Eggless Apple Cinnamon Crumb Bars
These bars are the kind of autumn baking project that makes your whole kitchen smell like a cider mill — warm cinnamon, caramelized apple, and buttery oat crumble all baked into one golden slab. The filling is made from scratch with fresh diced apples, a touch of nutmeg, and a cornstarch-lemon juice combo that thickens everything into a glossy, jammy layer that holds together beautifully when sliced. The secret to keeping these completely egg-free is a simple flax egg — just ground flaxseed and water stirred together until it gels — which binds the oat-and-flour crumb base just as effectively as a conventional egg would. Cold butter worked into the dry ingredients creates that irresistible crumbly texture on both the bottom crust and the scattered topping, so every bite has a satisfying mix of tender fruit and crisp edges. There's no complicated technique here: press, fill, crumble, bake. The recipe yields 16 bars, making it a great option for potlucks, lunchboxes, or a weekend treat that stretches through the week.
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Learn more →Ingredients
16 servings
For the flax egg
- 2 tbsp ground flaxseed
- 5 tbsp water
For the crust and crumb
- 2 cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ¾ cup packed light brown sugar
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into small cubes
For the apple filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and diced into ½-inch pieces
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
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