Eosinophilic Esophagitis Friendly Apple Cinnamon Crumb Bars
Total time1 hr 35 min
Prep time25 min
Cook time40 min
4.8(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!