Hey friends! Today’s temperature in the deep south tops out at a brisk 89° and I’m feeling the cooler temps of fall just around the corner. (I’m kidding of course!)
Summer is seriously seeming to linger forever this year and we are desperately hoping for some cool weather soon. We’ve recently been breaking temp records at 103° and it is just miserable.
This week, getting in the kitchen and baking up some fall-flavored treats is my desperate attempt to usher in some relief. It hasn’t worked yet, but I’m holding out hope.
These Apple Pecan Chewies are a delicious take on my classic Pecan Chewies – which are one of my my absolute favorite things. They’re like the easiest, most delicious blondie you’ve every had – tons of caramel flavor and the perfect chewy texture. If you haven’t made them, you really should jump over there and try them. I feel like they are one of the most delicious things I’ve got on the blog, but they’re often overlooked – I think because they just seem so dang easy. But despite the simple ingredients and the super easy prep, they are just as I said… simply amazing.
This version expands on that chewy, caramelly (Is that a word?) deliciousness and adds in apples and the warm flavors of fall – cinnamon and nutmeg. So. Dang. Good.
A few things to take note of:
After much testing, I prefer to use a metal baking pan with these instead of a glass baking dish. Adding apples adds a considerable amount of moisture and several of the times I made this in glass, the result was sort of soggy bars. Since metal is a better conductor of heat, the chewies brown faster and hold together better since the edges are cooked a little firmer. It’s not guaranteed, but it’s a little bit of an insurance policy.
When choosing apples for this recipe, any firm-fleshed apples will work. There’s always the classic Granny Smith that’s always great for baking; but I also love Fuji, Jazz, and Honeycrisp for these.
Y’all enjoy!
Apple Pecan Chewies
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs, well beaten
- 2 cups self-rising flour
- 1 large firm apple, peeled, cored, and finely diced (I like Fuji, Granny Smith, Jazz, or Honeycrisp)
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F and lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Add melted butter, sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large bowl and blend well by hand. Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Folding in apples and pecans. Spread the batter evenly into the prepared baking dish.
- Bake approximately 40 to 50 minutes or until golden brown - being cautious not to over cook. They might still be jiggly in the middle. Allow to cool then slice and serve.
Claudine says
Stacey,
I absolutely LOVE your Pecan Chewies and I know I’ll love these as well I’m going to bake these as soon as this unbearable heat in Texas lets up. I may even try to bake them in my Air Fryer Oven as I will not have to fire up my oven and heat up the kitchen using it. Thank you for sharing another of your wonderful recipes.
Claudine in Fort Worth, TX
Stacey says
I’m so glad you love them, Claudine! I always feel like they’re overlooked. Let me know how the air fryer works!
Emily says
Wow! I’ll have to try these soon! It has been the same temps here and very humid. At the grocery stores I have seen “pumpkin spice” this and that, but I just can’t get in the fall mood yet because of the weather. Maybe these will put me in the fall mood! Hopefully it will cool off soon!
Stacey says
Thanks, Emily! Hope y’all see some relief soon!
Debbie Cabler says
September 22, 2019 – I made the Apple Pecan Chewies this evening and they were delicious. This recipe is a keeper. Thank you for sharing.
Stacey says
Wonderful! I’m so glad they turned out great for you!!
Victoria says
By far one of the best apple recipes I’ve tried! I made a pan for dessert and it was demolished by my family the same night except for the piece I wrapped up for myself to have for breakfast lol!! Very rich with the butter but most definitely worth it. My daughter already wants me to make it again. Will probably be made a couple times a month. Thank you for sharing this great recipe!
Stacey says
Wonderful! I’m so glad everyone enjoyed them and you got to look like a rock star!
Melissa says
Oh yum! I will be trying this for sure! I’m heading to the orchard this weekend and I’m really feeling all things apple right now. This is first on my list of apple goodies to make.
Stacey says
So jealous! Y’all have fun!
Charleen says
I made these last week WOW!!They were delicious. Baked them in a glass pan,baked beautiful ly. Will be making these again.
Stacey says
So glad they turned out so great for you!!
Louise says
I had too much time on my hands this morning. Yeaaaaah, these are to die for. Thanks!
Stacey says
Ha! I’m so glad you enjoyed them!
patricia says
Love your recipes. Most put me walking an extra 2 miles a day!! Wondered if you thought I could use Bisquick instead of self rising flour
Stacey says
Ha! Unfortunately, in this case, Bisquick won’t work as a replacement for the flour.
holly says
i was wondering , do you think i can use the homemade apple sauce i made in place of the apple?
Stacey says
I’m worried the applesauce might make these too dense and heavy.
Toni-Lynn Verket says
Can these be frozen once baked?
Stacey says
I don’t see why not. 🙂