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vegan, brownies & bars, gluten-free, paleo, fruit-sweetened, oil-free, sweet, pies & crumbles · October 9, 2017

Grain-Free Apple Crumble Bars

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Swap pie for a streusel-y square – these fall-festive Apple Crumble Bars are generously spiced and date sweetened, with a coconut flour crust and crumble!

Grain-Free Apple Crumble Bars

Apple pie. Apple tart. Apple crisp. Apple crumble.

You guys have been awesome with all the apple + some sort of streusel/crunch/crust requests lately, and I have been loving the inspiration. Over-saturation of the pumpkin spice everything market is making apples look pretty damn good these days, huh?

But for real – #teamappleANDpumpkin for life.

Grain-Free Apple Crumble Bars

So after much thought and fall fruit fridge-stocking, this is my response to all the apple requests. I chose this particular crumble bar form for a few reasons:

1. Pies say save me for a party to share with your minimum of 4 other friends/family members. But bars, bars are approachable. Bars say make me on a Sunday and square me up for from-the-fridge snacking all week long. Bars say you can share me but no pressure. Bars say easy and everyday. And they say it all with just as much yum as any round dish of dessert.

2. Pies and tarts and crisps all require plates and utensils and those sorts of classy things. I like to keep it simple: hand -> face.

3. Crumble is just code for streusel and you know how I feel about streusel.

Grain-Free Apple Crumble Bars

Okay so the informal form is all sorted out, but now what makes these crumble bars different from the crumble bar recipes of a zillion other people who also are too lazy too roll out a pie crust love simple treats?

Hint: medjool dates.

(And they are grain-free and vegan.)

The dates are the truly unique part of what’s happening here because these bars are fruit-sweetened from crumble top to bottom. Not to mention all the apples in between of course.

Grain-Free Apple Crumble Bars

To save time, I condensed all the date-blending business into one step. One sweet sticky paste to coat the apples, bind the crust, and sweeten the crumble. Oh, and did I mention it happens to contain an entire apple and a half as well?

This magical paste stuff is made up of chopped apple, dates, almond butter, and lemon juice. I typically use water to make date paste, but in the spirit of fall I figured you’d be cool with apple instead. And the almond (or any nut!) butter addition keeps the crust from being too dry and the crumble from being too un-goldenbrownandtoasty.

The crust and crumble are really one in the same – mix once, use twice. One cup of the date paste combined with coconut flour and sea salt is all this simple double-duty stuff is made of. The remaining date paste goes to coating the apples along with cinnamon, nutmeg, and vanilla.

Grain-Free Apple Crumble Bars

Good news! And some of you will probably be more excited about this than anything apple related I have said all post. As per countless requests, I finally included weight measurements. I’ve only been meaning to for about…forever. Now fingers crossed I can remember to keep it up.

Grain-Free Apple Crumble Bars

So whaddya say – can we leave the pie pan tucked away in the cabinet and just crumble bar our way through apple season? If you’re in, I’m in!

Grain-Free Apple Crumble Bars

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Grain-Free Apple Crumble Bars

★★★★★ 4.9 from 17 reviews
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

Swap pie for a streusel-y square – these fall-festive Apple Crumble Bars are generously spiced and date sweetened, with a coconut flour crust and crumble!


Ingredients

Scale

Apple Date Paste

  • 2 cups (265g) chopped apple
  • 12–14 (240g with pits removed) pitted medjool dates
  • 1 tbsp lemon juice
  • 1/4 cup (60g) nut/seed butter

Crust/Crumble

  • 1 cup (300g) apple date paste ((above))
  • 2/3 cup (80g) coconut flour
  • Pinch of salt

Apple Filling

  • 1/2 cup (150g) apple date paste ((above))
  • 1–2 (360g) apples, thinly sliced
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Combine the 2 cups chopped apple and lemon juice in a high speed blender. Blend until liquified.
  3. Add the rest of the paste ingredients and blend until smooth.
  4. In a mixing bowl, combine 1 cup of the paste with the coconut flour and salt. Mix until sticky and clumpy.
  5. Press half of the dough into a baking pan lined with parchment paper (I used this 7.5×5.5″ glass dish). Set the rest aside.
  6. In a separate bowl, combine the sliced apples (I used a mandolin to slice them super thin) with 1/2 cup of the paste, cinnamon, nutmeg, and vanilla. Toss to coat.
  7. Arrange the apple slices on top of the crust in layers.
  8. Crumble the remaining crust over top. Press in lightly.
  9. Bake for 30-35 minutes at 350F or until toasty golden brown on top.
  10. Remove from the oven. Cool for 10-15 minutes. Slice and enjoy!


