Apple crisp squares

A super breakfast, snack or dessert!

I learned a long time ago that no one in my family will eat an apple if presented to them whole. At the very least, it needs to be cored and cut into pieces, but if I cook the apple in any format, that’s the surest path to consumption. These squares have quickly become a grab-and-go favourite, whether for a breakfast on the fly or even as a quick snack. Having served them as a dessert as well, I feel like they are just such a great, flexible treat and thanks to the oats and almonds, they’re even a little bit healthy too. Bonus: they freeze well for up to 3 months.

Ingredients

Crumble crust:

• 3/4 cup (96 g) all-purpose flour (regular or gluten-free)
• 3/4 cup (67 g) quick rolled oats (not instant)
• 3/4 cup (150 g) brown sugar
• 1/2 teaspoon (2.5 g) each baking powder and baking soda
• 1/3 cup (31 g) chopped almonds
• 1/2 cup (113 g) butter, melted

Apple filling:

• 1 1/2 cups (170 g) peeled, finely diced apple (about one large)
• 2 tablespoons (30 mL) freshly squeezed lemon juice
• 3 tablespoons (38 g) white sugar
• 1/2 teaspoon (1.4 g) ground cinnamon
• 4 teaspoons (11 g) all-purpose flour (regular or gluten-free)
• 4 teaspoons (20 g) butter, melted

Instructions

• Preheat oven to 350F and line an 8 x 8 inch (20×20 cm) baking pan with parchment paper; set aside.
• Prepare crust by combining the flour, oats, brown sugar, baking powder and soda and almonds in a mixing bowl. Drizzle butter over top and blend together until crumbly.
• Divide crust mixture in half; pour one half into the prepared baking pan. With your fingers or a spatula, spread to form an even layer, pressing down firmly.
• Bake bottom crust for 12 minutes.
• While crust is baking, combine fruit filling ingredients in the order given. Set aside.
• After bottom crust has baked, pour apple mixture over top, using a spoon to distribute evenly.
• Sprinkle remaining crumble over top of fruit (it’s easiest to do this by hand, rather than with a spoon). Pat down gently to even out the top crumble layer.
• Return the pan to the oven and bake 30 – 35 minutes more, until golden brown on top.
• Let cool on a wire rack for 10 minutes, then lift the bars out using the parchment paper as handles.
• Let cool completely on a wire rack, then cut into squares.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Makes 1 pan (16 – 25 squares, approximately).