Your favourite pie turned bar, with a cinnamony streusel topping and buttery shortbread crust. Made even better when topped with my salted caramel!
What You'll Need
Ingredients for the Crust
- 1 ½ cups paleo flour blend (we love Bob’s Red Mill!)
- ½ cup Culcherd Original Butter
- 2 tbsp coconut palm sugar
- ¼ tsp Himalayan pink salt
Ingredients for the filling
- 2 large apples, peeled and thinly sliced
- 2 tbsp paleo flour blend (we love Bob’s Red Mill!)
- 2 tbsp coconut palm sugar
- 1 tsp ground cinnamon
Ingredients For the streusel
- ¾ cup gluten free rolled oats
- ⅓ cup coconut palm sugar
- ¼ cup paleo flour blend
- ¼ cup Cinnamon Swirl Butter, cold and cubed
How To
Method for the crust
- Preheat oven to 300 degrees F. Line an 8 inch square baking pan with parchment paper, and set aside.
- Mix together melted butter, sugar and salt together in a medium sized bowl. Add the flour and combine.
- Press mixture evenly into prepared baking pan, and bake for 10 minutes.
- Set aside.
Method for the filling
- While the crust is baking, combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl. You want all of the apples to be evenly coated.
- Set aside.
Method For the streusel
- In a medium sized bowl, mix together oats, flour, sugar and cinnamon.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Set aside.
Method for the assembly
- Adjust oven temperature to 350 degrees F.
- Evenly layer the apples on top of the warm crust. Layer them tightly, and press down on them if needed.
- Sprinkle streusel over the apple layer. And bake for 30-35 minutes. Or until the streusel is golden brown.
- Remove from the oven and let cool for at least 20 minutes. Slice and serve with Salted Caramel.
Notes
- Any flour can be substituted for the paleo flour.
Recipe Author
CHEF LIZ GALLAGHER
“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!