Nutrition

  • Serving Size: 1 bar
  • Calories: 302
  • Sugar: 44g
  • Sodium: 37mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 59g
  • Fiber: 11g
  • Protein: 6g

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In: vegan, brownies & bars, gluten-free, paleo, fruit-sweetened, oil-free, sweet, pies & crumbles · Tagged: apple, cinnamon, fall, fruit, medjool dates, video, dairy-free, egg-free, sugar-free, coconut flour, paleo, apple pie, crisp

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Comments

  1. Laura says

    October 9, 2017 at 9:36 am

    Oh my word I feel the same way about pies! I made one to test out for Thanksgiving and it took my family of SIX a week to eat it! And we eat dessert daily! LOL! I’m loving these bars, definitely more approachable and easier to enjoy than an entire pie! <3

    Reply
    • Natalie says

      October 9, 2017 at 11:32 am

      Bahahaha!! Pies: the dessert that keeps on giving…even after you are tired of it and want it to stop😂 Thanks for checking them out Laura!

      Reply
  2. Nathalie says

    October 9, 2017 at 11:15 am

    Can’t wait to try these, they look amazing!❤ I was questioning if I can substitute the coconut flour with Oat flour?

    Much love ♡

    ★★★★★

    Reply
    • Sherri says

      October 9, 2017 at 11:29 am

      I was wondering same thing, if I don’t care that it’s grain free?

      Reply
    • Natalie says

      October 9, 2017 at 11:31 am

      Oat flour makes for a really chewy dry crust, which is why I don’t really use it for crusts anymore. But two other options would be:
      This almond flour crust: https://www.feastingonfruit.com/blueberry-magic-cookie-bars/
      Or this coconut + rolled oat crust: https://www.feastingonfruit.com/chewy-coconut-berry-crumble-bars/
      Hope that helps!

      Reply
      • Lana says

        November 12, 2017 at 9:01 am

        Sooo…I TOTALLY JUST made this oat flour (all I had) before reading the comments…and yes, slightly chewy crust (never crisped up)…but honestly still AMAZING regardless. It was a bit more of a cobbler…heck I should have just baked it for like 20 min to get the full cobbler effect…LOL! I’m definitely going to be making this again with the coconut flour!

        ★★★★★

        Reply
      • Lana says

        November 12, 2017 at 9:02 am

        Sooo…I TOTALLY JUST made this with oat flour (all I had) before reading the comments…and yes, slightly chewy crust (never crisped up)…but honestly still AMAZING regardless. It was a bit more of a cobbler…heck I should have just baked it for like 20 min to get the full cobbler effect…LOL! I’m definitely going to be making this again with the coconut flour!

        ★★★★★

        Reply
        • Natalie says

          November 12, 2017 at 6:43 pm

          YAY!! I am so so happy you liked them despite the slightly funky crust, yep oat flour really isn’t suited to oil-free crusts. But that just means the next batch will be even better🤗 Thanks for the awesome feedback Lana!

          Reply
  3. Terri says

    October 9, 2017 at 11:28 am

    The toasty brown streusel topping looks perfect. Thanks for the recipe!

    Reply
    • Natalie says

      October 9, 2017 at 11:33 am

      Thanks for reading momma <3

      Reply
  4. Colleen says

    October 9, 2017 at 3:30 pm

    Wow! These look delicious! Seriously, I’m convinced that you make the best vegan desserts on the internet! I love how you don’t use oil or refined sugar; that makes you so unique! Keep up the good work 😉

    ★★★★★

    Reply
    • Natalie says

      October 9, 2017 at 5:27 pm

      You are so sweet, thank you Colleen <33

      Reply
    • Crenguta says

      January 28, 2018 at 2:31 am

      I couldn’t agree more.. These do seem like the best desserts on the internet 😛 The no oils, no sugar thing is a big plus also clearly.
      I am just about to try out my first recipe from your site. Although I’ve been following you for some time, I never got the chance to try out one recipe. Fingers crossed, today is the day and I picked this recipe :D:D:D
      Keep up the good work, it’s a great work, very inspiring!

      ★★★★★

      Reply
      • Natalie says

        January 28, 2018 at 9:02 am

        Oooh yay, what an exciting day🤗 You picked maybe not the simplest one, but one of my fruity faves and favorite vehicles for ice cream too! Can’t wait to hear how it goes and thanks for the support❤️

        Reply
  5. Sara says

    October 9, 2017 at 5:47 pm

    I miiiight have exclaimed “YES!!!!!” multiple times reading your 1-3 arguments for bars over pie, seriously SO true. I have several pies on my to do list for Thanksgiving and I’m like, already trying to mentally prepare, haha. LOVE the simplicity of bars, forever, and you’re so right – apple definitely deserves equal the amount of spotlight as pumpkin gets this type of year. And this recipe will help, it looks mouthwateringly beautiful!!

