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    Home » Baking Recipes » Bars and Cookies » Apple Pomegranate Crumble Bars (Gluten-free)

    Apple Pomegranate Crumble Bars (Gluten-free)

    Published: Oct 5, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe
    image with text overlay for apple pomegranate crumble bars
    image with text overlay for apple pomegranate crumble bars
    image with text overlay for apple pomegranate crumble bars

    These gluten-free, dairy-free Apple Pomegranate Crumble Bars have an almond and oatmeal shortbread crust, a gooey apple filling with pomegranate arils, and a sweet oatmeal crumble topping. This easy, streamlined apple bar recipe uses the same mixture for both the base and the crumble topping.

    Apple Pomegranate Crumble Bars on a plate

    Looking for an easy recipe that's sweet but not too sweet and quick to make? These gluten-free Apple Pomegranate Crumble Bars are the answer!

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients
    • 🔪 Instructions
    • 👍🏼 Top Tip
    • 🥶 Storage and Freezing Instructions
    • 🗒 More gluten-free bars and cookies
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • These apple crumble bars have all the layered goodness of apple pie, but without the fuss of pastry.
    • They have a simple shortbread-style base made with a combination of almond flour, oat flour and rolled oats. They're topped with sweet caramelized apples and pop-in-your-mouth pomegranate arils, then topped with more oatmeal crumble.
    • A streamlined recipe! This apple pie bar recipe uses the same mixture for both the base and the crumble topping.
    • What makes these apple squares different from regular gluten-free apple crumble bars? That layer of ruby-red pomegranates!  It adds a punch of colour and flavour and they make little happy explosions in your mouth with every bite.

    If you love easy crumble bars, you'll love these Gluten-Free Cranberry Lemon Oatmeal Bars, too. Sweet, but not too sweet, they have notes of bright lemon and they’re bursting with cranberries!

    These gluten-free Apple Cheesecake Crumble Bars are also amazing! Drizzle them with caramel sauce and serve them for a memorable dessert! And if you have summer peaches, you'll love these naturally sweet Peach Crumble Bars.

    🛒 Ingredients

    apples and an opened pomegranate as ingredients for Apple Pomegranate Crumble Bars
    • Base and topping ingredients
    • Filling ingredients

    Before we get to the full recipe for apple pomegranate crumble bars, here are a few notes about some of the ingredients.

    • apples: any sweet variety will work well in this recipe. I like to use a firm type, like Fuji, Honeycrisp or Braeburn.
    • pomegranate: you can use either fresh or frozen pomegranate arils.
    • almond flour: use finely ground almond flour, available in the baking section of your supermarket, or at Costco or Amazon.
    • oat flour: grind rolled oats, also known as old-fashioned oats, in a blender to make oat flour.
    • sweetener: you can use maple syrup, brown sugar, or coconut sugar.
    • butter: you can substitute coconut oil if you'd like.
    • thickener: you can use tapioca starch or cornstarch.
    close up view of apple pomegranate crumble bars on a round plate
    Apple Pomegranate Crumble Bars are gluten-free!

    🔪 Instructions

    Line an 8-inch square baking pan with parchment paper. Leave the edges overhanging to allow for easy removal once the apple crumble squares have baked.

    1. Combine the base ingredients in a medium bowl, then transfer to your prepared baking pan. The easiest way to get the base evenly distributed in the pan is to add it in spoonfuls instead of all at once.
    2. Use your fingers or the base of a drinking glass to press the base firmly into the pan before baking. Remember to set aside ¼ of the base mixture (about 1 cup) for the crumble topping. Bake the crust.
    3. In a saucepan, combine diced apples with spices, salt, tapioca starch and brown sugar or maple syrup. Cook and stir over medium heat for 5 - 7 minutes or until thickened. Remove from the heat. This will be the filling for these apple pie bars.
    4. Spread the apple filling evenly over the cooked base.
    5. Sprinkle with pomegranate arils.
    6. Top with the remaining crumble topping, pressing down gently to hold in place.
    7. Bake for 20 - 24 minutes at 350°F. Let cool in pan for 15 minutes then carefully lift the parchment paper "handles" to transfer to a cooling rack.
    • 1. Combine base ingredients.
    • 2. Press firmly into pan. Bake.
    • 3. Combine filling ingredients and cook.
    • 4. Spread the apple filling over the shortbread base.
    • 5. Sprinkle pomegranates evenly.
    • 6. Add crumble topping and bake.
    Apple Pomegranate Crumble Bars on a cutting board

    👍🏼 Top Tip

    Remember to reserve one cup of the shortbread base for the crumble topping. It's easy to forget!

