Eosinophilic Esophagitis Friendly Vegan Apple Crumble Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 1 ½ cups rolled oats
- 1 cup 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. - ½ cup packed light brown sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup vegan butter, cold and cut into small cubes
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and diced into ½-inch pieces
- 3 tbsp maple syrup
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, stir together the rolled oats, flour, brown sugar, salt, and 1/2 tsp cinnamon until evenly combined. Add the cold vegan 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 remaining — do not overwork it into a smooth dough.
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