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Skillet Apple Blondie: March 2020, Week 1

Yield: 8-10 servings

Ingredients: Resource from

1 cup all-purpose flour

½ cup white sugar

½ cup brown sugar

¼ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground cloves

2 eggs, lightly beaten or make flax eggs (2 tbsps ground flax and 6 tbsps water

1 teaspoon vanilla extract

½ cup melted butter or ½ cup melted coconut oil, sunflower oil

2 cups apples - peeled, cored and chopped

½ cup chopped pecans

1 tablespoon butter


Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.

Beat together the eggs or flax, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.

Pour the batter into the hot pan and replace into the oven. Bake until the sides are dry, and a toothpick inserted into the center of the blondie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.

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