Red Meat Allergy Friendly Cinnamon-Cardamom Apple Crumble Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 1 ½ cups rolled oats
- 1 cup rice flour
- ½ cup tapioca starch
- ¾ cup packed light brown sugar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ¾ cup unsalted butter, cold and cut into ½-inch cubes
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- 3 tbsp light brown sugar
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 2 tbsp tapioca starch
- 1 tbsp unsalted butter
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together the rolled oats, rice flour, tapioca starch, 3/4 cup brown sugar, 1 tsp Ceylon cinnamon, 1/2 tsp cardamom, and salt until evenly combined. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining — do not overwork into a smooth dough.
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