There’s something about apple crumble that never really needs improving – soft baked apples, warming spice and that golden, crumbly topping. But I do like finding ways to make familiar recipes a little more nutritionally considered, and these apple crumble bars do exactly that.
The foundation is simple: apples, oats, tahini, nuts and a little maple syrup. Rather than relying heavily on added sugar for sweetness, the apples do most of the work. As they bake, they soften and become naturally sweet and jammy, while also contributing fibre and a variety of plant compounds, including antioxidant polyphenols.
Oats are another reason to love this recipe. They provide carbohydrate for energy as well as beta-glucan, a type of soluble fibre that has been well studied for its role in supporting cardiovascular health and healthy cholesterol levels. Using whole oats also gives the bars a lovely texture and makes them feel much more substantial than a traditional sweet slice.
Then there’s tahini and nuts. Both bring predominantly unsaturated fats, along with some plant protein, fibre and minerals. They’re a simple way to add more nutritional density and balance to a sweet recipe without turning it into something that feels overly “healthy”.
I think that balance is what makes these work. They’re still unmistakably apple crumble – buttery, spiced, sweet and crumbly – but the ingredients offer more than just sweetness.
Cut them into bars for an easy snack, or warm one up and serve it with Greek yoghurt for a simple dessert. Either way, this is exactly the kind of recipe I want in the Lazy Healthy collection: familiar food, good ingredients and very little fuss.
TAHINI CINNAMON APPLE CRUMBLE BARS
Serves 12
Dairy Free : Vegetarian
Crumble layer:
1/3 cup extra virgin olive oil
1/3 cup maple
1 egg
1 1/2 cups rolled oats
3/4 cup spelt flour
1/2 cup almond meal
1 tsp ground cinnamon
1/2 tsp baking powder
Apple layer:
2 apples, cored and diced small
1 tsp ground cinnamon
1 tbsp maple syrup
1 tbsp tahini
1 tbsp lemon juice
Heat oven to 175C and line a 20x20cm baking tin with greaseproof paper. Whisk together extra virgin olive oil, maple syrup and egg in a large mixing bowl. Add oats, spelt, almond meal, cinnamon and baking powder and mix. In a separate bowl toss diced apple with cinnamon, maple syrup, tahini and lemon juice. Spread 2/3 of the oat mix into the base of the tin and press down lightly. Then add the apple mixture over the top. Crumble the remaining oat mixture over the top of the apple (in small pieces is best) and press all down lightly. Bake in oven for 35-40 minutes, or until the top crumble is lightly golden. Cool completely in the tin before slicing. Store up to 2 days in an airtight container or up to 5 days in the fridge.
