Cinnamon Apple Crumb Bars
Serves 4 | with Shredded Coconut
A Thanksgiving dessert classic, but in bar form! Sweet, cinnamon-spiced apples are layered between a toasted oat base and crumb topping, then baked until they reach golden-brown perfection.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Granny Smith Apple
1 cup
Quick Oats
(Contains Oats May contain Soy, Wheat)
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tsp
Ground Cinnamon
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
1 cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
1 unit(s)
Lemon
56 mL
Cream
(Contains Milk)
4 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
Not included in your delivery
10 tbsp
Unsalted Butter*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Peel, core, then cut apples into 1/4-inch pieces.
- Juice lemon.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/4 cup packed brown sugar and 2 tbsp butter. (NOTE: Do not use softened butter, save this for step 2.)Stir until sugar dissolves and mixture comes to a simmer, 2-4 min. Stir in cream until mixture is combined, 1 min.
- Add chopped apple, 1/2 tsp cinnamon, 1/8 tsp salt and 1 tbsp lemon juice.
- Sauté apples, stirring occasionally, until apples are soft and mixture thickens slightly, 8-10 min. Remove from heat.
- Meanwhile, grease an 8x8-inch baking metal tin with 1 tsp softened butter. Line the base and sides with a piece of parchment paper, leaving a 2-inch overhang on the sides. (NOTE: This will help you remove the bars from the tin later on.) Press down on the parchment to adhere.
- Add oats, 3/4 cup flour, coconut, remaining brown sugar, remaining cinnamon, 1/4 tsp baking soda and 1/4 tsp salt to a large bowl. Whisk until combined.
- Add remaining softened butter, then combine with your fingertips until mixture is crumbly but holds together when squeezed.
- Press two-thirds of the oat mixture into the base of the prepared pan. (TIP: Use the back of a measuring cup
- to help smooth out the oat mixture.)
- Spoon apple mixture over top, then spread into an even layer. Sprinkle with remaining oat mixture.
- Bake in the middle of the oven until topping is golden-brown and apples are fragrant, 25-30 min.
- Place the baking tin on a wire rack to cool for 5 min.
- Transfer the tin to the freezer to cool completely, 30-40 min,
- Run a sharp knife around the edges of the tin, then remove bars by pulling on the parchment paper.
- Allow bars to cool for 5 min on a wire rack before transferring to the freezer to cool completely, 30-40 min.
- Remove bars from the tin and slice into squares using a sharp knife.