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Gluten-Free Apple Crumble Bars

Delightful dessert bars combining the sweetness of apples with a crunchy crumble topping, perfect for everyone, gluten-free or not.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose gluten-free flour blend Use a good quality blend for best texture.
  • 1/2 cup almond flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into cubes Substitute with vegan butter for a vegan option.
For the Filling
  • 2 cups chopped peeled apples (about 2 medium apples) A mix of sweet and tart apples is recommended.
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  3. In a large bowl, whisk together the gluten-free flour blend, almond flour, brown sugar, salt, cinnamon, and nutmeg.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs.
  5. Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan to create the crust.
Assembly
  1. In another bowl, toss the chopped apples with lemon juice, granulated sugar, and cornstarch.
  2. Spread the apple mixture evenly over the crust.
  3. Sprinkle the remaining crumble mixture on top of the apples.
Baking
  1. Bake for 30-35 minutes or until the topping is golden brown and the apples are soft.
  2. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Notes

Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to three days; refrigerate for a week or freeze for up to three months.