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Gluten-Free Apple Crumble Bars

Delicious dessert bars made with tender apples nestled between a crumbly gluten-free crust and topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust and topping
  • 1 cup all-purpose gluten-free flour blend Use a high-quality gluten-free flour blend.
  • 1/2 cup almond flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into cubes
For the filling
  • 2 cups chopped peeled apples (about 2 medium apples) You can mix different varieties of apples.
  • 1 tablespoon lemon juice Helps prevent browning of apples.
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  3. In a large bowl, whisk together the gluten-free flour blend, almond flour, brown sugar, salt, cinnamon, and nutmeg.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan to form the crust.
Assembling
  1. In a separate bowl, toss the chopped apples with lemon juice, granulated sugar, and cornstarch.
  2. Spread the apple mixture evenly over the crust.
  3. Sprinkle the remaining crumble mixture evenly over the apples.
Baking
  1. Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender.
  2. Let the bars cool completely in the pan on a wire rack before cutting into squares.

Notes

Serve warm or at room temperature. They are great on their own or with vanilla ice cream or whipped cream. Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze wrapped tightly in plastic wrap for up to three months.