Apple Cinnamon Crumble Squares with the Thickest Caramel Layer Ever

Apple Cinnamon Crumble Squares with the Thickest Caramel Layer Ever

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Apple cinnamon crumble squares with the thickest caramel layer ever

Serving 16 rather large squares    Time around 1h



  • 2,5 dl / 1 cup oat and almond flour
  • 2,5 dl / 1 cup rolled oats
  • A pinch of salt
  • 4 tbsp liquid sweetener of choice
  • 4 tbsp nut butter (or melted vegan butter or oil)
  • 5 tbsp water


  • 2 tbsp nut butter
  • 1-1,5 dl  / 1/3-1/2 cup of water
  • 25 / 250g pitted dates
  • 1/2-1 tsp vanilla essence/extract
  • A generous pinch of salt


  • 200g / 7 oz apple of choice, diced or sliced
  • 1 tsp of cinnamon
  • Optionally 1/2 tsp of cardamom


  1. Preheat the oven to 175ºC / 350ºF ,and grease and prepare a baking pan.*
  2. For the crumble, start with mixing all the dry ingredients in a bowl. In a separate small bowl, whisk together the sweetener, nut butter and water. Add the wet to the dry and toss/massage to combine.
  3. Transfer 2/3 of the crumble to the baking pan. Using your hands or a spoon press the crumble into a flat layer.
  4. Mix all the ingredients for the caramel smooth in a food processor or mixer. In a bowl, toss the chopped/sliced apple in the cinnamon and cardamom.
  5. Transfer the caramel to the baking pan, smooth out, and top with the apple and the rest of the crumble. Bake for 30-40 minutes until fully baked and golden. Let cool for 10 minutes before slicing up and serving.

*I used a square brownie pan with 19×19 cm / 7,5×7,5 inches dimensions.



  1. Stacey
    2019-01-04 / 21:23

    Is it 1 cup each of oat flour and almond flour, or 1 cup total?

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