Apple Crisp is a fall must with apples we pick from the apple orchard. This year I wanted to try to turn apple crisp into bars that were more portible and hold together, that could be used for breakfast. These are great cold for an afternoon snack or nice and warm for breakfast on their own or with some yogurt on the side! If you want a bar with the crumble fall apart texture I also included an optional topping at the bottom of this post to another batch I made that the family liked.
Apple Crisp Bars
Makes an 8×8 pan, 9-16 bars
Bottom layer :
2 TBSP ground chia seeds
6 TBSP almond milk
1/4 c coconut palm
1 1/2 c oat flour
1/4 c ground flax seeds
2 TBSP applesauce
1 TBSP coconut oil
1/2 tsp cinnamon
1 TBSP molasses
1 tsp baking powder
1/4 tsp sea salt
Filling:
3 medium apples (combo of sweet and tart) (peeled, cored, sliced thin)
1/2 lemon, juiced
1 tsp cinnamon
Top:
3 TBSP raw agave or maple syrup
1 TBSP ground flax seed
3 TBSP almond milk
1/2 c oats
1/2 c oat flour
1/4 c chopped walnuts, optional
1 TBSP coconut oil
1 TBSP molasses
2 TBSP applesauce
1 tsp cinnamon
Pre-heat the oven to 350 degrees. Start by making the bottom layer. In a small bowl, mix almond milk and chia seeds let sit for 15 minutes. In a medium bowl mix together the oat flour, flax, baking powder, cinnamon, coconut palm, and salt. In a separate bowl, combine the coconut oil, apple sauce, and molasses. Stir the soaked chia seeds, they should be a thick gel, into the wet ingredients. Pour the wet ingredients into the dry, and stir until blended and it comes together in a dough ball. Spread mixture into a coconut oil (or non-stick) sprayed 8×8 baking pan, and use a spatula to flatten out the surface. Spread apple layer over bottom. Drop spoonfuls of the top mixture over apples and try to spread/ press so almost the whole top is covered with no large open spaces. Bake for 40 minutes. Enjoy!
Alternate top if wanting a crunch crumbly fall apart topping:
1/4 c coconut palm
3/4 c oats
1/4 c chopped walnuts, optional (mine were finely chopped)
2 TBSP coconut oil
1 tsp cinnamon
1/4 tsp sea salt
