Apple-Cinnamon Bars
If you like apple crumb cake, I think you’re going to love these bars! They feature a generous filling of well-caramelized cinnamon apples sandwiched between an oatmeal and almond butter base and a slightly crunchy crumble topping.
This is 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, packed with apples, and—best of all—they really taste like fall!
- Servings: 6 bars
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- Don’t overcook the apples in the pan. You want them to start softening, but still retain a little texture, since they’ll continue cooking in the oven.
- Press 2/3 of the oat mixture firmly into the bottom of the pan so that the bars hold their shape well once cut.
- The hardest part: waiting before cutting them! Let them cool completely so the filling and crust have time to set. If desired, chill them in the refrigerator for 30 minutes to make them easier to cut.
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.
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. teaspoon (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 tablespoon (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. teaspoon (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
Apple Filling
- In a saucepan over medium heat, add the apples, margarine, maple syrup, cinnamon, nutmeg, lemon juice, vanilla, and salt. Cook for 6 to 8 minutes, stirring occasionally, until the apples begin to soften but still retain some texture.
- In a small bowl, mix the cornstarch and water. Add to the apples and continue cooking for 1 to 2 minutes, stirring constantly, until the filling has thickened well. Remove from the heat and let cool slightly while you prepare the crumble.
Assembly
- Preheat the oven to 350 °F. Line an 8-inch square baking pan with parchment paper, letting the paper hang over the sides.
- In a large bowl, combine the rolled oats, oat flour, almond flour, hemp seeds, cornstarch, maple sugar, cinnamon, and salt.
- Add the melted margarine, almond butter, egg, and vanilla. Mix until the mixture is smooth and holds its shape when squeezed between your fingers.
- Spread about 2/3 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 crumble mixture over the apples. Gently press the crumble 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 apple filling is bubbling slightly around the edges.
- Let cool completely in the pan before removing from the pan and cutting into bars. For bars that hold their shape even better and a clean cut, refrigerate for about 30 minutes before cutting.
