Jaryd got home from work early today. I said, “Hey will you help me out and schedule dentist appointments for the whole family?” Um, I’ll never do that again. He took probably 30 minutes discussing potential time slots with the receptionist only to suddenly be reminded of why that that date wouldn’t work, thus needing to start over again. Who knew he was so bad at making appointments?
At one point I just started cracking up and asked him if he wanted me to take over. Like, what is even happening? Why are you so bad at this? I think I’ll send a formal thank you note and a bouquet of flowers to the receptionist for his/her patience.
Ok, I’m not hating on the weather or anything. I love it here. But I would say it’s definitely more summer weather than fall. It’s been a teeny bit crisper in the morning and I’ve been clinging to that to justify my seasonal recipe shift.
So today I’m bringing the sweet apple crumble into your life. I love how casual these are. Can food be casual? I love that you make them and keep them in your fridge to pull out for an easy breakfast (omg amazing alongside your coffee) or a quick afternoon (after school) snack. Want to throw it over the top? Warm these babies up, top with a scoop of ice cream and enjoy a dreamy autumn dessert.
Versatile, my friends. These babies are versatile.
So here’s how you make some Apple Crumble Bars:
First, you want to steam your apple slices. Once the water is boiling, you only need to steam them for about 5- 7 minutes until they are easily pierced with a fork.
While the apples are steaming, place the pecans, almond flour, sea salt, and coconut sugar in your food processor. Process for a couple seconds, until chunky. Add the ghee, almond butter and vanilla. Process again until combined and crumbly. If you’re not into ghee, coconut oil or butter would also work.
In a bowl, mash the apples until desired consistency. You can keep them chunkier or smoother depending how you like it. Mix in the coconut sugar and cinnamon. Spread the apple mixture out on top of the bottom layer. Crumble the remaining crumble on top.
Bake for 10 minutes, until the top is a bit golden. Allow to cool for 15 minutes before removing from the pan and cutting into it.
- 1 honeycrisp apple, peeled, seeds removed and cut in slices
- 2 cups pecans
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut sugar
- ¼ cup ghee (butter or coconut oil works)
- ¼ cup natural almond butter
- 1 teaspoon vanilla
- 2 tablespoons coconut sugar (for apple mixture)
- ½ teaspoon cinnamon
- Preheat oven to 350F.
- Bring a pot of water to a boil.
- Once the water is boiling, steam the apple slices for about 5- 7 minutes until they are easily pierced with a fork.
- While the apples are steaming, place the pecans, almond flour, sea salt, and coconut sugar in your food processor.
- Process for a few seconds, until chunky.
- Add the ghee, almond butter and vanilla.
- Process again until combined and crumbly.
- Press ¾ of the crumble into a bread pan lined with parchment paper. You want to really press it hard into the bottom, otherwise it won't stay together.
- You want to make an even, firmly packed, flat layer across the bottom.
- In a bowl, mash the apples until desired consistency. You can keep them chunkier or smoother depending how you like it.
- Mix in the coconut sugar and cinnamon.
- Spread the apple mixture out on top of the bottom layer.
- Crumble the remaining crumble mixture on top.
- Bake for 10 minutes, until the top is a bit golden.
- Allow to cool completely before removing from the pan and cutting into it.
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