Better-For-You Apple Streusel Bars
October 7, 2024
When making a streusel topping without butter or white sugar, it can be tricky to get the texture right. Not anymore! This recipe lets you have a better-for-you streusel — and enjoy it, too.
The crust comes together with oats and almonds, making it super hearty and crumbly in just the right way. We make the topping with coconut sugar, coconut oil, rolled oats and gluten-free flour so it’s rich, sweet and a little crispy. The filling is classic, with sweet-tart apples, cinnamon and a few tablespoons of coconut sugar.
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.
SERVINGS
16
PREP TIME
10 min
COOK TIME
1 hr
Ingredients
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1cup old-fashioned rolled oats
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1cup raw almonds
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1/4teaspoon sea salt
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2tablespoons coconut sugar
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4 1/2tablespoons coconut oil, melted
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4large sweet-tart apples, peeled, cored and medium diced
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3tablespoons coconut sugar
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1teaspoon L&B Organic Ground Cinnamon
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1/4teaspoon sea salt
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1tablespoon freshly squeezed lemon juice
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1tablespoon coconut oil, melted
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2teaspoons cornstarch
For the streusel topping
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3tablespoons coconut sugar
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3tablespoons gluten-free flour blend, such as Bob's Red Mill Gluten-Free 1:1 Baking Flour
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1/4cup old-fashioned rolled oats
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1 1/2tablespoons coconut oil
Directions
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1
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.
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2
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.
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3
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.
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4
Spread the crust into the parchment-lined baking dish and press it into an even layer. Set aside.
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5
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.
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6
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.
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7
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.
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8
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.
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9
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.
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10
Cut the bars into squares and enjoy! Leftover bars can be stored in an airtight container in the refrigerator for up to 5 days.
Recipe source: Minimalist Baker
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.