Apple Cinnamon Crunch Bars

Apple & Cinnamon Crunch BarsI don’t know if it is the abrupt change in temperature,  a symptom of the third trimester, or my obsession with the Great British Bake Off, but I am on such a baking kick at the moment! These Apple Cinnamon Crunch Bars are my latest creation, and they are so delicious.

Apple & Cinnamon Crunch BarsApple & Cinnamon Crunch BarsLike everything I bake, I reduced the refined sugar content to a minimum, and used a wholegrain flour. Plus you can guarantee they are simple to make because I don’t have the patience for any other type of baking! The first time I made these bars, I simply sprinkled a little brown sugar and cinnamon on top. Kirk, my resident taste tester, suggested making the topping crunchy as well as using the brown star and cinnamon. He was spot on, the nutty oat topping make this cake bar doubly satisfying!

Apple & Cinnamon Crunch BarsApple & Cinnamon Crunch BarsOther than baking, I have spent this week starting to get organized for the arrival of our little man. Suddenly it seems JUST around the corner, and I feel like we have so much left to do! Usually I see baking as kitchen-therapy, maybe this time I’m procrastination-baking? Either way, I hope you will share in some baked good love and make these beauties, let me know if you try them!

Apple & Cinnamon Crunch BarsPS. Are you Brits watching the Great British Bake Off? Who are you rooting for? My fave is Nancy!

Apple Cinnamon Crunch Bars
Prep time
Cook time
Total time
Wholewheat apple cake bars sweetened with maple syrup, with a crunchy walnut oat cinnamon topping!
Recipe type: Baked Goods
Serves: 16 small squares
  • Bars:
  • 1 cup wholewheat flour
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅔ cup maple syrup
  • ¼ cup coconut oil, melted (or other flavourless oil)
  • 1 egg
  • 2 tsp vanilla extract
  • 1½ cups grated apple (about two medium apples, I used gala)
  • Crunchy Topping:
  • ¼ cup chopped walnut
  • 1 tbsp oats
  • 1 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  1. Preheat Oven to 350F/175C
  2. Grease a 9x9 cake pan
  3. In a medium bowl, mix together flour, cinnamon, baking powder and salt
  4. In a large bowl mix maple syrup, coconut oil until fully combined, next beat in the egg and vanilla
  5. Add the dry ingredients to the wet, and stir until combined
  6. Fold in the grated apple
  7. Pour the mixture into the greased pan
  8. In a small bowl, combine the walnuts, oats, brown sugar, coconut oil, cinnamon, sprinkle on the nut-oat mix on top of the cake mixture
  9. Pop in the oven and bake for about 25 minutes until a toothpick comes out clean


Adapted from TexanErin.


  1. Julia | Orchard Street Kitchen says:

    It’s really cold here in Chicago, so I am ready for these very autumnal-looking bars! I love how you used maple syrup as the sweetener. I think procrastination baking is completely acceptable 🙂

  2. Isadora says:

    Yah for your third trimester, how exciting! These bars look amazing! It has been raining all week and I could really go for some tasty baked goods like these crunch bars 🙂

  3. Lucinda Hickey says:

    These are delicious! I made with M&S gluten free flour and accidentally only put in 1/4 maple syrup (thinking I was reducing from 1/3 rather than 2/3) and they’re still delicious and nice texture. Yay! 🙂

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