Made with real pie crust and apples, these crumble bars are as warm and cozy as a hug from grandma.
One of our favorite traditions this time of year is homemade apple pie and these crumble bars are a yummy way to make it keto! And, since we like going the extra step with our desserts, we've poured our sugar free caramel syrup all over to make these the perfect fall treat.
This recipe comes to us from our friends over at A Full Living. They take gorgeous pictures of food and create recipes for the low carb lifestyle.
Preheat oven to 350°F. Grease and line an 8×8 pan with parchment paper.
In a large bowl, combine all of your ingredients for your crust dough, pressing together until a dough forms. Cut the dough in half. Press half of the dough into your pan.
Add pecans to the other half of remaining dough, combine, then refrigerate.
Bake your crust for 10-15 minutes until golden brown. Cool for 15-20 minutes.
Keto Apple Filling
While the crust is baking, combine your zucchini, apples, butter, sweetener, apple pie spice, cinnamon, apple cider vinegar, water and salt in a medium sauce pan. Cook over medium heat until the zucchini and apple have softened, about 20 minutes.
Once softened, remove from the heat, add in your vanilla and apple extract, then sprinkle on your xanthan gum. Whisk vigorously to combine until the sauce has thickened. Taste the mixture, adjust sweetener and spices to your preference. Allow to cool for a few minutes.
Assembly
Pour your filling into your cooked crust, then top with the crumble topping, pressing down lightly on the crumble topping to adhere to the crust. Bake for 20-25 minutes until golden brown on top. Allow to cool completely before cutting.
