½cup unsalted butter, browned (place in pan over medium heat, stir constantly as it froths, then turns clear and lastly browning. Takes about 6 minutes. Be careful not to burn, once it starts browning it is finished. Set aside to cool to room temp)
1cup light brown sugar
1 large egg, at room temperature
1tbsp Amaretto (or ⅛tsp pure almond extract)
⅛tsp kosher salt
1cup all purpose flour
1 cup grated favorite baking apple (no need to peel, I used Mutsu)
Instructions
Preheat oven 350ºF and line an 8X8 square baking pan with parchment paper.
To make the crumb topping combine sugar, flour, cinnamon, nutmeg, salt and cubed butter in a small bowl. Cut with a pastry cutter or 2 forks until crumbly. Place in fridge to chill until ready to top batter.
For the blondies combine brown butter, brown sugar, egg, amaretto and salt in a medium bowl. Whisk until well combined. Fold in flour until just combined. Fold in apples gently.
Pour batter into prepared pan. Spread evenly with offset spatula. Top evenly with crumb topping. Bake for 30 minutes - toothpick should come out with a few crumbs.
Allow to cool completely in pan on wire rack. Pop in the freezer for a few minutes before cutting. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/10/21/brown-butter-apple-crumb-blondies/