Rye Apple Crumble Bars

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

These autumn-festive apple bars feature a buttery wholegrain shortbread base, perfectly spiced apple filling and finish off with a fantastic crumbled oat streusel, with the distinct earthy flavour of wholegrain rye. They are egg-free and sweetened with coconut sugar, so it's refined-sugar free too. The recipe is rather easy and very delicious, the best part is that you can customize it to your taste. Add some raisins, cranberries or pecans that you think compliment the apples and for an even nuttier and deeper caramelized flavour, replace the browned butter for regular one.

 

Shortbread Crust	Apple Filling	Crumble Topping
60 g Wholegrain rye flour 120 g Wholegrain spelt flour 50 g Coconut sugar A large pinch of sea salt 110 g Unsalted butter, softened 1 tsp Vanilla extract	2 Large apples, peeled and thinly sliced 2 tbsp White spelt flour 2 tbsp Coconut sugar 1 tsp Cinnamon powder 1/3 tsp Allspice powder 1 tbsp Lemon juice Dulce de leche, to serve, optional	90 g Rolled oatmeal 30 g Coconut sugar 70 g Wholegrain rye flour 1 large pinch of sea salt 90 g Unsalted butter, softened

1. To make crust: Whisk together the flours, sugar and salt in a mixing bowl. Add in the softened butter and vanilla and mix until thoroughly combined. Using your hands, press the dough evenly into the bottom of a 28x24cm rectangular pan. Chill the crust for 30 minutes.
2. To make filling: Quarter the apples and scoop out seeds and core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible). Combine the sliced apples, spelt flour, coconut sugar, cinnamon, and allspice together in a large bowl until all of the apples are evenly coated. Set aside.
3. To make topping: In a food processor add the oatmeal, sugars, flours and salt. Process until the oatmeal is partially ground. Pour the mixture into a bowl and add the softened butter, stirring with your hands. Squeeze the dough as you mix to create small crumbly bits. Set aside. Preheat oven to 180C/350F.
4. To assemble the bars: Take the crust out from the fridge. Spread the prepared apple filling over the shortbread crust and top with the crumble topping. Bake the bars for 40-45 minutes, until golden brown, rotating the pan halfway for even baking.
5. Leave the crumble bars in the pan until they are completely cool, then cut them into slices. Serve with dulce de leche. They are best enjoyed the day they're made, but will keep in an airtight container for up to 3 days.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com