Better-for-You Apple Streusel Bars
These bars are gluten-free, refined sugar-free and seriously delicious. Enjoy them with ice cream, vegan ice cream or coconut whipped cream for an extra-amazing treat.
Source: Minimalist Baker
Source: Minimalist Baker
Recipe - ST. CLOUD
Better-for-You Apple Streusel Bars
Prep Time10 Minutes
Servings16
Cook Time60 Minutes
Ingredients
FOR THE CRUST: 1 cup old-fashioned rolled oats (whisk with salt, vegetable oil, and cold water until pliable, but not sticky)
1 cup raw almonds
¼ teaspoon sea salt
2 tablespoons coconut sugar
4 ½ tablespoons coconut oil, melted
FOR THE APPLE FILLING: 4 large sweet-tart apples, peeled, cored, and medium diced
3 tablespoons coconut sugar
1 teaspoon L&B Ground Cinnamon
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon coconut oil, melted
2 teaspoons cornstarch
FOR THE STREUSEL TOPPING: 3 tablespoons coconut sugar
3 tablespoons gluten-free flour blend, such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour
¼ cup old-fashioned rolled oats
1 ½ tablespoons coconut oil
Directions
- Heat oven to 350 F. Line an 8×8-inch baking dish with parchment paper, letting it hang over 2 sides of the pan. This will help you lift the cooked bars out of the pan.
- To make the crust: In a food processor combine the oats, almonds, salt, and coconut sugar. Blend into a fine meal, making sure no large pieces remain.
- Add the melted coconut oil and pulse to form a crumbly dough that resembles wet sand. It should stick together when squeezed between two fingers.
- Spread the crust into the parchment-lined baking dish and press it into an even layer. Set aside.
- To make the filling: In a second rimmed baking dish, combine the apples, coconut sugar, cinnamon, salt, lemon juice, melted coconut oil, and cornstarch. Toss to combine. Cover with aluminum foil.
- Bake the crust and apples simultaneously, removing the aluminum foil after 15 minutes, for 25 to 30 minutes total, or until the edges of the crust are light golden brown and the apples are tender and caramelized.
- To make the streusel topping: In a small bowl, combine the coconut sugar, gluten-free flour, rolled oats, and melted coconut oil. Using a fork, fold and press the ingredients together to form a crumble. Set aside.
- Transfer the baked apples and their juices to the pre-baked crust and spread them into an even layer. Evenly sprinkle the streusel on top of the apples.
- Bake the assembled bars for another 25 to 30 minutes or until the filling is bubbling and the streusel is golden brown. Transfer the baking dish to a wire rack and let cool completely, 1 hour.
- Cut the bars into squares and enjoy! Leftover bars can be stored in an airtight container in the refrigerator for up to 5 days.
10 minutes
Prep Time
60 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Bob's Red Mill Organic Old Fashioned Rolled Oats, 32 Ounce
$7.89$0.25/oz
L&B Raw Almonds, 11 Ounce
$9.99$0.91/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Wild Harvest 100% Coconut Water No Sugar Added, 33.8 Ounce
$4.49$0.13/oz
Wild Harvest 100% Coconut Water, 8 Ounce
$1.49$0.19/oz
Envy Apples, 0.5 Pound
$1.75 avg/ea$3.49/lb
Wild Harvest 100% Coconut Water No Sugar Added, 33.8 Ounce
$4.49$0.13/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Wild Harvest 100% Coconut Water, 8 Ounce
$1.49$0.19/oz
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
Wild Harvest 100% Coconut Water No Sugar Added, 33.8 Ounce
$4.49$0.13/oz
Bob's Red Mill 1 to 1 Gluten Free Baking Flour, 22 Ounce
$7.39$0.34/oz
Bob's Red Mill Organic Old Fashioned Rolled Oats, 32 Ounce
$7.89$0.25/oz
Wild Harvest 100% Coconut Water, 8 Ounce
$1.49$0.19/oz
Directions
- Heat oven to 350 F. Line an 8×8-inch baking dish with parchment paper, letting it hang over 2 sides of the pan. This will help you lift the cooked bars out of the pan.
- To make the crust: In a food processor combine the oats, almonds, salt, and coconut sugar. Blend into a fine meal, making sure no large pieces remain.
- Add the melted coconut oil and pulse to form a crumbly dough that resembles wet sand. It should stick together when squeezed between two fingers.
- Spread the crust into the parchment-lined baking dish and press it into an even layer. Set aside.
- To make the filling: In a second rimmed baking dish, combine the apples, coconut sugar, cinnamon, salt, lemon juice, melted coconut oil, and cornstarch. Toss to combine. Cover with aluminum foil.
- Bake the crust and apples simultaneously, removing the aluminum foil after 15 minutes, for 25 to 30 minutes total, or until the edges of the crust are light golden brown and the apples are tender and caramelized.
- To make the streusel topping: In a small bowl, combine the coconut sugar, gluten-free flour, rolled oats, and melted coconut oil. Using a fork, fold and press the ingredients together to form a crumble. Set aside.
- Transfer the baked apples and their juices to the pre-baked crust and spread them into an even layer. Evenly sprinkle the streusel on top of the apples.
- Bake the assembled bars for another 25 to 30 minutes or until the filling is bubbling and the streusel is golden brown. Transfer the baking dish to a wire rack and let cool completely, 1 hour.
- Cut the bars into squares and enjoy! Leftover bars can be stored in an airtight container in the refrigerator for up to 5 days.