Cinnamon Apple Crumb Bars
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Cinnamon Apple Crumb Bars

Cinnamon Apple Crumb Bars

with Shredded Coconut

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes
Cooking Time25 minutes


/ serving 4 people

2 unit(s)

Granny Smith Apple

1 cup

Quick Oats

(Contains Oats)

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tsp

Ground Cinnamon

1 cup

Brown Sugar

1 tbsp

Baking Soda

1 unit(s)


56 mL


(Contains Milk)

4 tbsp

Shredded Coconut

(Contains Sulphites)

Not included in your delivery

0.38 tsp


10 tbsp

Unsalted Butter*


Nutrition Values

Calories850 kcal
Fat40 g
Saturated Fat26 g
Carbohydrate113 g
Sugar57 g
Dietary Fiber8 g
Protein11 g
Cholesterol95 mg
Sodium1060 mg
Trans Fat1.5 g
Potassium350 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Large Bowl
8x8" Baking Dish


Prep and cook apple filling
  • 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.
Prep tin and make oat base
  • Meanwhile, grease an 8x8-inch metal baking 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.
Bake cinnamon apple crumb bars
  • 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.
Chill bars and serve
  • 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.