Apple-oat crumble bars
Soft cinnamon apples between a sturdy oat-and-almond base and a craggy crumble top, with about 4 g added sugar per bar.
Original recipe informed by King Arthur Baking apple-bar and oat-bar techniques
Ingredients
Written for a 20 × 20 cm dish
Oat base and crumble
- 180 g certified gluten-free rolled oats rounded
- 120 g certified gluten-free oat flour rounded
- 50 g walnuts, finely chopped rounded
- 4 g ground cinnamon rounded
- 3 g fine salt rounded
- 90 g unsalted butter, melted rounded
- 60 g unsweetened smooth almond butter rounded
- 60 ml pure maple syrup rounded
- 5 ml vanilla extract rounded
Apple filling
- 500 g crisp baking apples, peeled and cored rounded
- 15 ml fresh lemon juice rounded
- 2 g ground cinnamon rounded
- 15 g cornstarch rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C. Line a 20 cm square tin with a parchment sling and lightly grease the exposed sides.
- Combine the oats, oat flour, walnuts, 4 g cinnamon, and salt. Whisk the melted butter, almond butter, maple syrup, and vanilla separately until smooth, then stir into the oat mixture until evenly moistened.
- Reserve 220 g of the mixture for the topping. Press the remainder very firmly and evenly into the lined tin. Bake for 10 minutes.
- While the base bakes, cut the apples into 8 mm dice. Toss with the lemon juice, remaining 2 g cinnamon, and cornstarch.
- Spread the apples over the hot base and press gently into an even layer. Pinch the reserved oat mixture into small clusters and scatter it across the fruit.
- Bake for 32 to 38 minutes more, until the apple juices bubble at the edges and the crumble is golden. Cover loosely with foil if the top colors early.
- Cool completely in the tin for at least 2 hours. For the cleanest bars, chill for 30 minutes before lifting out and slicing into 12.
Added Sugar Check
The maple syrup contributes about 48 g added sugar to the pan, or about 4 g per bar. Use unsweetened almond butter; sweetened nut butter would increase the total.
For a no-added-sugar version, replace the maple syrup with 60 g cup-for-cup granular monk-fruit/erythritol baking blend and add 30 ml milk. Keep the butter and almond butter unchanged. Press the base especially firmly; the bars will brown less and may be slightly more delicate.
Notes
- Gluten-free only when both the rolled oats and oat flour are specifically labeled gluten-free and every other packaged ingredient is verified. Ordinary oats are at high risk of gluten cross-contact during growing and processing.
- Some people with celiac disease do not tolerate oats even when labeled gluten-free. Follow individual medical guidance, and use clean bowls, tin, parchment, utensils, and work surfaces free from wheat flour.
- A tart, firm apple such as Braeburn, Granny Smith, or Boskoop gives the best contrast and keeps its shape.
- Refrigerate covered for up to 5 days. Freeze separated by parchment for up to 2 months and thaw overnight in the refrigerator.
Sources Consulted
- King Arthur Baking, “Apple Pie Bars”
- King Arthur Baking, “Chewy Granola Bars”
- Celiac Disease Foundation, “Gluten-Free Oats: What’s the Deal?”
- Celiac Disease Foundation, “Sources of Gluten”
References informed press-in bar structure and apple filling; lower-sugar formula and wording are original.
From Christoph Mayer