Apple & Raspberry Crumble Bar


  • 2 Royal Gala apples, cored and diced into 2cm chunks
  • 1 3/4 cups rolled oats
  • 1 cup (125g) plain flour
  •  1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 medium (1/2 cup) banana, mashed
  •  1/2 cup pure maple syrup
  • 1/2 cup butter (or vegan butter or coconut oil)
  • 1/2 punnet fresh raspberries


Preheat oven to 180 degrees C and grease and line a 15cm square baking tin.

 In a large mixing bowl, sift in flour, baking powder and cinnamon and add oats and salt. Combine well.

 In a small saucepan, slowly melt the butter (or coconut oil), then turn off heat and add maple syrup and mashed banana, whisking together. Pour this mixture into the dry mix bowl and mix until combined. 

Add cake batter to the lined baking tin (reserve about 1/3 cup of the mixture), using a spoon to gently form an even base. Top generously with diced apple and raspberries, finishing by crumbling the reserved 1/3 cup mixture on top. Bake for 32-37 mins, or until cooked (check with skewer).

 Allow bars to cool for 10mins before carefully removing to cool completely on a wire rack. Ensure bars are completely cooled before cutting into 9 squares and storing in an air-tight container. They will last 3-4 days in the pantry.

Recipes and images by Jennifer Jenner, for Aussie Apples

Prep time