Dutch Apple Pie Bars
Ingredients:
Crust and crumble topping:
- 1 cup (120 g) whole-wheat pastry flour
- 1/2 cup (61 g) oat flour
- 1/2 cup (56 g) almond flour
- 2/3 cup (128 g) coconut sugar
- 1 1/4 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 2/3 cup (146 g) coconut oil (at room temperature)
- 1/3 cup (80 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
Apple filling:
- 3 1/2 cups (438 g) chopped apples
- 2 Tbsp coconut sugar
- 2 tsp arrowroot powder
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 350°F (180°C). Lightly grease an 8 -or 9-inch square baking dish and line with parchment paper.
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In the bowl of a food processor fitted with the S blade, place pastry flour, oat flour, almond flour, coconut sugar, baking powder, cinnamon and salt. Pulse several times until combined. Add coconut oil, nondairy milk, maple syrup and vanilla and pulse until coarse crumbs form and dough holds together when pressed between your thumb and index finger.
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Press 1 3/4 cups of the crumb mixture evenly into the bottom of the prepared baking dish; set remaining crumb mixture aside. Bake for 15 minutes, or until crust is lightly golden.
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While crust is baking, prepare apple filling. In a large bowl, gently toss apples with coconut sugar, arrowroot powder, lemon juice, cinnamon, nutmeg and allspice.
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Spread apple mixture evenly over the warm crust and top with remaining crumb mixture. Bake for 40 minutes, or until crumb topping is a deep golden brown and apples are tender.
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Let cool completely before cutting into 12 bars.
Notes:
Storage tip: Dutch Apple Pie Bars will keep in an airtight container at room temperature for 2–3 days, or refrigerated for up to 1 week.Nutrition Information Per Serving:
