I wait on pins and needles all summer for the fall harvest of apples. I love apples in many forms and I especially love them in baked desserts like apple crumble and apple pie.

I just so happened to discover the greatness of blondies this summer with my white chocolate confetti blondies. I fell in love with the sweet, rich flavor and have been thinking up a way to create a fall-themed blondie. Well here it is my friends.

I was actually in the break room at work last week and glanced in the cabinet that has the tea bags, hot chocolate packets and creamer and there it was: hot apple cider mix and the idea came to me immediately. I went straight home that night and whipped these up, very (impatiently) waited for them to cool (Grey’s Anatomy kept me entertained) and dug in. Paul took one bite and said “oh my gosh, those are so good.” The look on his face said it all!

Emma was enthused by the blondies as you can see…I don’t share many pictures of her but she’s so darn cute, so here you go!

PrintPrint Recipe

Spiced Apple Cider Blondies Recipe

Yield: 9 -12 bars (depending on how you cut them)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


1 cup + 2 Tbs. all-purpose flour (the extra 2 Tbs. is necessary!)
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 (.74 ounce) packets spiced apple cider (any brand, I used Mott’s)
1/2 cup (1 stick) butter
1 cup packed light brown sugar
1 egg
1 tsp. pure vanilla extract
1 cup apples, finely diced (see note below)


Preheat oven to 350 degrees. Grease or spray a square 8×8 baking dish. In a small bowl, whisk the flour, cinnamon, salt and apple cider packets. Set aside.

In a microwave safe bowl, melt the butter. Mix in the brown sugar and whisk until smooth. Mix in the egg, followed by the vanilla and stir until combined.

Add in the flour mixture, small amounts at a time, until fully incorporated. Fold in apples. Pour the mixture into the prepared pan.

Bake for 35-40 minutes. The middle will be just set and the edges will be slightly brown. Watch carefully as not to overcook. Cool completely before cutting.

Cassie’s Notes:
The first time I made these, I used 2 small Gala apples and then used s small Granny Smith the second time. I much prefer the tartness that the Granny Smiths add but I think any variety of apple that you like or have on hand will do.

I played around a little while editing, what do you think?