Raise your hands if you’re excited about the apple season! We definitely are here at Hello Veggie, and we can’t stop thinking of the cinnamon scented kitchen while apple goodies are baking in our oven! As seasons are transitioning, there are still plenty of summer berries, while autumn is just around the corner, so we started the apple fiesta with an apple crumble. We added raspberries to the mix (anyone else in love with pink?) and turned it into bars. School is also starting soon and these apple crumble bars are a great choice for a lunch box treat!
How To Make Apple Crumble Bars
The idea behind making apple crumble bars is pretty simple – you prepare a crumble batter and use it in two layers. In the middle you will hide the apples and raspberries. If you are asking if the batter will stay together and not crumble, the answer is yes, because we add eggs to the mixture and actually turn it into a cake batter adaptation. The steps for making apple crumble bars are very easy, so you can include the dish in your weekly meal plan and get the most out of the apple season:
Cut the apples in cubes, rinse the berries and make a batter using rolled oats, organic eggs, melted coconut oil, wholewheat flour (our you favorite gluten-free flour), maple syrup, cinnamon and baking soda.
Add 3/4 of the batter into a lined baking tin (we used a 9×13′ one), add a layer of apple cubes and raspberries, season with cinnamon and coconut sugar, then scoop the rest of the batter on top.
Bake in the oven, then remove and set aside to cool before cutting.
What Kind of Apples To Use
You can pretty much use any apples you want for making your crumble bars! Because we really love colours, we like to use red apple varieties (honey crisp, cameo, fuji are among our favourites) so that pretty pink can pop up nicely from the batter.
How to Make Apple Crumble Bars Healthy
There are some easy tricks you can use for making a lighter version of the classic apple crumble. This is usually packed with butter and refined sugar, but you can reduce quantities and replace some ingredients so your breakfast bars are easier to digest. Here are some simple ideas:
- Use coconut oil instead of butter (to reduce the cholesterol intake).
- Use wholewheat flour, oatmeal, almond meal or gluten-free flour instead of plain flour (to add more fibre and make them more digestible).
- Use coconut sugar or maple syrup instead of refined sugar.
- Add more oats to the mixture (to increase the soluble fiber intake)
How to Store Apple Crumble Bars
If you’re making the apple and raspberry crumble bars part of your meal prep, you can store them into glass airtight containers in the refrigerator for up to five days.
Did you try this recipe? Don’t forget to tag us #helloveggieblog on Instagram so we can share your photo with our community!
Apple Crumble Bars with Raspberries
Make the most of the apple season by prepping these apple crumble bars with raspberries! Gorgeous coloured and packed with healthy fiber from apples and oats, these healthy apple bars are free from refined sugar and unhealthy fats, while being easy to make and delicious!
- 1 &1/2 cups rolled oats
- 1 cup wholewheat flour
- 3 organic eggs beaten
- 1/2 cup coconut oil
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp fresh lemon juice
- 3 tbsp pure maple syrup
- 3 red apples cores removed, cut into small cubes
- 1/2 cup raspberries fresh or frozen
- 2 tsp coconut sugar
- Coconut flakes to garnish
Preheat the oven to 175C/350F. Line a 9x13' baking tin with parchment paper and set aside.
In a large bowl mix the oats, flour, baking powder and 1 tsp cinnamon.
Add the maple syrup, lemon juice, coconut oil and beaten eggs. Whisk to combine and obtain a batter.
Transfer 3/4 of the batter into the lined tin into an even layer.
Add the raspberries and apples, season with the remaining cinnamon and coconut sugar.
Scoop the rest of the oat batter on top of the fruits.
Bake for 30 minutes, then remove and set aside to cool completely before cutting into bars.
Keep in airtight containers into the refrigerator for up to five weeks.