Tasty Tailgating: Honeysuckle Gelato’s Apple Blondies

Not sure what to make with all the apples you picked this fall? Try warm apple blondies with vanilla gelato. Filled with homemade cinnamon apples and brown butter for extra richness, these decadent desserts are sure to please a tailgate crowd–and you can make them again in place of apple pie at Thanksgiving! 

This recipe was provided by Wes Jones (BBA ’03), one of the co-founders of Honeysuckle Gelato. The company has been serving up Southern-inspired gelato at locations throughout the Southeast since it was founded in 2011. 

Apple Blondies

Apple Pie Filling 

Ingredients 

6 medium Granny Smith Apples   

½ cup light brown sugar  

2 tsp cinnamon   

3 tbsp butter  

2 oz water  

1 1/2 tbsp cornstarch   

1 1/2 cups roasted pecan pieces (optional)  

Directions 

1. Core and slice apples into 1-inch pieces.  
2. Melt butter and brown sugar in a thick bottomed pot over medium heat, then add the apples and stir to combine. Cook, stirring occasionally for 5 minutes.  
3. Whisk cornstarch and water into a slurry and pour in, and then cook an additional minute.  
4. Remove the pot from the heat and let cool. The apples should be cooked through, but still retain their shape. Stir in the pecans, if you choose to.   

Brown Butter Blondies

Ingredients 

¾ cup butter  

1 ¾ cup light brown sugar (not packed)  

¼ cup skim milk powder   

1 extra large egg   

2 cups all purpose flour   

½ tbsp baking powder  

½ tsp sea salt   

1 tsp vanilla extract 

Directions 

1. In a thick bottomed pot, cook the butter over medium heat for 3-4 minutes, whisking frequently. Once it starts to foam and the color begins to darken, add the milk powder and stir rapidly for 30 seconds, then remove from heat.  
2. Combine the butter and brown sugar with a whisk or stand mixer and allow to cool.  
3. Whisk in the eggs and vanilla extract.  
4. Sift in the remaining dry ingredients, one half at a time, and use a spatula to combine.  
5. Preheat oven to 375°F. Add the apple filling into small (4-6 ounce) ramekins, filling just over half of the container.  
6. Take 1 ½ tbsp of the blondie mixture, flatten into a disc just smaller than the circumference of the ramekin and place on top of the apples. Bake at 375° for 9 minutes.   
7. Let cool for 10-15 minutes, then serve with a scoop of vanilla gelato on top.