Ingredients

The following ingredients have 4 Servings
  • 4 heaping cups 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
  • 1/4 tsp sea salt
  • 1 medium lemon, juiced ((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
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 4 1/2 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)
  • 1/4 cup gluten-free rolled oats
  • 1 1/2 Tbsp coconut oil
  • 1 cups organic powdered sugar ((ensure vegan friendly - I like Trader Joe's brand))
  • 1-2 Tbsp unsweetened almond milk

Instruction

  • Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper (adjust number/size of pan if altering batch size)
  • Add apples to a separate baking dish along with coconut sugar, cinnamon, sea salt, lemon, coconut oil, and cornstarch. Toss to combine.
  • Cover with foil and bake for 18 minutes. Then remove foil and bake for 4-5 minutes more or until apples appear slightly caramelized and are tender to the touch.
  • While the apples finish baking, add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
  • Add melted coconut oil and pulse a few more times until a crumbly dough forms that resembles wet sand and sticks together when squeezed between two fingers.
  • Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass or liquid measuring cup).
  • Bake for 15 minutes at 350 (176C), then increase heat to 375 degrees F (190 C) and bake for 5-8 minutes more, or until the crust is fragrant and the edges are light golden brown. Set aside.
  • While crust is baking, prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
  • Add baked apples and their juices/sauce to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover apples.
  • Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-25 minutes or until the apples topping are warm and bubbly and the crumble is golden brown.
  • If serving with glaze (optional), prepare at this time by adding powdered sugar to a mixing bowl and adding 1 Tbsp (amount as original recipe is written // adjust if altering batch size) almond milk to start. Whisk until a thick but pourable glaze is achieved. If too thick, add more almond milk. If too thin, add more powdered sugar. Set aside.
  • Remove squares from oven and let cool slightly - about 45 minutes. Once cooled, gently lift bars from pan and top with glaze (optional). Slice into 9 even squares (amount as original recipe is written // adjust if altering batch size).
  • These can be somewhat crumbly and are best enjoyed with a fork! For extra decadence, enjoy with plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
  • Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.