Apple Crisp Bars (Gluten-Free) – Cotter Crunch

Flour Substitutes: 1 cup (145 g) gluten-free all-purpose flour can be substituted for the oat flour and almond flour combination. The crust will bake up a little denser, and you may need to adjust the crust batter by adding a bit more liquid, such as maple syrup mentioned. Baking times will also vary a little bit. 

Filling: Taste the filling before thickening. Add more sugar for tart apples (Granny Smith), less for naturally sweet ones (Fuji/Honeycrisp).

Topping Tip: The extra crumble gives a thick, bakery-style crisp top that holds the filling neatly. Use 2 tablespoon butter for a lighter, crispier topping, or 3 tablespoon for a richer, clumpier bakery-style finish. If you use only the reserved crust, the topping will be lighter and slightly softer, but the bars will still hold together once fully chilled.

Make-ahead: The crust can be baked ahead and stored in the fridge (up to 2 days) or frozen until ready to add filling.