    Reply
    • Natalie says

      October 10, 2017 at 10:25 am

      Pies are so traditional this time of year, but honestly they are just kind of a pain. I’ll probably still make a pumpkin one eventually, but perhaps I’ll just transform that into a square form too 🙂 Thanks Sara!

      Reply
  6. Kaila Proulx says

    October 9, 2017 at 9:05 pm

    THESE LOOK AMAZING!!! I love how thinly you sliced and layered the apples. Makes me want to go apple picking ASAP!!

    Reply
    • Natalie says

      October 10, 2017 at 10:31 am

      I want to go apple picking so bad too, but not really an FL thing sadly. As dangerous as they can be, mandoline slicers are nice for times like this 🙂 Thanks Kaila!

      Reply
  7. Hannah says

    October 10, 2017 at 9:09 am

    Those bars are very pretty! I like fall desserts with apples. And thank you so much for including measurements in the recipe!! That will help a lot.

    Reply
    • Natalie says

      October 10, 2017 at 10:38 am

      I have to admit weighing everything felt so weird and foreign to me haha, but I’ll get used to it 🙂 Happy the extra info can help and I hope you love these bars too!

      Reply
  8. Mireille | The Tortilla Channel says

    October 10, 2017 at 4:10 pm

    Natalie, these bars have it all apple, coconut, dates and a crumble top. Love how you made the crumble top. I made applie pie galette the other day and still have apples from my apple trees so a great to try something different!

    Reply
  9. Mireille | The Tortilla Channel says

    October 10, 2017 at 4:12 pm

    Natalie, these bars have it all. Apples some coconut, dates and a crumble top. Love how you made the crumble top. I made apple pie galette the other day. There are still apples left from my apple trees so a great way to try something different!

    Reply
    • Natalie says

      October 10, 2017 at 5:28 pm

      Send me a slice of galette please🙏 I’ve never had one, but yours looks STUNNING! And how lucky to have your own trees inspiring all these apple treats🍎 Thanks for checking these out and the kind words Mireille!

      Reply
      • Mireille | The Tortilla Channel says

        October 11, 2017 at 12:41 am

        Natalie, I would if I could 😀 ! Yes organic apples are the best. So great to see so many apple treats everywhere at the moment like these apple bars making inspiration come easily. Thanks Natalie

        Reply
  10. The Vegan 8 says

    October 11, 2017 at 12:17 am

    I love how you manage to put what seems to be a truckload of apple slices in that dessert and considering it’s my favorite fruit ever, is so amazing! Apple and cinnamon desserts are just as delicious to me as chocolate, for real. I make apple crisp each holiday and I swear it is my favorite above all the chocolatey things. I guess it’s because it’s so seasonal and not something you eat every 5 minutes….like chocolate, haha! It looks so good Natalie and I know how good apples smell while they bake so I can imagine the amazing aromas that were happening while these babies were baking! They look so good. I have SO many things I want to bake and post but this book is killing me and zapping all my time, so getting to live vicariously through your posts will have to suffice for now, LOL!

    Reply
    • Natalie says

      October 11, 2017 at 10:40 am

      Totally lol-ed at the “truckload” part…that imagery😂 I tell you that mandolin slicer thing makes 1.5 apples seem like A TON once sliced. I’m not sure I can go so far as to rate apple + cinnamon treats above chocolate but I definitely share the love for them! And yes, seasonality does make any food more fun–I feel the same way about pumpkin pie🤗 Omg I cannot imagine how time consuming that HUGE project must be. I feel the same way when I spend a bunch of time on freelance stuff I get sooooo anxious to get back to baking and my own blog! I hope it is going well though❤️

      Reply
  11. Ela says

    October 11, 2017 at 12:43 pm

    OMG, I LOVE that you used only fruits to sweeten these bars. They look absolutely amazing and yay for coconut flour which I love so much as well. And haha I loved reading your caption about pies and bars lol. So adorable!! 🙂

    Reply
    • Natalie says

      October 11, 2017 at 2:05 pm

      The apple blended in with the dates was a last minute decision, but the more apple flavor the better if you ask me 🙂 Oh coconut flour–it’s a love hate relationship lol. Thanks Ela. P.S. Still dreaming of that CAKE!!

