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Spiralized Apple Crumble Bars

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

Adapted from Clean Eating Magazine