Name: Apple Pie Crumble Bars
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 9 servings
Ingredients: 4 cup peeled, cubed apples ((half sweet + half tart apples // 1 apple yields ~1 cup cubed)); 3 tbsp coconut sugar ((depending on sweetness of apples)); 1 tsp ground cinnamon; 0.25 tsp sea salt; 3 tbsp lemon juice ((yields ~3 Tbsp or 45 ml as original recipe is written)); 1 tbsp melted coconut oil; 1 tsp cornstarch; 1 cup gluten-free rolled oats; 1 cup raw almonds; 0.25 tsp sea salt; 2 tbsp coconut sugar; 5.5 tbsp coconut oil, melted; 3 tbsp coconut sugar; 3 tbsp gluten-free flour ((DIY blend or Bob's Red Mill 1:1 Gluten-Free Blend)); 0.25 cup gluten-free rolled oats; 1.5 tbsp coconut oil; 1 cup organic powdered sugar ((ensure vegan friendly - I like Trader Joe's brand)); 1.5 tbsp unsweetened almond milk

Instructions

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1

Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
2

In a separate baking dish, combine peeled, cubed apples (4 cup), coconut sugar (3 tbsp), ground cinnamon (1 tsp), sea salt (0.25 tsp), lemon juice (3 tbsp), melted coconut oil (1 tbsp), and cornstarch (1 tsp). Toss to combine.
3

Cover with foil and bake for minutes (18). Remove foil and bake for [4-5 minutes] more until apples are slightly caramelized and tender.
4

While apples bake, add gluten-free rolled oats (1 cup), raw almonds (1 cup), sea salt (0.25 tsp), and coconut sugar (2 tbsp) to a food processor or high-speed blender. Pulse into a fine meal.
5

Add coconut oil, melted (5.5 tbsp) (starting with the lesser amount) and pulse until a crumbly dough forms and sticks when squeezed.
6

Press the crust mixture into the prepared baking dish into an even layer.
7

Bake the crust for minutes (15) at 350 F (176 C), then increase heat to 375 F (190 C) and bake for [5-8 minutes] more until fragrant and light golden brown.
8

While the crust bakes, prepare the crumble topping by combining coconut sugar (3 tbsp), gluten-free flour (3 tbsp), gluten-free rolled oats (0.25 cup), and coconut oil (1.5 tbsp) in a small mixing bowl. Mix with a fork or fingers until crumbly.
9

Spread the baked apples and their juices over the pre-baked crust. Top with the crumble mixture, spreading evenly.
10

Reduce oven heat to 350 F (176 C) and bake for another [15-25 minutes] until apples are bubbly and the crumble is golden brown.
11

For an optional glaze, combine organic powdered sugar (1 cup) and unsweetened almond milk (1.5 tbsp) in a mixing bowl. Whisk until a thick, pourable glaze forms. Adjust almond milk or powdered sugar as needed.
12

Remove bars from oven and let cool for about minutes (45). Once cooled, lift from the pan and drizzle with optional glaze. Slice into bars (9).
13

Serve with coconut whipped cream or vanilla bean coconut ice cream for extra decadence.
14

Store leftovers in a sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or freezer for up to 1 month.