Sunday Cravings50 min · Easy
Cinnamon Sugar Doughnut Muffins
Soft vanilla muffins with a hint of nutmeg, brushed with butter and dipped in cinnamon sugar. A cosy Sunday bake with no frying and no mixer.
Apple Crumble Bars
All the crumble. Pick it up. Buttery oat crumble bars with a soft cinnamon apple middle. One mixture makes the base and topping. Let them cool fully for neat slices and a base that holds together.
165 minApprox. time
EasyEffort
12 barsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Base and crumble
Apple filling
Contains wheat, oats and milk. Check ingredient labels for additional allergens.
Let’s cook
Make it tonight.
Heat and line
Heat oven to 180°C / 350°F (160°C fan). Line a 20 cm / 8-inch square metal tin with baking paper, leaving overhang to lift the bars out.Make the crumble
Mix flour, oats, 140 g sugar and salt. Stir in melted butter until clumps form. Reserve one-third for topping; press the rest firmly into the tin. Bake for 15 minutes.Add the apples
Toss diced apples with 40 g sugar, cornflour, lemon juice and cinnamon. Spread evenly over the hot base. Scatter reserved crumble over the apples; keep some bigger clumps.Bake until golden
Bake for 35–40 minutes, until the top is golden, the filling bubbles and the apples are tender when pierced. Cover loosely with foil if the top browns too quickly.Cool, then slice
Cool completely in the tin for at least 90 minutes; allow longer if still warm. Lift out using the paper and cut into 12 bars. Warm bars will crumble.
Make it yours.
Choose your apples
Use firm baking apples such as Granny Smith or Braeburn. Weigh 500 g after peeling and coring, then dice small so they soften evenly.
Keep the layers neat
Press the base firmly and leave the topping in loose clumps. Let the bars cool fully before slicing with a sharp knife.
Save some for later
Refrigerate in a covered container for up to 4 days. Freeze cooled bars with paper between layers for up to 2 months; thaw in the fridge.
Equipment
20 cm / 8-inch square metal baking tin, baking paper, two bowls, scales, knife and chopping board..
A note on the nutrition
The recipe, in pictures.
Your next craving
Keep a good thing going.
Sunday Cravings140 min · Easy
Biscoff Cheesecake Cups
Buttery biscuit crumbs, a light cookie-butter cheesecake filling and a glossy Biscoff drizzle in four small glasses. Twenty minutes of prep, then two hours in the fridge.