Healthy Apple Crumble Bars
Using your spiralizer isn’t just for making vegetable noodles for pastas. Spiralizing helps shred vegetables easily (like cabbage), make chip slices for lasagnas and gratins, or to simply evenly slice vegetables and fruits, like bell peppers, onions, and apples. If you were to use a knife to slice an apple, for example, you would be able to get such perfectly even slices, as you do with the Inspiralizer.
When you’re spiralizing an apple, you don’t need to core the apple first. Of course, you can. But, the little seeds that are in an apple shake out when you shake the apple noodles after spiralizing. And most of them get jammed up in the blades of the Inspiralizer anyway, which you can just brush out (I love using this brush to exclusively clean my Inspiralizer.)
The apple noodles here are used in these healthy apple crumble bars, made with real ingredients like almond flour, maple syrup, cinnamon, and coconut oil. You won’t believe how easy these are to make – and an easy cleanup, since we’re using parchment paper to line the baking sheet. The crumble bars pop right out – just make sure you let them rest a bit to harden up and make them easier to slice.
Of course, I used Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds (very important to get the perfect crust and crumble consistency!) I love using Bob’s baking products, they’re always the highest quality, consistent, and they have everything. I buy the large bag of their almond flour and I fly through it, because I use almond flour a lot, using it weekly for Luca’s veggie tots (from Inspiralized & Beyond) and healthy breadings.
I didn’t have an 8 x 8 square baking dish (I bought one so I can make these again!), so I just measured the similar dimensions out on a full baking dish, but if you do have an 8 x 8 square dish, I recommend using one! The edges will be perfectly crispy and it’s easier to form the crumble bars before popping them in the oven.
These bars are vegan, gluten free, and Paleo friendly. They are perfectly sweet thanks to the apples cooked in maple syrup and the crust and crumble made with vanilla extract, coconut oil, and maple syrup. You won’t be in a sugar coma after eating these and they’re beautiful to display at a holiday party or get together.
Note: Although this post was sponsored by Bob’s Red Mill, all opinions are my own, always.
Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Spiralized Apple Crumble Bars
- For the crust
- 2 cups blanched almond flour please use Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds
- 2 tablespoons coconut oil
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- For the filling
- 1 tablespoon coconut oil
- 4 firm Gala apples Blade D (use 3 if they are large apples)
- 2 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- For the topping
- 5 oz raw walnuts about 1.5 cups
- ¾ cup blanched almond flour please use Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds
- ¼ cup pure maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Preheat the oven to 350 degrees and line an 8” square baking pan with parchment paper.
- Make the crust: in a food processor, combine all crust ingredients plus 1 tablespoon of water. Pulse until the mixture forms a dough. Press evenly onto the pan. Set the food processor aside and bake the mixture for 15 minutes until golden. Let cool on a wire rack.
- While the crust cooks, prepare the filling. Heat the coconut oil in a large skillet over medium heat. Once melted, add the apples maple syrup, cinnamon and salt and cook, stirring occasionally, until the apples are tender, about 5 minutes. Transfer to a bowl to cool.
- Prepare the topping: place all the topping ingredients in the same food processor used for the crust and pulse until combined and crumbly.
- Spread the apple filling over the baked crust and sprinkle with the topping. Bake for 15 to 20 minutes, until topping is golden. Let cool completely on a wire rack before lifting out of the pan and cutting into 16 bars. Cover and refrigerator for up to 5 days.