Healthy Apple Pie Blondies
These Apple Pie Blondies are sweet, dense, fudgy, and filled with pieces of real apple pie filling! You’d never know this recipe is healthy (oh yes) — each square of apple pie goodness is refined sugar free, gluten free, AND vegan!
You know, one great thing about the upcoming holidays is that sweets are around more than usual. Not many people will leave three different batches of cookies sitting around the kitchen until Halloween, Thanksgiving, Christmas, and the New Year.
I mean, I always have sweets around because baking is literally part of my job description (yes, I’m lucky), so it’s not so different to me, but it’s definitely out of the ordinary for most.
Dessert is usually an “occasional treat,” not an everyday thing, because dessert is seen as indulgent, sinful, and guilt-ridden. But I’m here to change that with my healthy dessert recipes!
Dessert can become an everyday thing! Like these Apple Pie Blondies, for example.
Wait, what? These Apple Pie Blondies are nutritious? This sweet and delicious dessert is also breakfast-approved??
Haaaaallelujah! Hallelujah! HALLELUJAH! Halleluujahhhh! Ha-lle-lu-jahhhh.
Okay, I’m done. These are just so delicious that they deserve five “hallelujahs” 😉
Just like any typical dessert, these Apple Pie Blondies are sweet, dense, and indulgent, but they definitely aren’t sinful and won’t make you feely guilty whatsoever!
Every bite is full of real apple pie filling. And if you like, drizzle on some pure maple syrup. It is so. good.
I also realized these are great topped with a generous sprinkling of chopped hazelnuts for some crunch and texture. This needs to be in your kitchen. Right now.
I think it goes without saying that these blondies went fast. So fast, it’s kinda spooky…
*licks sticky fingers*
It’s like an old, boring apple pie married a young, sexy blondie 😉
Healthy Apple Pie Blondies
Ingredients
Blondies:
- 246g (1 cup) Unsweetened Applesauce
- ⅓ cup Unsweetened Vanilla Almond Milk
- 48g (¼ cup) Granulated Erythritol (or dry sweetener of choice)
- ¾ tsp Liquid Stevia Extract
- 160g (1 cup) Brown Rice Flour
- 120g (1 cup) Oat Flour
- 1½ tsp Pumpkin Pie Spice (or Apple Pie Spice)
- 1 tsp Double-Acting Baking Powder
- ½ tsp Salt
- 1½ cups Diced Apple (I used a Granny Smith apple)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
- In a large bowl, stir together the applesauce, almond milk, erythritol, and stevia extract.
- In a small bowl, whisk together the brown rice flour, oat flour, pumpkin pie spice, baking powder, and salt.
- Dump the dry ingredients into the wet ingredients and fold together until completely even. Add the apple and fold again.
- Scoop the dough into the prepared pan and spread it to the edges. Bake for ~55 minutes, or until the center is firm when tapped. Let cool completely, then slice, serve, and enjoy! Store in a tightly sealed container in the fridge for up to 5 days.
Recipe Notes
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
These look amazing. Do you think I could use all GF oat flour instead of brown rice flour? Also, is the frosting necessary or would the blondies still be delicious without? Thanks so much!
You can try using all oat flour, however the result might be a little gummy. I would recommend using oat flour with another flour, but if all you have is oat flour, I would add an extra teaspoon of baking powder.
And the frosting is totally optional, it just makes these a little more holiday-ish and decadent 😉
Good luck! Hope you like the recipe 🙂
Yummy!! These are on my weekend baking list : )
Oh my gosh! These are insanely beautiful! And I might actually be able to make these with my super understocked cupboard. 😛
Oh my goodness I just want to dive in!
Looks delicious! I love your photos and the perfect drizzling you did. Making me hungry.
Just made them and they are great!!!! How many days will these stay good for?
Yay SO glad you like them!
If you cover them with a cake stand cover (plastic wrap will probably mess up the frosting and caramel) at room temp, they will probably keep for ~2-3 days, but longer if you refrigerate them.
Great thanks so much and thanks for the amazing recipe!!!
These look amazing, make me want to run to the kitchen right now to whip them up. Definitely going to try them soon!
WOW that looks good, few ingredients I don’t normally have but it’s worth going to the supermarket for 🙂
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These look absolutely fantastic! Do you think I could substitute whole wheat all-purpose flour for the brown rice flour, and use rolled oats instead of the oat flour?
I’m pretty sure whole wheat flour will work in place of the rice flour and oat flour just fine 🙂 I hope you like the recipe!
That looks so delicious! I love when a creative dessert is also healthy!
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I was wondering if you have a substitute for erythritol if we didn’t want to use artificial sweeteners.
Erythritol is a natural sweetener. I know, the name sure doesn’t sound like it, but it is! 🙂
If you want to replace it, you can use any other granulated sweetener you like. Organic pure cane sugar (preferably fair-trade), pure maple sugar, coconut sugar, date sugar, sucanat, etc… anything but refined white sugar 😉
Hope you like the recipe!!
-Jess
For anyone wanting to know the calorie count of this (or for my own personal records when I want to know come Thanksgiving), it is about 2000 calories for the whole pan (1999 calories for the specific-loving people). That’s around 225 calories each if you cut them into 9 squares and only 125 calories if you cut them into 16 squares (which probably be better for holiday get-togethers, anyway, because it makes more with less work. . . so lazy -_-).
But anyway, that’s awesome! This will probably be my delicious holiday contribution this year. Thank you so much, Desserts With Benefits. It has to be very time consuming to think up so many new recipes that your readers will approve of. I appreciate it! Good job!
Thank you for calculating the nutrition facts 🙂 I’m pretty shocked that these only have 225 calories (I like larger slices for bars), because the typical apple pie blondie will probably have DOUBLE that!
And thanks for your kind words, you definitely made my week 😀
-Jess
really? i have just calculated the calorie count and it gave me exactaly 140 calories ;-; i’m pretty confused lol
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Could I use coconut flour, or tapioca flour instead of brown rice?
Coconut flour is like a SPONGE — nothing can replace it and it can’t be used to replace other flours. Tapioca flour would be a better choice, but you might need to add an extra 3-4 tablespoons because it’s basically a starch, not a flour 🙂
Could I just use almond flour for the entire recipe? I don’t keep those other flours on hand.
Almond flour isn’t a good substitute for rice flour or oat flour… oat flour absorbs a lot of liquid and almond flour tends to be really crumbly :/