21/10/2026
Despite the weather we have been lucky to have a reasonable crop of apples in the Parish this year. Now we just have to work out what to do with them all!
Here’s one idea – apple crumble bars. This twist on a traditional favourite is both easy to make and versatile, working great as either a breakfast treat, or dessert, and fitting neatly in children’s lunchboxes.
With much of this recipe possible to do by hand, it also makes a great baking activity for children 🥣👦, mixing the crumble ingredients using their fingers and pressing down the crust base.
Today is both Apple Day, and National Honey Day. To help celebrate, you can purchase both Overbury apple juice made from heritage varieties, as well as local honey from the Estate Office.
🍎 Recipe 🍎
Filling
• 4 heaping cups peeled, cubed apples (half sweet + half tart apples // 1 apple yields ~1 cup cubed)
• 3 Tbsp 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 corn starch
Crust
• 1 cup rolled oats
• 1 cup raw almonds (opt. to swap for cashews, or use the same amount of oats)
• 1/4 tsp sea salt
• 2 Tbsp sugar
• 5-6 Tbsp. coconut oil, melted
Crumble topping
• 3 Tbsp. sugar
• 3 Tbsp. flour
• 1/4 cup rolled oats
• 1 1/2 Tbsp. coconut oil
Note: the coconut oil can be replaced with the same amount (g) of butter
Glaze (optional)
1 cups powdered sugar
1-2 Tbsp. milk
(The recipe was slightly adapted from The Minimalist Baker’s vegan and gluten-free recipe. The original recipe is linked here: https://minimalistbaker.com/apple-pie-crumble-bars-vegan-gf)
Instructions
Preheat oven to 176 C and line an 8Ă—8-inch baking dish with parchment paper
Add apples to a separate baking dish along with coconut sugar, cinnamon, sea salt, lemon, coconut oil, and cornstarch. Toss to combine.
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.
While the apples finish baking, add oats, almonds, sea salt, and sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
Add melted coconut oil or butter (starting with the lesser amount) and pulse a few more times until a crumbly dough forms that resembles wet sand and sticks together when squeezed between two fingers (add more coconut oil, as needed).
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).
Bake for 15 minutes at 176C, then increase heat to 190 C and bake for 5-8 minutes more, or until the crust is fragrant and the edges are light golden brown. Set aside.
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.
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.
Reduce oven heat back to 176 C and bake for another 15-25 minutes or until the apples topping are warm and bubbly and the crumble is golden brown.
If serving with glaze (optional), prepare at this time by adding powdered sugar to a mixing bowl and adding 1 Tbsp 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.
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.
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.
