Apple-Cinnamon Bars
If you like apple crumb cake, then you’re going to love these bars! They have a generous filling of caramelized cinnamon apples between an oatmeal and almond butter base and a slightly crunchy crumble topping.
It’s a recipe you can make at the beginning of the week and keep on hand for lunches and snacks. They’re naturally sweetened with maple syrup, full of apples, and best of all, they really taste like fall!
- Servings: 6 bars
- Preparation time: 25 minutes
- Cooking time: 40 minutes
Good to know
- Don’t overcook the apples in the pan. You want them to soften slightly, but still have some texture since they’ll continue cooking in the oven.
- Press two-thirds of the oat mixture firmly into the bottom of the pan so the bars hold their shape well once cut.
- The hardest part is waiting before cutting them! Let them cool completely so the filling and crust have time to set. For easier cutting, chill them in the refrigerator for 30 minutes, if desired.
Frequently asked questions
Choose a variety that will retain some texture when cooked. Good options include Cortland, Empire, Paula Red, Honeycrisp, and Granny Smith.
Yes. Another type of natural nut butter can be used instead, such as peanut or cashew butter. Just keep in mind that it will slightly alter the flavor of the bars.
Yes! That’s exactly how I like to eat them! They’re just as convenient for breakfast as they are for a snack when you add oats, apples, almond butter, and hemp seeds.
Yes. Once they have cooled completely and been cut, store them in an airtight container. Separate the layers with parchment paper.
For this recipe, I highly recommend using quick-cooking oats, as they create a denser base that holds its shape well. Using larger oats would result in a different texture.
Ingredients
Apple Filling
- 3 1/2 cups (about 450 g) of apples, peeled and cut into small cubes
- 2 tablespoons (30 ml) of vegetable margarine
- 1/4 cup (60 ml) maple syrup
- 1 1/2 c. teaspoons (7.5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) nutmeg
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) vanilla extract
- 1 pinch salt
- 2 tablespoons (30 ml) cornstarch
- 1 tablespoon (15 ml) water
Assembly
- 1 1/2 cups (160 g) quick-cooking rolled oats
- 3/4 cup (90 g) oat flour
- 1/3 cup (30 g) almond flour
- 2 tablespoons (30 ml) of hemp seeds
- 1 tablespoon (15 ml) cornstarch
- 1/3 cup (50 g) maple sugar
- 1 1/2 c. teaspoons (7.5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 1/3 cup (75 g) vegetable margarine, melted
- 1/3 cup (85 g) natural almond butter
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
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Preparation
Apple Filling
- In a saucepan over medium heat, combine the apples, margarine, maple syrup, cinnamon, nutmeg, lemon juice, vanilla, and salt. Cook for six to eight minutes, stirring occasionally, until the apples soften but still have some texture.
- In a small bowl, mix the cornstarch and water. Add this mixture to the apples and continue cooking for an additional one to two minutes, stirring constantly, until the filling has thickened. Remove from heat and let cool slightly while preparing the crumble.
Assembly
- Preheat the oven to 350 °F. Line an 8-inch square baking pan with parchment paper, allowing the paper to hang over the edges.
- In a large bowl, combine rolled oats, oat flour, almond flour, hemp seeds, cornstarch, maple sugar, cinnamon, and salt.
- Add the melted margarine, egg, and vanilla. Mix until the mixture is smooth and holds its shape when squeezed between your fingers.
- Spread about two-thirds of the crumble mixture over the bottom of the pan. Using your hands or the bottom of a cup, press down firmly to form a compact, even base.
- Spread the apple filling evenly over the crust.
- Crumble the remaining mixture over the apples. Gently press the crumble mixture with your fingers so that it adheres to the filling while retaining its texture.
- Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling slightly around the edges.
- Let cool completely in the pan before removing and cutting into bars. For bars that hold their shape better and cut more cleanly, refrigerate for about 30 minutes before cutting.
