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Hot Apple Crumble Bars

Sweet and buttery hot apple crumble bars.

Apple Crumble Bars - These bars were SO GOOD... Sweet apple filling, buttery crust, and they're really easy to make... https://chocolatecoveredkatie.com/2011/10/30/hot-apple-crumble-bars/ @choccoveredkt

They are guaranteed to quickly disappear at parties!

It’s all the deliciousness of apple crumble, packed into a bar!

I’ve done raspberry, mixed berry, and cherry pie versions, but the apple version for last night’s Halloween party might be the best flavor yet. Although I’d first planned to bring my Healthy Chocolate Chip Cookies, I wanted to make something festive and had gone crazy at Whole Foods the other day when organic Pink Lady apples were on sale. Somehow, apple chocolate chip cookies just didn’t sound very good.

Then again, I don’t think I’ve ever tried the chocolate-apple combination. Why is that? Why do we have chocolate-covered strawberries and chocolate-raspberry truffles, yet no one seems to do anything with chocolate apples? This might be worth looking into…

Apple Crumble Bars - These bars were SO GOOD... Sweet apple filling, buttery crust, and they're really easy to make... https://chocolatecoveredkatie.com/2011/10/30/hot-apple-crumble-bars/ @choccoveredkt

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Apple Crumble Bars

(Can be gluten-free!)

  • 1.5 cup whole-wheat pastry flour (or white flour, spelt, or oat flour)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut sugar, brown sugar, or sucanat
  • pinch stevia OR 1 additional tbsp brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 cup plus 3 tbsp cold buttery spread, such as Earth Balance (See calorie link below for a fat-free option. And I know a few readers have successfully made this with coconut oil, but I haven’t tried it.)
  • 2 tbsp milk of choice
  • 2 cups peeled, chopped apple (8oz)
  • 2 tsp cornstarch or arrowroot
  • 3 tbsp pure maple syrup or agave
  • 1 tsp pure vanilla extract

Stir together the first eight ingredients, making sure to break the butter up really well so that little crumbs form. Scoop 2/3 of the dough into a 4×7, oiled glass dish (or any small pan), and press down firmly. In a separate bowl, stir together the other ingredients. Layer them into the pan, then top with the rest of the dough from the first pan and press down a bit. Bake for 45 minutes at 350 F, then cool at least 30 minutes before cutting into bars. Store uncovered, unless you want a soft crust (in which case, you should cover completely with saran wrap).

View Apple Crumble Bars Nutrition Facts

apple crumble bars

Question of the Day:
What kinds of apples do you like best?

Pink Lady apples are definitely my favorites. But I usually like Fujis and Galas, too. And Granny Smiths, but only when they’re cold. Red Delicious apples are my least-favorites; I always seem to get mushy ones.

How I plan to use my leftover apples:

apple-pie-pancakes_thumb
Apple Pie Pancakes

And then I’ll probably just eat the rest plain. Or maybe I need to experiment and come up with a healthy caramel-apple recipe…

4.33/5 (3)

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Published on October 30, 2011

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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163 Comments

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  1. Tiffany says

    Has anyone actually made these? I made them yesterday and they were super dry… I cut the earth balance into the mixture and had crumbles like it specified but it never got gooey…

    • Julie Dove says

      Yes many of the comments above yours are from people who have made them successfully. Probably your issue was due to climate or dryness in the air, which can affect moisture content absorbed by the flour. If it happens again in a recipe you’re making, just use a little extra moisture and you should be good to go.

  2. Sasha Tuel says

    Just made these tonight! They turned out pretty good, but I was VERY confused about putting them in a 4×7 dish? That’s smaller than a typical bread pan, and this recipe makes SO much more than this!
    I used a 9 inch pie dish and this recipe filled it almost perfectly. It could have used more apples, maybe 2 3/4c or even 3c instead of 2c, but that’s just personal preference. As they were, I would definitely make again!

    I’m just really wondering, was using a 4×7 dish to bake these a typo? I couldn’t even find a dish that tiny for sale online.

  3. Kelsey says

    These are so delicious! For the flour, I used 3/4 cup fine almond flour + 3/4 cup gluten free blend, and it worked well! I also reduced the sugar down to 1/3 cup. Definitely plan to make these again 🙂 Thank you for sharing!

  4. Channel says

    This is SO good!! I made it twice. The second time I ran out of maple syrup so I mixed half maple syrup and half pure date syrup and it was even yummier! Also did it with coconut oil. So delicious

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