Cardamom Apple Pecan Crumb Bars [Vegan + Whole Wheat]

These vegan-friendly, whole wheat apple crumb bars are the perfect fall treat! Loaded with a thick layer of cardamom-spiced apples, naturally sweetened with maple syrup, and extra crunchy and crumbly thanks to a whole wheat pecan crumb that doubles as both a crust and a topping. This small-batch recipe is baked in a loaf pan to yield just six bars; double the recipe if you’re feeding a crowd!

Last weekend we loaded up the car and headed across the state to meet up with friends for a weekend of apple picking and fall fun. 

Naturally, we came home with more apples than we possibly know what to do with, so I immediately got to work turning them all into baked goods. 

First up, my take on apple crumb bars, which I heavily spiced with cardamom and a touch of cinnamon, sweetened with maple syrup, and loaded with little bits of toasty pecans in every bite. 

The crust and topping come from the same batter, which is made in 1-bowl with simple pantry ingredients like almond butter, coconut oil, maple syrup, white whole wheat flour, and spices. Half gets pressed into the bottom of the pan to form a shortbread-cookie-like crust, and the other half gets crumbled over the spiced apples and pressed into the top to form a perfectly tender-yet-crunchy, crumbly top layer. 

They’re thick, hearty, loaded with whole grain goodness, and absolutely perfect on a crisp fall day.

And, since there’s just two of us here eating all of these apples, I decided to keep this a small batch recipe and bake them in a loaf pan to yield six large-but-not-too-giant bars; the recipe can be doubled and baked in an 8-inch square pan, if you need more of these bars in your life.

These Cardamom Apple Pecan Crumb Bars are perfect for:

• bringing to a fall picnic or potluck
• packing into lunchboxes for a sweet treat
• making as part of a Sunday brunch
• an after school or afternoon snack
• an easy, low-stress weeknight dessert for your family

And, pretty much everywhere in-between.

They’re totally customizable if you’re more of a walnut person than a pecan lover, or if you have a glut of pears instead of apples, or if you’re not that into cardamom but think ginger is totally dreamy; as long as you use the same quantities of spices, nuts, and fruit, feel free to leave the rest up to your imagination. 

Once fully cooled they’re sturdy enough to be a hand-held treat, though I certainly wouldn’t complain about eating them warm with a spoon, topped with vanilla ice cream, or broken up over a bowl of yogurt for breakfast.

If you’re a fan of apples + cardamom, these simple, hearty crumb bars are sure to become a new favorite! If you make them, let me know what you think! Leave a comment below or take a picture of your bars and share it with me on Instagram! I love seeing my recipes in your kitchen. 

Cardamom Apple Pecan Crumb Bars [Vegan + Whole Wheat]

2018-09-25 08:44:07

Yields 6

These vegan-friendly, whole wheat apple crumb bars are the perfect fall treat! Loaded with a thick layer of cardamom-spiced apples, naturally sweetened with maple syrup, and extra crunchy and crumbly thanks to a whole wheat pecan crumb that doubles as both a crust and a topping. This small-batch recipe is baked in a loaf pan to yield just six bars; double the recipe if you're feeding a crowd!

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Total Time

45 min

Total Time

45 min

Crumb

1. 1/4 cup almond butter
2. 1/4 cup maple syrup
3. 1/4 cup virgin coconut oil (at room temperature)*
4. 1 teaspoon vanilla extract
5. 1 cup white whole wheat flour**
6. 1 teaspoon baking powder
7. 1 teaspoon cardamom
8. 1/2 teaspoon cinnamon
9. 1/8 teaspoon salt
10. 3/4 cup finely diced pecans (measured after chopping)

Filling

1. 3 cups of finely diced apples (from about 2 large or 3 smaller apples)***
2. 2 Tablespoons maple syrup
3. 1 Tablespoon all-purpose flour****
4. 1 Tablespoon lemon juice
5. 1/2 teaspoon cardamom
6. 1/4 teaspoon cinnamon

Instructions

1. 1. Preheat oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
2. 2. Mix together the almond butter, maple syrup, coconut oil, and vanilla until no lumps of coconut oil/almond butter remain. Add all remaining crumb ingredients- including chopped pecans- and stir well to fully combine. Set aside.
3. 3. Peel and finely dice the apples, then place them in a small bowl with all remaining filling ingredients. Stir to coat the apples.
4. 4. Divide the crumb dough in half, and use your hands to crumble one half of it into the bottom of the lined loaf pan, being sure to get it all the way into the edges. Then, use your fingers to press down firmly, compacting the crumbs into an even layer on the bottom of the pan. Pour apple mixture over the crust, then crumble the remaining half of the crumb dough on top in an even layer. Use your fingers to press down firmly on the entire thing, sticking the crumb topping to the apples, and flattening out the top layer.
5. 5. Bake for 30-35 minutes, or until top is golden. Remove from the oven and let cool in the pan for 10 minutes, then use the edges of the parchment paper to lift the entire loaf out of the pan and let it cool completely on a cooling rack. Once fully cooled, cut into 6 bars and enjoy (if you want to eat them warm, you can, but they don't hold their shape very well when warm, so plan to eat them in a bowl with a spoon!). Store leftovers in an airtight container at room temperature for up to 3 days or the fridge for up to 6.

Notes

1. *If your coconut oil isn't soft/scoopable at room temperature, gently soften it by holding the sealed jar under hot tap water for a few minutes, or microwaving in 5-second increments until soft. Alternately, if yours is liquid at room temperature, use it, but put the bowl of crumb dough into the fridge to help it firm up a bit while you cut/prepare the apples.
2. **White whole wheat flour has the same nutrition profile as regular whole wheat, but a more mild flavor and texture. Any combination of regular whole wheat or all-purpose flour can be used here instead, if desired!
3. ***Any apples you enjoy eating can be used here! I had a variety of apples in the house from apple picking, and used 1 Jonagold, 1 Gala, and 1 Northern Spy apple.
4. ****1/2 Tablespoon cornstarch may be used in place of the all-purpose flour in the filling. Either of them help to absorb extra liquid and keep the apple layer firm and slice-able.

By Chelsea Colbath

Baked Greens https://www.bakedgreens.com/