Hazelnut Free Honey-Nutmeg Apple Crumble Bars
Warm spiced apples, golden crumble, and a drizzle of honey — these bars hit every note you want from a fall-inspired bake. The base and topping come together from a single crumble mixture made with rolled oats, rice flour, and tapioca starch, so the texture is satisfyingly crisp without relying on any nut-based ingredients whatsoever. Cold butter worked into the dry mix creates those irresistible pea-sized clumps that bake up beautifully golden, while the apple filling gets its depth from nutmeg and honey rather than anything complicated. For anyone navigating tree nut allergies or sensitivities, finding baked goods at a bakery or café can feel like a minefield — this one is made entirely from your own kitchen with a short, straightforward ingredient list you can verify yourself. The parchment sling trick makes lifting and slicing the bars genuinely foolproof, and that bubbling, caramelized edge is your cue that something really good just came out of the oven. Cut into nine generous squares, they're equally at home on a dessert plate or wrapped up for an on-the-go snack.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 cup rolled oats
- ¾ cup rice flour
- ¼ cup tapioca starch
- ¼ cup granulated sugar
- ¼ tsp fine sea salt
- ½ cup (1 stick) 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 ¼-inch slices
- 3 tbsp honey
- ¼ tsp ground nutmeg
- 1 tbsp tapioca starch
- 1 tbsp unsalted butter, melted
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 (the crust-and-crumble portion), granulated sugar, and fine sea 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 it into a smooth dough.
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