I created this after my zapple bars, zucchini playing the part of apple (shown below-remember this one for when you’re friends and family are giving you all that zucchini you don’t know what to do with). Since it’s apple season, I thought I’d create an apple cranberry filling, great for Thanksgiving, Christmas, Chanukah, or just because. Adding the cranberries added some holiday flair. A little bite size piece of pie. Why not?
Zapple Bar
Using our apples from our favorite farm, Blackman Homested, we mixed up an oat crust and topping, and sautéed the apples in the warming flavors of apple and honey. Since we couldn’t decide how to make these the first time, we split the recipe in half and made half with the topping and half without. I did like it better with the topping. I’m sure this would be just as good using maple syrup and pears. Next time….
*The psyllium in this recipe is to help bind the crust ingredients together. Oats don’t have the protein gluten. Psyllium provides an absorptive property and fiber to help with improving the structure of the dough. If you don’t have psyllium, you could try subbing ground flaxseed. It’s a small amount, so it may be fine to omit it.
Ingredients: Made 20 bars
Filling:
- 8 1/2 cups of apples, peeled and cut into small diced cubes
- 1/2 cup plus 1 tbsp of fresh orange juice
- zest of 1 orange (use organic), about 1 tsp
- 6 tbsp honey or maple syrup
- 1/2 tsp ground nutmeg
- 2 tsp cinnamon
- 2 cups cranberries
*Gluten Free Cookie Crust:
- 300 g oat flour (about 3 cups-best to weigh, as all flours don’t weigh the same)
- 25 g sorghum flour (about 1/4 cup-we use Bob’s Red Mill-could use all oat if desired)
- 3/4 cup raw sugar
- 1/2 tsp kosher/sea salt
- 1 cup coconut oil
- 1 tsp cinnamon
- 1 tsp psyllium husk (*see note above)
Topping:
- Reserved 3/4 cup of crust batter
- 1 tbsp honey or maple syrup
- 1 tsp cinnamon
- 1 1/4 cup rolled oats, divided
Instructions:
- Preheat oven to 350 degrees. Spray a 9×13″ pan with cooking spray and line with parchment paper. Spray the parchment as well.
- Mix crust ingredients in a food processor. Mixture will be wet. Allow it to rest 5 minutes.
- Pour 1 1/2 cups of crust onto lined pan, setting aside 3/4 of the crust batter to be used for the topping. Using an offset spatula or pressing with your fingers, spread the crust around the pan evenly. This will be sticky.
- Place into the oven for 15-20 minutes until lightly browned.
- Place the remaining crust batter into a mixing bowl. Add in 3/4 cup of oats, cinnamon, and honey. Mix well. Add in remaining 1/2 cup of oats, and lightly stir. Don’t over mix this. You want the oats to be visible. Set aside until crust is done.
- While crust is baking, make the filling. In a large saucepan, combine apples, lemon juice, cinnamon, nutmeg, and honey. Simmer until apples soften, around 10 minutes.
- When crust is finished; pour filling ingredients on top. Top with topping by pressing it on top of the filling
- Bake for 40 minutes until golden brown. Allow to cool completely before cutting. It’s best to place into the fridge before cutting. This will make the dough set up harder and make it easier to cut. Serve or freeze.
Nutritional Benefits:
- Cranberries-high in Vitamin C, helps to detoxify the body and help with kidney function
- Oats: high in protein, fiber and iron, great for digestive health, regulating blood sugar, increasing satiety, and helping to heal tissues
- No refined sugar
- Whole Grain, Gluten Free, and Plant-Based: decreases inflammation in body
- **This is not low in saturated fat due to the use of coconut oil. To make this much healthier, skip the cookie base and make the filling. For some crunch, add some homemade granola, or mix the oats with a little honey and orange juice and bake for a little until topping firms up
- 8½ cups of apples, peeled and cut into small diced cubes
- ½ cup plus 1 tbsp of fresh orange juice
- zest of 1 orange (use organic), about 1 tsp
- 6 tbsp honey or maple syrup
- ½ tsp ground nutmeg
- 2 tsp cinnamon
- 2 cups cranberries
- 300 g oat flour (about 3 cups-best to weigh, as all flours don't weigh the same)
- 25 g sorghum flour (about ¼ cup-we use Bob's Red Mill-could use all oat if desired)
- ¾ cup raw sugar
- ½ tsp kosher/sea salt
- 1 cup coconut oil
- 1 tsp cinnamon
- 1 tsp psyllium husk (*see note above)
- Reserved ¾ cup of crust batter
- 1 tbsp honey or maple syrup
- 1 tsp cinnamon
- 1¼ cup rolled oats,
- divided
- Preheat oven to 350 degrees. Spray a 9×13″ pan with cooking spray and line with parchment paper. Spray the parchment as well.
- Mix crust ingredients in a food processor. Mixture will be wet. Allow it to rest 5 minutes.
- Pour 1½ cups of crust onto lined pan, setting aside ¾ of the crust batter to be used for the topping. Using an offset spatula or pressing with your fingers, spread the crust around the pan evenly. This will be sticky.
- Place into the oven for 15-20 minutes until lightly browned.
- Place the remaining crust batter into a mixing bowl. Add in ¾ cup of oats, cinnamon, and honey. Mix well. Add in remaining ½ cup of oats, and lightly stir. Don’t over mix this. You want the oats to be visible. Set aside until crust is done.
- While crust is baking, make the filling. In a large saucepan, combine apples, lemon juice, cinnamon, nutmeg, and honey. Simmer until apples soften, around 10 minutes.
- When crust is finished; pour filling ingredients on top. Top with topping by pressing it on top of the filling
- Bake for 40 minutes until golden brown. Allow to cool completely before cutting. It’s best to place into the fridge before cutting. This will make the dough set up harder and make it easier to cut. Serve or freeze.
