There are some things that come out of the kitchen where you realize that as delicious as they are, they’re clearly not winning any beauty awards. These Apple Butter Coconut Crumble Bars fall into that camp. And it’s a shame because they are an absolutely sumptuous. You start with a rich buttery crust with a hint of coconut flour for a soft sweetness and a slightly unusual twist. Then you top it with crisp apple slices and a generous slathering of apple butter.
The apple butter is key because it gives it a depth and slow cooked taste that makes it taste far more labor intensive than the hour it takes to prep and bake it. And then when a crumble topping that echos the same flavors as the crust you get sweet buttery heaven. Yes, it’s a little early in the season for an apple recipe but I highly recommend bookmarking it for the fall. Because if you’re anything like me you’ll head on an apple picking expedition…
And egged on by the sunshine and the views of full, lush trees brimming with red, green and yellow apples you’ll pick exuberantly. And you’ll pick and pick until your bag weighs you down uncomfortably and you realize that this year you’ve overdone it…again. And you’ll spend the next couple of weeks making every recipe you can imagine that calls for apples – apple cupcakes, baked polenta with apples, caramel apple ice cream…you get the idea. Yes, this recipe is perfect for that very situation.
But perfect or not, these photos don’t quite do this delicious bar justice, so you’ll just have to take my word for it.
Adapted from Stonewall Kitchen and BitterSweet
Yields about 12-24 bars depending on how you slice them
-1 cup all purpose flour
-1 cup coconut flour
-1/2 cup powdered sugar
-1 cup butter, cubed
-1 1/2 cups apple butter
-1 1/2 cups Granny Smith apples, peeled, cored and chopped (approx. 1 1/2 apples)
Preheat over to 350 degrees F. Grease and flour an 8″ x 8″ pan.
Using a food processor or a pastry blender, combine the flours, powdered sugar and butter. Blend until mixture resembles coarse crumbs.
Press crust mixture into the bottom of the pan, saving 1/3 of mixture for topping.
Sprinkle apple pieces over bottom crust.
Spread apple butter evenly over apples.
Crumble remainder of topping mixture over apple mixture. Bake at 350 degrees F for 40-50 minutes, until golden brown. Let cool and cut into squares.