Coffee cake, brunch worthy, dessert a la mode. Yummo.
Chocolate Covered Katie recently shared her recipe for Apple Crumble Bars. I am unable to resist tweaking, and her recipe was small. I wanted something to feed a crowd for our Thanksgiving brunch so I tweaked big time. And this treat won raves.
Click on the above link to find CCK's version. And one of the other guests made her apple enchiladas which were off the charts, too. Click here for that one.
Filling: Mix all the following together in a bowl and set aside.
6 Medium to large chopped apples (Granny Smith are a good choice.)
2 TBSP cornstarch or arrowroot
2 teaspoons cinnamon
1/3 Cup maple syrup
2 teaspoons vanilla
Crust and Crumbs:
6 Cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
2 Cups brown sugar (loosely packed)
2 TBSP cinnamon
1/2 Cup non-dairy milk of choice
1 3/4 Cup coconut oil (at room temperature)
Mix cinnamon, flour, baking powder and salt together until mixed thoroughly. Mix in coconut oil and and work it through until evenly crumb like. Add milk and stir well.
Press 2/3 of the crumb mixture into the bottom of a 9 x 13 greased pan. Spread the apple mixture over the crust. Cover the apple mixture with the rest of the crumbs. Press down a little. Bake at 350 for 45 minutes. Let sit for a half hour or so. Serve warm or cold. Delicious.
