Barres de croustade aux pommes et à la cannelle
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Barres de croustade aux pommes et à la cannelle

Barres de croustade aux pommes et à la cannelle

4 portion | avec noix de coco râpée

A Thanksgiving dessert classic, but in bar form! Sweet, cinnamon-spiced apples are layered between a toasted oat base and crumb topping, then baked until they reach golden-brown perfection.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation1 heure 30 minutes
Temps de cuisson25 minutes


/ sert 4 personnes

2 pièce(s)

Pomme Granny Smith

1 tasse(s)

Flocons d’avoine à cuisson rapide

(Contient Avoine)

1.5 tasse(s)

Farine tout usage

(Contient Blé)

1 cc

Cannelle moulue

1 tasse(s)


1 cs

Bicarbonate de soude

1 pièce(s)


56 ml


(Contient Lait)

4 cs

Noix de coco, râpée

(Contient Sulfites)

Pas inclus dans votre livraison

10 cs

Beurre non salé*

0.38 cc



Informations nutritionnelles

Énergie (kcal)850 kcal
Graisses40 g
dont saturés26 g
Glucides113 g
dont sucres57 g
Fibres8 g
Protéines11 g
Cholestérol95 mg
Sel1060 mg
Gras Trans1.5 g
Potassium350 mg
Calcium100 mg
Fer4 mg


Grande poêle antiadhésive
Casserole moyenne
Cuillères à mesurer
Verre doseur
Papier sulfurisé
Grand bol
Plat de cuisson de 20x20 cm


  • Peel, core, then cut apples into 1/4-inch pieces.
  • Juice lemon.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/4 cup packed brown sugar and 2 tbsp butter. (NOTE: Do not use softened butter, save this for step 2.)Stir until sugar dissolves and mixture comes to a simmer, 2-4 min. Stir in cream until mixture is combined, 1 min.
  • Add chopped apple, 1/2 tsp cinnamon, 1/8 tsp salt and 1 tbsp lemon juice.
  • Sauté apples, stirring occasionally, until apples are soft and mixture thickens slightly, 8-10 min. Remove from heat.
  • Meanwhile, grease an 8x8-inch baking metal tin with 1 tsp softened butter. Line the base and sides with a piece of parchment paper, leaving a 2-inch overhang on the sides. (NOTE: This will help you remove the bars from the tin later on.) Press down on the parchment to adhere.
  • Add oats, 3/4 cup flour, coconut, remaining brown sugar, remaining cinnamon, 1/4 tsp baking soda and 1/4 tsp salt to a large bowl. Whisk until combined.
  • Add remaining softened butter, then combine with your fingertips until mixture is crumbly but holds together when squeezed.
  • Press two-thirds of the oat mixture into the base of the prepared pan.  (TIP: Use the back of a measuring cup
  • to help smooth out the oat mixture.)
  • Spoon apple mixture over top, then spread into an even layer. Sprinkle with remaining oat mixture.
  • Bake in the middle of the oven until topping is golden-brown and apples are fragrant, 25-30 min.
  • Place the baking tin on a wire rack to cool for 5 min. 
  • Transfer the tin to the freezer to cool completely, 30-40 min,
  • Run a sharp knife around the edges of the tin, then remove bars by pulling on the parchment paper.
  • Allow bars to cool for 5 min on a wire rack before transferring to the freezer to cool completely, 30-40 min.
  • Remove bars from the tin and slice into squares using a sharp knife.