Apple crumb breakfast bars
50 min
Packed with delicious oats and stewed apple to have with your morning coffee. Keeps in an airtight container for up to 1 week.
2 people made this
Ingredients
Makes: 16 fingers
- 15g (1/2 oz) extra light spread
- 3 eating apples - peeled, cored and thinly sliced (tossed in lemon juice to avoid discolouration)
- 1 teaspoon Canderel® Sweet Crunchy
- 1 pinch freshly grated nutmeg
- 1 pinch ground allspice
- zest and juice of 1 orange
- For the topping
- 150g (5 1/2 oz) plain flour
- 100g (3 1/2 oz) rolled oats
- 25g (1 oz) Canderel® Sweet Crunchy
- 3 teaspoons flax seeds
- 100g (3 1/2 oz) low fat spread
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat the oven to 180 C / 160 C fan / Gas 4.
- Melt the low fat spread in a pan add the apples, Canderel® Sweet Crunchy, nutmeg and allspice and orange zest and juice, stir well to combine and simmer for about 5 mins until apples are tender and they start to break down, remove from hob and put to one side to cool, you may need to mash them slightly.
- To make the topping, add the flour, oats, Canderel® Sweet Crunchy and flax seeds to a bowl, melt the low fat spread in a pan and pour into mixture. Stir well to combine until it is a crumb mixture, it doesn't have to be too fine.
- Spoon half the mixture into the prepared tin, spreading it out so level then top with the apple to cover then sprinkle remaining mixture all over the top.
- Bake in the preheated oven for 35 to 45 minutes until golden. Remove from the oven, allow it to cool completely then slice into 16 fingers. Remove bars from tin and keep in an airtight container for up to 1 week.
Tip
To make slicing easy, it will hold together better if left in the fridge overnight to firm up before cutting. For a different flavour layer with pear or chopped dates instead of apple.
