Spiced Apple Crisp Bars with a crunchy cereal crust, cinnamon-sticky apple filling, and crumble top. Easier and healthier than apple pie, but just as tasty!
I am embarrased to admit that it’s the day before thanksgiving and I haven’t posted a single apple recipe all season. NOT ONE. That is not okay.
So here we are. Last possible day before it’s nothing but cookies all over the recipe internet, with an easy cinnamon-spiced apple recipe for you.
These Apple Crisp Bars are easier than apple pie. Crunchier than an apple crumble. Delicious warm or cold. And so extra perfect with ice cream or yogurt on top.
For a last minute (healthy-ish!) contribution to the thanksgiving dessert table or just for some sticky fall snacking for yourself, I hope you enjoy.
And happy Thanksgiving to you!
Apple Crisp Bars
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Category: bars
- Method: baking
- Cuisine: american
Description
Spiced Apple Crisp Bars with a crunchy cereal crust, cinnamon-sticky apple filling, and crumble top. Easier and healthier than apple pie, but just as tasty!
Ingredients
Crust/Topping
- 4 cups (120g) gluten-free flake cereal*
- 1 cup (200g) medjool dates, pitted**
- 1/4 cup (50g) coconut oil***
- 1/2 tsp salt
Apples
- 3–4 (500g) diced apples****
- 1/4 cup (40g) coconut sugar
- 1/4 cup (60g) water
- 1 tsp cinnamon
- Half a lemon, juiced
- 1 tbsp arrowroot or cornstarch
Instructions
- Preheat the oven to 350ºF.
- Grind the cereal in a food processor.
- Add the rest of the crust ingredients and process until sticky/crumbly.
- Press half into a baking dish lined with parchment or greased.
- Combine all the apple ingredients in a bowl and toss to coat.
- Cook in a nonstick sauté pan (spray with coconut oil to be safe!) over medium heat for 8-10 minutes until the apples are soft.
- Spread on top of the crust.
- Top with the rest of the cereal mixture, pressing in slightly.
- Bake for 25 minutes at 350ºF until the top is golden.
- Cool, then slice. They will be delicate when warm (but delicious!), but will firm up after chilling.
- Top with yogurt or ice cream and enjoy!
Notes
*I used this one. Or any flake cereal if not gluten-free.
**They need to be very soft and squishy, otherwise soak them first.
***Or runny nut butter to keep them oil-free
****I used granny smith, but use your favorite variety!
Nutrition
- Serving Size: 1 bar
- Calories: 344
- Sugar: 35g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 4g
Keywords: vegan, gluten-free, fall, cinnamon, thanksgiving, pie, crumble, easy, baking, recipe, dairy free, healthy
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Hello,
I’m having issues pinning your recipes. Is this happening to others? Do you know how we can fix it.?
Hmm seems to be working okay for me…is your pop up blocker on perhaps?
Any way to skip the oil on this?
You could use water instead, but it will make the crust/crumble soft and chewy instead of crunchy. Or you could try nut/seed butter!
Thank you!
Could the flakes cereal be replaced with oatmeal? I’m trying to avoid anything with corn at the moment.
Oatmeal won’t give them that crispy crunch like cereal, but you could use a different cereal that is maybe rice based instead!
Hey!
Have you used the food processor linked in the “shop” for this recipe? I am desperately looking for one that can handle those sticky date bases (energy balls and nicecream as well) – only having a high speed blender till now.
I have, yes! The 8 cup Cuisnart food processor is then only one I own and it can handle dates (soaked or not). It shakes a little bit, you have to hold it at the beginning but works okay. For nice cream I still prefer a blender to any food processor, always gets it smoother, but the Cuisinart works for nice cream too 🙂