Two apple and cranberry blondies stacked

Apple & Cranberry Blondies

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I needed to make a non-pie dessert for Thanksgiving again this year. Last year, I made these spice cupcakes with apple pie filling and cinnamon buttercream. I didn’t want to do a cake this year, but I also wanted to do something unique. I thought about cranberry white chocolate chip blondies, but I also really wanted to incorporate some apples. I ended up making two batches of these. The first batch was partially eaten by a naughty dog. I wanted to make a second batch anyway because the first batch wasn’t quite as dense as I wanted, and I felt like they needed a tad more cranberries. The base of these is similar to my Charleston chews, but with not quite as much sugar because I didn’t want them to be insanely sticky.

Two apple and cranberry blondies stacked
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5 from 1 vote

Apple & Cranberry Blondies

A unique, non-pie dessert for Thanksgiving, Christmas, or fall.
Prep Time15 mins
Cook Time30 mins
Cranberry Soaking Time3 hrs
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: apple cranberry blondies, apple cranberry dessert, apple dessert, blondie dessert, blondies, cranberry dessert, Thanksgiving non-pie dessert
Servings: 1 batch



  • Soak the cranberries in the brandy for about 3 hours or longer (overnight is fine).
  • Preheat oven to 375°.
  • Drain the cranberries and add transfer them to a bowl of a food processor or blender. Pulse to puree. Set aside.
  • Sift together flour and baking powder and set aside.
  • Cream butter and brown sugar in a large mixing bowl.
  • Add eggs one at a time, beating until well-incorporated.
  • Beat in vanilla, cinnamon, ginger, allspice, and nutmeg.
  • Add flour gradually, about ¼ cup at a time. and stir until all flour if well-incorporated.
  • Stir in apples and cranberry puree.
  • Line a baking pan with parchment paper. Transfer batter to the pan and bake for about 25-30 minutes or until a toothpick comes out clean.

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