Every year I make up some reason why I have to forgo the apples in my Rosh Hashanah recipes. Instead I fixate on the round (to symbolize the cycle of life) or the honey (for a sweet new year) rather than the apples (which also symbolize sweetness). Because let’s face it: preparing apples is not an easy act. Waxy peel aside, there is a core to contend with. There are seeds.
This year, I am bidding all excuses goodbye and returning to the world of traditional apple desserts. With one caveat: my peeling, coring days are not making a come-back. I’ve found new baking a-peel (ha!) with the wild world of applesauce and dried apples.
Applesauce is a well-known trick for reducing fat in brownies, but I’ve never liked the idea of fruit polluting my chocolate fix. Since there is no chocolate in the apple-accented Blondie recipe below, applesauce smoothly replaces a third of the fat and without any flavor sacrifice. For a dense, chewy kick, dried apples add unique texture, while fiery fresh ginger lends a vibe that makes this dessert an easy substitute for Honey Cake. The blueberries cap the whole thing off with a burst of flavor that will send you beaming into a sweet new year.
So put that peeler, that apple corer, and those paring knives away and get ready for the lazy-cook’s version of apple season to this year. L’shanah Tova.
Ginger Apple-Berry Blondies
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cups dark brown sugar, loosely packed
- ½ cup applesauce
- 5 ounces dried apples, roughly chopped (one heaping packed cup)
- 1 tablespoon fresh ginger, grated (you can use a jar of ginger if you need a shortcut. Ginger People makes a good, pure brand. Whatever you do, do not use ginger packed with vinegar)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries
Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil.
Using a mixing machine, cream together butter and brown sugar until mixture holds together. Add applesauce, dried apples and ginger and mix until thoroughly combined. Beat in eggs and vanilla until just incorporated. Scatter flour, baking powder, salt and baking soda over top of batter. Mix until just incorporated.
Spread batter evenly in prepared pan. Sprinkle blueberries over top.
Bake until top is golden and tester inserted into center comes out clean, 50-60 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover tightly and refrigerate.) Cut into 12 squares and serve.
Josie A.G. Shapiro is the chief development officer at Temple Sholom of Chicago. Contact her at josie@sholomchicago.org.
