recipe makes 9 blondie bars.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per bar: 210 kcal
Variations
I like switching things up depending on what I have on hand or the mood I’m in. For a nut-free version, I swap peanut butter with sunflower seed butter. If I want extra crunch, I mix chopped walnuts or pecans into the apple layer. Sometimes, I sprinkle a little sea salt on top for a sweet-salty bite. And for an extra indulgent twist, I’ve even folded in dark chocolate chips—absolutely delicious.
Storage/Reheating
I store the blondies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If I want that fresh-from-the-oven warmth, I just pop a square in the microwave for about 10 seconds. They also freeze beautifully—I wrap them individually and freeze for up to 2 months. A quick thaw or warm-up, and they’re good as new.
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FAQs
How do I make these blondies nut-free?
To make them nut-free, I replace the peanut butter with sunflower seed butter. It gives a similar texture and richness without any nuts.
Can I use a different flour instead of oat flour?
I stick with oat flour because it keeps these blondies soft and gluten-free. If I swap it, I make sure to use another gluten-free option like almond flour, though it may change the texture slightly.
Do I have to peel the apples?
I prefer peeling them for a softer texture in the bars, but if I’m short on time or like a bit of chew, I leave the skins on.
Are these blondies sweet enough without the coconut sugar?
Yes, they’re sweet from the maple syrup and apples. The coconut sugar just adds extra depth to the apple layer, but I skip it if I want a less sweet treat.
Can I double the recipe?
Absolutely. I double the ingredients and use a 9×13 inch pan. The baking time might need a few extra minutes, so I keep an eye on the center for doneness.
Conclusion
These Apple Cinnamon Layered Blondies bring all the best parts of fall baking into one simple, wholesome dessert. I love how easy they are to make, and they always fill my kitchen with the coziest aroma. Whether I’m enjoying one with a cup of tea or sharing them at a gathering, they never fail to impress. If you’re looking for a comforting, healthier treat that still feels indulgent, these blondies are the answer.
📖 Recipe:
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Apple Cinnamon Layered Blondies
- Total Time: 35 minutes
- Yield: 9 blondie bars
- Diet: Gluten Free
Description
Soft, gooey, and packed with cozy fall flavors, these Apple Cinnamon Layered Blondies feature cinnamon-spiced apples nestled between layers of peanut buttery blondie batter. Naturally sweetened, gluten-free, and dairy-free, they offer a wholesome, indulgent treat for any occasion.
Ingredients
1 cup peanut butter (unsweetened)
1/2 cup pure maple syrup
1/4 cup applesauce
1 tbsp vanilla extract
1/2 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup diced apples (peeled)
1 tbsp coconut sugar (optional, for apple layer)
1/2 tsp lemon juice
2 tbsp rolled oats (optional topping)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a small bowl, toss the diced apples with lemon juice, cinnamon, and coconut sugar. Set aside.
- In a larger mixing bowl, combine the peanut butter, maple syrup, applesauce, and vanilla extract. Stir until smooth.
- Add the oat flour, baking soda, and salt to the wet ingredients and mix until fully combined.
- Spread half the batter into the prepared baking pan and smooth it out evenly.
- Layer the apple mixture evenly over the first layer of batter.
- Spread the remaining batter over the apples. It’s okay if some apple pieces peek through.
- Sprinkle rolled oats on top, if using, for texture and a rustic look.
- Bake for 25 minutes, or until the edges are golden and the center is just set.
- Allow the blondies to cool completely before slicing into 9 bars.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze individually wrapped blondies for up to 2 months.
For a nut-free version, use sunflower seed butter instead of peanut butter.
Sprinkle sea salt or mix in chopped nuts or dark chocolate chips for variations.
No need for coconut sugar if you prefer a less sweet treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 11g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
