If fall break didn't exist, I don't think I would ever survive the fall semester. Fall break is the time to forget all your problems ever existed, take a road trip to the Blue Ridge Mountains, wander through colorful woods, and purchase hot cider from the side of the road.
Now I am home and back to homework and midterms. But that's alright with me. Downstairs the crisp breeze is blowing through the open doors, pumpkin bars are cooling on the counter, and the electric kettle is bubbling in anticipation of vanilla chai tea.
And this pumpkin crumble bar recipe... it's really good.
The simplicity of making this recipe makes up for the length of the ingredients list. You just mix up the crust and bake it for a little while, then you mix up the filling and the crumble, put those on top, bake it some more, and voila! Pumpkin bars!!!
I made this recipe with coconut sugar which, besides being completely delicious, is actually like one hundred million times more healthy for you then your typical white sugar.
Sweet and pumpkin spice-y, soft in the middle and crispy on the top. These bars blew my mind, and I hope they blow yours.
Pumpkin Crumble Bars
Crust: (adapted from Danielle Walker’s recipe)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup coconut oil or butter
- 1/4 cup maple syrup or agave
- 2 eggs
- 1 tsp vanilla
- 1 cup canned pumpkin purée
- 1/2 cup coconut sugar
- 1 tsp cornstarch
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1/2 cup oats
- 1/2 cup almond flour
- 1/2 cup chopped pecans and/or walnuts
- 1/4 cup butter, softened
- 1/4 cup coconut sugar
- 1 tsp pumpkin pie spice
Preheat oven to 350 degrees. Mix up your crust ingredients and press the dough into a greased 9x9 pan. Bake crust at 350 for 10 minutes
Now mix up the filling in one bowl and the crumble in another bowl. Carefully pour the filling on the crust when it's done baking, and then crumble the streusel on top. Bake for another 20 minutes or until the top is golden brown.