We asked our fans on Facebook what they would like to see on the blog and an apple dish was requested. One of our team members thought it would be nice to make a vegan dessert with the option to make it gluten-free since we always get queries for more recipes.
She adapted it from this recipe for Blackberry Hazelnut Crumble Bars. We love this recipe because you can easily substitute the fruit for another of your liking. It’s also friendly with other diets making it a hit for just about anyone. 



Crumble Topping:
  • 1 cup Honeyville rolled oats
  • 2 tbsp agave syrup
  • 2 melted coconut oil or ghee
  • 2/3 cup walnuts
  • ½ tsp. cinnamon
  • ¼ tsp. fine grain Himalayan sea salt
  • 2 tbsp oat flour (or brown rice flour

1. Preheat oven to 350°F
2. Rehydrate apples according to directions while you proceed with steps 3-5
3. In a food processor blend 2 cups oats on high until you have a rough flour. Add applesauce, agave syrup, coconut oil, and vanilla. Pulse until moist.
4. In a separate bowl combine the remaining ½ cup oats, salt, and baking powder. Add food processor contents and fold to combine, using your hands to mix – the dough will be quite firm.
5. Place the dough into a lightly greased 8”x 8” USA pan and press firmly, especially around the edges – it helps to wet your hands so that the dough doesn’t stick.
6. Without cleaning the food processor, add the all the ingredients for the crumble topping, and pulse a few times to mix. You can chop the ingredients as finely as you like, but I left mine very chunky – it’s your call.
7. Drain the excess water from the Apples
8. To make the filling, place all ingredients in a medium bowl and toss to combine. Put them on top of the uncooked crust and spread evenly – the apples should just cover the crust in one layer.
9. Sprinkle the crumble topping over the apple layer. Place in the oven for 30-35 minutes, until slightly golden on top. Let cool completely before cutting into bars. Store in the fridge for up to five days.