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Vegan and gluten free Caramel Apple Blondies are the perfect way to celebrate fall! This recipe for blondies is simple, especially with our blondie mix. Learn how to make our coconut candied caramel, and get creative with other fruits! Let’s get baking!

Caramel Apple Blondies


Summer is nearly over… which is bittersweet. As much as we love ice cream and fruity treats and the heat, we can also hardly wait to re-live the tastes of fall: cinnamon, apples, caramels, sweet brown sugar…. so delicious! So in spirit of the fall upon us (soon), we decided to make caramel apple blondies!

These treats are a huge favourite on our team. It like eating soft apple pie! But then that candy caramel chew, from the coconut condensed milk (of course) adds a whole other level of delicious. You can make your caramel using your favourite vegan caramel sauce recipe as well- it’ll still work.


If you are just not ready for fall, use summer produce! It’s still peach season in Southern Ontario, and caramel peaches in the blondies would be just lovely! Top it off with some vanilla nice cream and you might as well open your own bake shop on the porch! 

A tip for the caramel: make sure you start your timer right when you pour the caramel in the pot. 5-7 minutes of boiling is all you need. If you boil it more the caramel get harder. Although incredibly delicious, it becomes nearly impossible to cut (or eat). This caramel is thick and hardy. Boil it until it is a nice golden brown and the bubbles are large, but take it off promptly after. Be sure to only pour on HALF the caramel sauce and drizzle it slowly. If you put all of it on, you will have a thick piece of caramel on the blondies. Appetizing- yes. Too heavy for the blondies- also yes. If your blondies are frozen prior to pouring on the caramel, it’ll hold up better. With that left over caramel, pour it in a parchment lined dish and eat it later on its own or with ice cream- its still really tasty!

Another pro tip: Add a little sea salt or flaked salt to the caramel once poured. It really takes the whole treat to the next level, especially if its crunchy flaked sea salt. 

If you check out the recipe video, let us know what you think of the new studio in the comments! Be sure to subscribe to our channel to stay up to date with all things Dolled Up!!

Print Recipe
Vegan Gluten Free Caramel Apple Blondies
Our vegan and gluten free Caramel Apple Blondies are the perfect way to celebrate the changing colours, cooler weather, seasonal produce (Apple picking anyone?!), and just feel happy that summer is over. This recipe for blondies is incredibly simple to whip up, especially with our gluten free and vegan blondie baking mix.
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Preheat oven to 350 degrees Farenheit. Grease an 8x8 inch pan with coconut oil or line with parchment.
  2. Peel apple and cut into quarters. Core the apple by cutting the edge each quarter off. Dice apple quarters into smaller pieces.
  3. Mix apple pieces with cinnamon in a side bowl. Set aside.
  4. Combine water with flax pack included in baking mix in a side bowl. Set aside.
  5. Mix together coconut oil and maple syrup in main mixing bowl. Pour in flax seed and apples. Mix until the flax coats all the apples and is combined.
  6. Add baking mix and stir until no dry pockets are present. Pour into pan and bake for 30 minutes.
  7. Let blondies cool completely, even freeze them. Remove from pan prior to pouring caramel on top.
  8. Once blondies are cool, prepare caramel over stove top. Pour can of coconut condensed milk into the pot and boil for 5-7 minutes. You will know it is done when the milk has become a golden brown, the bubbles are larger and do not pop as vigorously.
  9. Direct from the pot, pour only half the caramel onto the blondies. Pour the rest into a parchment lined dish and let harden as a snack for later.
  10. Let caramel cool completely before consumption.
Recipe Notes


Store blondies on the counter in an airtight container for 24 hours, in the fridge for 3 days, or in the freezer for 6 weeks.