These Pumpkin & Peanut Butter Crumble Bars are packed with fibres, vitamins and proteins coming from the pumpkin, apple, almonds and peanut butter. A simple and yummy way to meet 2 of your 5 a day and to nourish your body with the nutrients it needs.
Summer is and will always be my favourite season of the year but there is something about autumn… Autumn feels very special, her colours, her flavours and her perfumes … there is a little something magical floating in the air all around us. On a crispy, yet, sunny day, all I need is a cup of my favourite tea, a good read and a sweet Pumpkin and Peanut Butter Crumble Bars to keep me warm and cosy.
Whenever I am cooking or baking, I love to make the most of what is in season. Pumpkin is such a versatile vegetable which you can have in savoury as well as sweet recipes such as these sweet Pumpkin and Peanut Butter Crumble Bars.
Pumpkins are extremely rich in anti-oxidant Vitamins A, C and E and are a great source of fibres and minerals. For more information click here.
What goes into these Pumpkin & Peanut Butter Crumble Bars?
A mix of almonds and gluten-free oats with a touch of pumpkin spices which you can leave out if you are not a fan. Feel free to swap the peanut butter for any other nut butter of your choice (e.g. almond butter).
THE MIDDLE LAYER
A creamy Pumpkin and Peanut Butter custard with some apple bites.
THE TOP LAYER
A crunchy crumble made of exactly the same ingredients as the bottom layer, time saving!
I hope you try and like these these Pumpkin & Peanut Butter Crumble Bars, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
This easy Pumpkin & Peanut Butter Crumble bars with their crunchy base and creamy middle layer will keep you warm and satisfy this autumn. Packed with fibres and vitamins for a nutritious treat!
- 100 gr almond flour
- 100 gr oats (gluten-free)
- 1 pinch of salt
- 1 tsp. cinnamon powder
- 1/3 tsp. nutmeg
- 1/3 tsp. cloves
- ½ tsp. bicarbonate of soda
- 30 gr roasted peanuts
- 1 tbsp. peanut butter (smooth)
- 30 gr coconut oil
- 50 gr maple syrup
- 420 gr pumpkin puree (fresh or in a can)
- 2 tsp. cinnamon powder
- 1 pinch of salt
- 2 tsp. vanilla extract
- 80 gr maple syrup
- 2 tbsp. peanut butter (smooth)
- 2 tbsp. coconut flour (or cornflour)
- 1 small apple diced into small chunks
Line a 22cm square tin with baking parchment. Preheat the oven to 180°C.
In your food processor, blend together all the ingredients for the crust and crumble, adding the peanut butter, coconut oil and maple syrup last (follow the order indicated in the list of ingredients above).
Blend until it comes together, stop before it gets too sticky.
Leave 180 gr aside in a bowl for the top crumble layer.
Spread the mixture evenly into a square pan, pressing down with your hand or with the back of a spoon to make it compact and even.
Precook into the oven for 20 minutes until slightly golden.
While the base is in the oven, start making the pumpkin and peanut butter custard. Place all ingredients for the pumpkin layer in a food processor and blend until all is combined and smooth.
Transfer into a large bowl.
Add the diced apple and mix with a spoon.
Spread the pumpkin and peanut butter custard over your precooked bottom layer, add the crumble on top and place in the oven for a further 20 minutes.
Once baked place the Pumpkin and Peanut Butter Crumble bars onto a cooling rack, wait until completely cooled before taking out of the pan and serve!
Warm it up a little in the microwave or in the oven with a dollop of nut butter on the top and enjoy with your favourite cup of tea.