There are desserts that behave nicely, slice cleanly, and wait patiently to be plated. This is not one of them.
This salted caramel apple skillet blondie is warm, gooey in the middle, crisp at the edges, and unapologetically spoon-first. It tastes like fall showed up early with brown butter, soft apples, and caramel that refuses to set.
It’s the kind of dessert you make when you want dinner party energy but only have the stamina to melt butter and stir things together. No mixer. No chilling. No moral judgment if you eat it straight from the pan.
Why You’ll Love This Recipe
- Gooey by design: Caramel is swirled inside the batter, so the center stays molten instead of stiff.
- Brown butter depth: One extra step that makes it taste bakery-level without bakery effort.
- Skillet drama: Crisp edges, soft middle, and built-in cozy vibes.
- Fall baking, simplified: No crusts, no laminating, no patience required.
- Scoopable luxury: This is not a neat dessert. That’s the point.
Tips, Tricks & Variations
The key to this blondie is restraint, specifically knowing when to pull it from the oven. If the center looks slightly underdone and jiggles just a bit, you’re doing it right. Residual heat finishes the bake while keeping everything glossy and soft.
Dice the apples small. Big chunks read as apple pie. Small pieces melt into the batter and create a jammy texture that plays well with caramel. Honeycrisp or Fuji work best because they soften without turning watery.
No cast-iron skillet? An 8×8-inch pan works just fine. Line it with parchment for easier lifting, but honestly, scooping straight from the dish feels correct here.
For extra indulgence, serve warm with vanilla ice cream or a dollop of crème fraîche. Cold blondies are fine. Warm blondies are the moment.
Serving & Pairings
- Excellent with coffee, especially something dark and bitter
- Dangerous with vanilla ice cream
- Surprisingly good with a small glass of bourbon or apple brandy
- Ideal for “just one more bite” situations
FAQ
Can I make this ahead of time?
Yes, but it’s best reheated gently before serving. The goo factor shines when warm.
What kind of caramel should I use?
A thick, spoonable caramel sauce works best. Thin syrups disappear into the batter instead of forming pockets.
Can I add nuts?
Absolutely. Chopped toasted pecans or walnuts add crunch without stealing the spotlight.
Salted Caramel Apple Skillet Blondie
Ingredients
Blondie Batter
- 1/2 cup 1 stick unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
Apple Swirl
- 1 1/2 cups finely diced apple Honeycrisp or Fuji
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
Caramel Finish
- 1/3 cup thick caramel sauce
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F and generously butter an 8-inch cast-iron skillet.
- Melt butter in a small saucepan over medium heat. Continue cooking until foamy and nutty-smelling with amber color. Remove from heat.
- Stir brown sugar into the warm brown butter until glossy. Let cool for 2 minutes.
- Whisk in egg, vanilla, and salt until smooth.
- Fold in flour just until combined, being careful not to overmix.
- In a small bowl, toss diced apples with brown sugar, cinnamon, and nutmeg.
- Spread half the batter evenly in the skillet. Scatter apples over the batter.
- Spoon remaining batter loosely over the apples. Drizzle caramel across the top and gently swirl with a knife so it sinks into pockets.
- Bake for 30–35 minutes, until edges are set but the center is still slightly jiggly.
- Remove from oven, sprinkle with flaky sea salt, and let cool for 10 minutes before serving.