      Reply
  12. Jess says

    October 11, 2017 at 6:16 pm

    Now I know what to do with all my apples! Love that the crumble uses coconut flour. Delicious Nat!

    Reply
    • Natalie says

      October 12, 2017 at 8:47 am

      Are these freshly picked or local apples by chance? If so, send some of that apple abundance this way please😋🍎 Thansk Jess!

      Reply
  13. Melody - In love with food and vegan says

    October 12, 2017 at 11:12 am

    Hey Natalie !
    I wanted to thank you for sharing those relly cool recipes !
    I have acne and i need to “control” what i eat. I can’t eat sugary things… and it’s so cool that all your recipes are sweetened with fruits, it helps so much to stay healthy !!!
    Oh and by the way, this crumble looks yumy 🙂
    Melody ♡

    ★★★★★

    Reply
    • Natalie says

      October 12, 2017 at 6:18 pm

      Melody!! I am so so happy to hear that the recipes work for you and your life. And I can totally relate to the acne struggle too girl, not fun. But better with cupcakes 🙂 Thanks for taking the time to leave such a sweet comment <33

      Reply
      • Melody - In love sith food and vegan says

        October 13, 2017 at 6:37 am

        ☺️☺️♡

        ★★★★★

        Reply
  14. Haley Hansen says

    October 16, 2017 at 10:34 pm

    The apple layers are dreeeeeeaaaaammyyyyyyy!

    Reply
    • Natalie says

      October 16, 2017 at 10:47 pm

      That sexy side shot means I will never regret buying a mandolin slicer. Ever.

      Reply
  15. Cheryl says

    October 26, 2017 at 7:40 am

    I’m curious how many pounds of apples do you use for the filling? Looks yummy!

    Reply
    • Natalie says

      October 26, 2017 at 12:19 pm

      I didn’t weigh them in pounds, but I did include the gram weight measurements so if you convert it the layering part was about .8 pounds of apple and the date paste was about .6 pounds. Hope you try it out Cheryl 🙂

      Reply
  16. avie says

    October 26, 2017 at 10:46 pm

    Just baked this! So excited to try!!!

    ★★★★★

    Reply
    • Natalie says

      October 27, 2017 at 11:10 am

      I’m so happy to hear you tried these🤗 So what’s the verdict?!

      Reply
  17. Lucy says

    October 28, 2017 at 7:32 pm

    If I don’t have coconut flour, how do you think replacing it with all-purpose or whole-wheat would turn out? I’d really love to make these!

    Reply
    • Natalie says

      October 28, 2017 at 9:20 pm

      I haven’t tested this crust/crumble with wheat flour, but it will likely be quite chewy and not brown as well since it’s oil free. If you do want to experiment, it will probably require about double the amount of AP flour compared to with the oat. Good luck!

      Reply
  18. Yumyum says

    October 31, 2017 at 1:02 pm

    I just made this and it is really yummy…so amazing that there is no refined sugar or oil in this!

    ★★★★★

    Reply
    • Natalie says

      October 31, 2017 at 7:00 pm

      Magical isn’t it!? And by “it” I mostly means dates, but apples too. I am so so happy you liked them🤗 Thanks for the feedback!

      Reply
  19. Victoria says

    November 3, 2017 at 8:01 am

    This recipe sounds amazing! I am thinking of bringing it to my in-laws for thanksgiving, however they are a nut-free house. I was wondering if you have an alternative for the apple date paste? Thanks!

    Reply
    • Natalie says

      November 3, 2017 at 10:05 am

      You can use a seed butter instead, like sunflower seed or pumpkin seed butter, that would be the best alternative. Or 2 tbsp of coconut oil would work too. I hope it goes well and everyone enjoys 🙂

      Reply
  20. Beth says

    November 10, 2017 at 8:31 am

    What variety of Apple did you use? Cannot wait to try this weekend. I am hosting dinner for two vegans. They will love this, me too!

    Reply
    • Natalie says

      November 10, 2017 at 11:38 am

      I used a mix of Fuji and Envy apples here, but any sweet and crisp variety is fine. Or you could even do tart apples like granny smith for almost a caramel apple inspired flavor now that I think about it. Oooh fun, you’ll have to let me know what they (and you!) think 🙂

      Reply
  21. Irina says

    November 14, 2017 at 8:36 am

    I did it too times already! So tasty! First time it went too thick (somehow I made to much paste :), but more crunchy, the second time perfect size, but more moisture and less crunch.. probably I needed to add more coconut flour for the second time. But anyway, both times very tasty and even better on the second day 🙂

    ★★★★★

    Reply
    • Natalie says

      November 14, 2017 at 9:06 am

      Woohoo!! Yep it can take a little experimentation to find that perfect texture balance, especially when working with whole imperfectly sized ingredients like dates and apples. But I am so happy you liked them🤗 Thanks for the feedback Irina!

