Apple Picking, a beloved fall activity in New England! It’s a day spent finding the most perfect apples and eating as many fresh apple cider donuts as you can while sipping on hot apple cider. By now, most people have moved onto the pumpkin craze but we’re still savoring as many delicious apple-y treats as we can! Rather than your typical apple pie, apple crisp, or apple tart, this year we tried Apple Crumbly Bars and they did not disappoint! Gluten-free, dairy-free, and paleo, don’t bother feeling guilty about finishing the whole pan yourself. Don’t worry - when you bite into them you won’t be missing any of those added ingredients! So whether you pick the apples yourself, grab them from a local farmers market, or head to the grocery store, we hope you love these healthy apple crumble bars!
Apple Crumble Bars Recipe
Prep & Bake Time: 47 min | Servings: 9 squares
Ingredients
Shortbread Layer
Cups Almond Flour
3 TBSP Coconut Flour
1/2 Cup Coconut Oil (melted)
1/2 Cup Maple Syrup
1/2 tsp Salt
Apple Filling
2 Cups Diced Apples (~2-3 apples)
1/8 tsp Salt
1 TBSP Arrowroot Powder
1 1/2 tsp Pumpkin Pie Spice
1/4 Maple Syrup
1 TBSP Water (if needed)
Crumble Topping
1/4 Remaining Shortbread Dough
1/3 Cup Rolled Oats
1/4 Cup Chopped Pecans
1/4 tsp Pumpkin Pie Spice
1 TBSP Water (if needed)
Instructions
Preheat oven to 350 degrees F and line a 9 inch square pan with parchment paper.
In a bowl, make your shortbread! Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix well until combined. Divide the dough into 4 parts, and press 3/4 of the dough into your pan. Save the remaining for later!
Bake shortbread for 12-14 minutes - you want it to be slightly brown around the edges.
While your shortbread is baking, make the apple layer. Place your chopped apples into a bowl and add the pumpkin pie spice, salt and arrowroot powder. Toss to coat evenly. Dump into a small saucepan, add maple syrup and cook on medium for 5-7 minutes until thickened (stir the whole time!)
One your shortbread has baked, let it cool for 5 minutes. Then scoop on the apples, making sure to spread it evenly.
Mix together the leftover shortbread mix, add the pecans, oatmeal, and pumpkin pie spice. Sprinkle the crumble topping evenly over your apple layer.
Bake for another 20-22 minutes then Enjoy! (warm or keep your leftovers in the fridge)
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