Fall time means pumpkin and apple recipes galore. Sweet and cinnamon-spiced apples sandwiched between pecan-coconut crumb layers, these vegan/gluten free apple crumb bars will leave people asking, “is this really gluten free?”
Pairs wonderfully with Maple Walnut Ice Cream.
Gluten Free/Vegan Apple Crumb Bars
Cinnamon-spiced apples between layers of pecan crumb.
Equipment
- Mixing bowls
- 8×8 baking dish
Ingredients
Crumb mixture
- 1 ⅔ cups gluten free all-purpose flour I prefer Bob's blue-label gluten free flour
- 1 cup chopped pecans You can sub in walnuts or do a mix of both
- ⅔ cup unsweetened shredded coconut
- ¾ cup coconut sugar or brown sugar
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅔ cup coconut oil, chilled
Apple filling
- ¼ cup maple syrup
- 1 whole lemon, juiced
- 3 tbsp cornstarch
- 3 cups chopped apples approx. 3-4 large apples
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Preheat the oven to 350° and lightly grease an 8×8 baking dish.
- In a large bowl, use a spatula or wooden spoon to stir together all the crumb ingredients except the coconut oil.
- Using your hands or a pastry cutter, mix in the coconut oil until the coconut oil is evenly distributed and the mixture is crumbly.
- Pour half the crumb mixture into the greased baking dish, press down firmly, and bake at 350° for 15 minutes.
- While the crumb base is baking, in another large bowl, whisk together the maple syrup, lemon juice and cornstarch. Stir in the chopped apples and spices.
- Once the crumb layer is done, remove the baking dish from the oven and add in the apple filling, making sure to cover the entire crumb base.
- Top the apples with the remaining filling and return the baking dish to the oven. Bake for an additional 55-60 minutes, until the apple filling is bubbly.
- Let cool slightly before enjoying. Best served the same day, but can be stored at room temperature for a day or two and warmed again the in the oven.
Notes
Original recipe by La Casa de Sweets
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