    🥶 Storage and Freezing Instructions

    It's best to store these crumble bars in the fridge. They will last for several days.

    These apple crumble bars freeze well, too. Store in an airtight container with a sheet of parchment paper between layers. They'll last for three months or so.

    These bars make an easy dessert. Adding pomegranate seeds makes them festive! They make a great addition to a holiday cookie tray.

    🗒 More gluten-free bars and cookies

    • Gluten-free kitchen sink cookies on a wire cooling rack.
      Gluten-free Kitchen Sink Cookies
    • A stack or cookies tied with a red ribbon.
      20 Gluten-free Holiday Cookies and Bars
    • six gluten-free butter tart squares on a white cloth
      Canadian Butter Tart Squares - gluten-free
    • white chocolate macaroons on a cake plate
      Cranberry White Chocolate Macaroons without Condensed Milk

    If you liked this recipe, please leave a comment and a rating below. Thanks in advance!

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    📖 Recipe

    a round plate with apple pomegranate crumble bars

    Apple Pomegranate Crumble Bars

    These gluten-free, dairy-free Apple Pomegranate Crumble Bars have an almond and oat flour crust, a gooey apple filling with pomegranate arils, and a sweet crumble topping.
    Print Pin Rate
    Course: Bars and Cookies
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 16
    Calories: 219kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    8-inch square baking pan
    saucepan

    Ingredients

    Shortbread Base and Crumble Topping

    • 1 ½ cups almond flour, finely ground
    • 1 ½ cups oat flour
    • ¾ cup rolled oats
    • ½ teaspoon sea salt
    • ½ cup butter or coconut oil, melted and cooled
    • ⅓ cup pure maple syrup
    • ½ teaspoon pure vanilla extract

    Apple Filling

    • 2 cups apples, peeled, cored and finely diced
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon sea salt
    • 1 tablespoon cornstarch or tapioca starch
    • ¼ cup brown sugar or maple syrup
    • 1 ½ tablespoons lemon juice
    • ¾ cup pomegranate arils

    Instructions

    • Heat oven to 350°F. Line an 8-inch square pan with parchment paper.
    • Combine the shortbread base ingredients in a medium bowl, then transfer to your prepared baking pan. The easiest way to get the base evenly distributed in the pan is to add it in spoonfuls instead of all at once.
    • Use your fingers or the base of a drinking glass to press the batter firmly into the pan before baking. Remember to set aside ¼ of the base mixture (about 1 cup) for the crumble topping. Bake the crust for 8 - 10 minutes or until golden and slightly puffed.
    • Meanwhile, in a saucepan, combine diced apples with spices, salt, tapioca starch and brown sugar or maple syrup. Cook and stir over medium heat for 5 - 7 minutes or until thickened. Remove from heat.
    • Spread the apple filling evenly over the cooked base.
    • Sprinkle with pomegranate arils.
    • Top with the remaining crumble topping, pressing down gently to hold in place. Bake for 20 - 24 minutes at 350°F. or until light golden brown.
    • Let cool in pan for 15 minutes then carefully lift the parchment paper "handles" to transfer to a cooling rack. Slice into bars once completely cooled.

    Notes

    Remember to reserve one cup of the shortbread base for the crumble topping. It's easy to forget!
    It's best to store these crumble bars in the fridge. They will last for several days.
    These apple crumble bars freeze well, too. Store in an airtight container with a sheet of parchment paper between layers. They'll last for three months or so.
     
     

    Nutrition

    Calories: 219kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 114mg | Fiber: 3g | Sugar: 11g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. Marcie

      October 06, 2021 at 8:09 pm

      5 stars
      Well, these are fun! Made them yesterday. Loved the little pops of pomegranate!

      Reply
      • Elaine

        October 07, 2021 at 5:58 pm

        So glad you like these! Thanks for the 5 stars!

        Reply

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