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–+ servings
4 healthy apple crisp bars stacked on top of each other on parchment paper with more apple crisp in the background

Apple Crisp Bars

Megan Weimer
These apple crisp bars are made with wholesome ingredients like whole rolled oats, cinnamon apples, and maple syrup to sweeten instead of sugar. They are complete with a crunchy, crumbly, sweet topping made of more old fashioned rolled oats, coconut sugar, and Emmy's Organics Vanilla Bean Coconut Cookies.
5 from 2 votes
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Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 9 Bars
Calories 198.5 kcal

Equipment

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Ingredients
  

Crust

  • 8 Emmy's Organics Vanilla Bean Coconut Cookies
  • 2 teaspoon ground cinnamon
  • 1 cup oat flour
  • 2 tablespoon melted coconut oil

Apple Filling

  • 3 apples cortland, honeycrisp, or granny smith
  • 1 tablespoon coconut oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger

Topping

  • ½ cup oat flour
  • 4 Emmy's Organics Vanilla Bean Coconut Cookies
  • 1 tablespoon coconut sugar
  • 2 tablespoon melted coconut oil
  • ¼ cup whole rolled oats

Instructions
 

For the crust

  • Grease an 8X8 baking dish and preheat the oven to 350°F
  • Add the Emmy's Organics coconut cookies and cinnamon to a food processor and pulse until it a flour-like consistency is formed.
    8 Emmy's Organics Vanilla Bean Coconut Cookies, 2 teaspoon ground cinnamon
  • Add the oat flour and continue to pulse until well combined.
    1 cup oat flour
  • Pour in melted coconut oil and blend. The mixture should be dough-like.
    2 tablespoon melted coconut oil
  • Press the dough flat and evenly into the prepared baking dish and set aside.

For the filling

  • First peel your apples and dice them into small cubes. Set aside.
    3 apples
  • Pour the coconut oil, lemon juice, and maple syrup to a large saucepan on the stove at medium heat. Whisk together until the coconut oil has melted and everything is combined.
    1 tablespoon coconut oil, 1 tablespoon lemon juice, 1 tablespoon pure maple syrup
  • Add the diced apples and spices to the saucepan and mix until they are well coated.
    ¼ teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ⅛ teaspoon ground ginger
  • Bring the heat down to medium low and sauté the apples while stirring occasionally for 10 minutes or until they have softened and released their juices. The mixture should lightly simmer and thicken during this time.
  • Take saucepan off the heat, turn off the burner, and spoon the filling over the prepared crust.

For the topping

  • Blend the oat flour, cookies, and coconut sugar together in a food processor.
    ½ cup oat flour, 4 Emmy's Organics Vanilla Bean Coconut Cookies, 1 tablespoon coconut sugar
  • Transfer the mixture from the food processor to a mixing bowl. Add in the melted coconut oil and whole rolled oats. Mix by hand until well combined. Sprinkle over the apple filling.
    2 tablespoon melted coconut oil, ¼ cup whole rolled oats
  • Bake the apple crisp bars at 350°F for 25 minutes. After those 25 minutes, cover the top with aluminum foil to prevent the topping from burning. Bake for an additional 30 minutes.
  • Let cool slightly before serving. Store leftovers in an airtight container in the refrigerator for about 4 days.

Notes

Pre-bake the crust at 350 degrees for 10 minutes before adding the filling to achieve a crispier crust.
You can make your own oat flour by adding oats to a food processor and blending until fine!

Nutrition

Serving: 1barCalories: 198.5kcalCarbohydrates: 26.5gProtein: 3.4gFat: 9.8gSaturated Fat: 6.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.1gSodium: 7.6mgPotassium: 157.6mgFiber: 3.4gSugar: 8.8gVitamin A: 35IUVitamin C: 3.5mgCalcium: 25.5mgIron: 1mg
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