Apple Streusel Blondies

It's been a while since I've been a bloggin'! I haven't had much time recently to make anything and although I did make a batch of pumpkin muffins last week, they...er didn't quite make it to the blog.

But this week I'm going to have plenty of time to cook up lots of treats and have started it of with these delicious apple blondies with an oaty streusel topping. 

They're amazing eaten on their own or, as it was Sunday, I whipped up some custard to pour over this crumble-cake-blondie beaut for pudding after my roast. Delish.

Ingredients:

For the blondie:
½ cup unsalted butter, melted
1 cup caster sugar
1 egg
2 medium apples, peeled and diced
⅔ cup chopped pecans
1 cup plain flour
1 tsp powder
½ tsp salt
1 tsp cinnamon
For the streusel:
⅓ cup granulated sugar
⅓ cup brown sugar
3 tbsp flour
3 tbsp rolled oats
¼ tsp cinnamon
3 tbsp butter, melted

To Make:

• Preheat the oven to 180°C and prepare a small baking dish, greasing and lining with greaseproof paper.
• Start with the blondies; in a medium bowl combine the butter and the sugar and whisk until combined.
• Add the egg and whisk until it is fully incorporated. 
• Fold in the diced apples and the chopped pecans. 
• Add the flour, baking powder, salt and cinnamon to the apple mixture. Mix gently to combine. This creates a very thick batter. 

• Pour the batter into the prepared pan and spread it around the pan with a spatula.
• To make the streusel, mix together the granulated sugar, brown sugar, flour, oats and cinnamon. 
• Add the melted butter and stir to combine. The streusel will have a sand like consistency. 
• Distribute the topping evenly on top of the blondie batter. 

• Place the brownies in the oven and bake for 40 to 45 minutes. 

• Remove the brownies from the oven and allow them to rest for 30 minutes before cutting them into squares.

The quick custard I made for it was super easy and dairy free.

Just mix 1 1/2 tbsp of corn flour with the same amount of caster sugar in a small saucepan and gradually stir in 1 1/2 cups of almond milk. Stir continuously until over a low heat until boiling point to prevent lumps and then remove from the heat. Finally, stir in 1 tsp of vanilla bean paste. 

The custard will thicken as it cools and can be served hot or cold.