I’m just popping in quickly today to share the recipe for these ridiculously good apple crumble bars.
I’m not a huge fan of apples in desserts (I prefer chocolate ;)), but let me tell you that this is a really good one. It’s like apple crisp meeting apple pie in the convenient form of bars. There’s a generous apple layer tucked in between a pecan and oat crumble that serves both as the crust and topping (no extra step needed).
But the best part is definitely the salted pecan butter and maple caramel sauce drizzled on top. It’s so good you’ll want to it eat on its own.
I created this recipe for the lovely people over at SweeTango, using their premium apples. Their apples are super crispy and juicy, with a delicious sweet-tangy flavour that reminds of the honeycrisp. They’re grown both in the US and Canada and are available now in grocery stores for a limited time, so be sure to keep an eye out and grab them while they’re here. And find the recipe for these bars on their website today!
Apple Crumble Bars with Salted Pecan Caramel (Vegan)
Makes 16 bars
- 3 apples
- The juice of ½ lemon
- 3 tbsp coconut sugar or substitute brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup raw unsalted pecan halves
- 1 cup spelt or all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup coconut sugar or substitute brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/2 cup melted coconut oil
Salted Pecan Caramel:
- 1/3 cup pecan butter*
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of sea salt
Preheat the oven to 350F. Line 8″ square baking pan with parchment paper and set aside.
Slice the apples thinly with a mandolin and place in a bowl. Add the lemon juice, sugar, cinnamon and nutmeg and mix. Set aside.
Place the pecan halves in a food processor and pulse a few times until you get a coarse meal.
Transfer to a large bowl and add the flour, oats, sugar, cinnamon, nutmeg and sea salt. Mix to combine. Pour the melted coconut oil onto the dry ingredients and stir well to combine.
Reserve about one cup of mixture and pour the remainder into your prepared baking pan. Press firmly into the bottom of the pan so that the crust is quite compact. Spread the apples evenly onto the crust. Sprinkle the reserved crumble mixture on top.
Bake for 35 to 40 minutes, until the topping is golden brown.
While the bars are baking, prepare the caramel. Place the pecan butter, maple syrup, vanilla and sea salt into a small bowl and whisk. Add one or two tablespoons of warm water as needed to thin out, until you get a caramel-like texture.
Remove the pan from the oven and let cool completely.
Slice into squares and serve with a generous drizzle of the pecan caramel.
*To make your own pecan butter, toast pecans in the oven until golden brown. Let cool and blend in a food processor for a couple minutes, until it forms a creamy butter.
This post was sponsored by SweeTango. All opinions are my own. SweeTango apples are now available in grocery stores across the U.S. and Canada for a limited time. Thank you for supporting the brands that make The Green Life possible!