Apple & Raspberry Crumble Bars

These crumble bars can be eaten as part of your breakfast, as a snack or even a dessert with icecream or greek yoghurt. The recipe has no added sugar and is allergen friendly so you can easily substitute your allergens for a safe alternative – whats not to love?






For the base

  • 120g Oat
  • 140g Plain Flour or Almond Flour
  • 50 ml 3 tablespoons Coconut Oil malted or another oil
  • 80ml 5 tablespoons Maple Syrup


For the Apple and Raspberry Layer

  • 150g Apples (2x Apples)
  • 150g Raspberries
  • 4 tablespoons of Honey or Maple Syrup
  • 1 tablespoon of Corn Starch


For the Top layer

  • ¼ of your base layer mix
  • ¼ teaspoon of cinnamon
  • 1 Tablespoon of rolled oats sprinkled on top
  • 2 tablespoons of chopped almond/ any nuts/ seeds sprinkled on top



  1. Grease a square baking tin and preheat oven to 180°C/350°F.
  2. Combine the base ingredients and pour ¾ of it into the prepared tin and press down firmly with the back of a spoon. Bake in the oven for approx. 15 minutes until it begins to turn brown around the edges. Remove from oven and allow to cool.
  3. In a saucepan, combine the diced apples, raspberries, corn starch and cinnamon until well combined. Heat for approx. 6 minutes until the mixture thickens and stir frequently to avoid the mixture sticking to the bottom of the pan. Remove from heat and allow to cool slightly.
  4. When the base layer has cooled, pour the fruit filling on top of the base layer and spread evenly with a spoon.
  5. Pour the remaining base layer and chopped almonds/nuts on top of the fruit filling. Sprinkle the top with cinnamon and rolled oats. Press down gently with the back of a spoon.
  6. Bake for around 25-30 minutes. Be careful that the crumble around the edges doesn’t burn. When ready, remove from oven and allow to cool.



2 Replies to “Apple & Raspberry Crumble Bars”

    1. Hi Stephaine! I’ve never used Cassave flour myself but when I looked it up online it states you can use Cassave Flour instead of Plain Flour in a 1:1 ratio so basically you can use the same measurements as the recipe above for Cassave Flour 🙂

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