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Lighter Caramel Apple Crumble Bars

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These Lighter Caramel Apple Crumble Bars are a healthier take on a classic fall dessert, featuring a buttery oat crust, a soft apple filling, and a drizzle of simple stovetop caramel. They’re quick to make, use wholesome ingredients, and deliver all the cozy, comforting flavors of autumn.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 cup rolled oats (use certified gluten-free if needed)
  • ½ cup coconut sugar (or brown sugar, packed)
  • ½ cup coconut oil, solid (or cold, cubed butter)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 medium apples, peeled and diced (Honeycrisp or Granny Smith recommended)
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (or arrowroot powder)
  • ¼ cup coconut sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk (or any milk of choice)
  • ½ teaspoon vanilla extract
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a large bowl, whisk together the whole wheat pastry flour, rolled oats, coconut sugar, cinnamon, and salt. Add the solid coconut oil. Use a pastry cutter or your fingertips to cut the oil into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of oil remaining. Set aside about ¾ cup of this mixture for the crumble topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan. Bake for 12-15 minutes, or until the edges are ju…
  3. While the crust is baking, make the filling. In a medium bowl, toss the diced apples with the maple syrup, lemon juice, and vanilla extract. Sprinkle the cornstarch over the apples and toss again until everything is well coated.
  4. Spread the apple mixture evenly over the pre-baked crust. Sprinkle the reserved crumble mixture over the top of the apples, covering them as evenly as possible.
  5. Bake for 25-30 minutes, or until the apple filling is bubbly and the crumble topping is golden brown. Let the bars cool completely in the pan on a wire rack.
  6. While the bars are cooling, make the caramel. In a small saucepan, combine the coconut sugar and coconut oil over medium heat. Stir constantly until the sugar is dissolved and the mixture is smooth, about 2-3 minutes. Slowly whisk in the almond milk and vanilla extract. Bring the mixture to a gentle simmer and cook for another minute, stirring constantly, until it thickens slightly. Remove from heat and let it cool for a few minutes.
  7. Once the bars are completely cool, lift them out of the pan using the parchment paper overhang. Drizzle the caramel sauce generously over the top. Sprinkle with flaky sea salt if using. Cut into 9 squares.

Notes

For best results, use firm apples like Honeycrisp or Granny Smith to avoid a watery filling. Let the bars cool completely before cutting to ensure clean slices. The caramel will thicken as it cools. Store leftovers in an airtight container in the refrigerator for up to 5 days. Bars can be frozen (without caramel) for up to 3 months.

Nutrition

Keywords: caramel apple crumble bars, healthy apple bars, vegan apple dessert, gluten-free apple bars, fall dessert, apple crumble bars

Find it online: https://dahliadishes.com/lighter-caramel-apple-crumble-bars-easy-9-ingredient-recipe/