      Reply
      • Irina says

        November 14, 2017 at 9:10 am

        Oh yes, dates and apples are so hard to measure properly, so I gave up this idea and next time will just follow my intuition based on your amazing recipe 🙂 Thank you again for the inspiration and for the truly new world of sugar-free delicious treats 🙂

        Reply
  22. Larissa says

    November 21, 2017 at 1:37 pm

    Whoa I think I may have overlooked this but this recipe is awesome! Can’t wait to try to make it as soon as I get home haha 🏃🏻‍♀️What size of dish did u use?
    Thanks

    ★★★★★

    Reply
    • Natalie says

      November 21, 2017 at 4:03 pm

      It’s from a little bit ago, but still delish and very holiday appropriate I think. Plus streusel <3 The dish I used is actually a pyrex glass storage container so it's not quite a loaf pan size but that would work too. It's technically 7.5x5.5" though 🙂

      Reply
      • Larissa says

        November 21, 2017 at 4:18 pm

        I’m pretty sure I have that.. thanks!!

        ★★★★★

        Reply
  23. Dafna says

    November 27, 2017 at 11:27 am

    It looks delicious but my crumble didn’t crisp at all!!! It came out mushy and totally soft, both the crust and the cramble. Any idea of what could I’ve done wrong? Did it happen to anyone else?

    Reply
    • Natalie says

      November 27, 2017 at 12:42 pm

      Hi Dafna! Since the crumble is oil-free and uses fruit (which has a high water content) instead of refined sugar, it’s not going to be crispy since sugar and/or butter is what makes things crisp. It’s supposed to be softer, more like a streusel or fruit crumble than a crisp. If you want a crispy topping, I would suggest this recipe instead: https://www.feastingonfruit.com/almond-medjool-date-tart/

      Reply
  24. Heather says

    December 15, 2017 at 3:14 pm

    I have some unsweetened apple sauce I’d like to use up… Could I just sub that into the date paste and if so, how much? Thanks!! I’m eating clean the entire month of December but there also happen to be 3 family birthdays so this will come in handy!

    Reply
  25. Jovana says

    January 10, 2018 at 9:26 pm

    I made this last week and it was delicious. A bit dry since I made too little paste but still so darn good. My 3yo and husband loved it 🙂

    ★★★★★

    Reply
    • Natalie says

      January 11, 2018 at 4:52 pm

      Aw yay, I am happy you all enjoyed it! Next time around hopefully you won’t have the dryness issue and it will be even yummier😊 Thanks for the feedback Joveana!

      Reply
  26. Gangsta says

    January 28, 2018 at 11:22 am

    Thanks for the recipe! 🙂 It turned out great, but I was wondering how many days does this last before it gets ruined, soould I keep it a place cold or in the fridge? Or can I freeze it?

    ★★★★

    Reply
    • Natalie says

      January 28, 2018 at 3:43 pm

      I am so happy you liked it! Yes, keeping it in the fridge is best. They will last for at least 4-5 days, since there is so much fruit in them with time they will become more mushy. I haven’t tried freezing them, but you can certainly give it a shot 🙂

      Reply
  27. Liz says

    February 2, 2018 at 2:00 pm

    Really tasty and easy to make, thank you so much!
    One thing, though, the measurements in grams don’t really add up. The recipe says we shoud use 300g of apple souce for the crust and another 150g for the filling, but I ended up having only 300g of the apple souce to begin with….
    Otherwise, super-happy and excited that you added the grams in the first place! 🙂

    ★★★★

    Reply
    • Natalie says

      February 2, 2018 at 4:36 pm

      Hi Liz! I’m so happy you liked it. I measured mine on a scale while making it and those are the weights I got. Small variations happen you likely just had less apple or dates than I did. As long as it turned out delicious that’s what counts 🙂

      Reply
  28. Megan says

    July 3, 2018 at 5:32 pm

    I just love love love all of your recipes, Im a dietitian and Im constantly referring my patients to your blog for the obvious reasons of zero refined sugars, vegan options, etc etc. Plus Im on here every other day seeing what I can make too! Im prolly the only person to ask this, but can these be made with regular white flour? Its all I have on hand and im too lazy to go the store. I know, dietitian, white flour…im still human! Lol. Anyway, any thoughts?