maple-glazed apple blondies

There’s something magical about that first bite of a gooey maple blondie when the leaves start turning and cinnamon fills the air. I remember baking a batch of these bars one crisp October afternoon, the scent of brown sugar and apples curling through the kitchen while my daughter painted tiny pumpkins on the porch. These fall dessert recipes aren’t just sweets—they’re warm memories wrapped in vanilla and spice.

This recipe brings together buttery blondie layers, tender cinnamon apples, and a drizzle of maple glaze that sets like autumn sunshine. Whether you’re baking for a hayride crew or just need a quiet treat with tea, this one’s a keeper. And because fall is never complete without apple and maple, this dessert checks every box.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This is one of those fall dessert recipes you’ll come back to all season long. The base is soft, rich, and chewy—think classic blondie meets warm apple pie.

The cinnamon-kissed apples melt into the blondie layers as they bake, adding bursts of juicy fall flavor. They’re the cozy kind of sweet, not overly sugary.

The maple glaze? It’s glossy, buttery, and absolutely drinkable. You’ll want to pour it over everything from toast to ice cream.

It’s an easy recipe—no mixer needed, no fuss, just whisk, layer, and bake. Start to finish, you’ll have dessert on the table in about 45 minutes.

And the aroma? Trust me, you’ll have the whole house asking when dessert is ready.

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Ingredient Overview

Let’s take a closer look at the heart of this recipe. Like all good fall dessert recipes, this one leans into cinnamon, apples, brown sugar, and a bit of maple magic.

• All-purpose flour: A sturdy base for soft, chewy blondies with just the right crumb.

• Butter: Used in both the batter and glaze for maximum richness.

• Dark brown sugar: Key to that molasses-like depth and deep color.

• Granulated sugar: Adds balance and structure without overpowering.

• Eggs: Provide binding and moisture, helping the bars stay soft but firm.

• Vanilla extract: Warming and fragrant, it ties together all the other flavors.

• Cinnamon: Classic spice that defines so many fall dessert recipes.

• Chopped apples: Cooked briefly in sugar and spice—soft, juicy, and aromatic.

• Maple syrup: Use real maple for a glaze that’s rich, smooth, and never cloying.

• Powdered sugar: Blends into the glaze like silk, creating that glossy finish.

Pro tip: Add a sprinkle of chopped toasted walnuts or pecans on top before glazing for crunch and contrast.

Step-by-step Instructions

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F and line an 11×7-inch pan with foil or parchment. A light spray of nonstick cooking spray will help everything release cleanly—especially for gooey fall dessert recipes like this one.

Step 2: Cook the Apple Filling

In a small saucepan, combine chopped apples, brown sugar, cinnamon, butter, and vanilla. Cook over medium-low heat for 3 to 4 minutes until the apples soften and start to caramelize. Set aside to cool while you prep the batter.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter with both sugars until light and fluffy—about 1 minute. This creates that dense, chewy blondie texture we love in fall dessert recipes.

Step 4: Add Eggs and Vanilla

Mix in eggs one at a time, beating well after each addition. Add vanilla and a pinch of salt, stirring until smooth and glossy.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and cinnamon. Gradually add this dry mix to your wet ingredients and stir just until combined. The batter will be thick—that’s a good sign!

Step 6: Layer the Blondies

Spread half the blondie batter evenly into the prepared pan. It’s thick, so use a spatula or damp fingers to press it down. Add your cooled apple filling in a generous, even layer. Top with the rest of the blondie batter and gently spread it out.

Tip: Use your hands to flatten the top layer of batter—it’s faster and gives you more control.

Step 7: Bake

Bake for 25–30 minutes, or until golden brown on top and a toothpick comes out mostly clean. Let it cool in the pan for 10–15 minutes before glazing.

Step 8: Make the Maple Glaze

While the blondies bake, melt butter with maple syrup, vanilla, and cinnamon in a small pan. Remove from heat and sift in powdered sugar. Whisk until smooth and allow it to thicken slightly—about 8 minutes at room temp.

Step 9: Glaze and Set

Pour the maple glaze over the warm blondies and spread it edge to edge. Let the glaze set before slicing. These fall dessert recipes are best served slightly warm or at room temperature.

Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

For ultra-soft texture, don’t overbake—pull the blondies as soon as the center is just set. Slight gooeyness is expected (and welcome!) in most fall dessert recipes.

Use tart apples like Granny Smith for contrast, or sweeter Honeycrisp for a softer flavor. Peel them first for a smoother bite, or leave the skin on if you like a rustic texture.

Maple syrup quality matters. Go for pure, grade A amber for the richest finish. And when that glaze thickens slightly before pouring, it drapes beautifully over the bars.

If you’re storing these fall dessert recipes overnight, let them cool completely before covering. Use parchment between layers to avoid sticking and store in the fridge for up to 4 days.

Want to bring out even more fall flavor? Add a pinch of nutmeg or clove to the apple filling. It deepens the warmth and gives your blondies that “secret ingredient” edge.

You might also enjoy trying a cozy breakfast twist like these pumpkin spice French toast slices—just as festive, with warm autumn flair.

Variations

Swap the apples for pears and you’ll get a delicate twist that still fits the comfort zone of fall dessert recipes. Pears break down faster, so reduce the stovetop time just slightly.

Add chopped pecans or walnuts to the blondie batter for texture and a hint of buttery crunch. Toast them first for even more depth.

If you want to lighten things up, try using white whole wheat flour and reduce the glaze by half. This is especially helpful if you’re balancing indulgent and healthy fall dessert recipes.

Looking for a gluten-free version? A 1:1 GF baking flour blend works beautifully in this recipe—just watch your baking time closely.

Inspired to make more seasonal sweets? You’ll also love our healthy pumpkin oat cookies—packed with fiber, spice, and autumn spirit.

Frequently Asked Questions

Serving Suggestions

These blondies are pure autumn comfort, perfect with a cup of hot apple cider or a warm chai latte. They shine at harvest parties, cozy game nights, or tucked into a lunchbox for an afternoon treat. For an extra decadent touch, serve them slightly warm with a scoop of cinnamon or vanilla bean ice cream. They also pair beautifully with apple slices, a wedge of cheddar, or our gooey caramel apple bar for the ultimate spread of fall dessert recipes. Whether plated simply or dressed up with whipped cream, they never disappoint.

Conclusion

Baking these maple-glazed apple blondies fills your kitchen with everything we love about fall—spice, warmth, and that unmistakable smell of brown sugar bubbling in the oven. This is one of those fall dessert recipes that invites you to slow down, savor, and share. Whether it’s the nostalgia of cinnamon apples or the comfort of gooey bars with crisp edges, this dessert is meant for making memories.

And if you’re in the mood for even more seasonal sweets, explore more treats over in our Desserts collection—you’ll find no shortage of inspiration.
Try this recipe and let me know how it turns out! I’d love to hear your twist in the comments. And if you share your blondie masterpiece on Instagram or Pinterest, don’t forget to tag us—we’re always excited to see what you create.