I am fairly good about self-control
(said nobody, ever), but every once in a while somebody throws something in my path that sets all my cravings on fire like a match to a bucket of propane.
Something that looks very much edible. Usually shaped like an apple fritter.
Apple fritter was THE donut of choice in our house growing up. In fact, I did not know there was such a thing as “options” at a donut shop until our eighth grade field trip to Florida, where I downed my first–and second, and third, and maybe a fourth–Krispy Kreme. Up until that moment, I always just assumed you walked to the counter of a place with the DONUTS FOR SALE sign, ordered “one of those,” and walked out with freshly-fried apple frittery goodness in a white bakery bag.
It wasn’t until college, when I started buying my own donuts (we had a place next to campus that fried piping hot donuts until 3 AM), that I even learned what an apple fritter was technically called. Which is probably a good thing, since my household has led to some very embarrassing misnomers…
…like calling it Napoleon ice cream for nineteen years instead of Neopolitan.
Also, my mom convinced me I was allergic to chocolate until I was almost in middle school, so I tried to keep “learning” in my house to a minimum. (Just kidding, Mom, I love you.)
Still, my mom must have gone right somewhere along the way, because if I had to choose one food to crave for the rest of my life, it might just be apple fritters. Right up at the top there battling tooth and nail with ice cream–and even then, we could all just invent apple fritter ice cream, brush our hands, and call it a day. There’s something about the crispy, wonderful exterior giving way to a moist, apple-filled center that makes my knees go wobbly and my heart beat wildly.
Well, I’m still not up to the task of deep-frying just yet–I’ll tell you all one day about my first ever experience trying to deep-fry ice cream (let’s just say the burner caught on fire and I ALMOST tried to put out a grease fire with water–whoops)–so I thought I’d go the safe route and make these apple fritter blondies instead. They’re adapted using my very favorite blondie recipe and totally, totally hit the spot. They’re insanely moist from the apples, and that crunchy glaze on top when it cools gives these bars all the texture I miss from my coveted donuts.
It’s been a terrible, horrible, no-good very bad week over here, but the rain’s been cheerful and–what’s more–even writing about these apple fritter blondies a month after I made them has been truly comforting. Happy Monday, and here’s to a week that’s better than the last!
With lots of apple frittery love,