Healthy Small Batch Apple Crumble Bars

Yields: 8 bars

These bars are perfect for when you’re craving apple pie and don’t want to make one from scratch… Or have lots of tempting leftovers lying around! The bars are best if eaten within 2-3 days, but they’ll keep for at least one week if stored in an airtight container in the refrigerator.

for the topping
¼ cup (25g) old-fashioned oats (gluten-free if necessary and measured like this)
1 tbsp (7g) white whole wheat flour or millet flour (measured like this)
½ tsp ground cinnamon
2 tsp pure maple syrup, room temperature
1 tsp unsalted butter or coconut oil, melted
for the filling
1 ½ cups (188g) diced apple
½ tsp ground cinnamon
¼ tsp cornstarch
for the crust
⅓ cup (40g) white whole wheat flour or gluten-free* flour (measured like this)
⅛ tsp baking powder
⅛ tsp salt
1 tsp unsalted butter or coconut oil, melted
1 tbsp (15mL) unsweetened cashew milk, room temperature
½ tsp vanilla extract
2 tbsp (24g) coconut sugar

Preheat the oven to 350°F, and coat an 8x4” loaf pan with nonstick cooking spray.
To prepare the topping, stir together the oats, flour, and cinnamon. Make a well in the center. Pour in the maple syrup and butter, and stir until all ingredients are completely incorporated.
To prepare the filling, gently toss together the apples, cinnamon, and cornstarch until the apples are evenly coated.
To prepare the crust, whisk together the flour, baking power, and salt in a small bowl. In a separate bowl, whisk together the butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated.
Press the crust into the bottom of the prepared pan. (If it sticks to your spatula or fingers, then moisten your fingers with a tiny bit of water, and continue as needed.) Spread the filling evenly across the crust. Sprinkle the oat mixture on top of the berries. (It tends to clump, so break it into tiny pieces as you go!) Bake at 350°F for 30-35 minutes or until the topping feels firm and the crust appears to be done. Cool completely to room temperature in the pan, and let the bars rest for at least 3 hours once at room temperature before slicing and serving.

Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Any gluten-free flour, except coconut flour, may be substituted for the millet flour.

In the crust, use the following gluten-free flour blend: 2 ½ tablespoons (19g) millet flour, 1 tablespoon (7g) coconut flour, and ⅛ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work, if measured like this.

Agave or honey may be substituted for the maple syrup.

Any milk may be substituted for the unsweetened cashew milk.

Brown sugar may be substituted for the coconut sugar.

I love using red Fuji apples because they’re already plenty sweet (so no need to add any sweetener to the filling!) and firm enough for baking.

If you prefer a thicker layer of streusel, then double the topping.

This is the 8x4” loaf pan that I use. If you can’t find one (and they’re really handy to have!), then divide the batter between two mini loaf pans (they should be 5¾x3” in size). Do not use a 9x5” loaf pan.

After 35 minutes, the apples will still be a little firm. For softer apples, carefully cover the pan with foil, and continue to bake for an additional 10-15 minutes. (This will prevent the topping from drying out or burning!)

{gluten-free, clean eating, vegan option, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/09/24/healthy-small-batch-apple-crumble-bars/