Mustard Free Honey-Nutmeg Apple Crumble Bars
These bars are the kind of cozy, fruit-forward treat that makes your kitchen smell like the best version of autumn. Thin-sliced apples get tossed with honey and a whisper of nutmeg before nestling into a buttery oat-and-rice-flour crust that doubles as a golden, crumbly topping. The tapioca starch works quietly in both the crust and the filling — binding the crumble just enough and giving the apple layer that glossy, jammy set you want in every bite. For anyone navigating a mustard allergy or sensitivity, desserts can sometimes hide surprising culprits in spice blends or pre-mixed baking kits, but every ingredient here is straightforward and easy to verify. The whole thing bakes into a sturdy slab that lifts cleanly out of the pan thanks to a parchment sling, making slicing into nine neat bars genuinely satisfying. Serve them slightly warm or at room temperature — either way, the honey-kissed filling and crisp topping are going to disappear fast.
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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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