04 Nov Low Carb Apple Crumble Bars
These easy but delicious Apple Crumble Bars, inspired by a recipe from Lexi’s Clean Kitchen have been given a Lean and Clean makeover – making them a tasty and filling seasonal healthy treat!
Every year as part of my birthday celebrations Tim and I go apple picking – it really is one of my favourite Fall activities, and provides Tim and I some much needed time together to de-stress and have fun. However, we always end up with a surplus of apples, and there are only so many Apple Pie Breakfast Smoothies I can make!
Every time I run my 8 Week Lean and Clean Program I update the recipes to keep them seasonal – and I love helping those in the program find low carb treats they adore and that are easy to make. After a couple of attempts these easy baked Low Carb Apple Crumble Bars were born, and I’m so excited to share them with you!
How to Make my Lean and Clean Low Carb Apple Crumble Bars
Yields 12 servings
For the apple filling
• 2 medium granny smith apples, peeled, cored and diced to 1/2″
• 1/2 cup apple cider
• 2 tablespoon sugar free maple syrup
• Juice of half a lemon
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• ¼ teaspoon allspice
• Pinch Himalayan salt
• 2 teaspoons tapioca starch
• 1 tablespoon water
For the crust and crumble:
• 2 cups almond flour
• 1 cup vanilla protein powder
• 2 tablespoons tapioca flour
• ⅓ cup coconut oil or butter, melted
• 1/3 cup sugar free maple syrup
• Pinch Himalayan salt
- Add the apples, apple cider, maple syrup, lemon juice, vanilla, spices and salt and to a medium pot and stir to combine. Turn heat to medium-high, and cook, stirring frequently for 8-10 minutes until the exuded liquid from the apples has reduced and the apples are soft, but not broken apart.
- In a small bowl make a slurry using tapioca and water and add it to the apple mixture, stirring continuously. Cook for 1 minute or until the mixture has thickened up. Cool slightly.
- Preheat oven to 350ºF and line an 8×8 baking dish with parchment paper.
- Make the crust and crumble mixture: in a large bowl add almond flour, protein powder, tapioca, coconut oil/butter, maple syrup, and salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
- Bake in the preheated oven for 10-15 minutes, or until the crust looks nearly all baked.
- Pour the apple mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20-25 minutes, or until the crumble is lightly browned and the filling is bubbling along the edges.
- Let cool completely before cutting.
- Store in the refrigerator.
Low Carb Apple Crumble Bar Variations
• Vegan: you can keep this recipe suitable for vegan and plant based diets by using a plant based protein powder and coconut oil in the crust.