I’m working my way through the apples from our recent trip to the orchard – I’ve tried everything from drying them to making compotes and granola, crumbles and cakes and we’re still going! Apple and ginger is a gorgeous combination in a crumble, and these apple and ginger blondies have just the right balance of sweet, sharpness and spice. To make them, you will need:
60g apple, peeled and sliced, plus a few round slices (with skin on) to top
20g crystallised ginger, chopped
1/4 tsp ground ginger
100g self-raising flour
75g white chocolate
140g brown sugar
(these quantities make a small dish full of blondie that you can see in the pics but the recipe can easily be doubled for more)
Preheat the oven to 160C Fan. Melt the butter over a low heat. Once melted, take the pan off the heat and mix in the white chocolate – leave to stand and melt in the residual heat, stir and leave the mixture cool. Add the chopped fruit, crystallised ginger and spice, then the egg and brown sugar. Add the flour and briefly mix. Pour the mixture into a greased and lined dish.
Bake for 40 – 45 mins – the middle will still be a little wobbly but the blondies will firm up as they cool.