Healthy Apple Crumble Bars

dairy freegluten freepaleovegetarian

These healthy vegan apple crumble bars are gluten free and made with all natural, wholesome ingredients, like almond flour, coconut oil, and cinnamon. Spiralized apples make these bars easy and fun to make.

Healthy Apple Crumble Bars

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.)

Healthy Apple Crumble Bars

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.

Spiralized Apple Crumble Bars-19

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.

Healthy Apple Crumble Bars

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.

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Nutritional Information & Recipe

Spiralized Apple Crumble Bars

Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 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.


Adapted from Clean Eating Magazine

Healthy Apple Crumb Bars

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Gaby says:
Could I try regular flour?
Angie says:
It looks like 3/4 cup converts to 1.5 cups of almond flour!
Tori says:
Hi there! Can we substitute coconut flour? Do you know what the conversion because my understanding is that almond and coconut flour is not 1:1. Thanks!
Carly Glazer says:
Hi Tori! You definitely can! We haven't tried it that way so not sure of the conversion, but give it a try and let us know how they turn out!
Tina K says:
Allergy to coconut, is there another oil I can substitute in its place?
Carly Glazer says:
Hi Tina! Yes of course! We love coconut oil, but any oil that you would usually use for baking would work here!
Jodi T says:
We have nut allergies. What could we use to replace the almond flour?? Would a whole wheat flower work?
Meaghan says:
You could use a different flower, the recipe may need to be be altered slightly!
Gina J. says:
These were awesome. I didn't spiralizer my apples, just chopped them up. M hubby ate the whole pan in 3 days!
Meaghan says:
This is what we LOVE to hear!

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potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.