Red Meat Allergy Friendly Coconut-Vanilla Apple Crumble Bars
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Learn more →Ingredients
12 servings
For the crust and crumble
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened shredded coconut
- ¾ cup packed light brown sugar
- ½ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, cold and cut into small cubes
- 1 tsp pure vanilla extract
For the apple filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and diced into ½-inch pieces
- 3 tbsp light brown sugar
- 1 ½ tbsp cornstarch
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tbsp unsalted butter
- ½ tsp pure vanilla extract
Instructions
- 1
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 to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, combine the rolled oats, all-purpose flour, shredded coconut, 3/4 cup brown sugar, and salt. Scatter the cold butter cubes over the dry ingredients 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. Drizzle in 1 tsp vanilla extract and toss to distribute.
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