With a shortbread base, a tasty cinnamon apple filling and a crumble topping, these cinnamon and apple crumble bars are delicious warm or cold and are perfect for lunch boxes or after school snacks.
Apple crumble has always been one of our favourite desserts. In fact when the kids were small I would make it at least once a week as it was the only way to get my eldest child to eat any fruit at all.
Sometimes it's nice to have a more portable version though and that's where these apple crumble bars come in.
They're easy to make - with the base being made from the crumble topping pressed into an oven dish and covered with delicious cinnamony cooked apple. The remaining crumble topping is then sprinkled over the top and the whole thing is baked together.
Crumble bars can be eaten warm from the oven - they're particularly delicious with custard or vanilla ice cream - or they can be served cold.
They work well in lunch boxes or as a quick after school snack. They can also be frozen - put a piece of baking paper in between to stop them from sticking together.
How to make apple and cinnamon crumble bars
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Cinnamon and apple crumble bars
Equipment
- 1 Large saucepan
- 1 Food processor optional, can be done by hand with a mixing bowl if you don't have a food processor
- 1 20x30cm oven proof dish
Ingredients
For the apple filling
- 2 tablespoons vegan block butter
- 1 kg cooking apples cored, peeled and chopped
- 100 g light brown sugar
- 1 lemon juiced
- 1 tablespoon ground cinnamon
- 1-2 tablespoons water
- 50 g plain flour
For the crumble base and topping
- 350 g plain flour or spelt, wholemeal or a mix of flours
- 200 g light brown sugar
- 1 teaspoon ground cinnamon
- pinch salt
- 250 g vegan block butter not the spreadable kind in a tub, chopped into cubes
- 100 g oats chopped nuts or seeds can also be used
Instructions
- Place the prepared apples into a large saucepan with the sugar, lemon juice and cinnamon.
- Stir well and cook over a low heat until softened (10-15 minutes). Add water, a little at a time, if needed to stop the fruit sticking.
- Once softened remove from the heat and stir through 50g plain flour. Set aside and leave to cool.
- Pre-heat the oven to 180°C (fan)/200°C/390°F/gas mark 6. Grease a 20 x 30cm baking tin and line with non-stick baking paper.
- Place 350g flour into a food processor along with 200g light brown sugar, 1 teaspoon ground cinnamon, 100g oats and a pinch of salt. Pulse a few times to combine. If you don’t have a food processor you can whisk together into a large mixing bowl.
- Add 250g chopped vegan block butter and pulse until you have the consistency of breadcrumbs. If you don’t have a food processor you can use your finger tips to rub the butter in.
- Press two thirds of the mixture into the base of the tin, ensuring the mixture reaches the corners. Bake in the oven for 15-20 minutes until turning golden brown.
- When golden brown remove the base from the oven and spread the apple filling over the top. Sprinkle over the remaining crumble mixture.
- Bake in the oven for 20-25 minutes until the top is golden brown.
- Remove from the oven and allow to cool before removing from the tin and cutting into squares to serve.
Notes
- Nutritional information is approximate and is intended as a guide only.
Nutrition
More crumble recipes you might like
- Strawberry and rhubarb crumble
- Gooseberry crumble bars
- Apple and sweet potato crumble
- Apple crumble
- Gooseberry crumble with almond topping
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