The Minimalist Baker's Apple Pie Crumble Bars make a delicious seasonal dessert... or a decadent breakfast! 

Ingredients
(US Customary - Metric)

FILLING
4 heaping cups peeled, cubed apples (half sweet + half tart apples // 1 apple yields ~1 cup cubed)
3 Tbsp coconut sugar (depending on sweetness of apples)
1 tsp ground cinnamon
1/4 tsp sea salt
1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
1 Tbsp melted coconut oil
1 tsp cornstarch

CRUST
1 cup gluten-free rolled oats
1 cup raw almonds
1/4 tsp sea salt
2 Tbsp coconut sugar
4 1/2 Tbsp coconut oil, melted

CRUMBLE TOPPING
3 Tbsp coconut sugar
3 Tbsp gluten-free flour (DIY blend or Bob's Red Mill 1:1 Gluten-Free Blend)
1/4 cup gluten-free rolled oats
1 1/2 Tbsp coconut oil 

GLAZE (optional)
1 cups organic powdered sugar (ensure vegan friendly - I like Trader Joe's brand)
1-2 Tbsp unsweetened almond milk

Instructions

1. Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper (adjust number/size of pan if altering batch size)
2. Add apples to a separate baking dish along with coconut sugar, cinnamon, sea salt, lemon, coconut oil, and cornstarch. Toss to combine.
3. Cover with foil and bake for 18 minutes. Then remove foil and bake for 4-5 minutes more or until apples appear slightly caramelized and are tender to the touch.
4. While the apples finish baking, add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
5. Add melted coconut oil and pulse a few more times until a crumbly dough forms that resembles wet sand and sticks together when squeezed between two fingers.
6. Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass or liquid measuring cup).
7. Bake for 15 minutes at 350 (176C), then increase heat to 375 degrees F (190 C) and bake for 5-8 minutes more, or until the crust is fragrant and the edges are light golden brown. Set aside.
8. While crust is baking, prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
9. Add baked apples and their juices/sauce to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover apples.
10. Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-25 minutes or until the apples topping are warm and bubbly and the crumble is golden brown.
11. If serving with glaze (optional), prepare at this time by adding powdered sugar to a mixing bowl and adding 1 Tbsp (amount as original recipe is written // adjust if altering batch size) almond milk to start. Whisk until a thick but pourable glaze is achieved. If too thick, add more almond milk. If too thin, add more powdered sugar. Set aside.
12. Remove squares from oven and let cool slightly - about 45 minutes. Once cooled, gently lift bars from pan and top with glaze (optional). Slice into 9 even squares (amount as original recipe is written // adjust if altering batch size).
13. These can be somewhat crumbly and are best enjoyed with a fork! For extra decadence, enjoy with plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
14. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

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