3/4 cup Nuts 'N More Apple Crisp High Protein Peanut Spread
3 tbsp. maple syrup
1/4 cup + 2 tbsp. melted coconut oil
3 tbsp. water
5 cups chopped apples (we used honeycrisp)
¼ cup + 2 tbsp. maple syrup (+ more to taste for added sweetness)
1 ½ tsp. cinnamon
¼ tsp. nutmeg
¾ tsp. ground ginger
5 tbsp. butter
6 tbsp. water
1 ½ tbsp. cornstarch + 3 tbsp. water
Preheat oven to 350° F.
Line a square 8x8 baking dish with parchment paper and set aside.
Add oats to a high-powered blender and blend into a flour-like consistency.
Pour the oat flour into a large bowl, then stir in the almond flour, cinnamon, nutmeg and salt.
Add in the Apple Crisp Spread, maple syrup, coconut oil and water.
Use a spoon or rubber spatula to blend the wet and dry ingredients until you have a crumble-like texture that sticks when pressed between your fingers.
Measure 3/4 cup of the crumble texture and set aside, then press the remainder into the bottom of the 8x8 pan.
To make the filling, in a large saucepan over medium-high heat, warm the butter and maple syrup. Once melted, add the chopped apples, 6 tbsp. of water, and spices to the pan and cook for about 10 minutes, stirring often.
Whisk together the corn starch and water in a small bowl, then slowly pour over the apple mixture. Cook until the sauce thickens, about 1 minute.
Remove from heat, then pour apple filling over the crust. Sprinkle the remaining ¾ cup crumble over top of the apples, then bake for 30-35 minutes until apples are soft.
Allow to cool for 30 minutes before transferring to the fridge. Bars are best refrigerated for at least 4 hours before slicing and serving. Enjoy with a drizzle of caramel sauce or a scoop of vanilla ice cream!