You’ll be smitten with these gluten free vegan apricot coconut crumb bars after just one bite! Crumbly coconut oat topping with a sweet apricot jam filling. Good until the very last crumb.
I’ve got a thing for crumb bars. My raspberry crumb bars are one of my go-to desserts for parties and get togethers. No one can resist them! I’m pretty sure it’s that combination of textures and the subtle sweetness that comes through with the jam. I just love all desserts made with oats. Crumb bars, cobblers, crisps.
I took my crumb bar recipe and changed up the flavor combination by adding shredded coconut to the oat mixture. I also switched out the jam with an apricot jam, which is my favorite! I’ve always loved the flavor of apricot jam and I don’t use it enough in desserts. It pares perfectly with the naturally-sweet coconut too.
Gluten free vegan apricot coconut crumb bars. A simple dessert that can also be enjoyed with your morning cup of coffee!
- 1 cup Sarah's gluten free flour blend
- 1 cup gluten free quick oats
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/4 teaspoon sea salt
- 6 tablespoons refined coconut oil, solid
- 2 tablespoons unsweetened almond milk or coconut milk
- 2 tablespoon pure maple syrup
- 3/4 cup apricot jam
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 375 degrees. Prepare 8x8-inch square baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- Sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil, maple syrup and coconut milk. Blend with fork until ingredients are well mixed.
- Spread 1/2 of oat mixture into prepared baking pan. Press evenly into bottom of pan. Spread even layer of apricot jam over top.
- Add shredded coconut to other half of oat mixture and gently mix until combined. Sprinkle over apricot jam.
- Bake bars for 35-40 minutes or until top is golden brown. Place on cooling rack and allow to cool in pan. Slice and serve.
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Charlotte Moore says
Oh my, these look wonderful!