Apple Crumble Bars
Prep time
Cook time
Total time
A shortbread-like cookie base + Baked Cinnamon Apples + Crumble = an out of this world Gluten-Free, Vegan treat! A total crowd-pleaser!
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Cookies and Bars, Holidays
Cuisine: Gluten-Free, Egg-Free, Dairy-Free and Vegan Optional
Serves: 16 bars
Ingredients
Cookie base (you will reserve ⅓ cup of the base dough for the topping)
- 1½ cups gluten-free flour (with xanthan gum) (we used GF Jules, affiliate link)
- ⅓ cup cane sugar
- ¼ teaspoon salt
- 8 tablespoons dairy free butter (or real butter), softened, cut into tablespoons (we used Earth Balance dairy-free sticks)
Crumble*
- 2 tablespoons packed brown sugar
- ⅓ cup pecans, finely chopped
- ¼ cup gluten free old fashioned rolled oats
- *plus ⅓ reserved cup of the cookie base dough
Apple Cinnamon filling
- 3 cups chopped apples, peeled and cut to ¼-1/2 inch pieces
- 1½ teaspoons cinnamon
Instructions
- Preheat oven to 375 degrees F
- Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
Make the cookie base
- Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
- Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
- Measure and set aside ⅓ cup of the dough, which will be used in the crumble.
- Using your hands, press the remaining dough into an even layer in the prepared baking pan.
- Bake 15 minutes or until edges begin to brown, rotating pan halfway though baking.
Apple Cinnamon Filling
- While the base bakes, combine chopped apples and cinnamon in a small bowl.
Crumble Topping
- While the base bakes, add the reserved dough, brown sugar, pecans and oats into the mixing bowl used for the base. Using a mixer, pastry cutter or your hands, mix until combined and "crumbly". Set aside.
Assemble
- Pour Cinnamon Apples over the hot cookie base and spread evenly. Sprinkle with crumble topping pinching crumble with fingers to create tiny crumble "clumps". Do not press crumble into the filling.
- Bake 22 minutes, then cover with foil and bake an additional 10 minutes. Turn off oven and leave covered pan in oven 5 more minutes. This will allow apples to bake without over-browning the crumble topping.
- Let bars cool completely in the pan.
- When cooled completely, lift the the parchment paper out of the baking pan and onto a cutting board. Cut into square and enjoy!
- Store in the refrigerator for several days.
Great easy dessert! Thank you for sharing this!
Thank you! Happy you love it!
A delicious and versatile sweet. Great by itself, as a dessert with a small scoop of ice cream, or even as a breakfast bar with coffee or tea.
These were delish! Definitely will make them again! Do you think I could sub oat-flour for the regular GF flour?
Happy you love them! I’m not 100% sure because I’ve never made these with oat flour but it might work… sorry I can’t be more definitive than that!
Absolutely delicious! I used whole wheat flour and regular butter and they turned out great! I have made these recipe three time already, the family loves them.
I made this yesterday…Delish!
Happy you loved them! Thank you!
These were amazing and recipe was easy to follow! Thank you Karen
Thanks Amanda! Happy you love them!
These were very good! I love how you can switch out the types of fruit and it still tastes great. One of my favorite recipes ?
Thank you! Happy you’re enjoying all the versions!
This is a very easy recipe and the crust and crumble are delicious. So glad you suggested using different fruits. Looking forward to making this recipe all year. Thanks.