Apple & Cinnamon Crumble Bars (gf, ve)

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Yield: 9Categories: Baking, Breakfast
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The flavours in these Apple and Cinnamon Crumble Bars are the epitome of Autumn so what better time to upload the recipe to my website than at the start of the season. These bars give a nod to the classic crumble but make an ideal breakfast or snack on the go due to them being refined sugar free and made with ‘healthier’ ingredients.

When making these bars be sure to allow the apple mixture to completely cool before layering it between the crumble and baking. When you are cooking the apples over a low heat in the pan you may want to keep an eye on them and stir them ocassionally to ensure they do not burn. I have made these bars before using homemade chia jam and the chances are, if you like this apple version, then you will enjoy my Blackberry Crumble Bars too.

For this recipe you will need to use butter from a hard block rather than a spread. Ensure that you allow these bars to cool fully before removing them from the tray or slicing into them otherwise you risk them falling apart. I use a lined 8″ x 8″ brownie tray for these and it results in the perfect thin bake that I then cut into nine individual squares.

These bars are best eaten within two days, however, will last up to a week in an airtight container.


  • 2 apples
  • 125g 1 + 1/2 cups gluten free oats
  • 125g 3/4 cup gluten free plain flour
  • 100g 1/4 cup + 3 tsp dairy free butter (hard block)
  • 110g coconut sugar
  • 1 tbsp water
  • 1/2 tsp cinnamon
  • splash vanilla essence
  • pinch sea salt


  1. Peel, core and finely chop the apples into small pieces
  2. Place the apple pieces in a small saucepan along with 30g coconut sugar, the cinnamon and the water
  3. Place the lid on the pan and simmer over a low heat for 15 minutes or until the apples are soft. Remove from heat and set aside to cool
  4. Add the butter to a saucepan and melt over a low heat
  5. Place the oats, flour, 80g coconut sugar and sea salt in a large mixing bowl
  6. Once the butter has cooled, pour into the mixing bowl along with a splash of vanilla essence
  7. Mix well using either a wooden spoon or your hands until all of the ingredients come together
  8. Tip roughly one half of the mixture into a baking tray lined with parchment paper and press down firmly using your fingertips or the back of a spoon to ensure the mixture is packed firmly in
  9. Dollop the apple mixture on top of the oat mixture and spread it out using the back of the spoon until there is an even layer across the top
  10. Add the remaining oat mixture to the tray by sprinkling it evenly across the top. Use the back of a spoon to gently press down, taking care not to move the apples, until the mixture completely covers the top of the tray and no jam is visible. Pack down firmly using the back of the spoon ensuring the top is even
  11. Place in a preheated oven and bake for 30 minutes at 180 degrees Celsius or until golden on top
  12. Allow to cool before slicing into squares


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