Description
These vegan apple pie bars capture all the classic flavors of apple pie with less hassle. Featuring a buttery shortbread crust, gooey cinnamon-spiced apple filling, and a crunchy oat crumble topping, they are a delicious and easy dessert option. Perfect for serving as squares with or without vegan ice cream, these bars are ideal for a cozy treat or sharing with friends and family.
Ingredients
Shortcrust Pastry and Crumble
- 2 cups (250g) all-purpose plain flour, spooned and leveled
- ¾ cup (170g) vegan butter, chilled
- ½ cup (100g) granulated sugar
- 1-2 tablespoons (15-30g) cold water
- Pinch of salt (if using unsalted butter)
Extra Crumble
- ⅓ cup (40g) rolled oats (or ⅓ cup (35g) pecans or walnuts)
- ¼ teaspoon ground cinnamon
Apple Layer
- 4 medium-sized apples, cored and peeled (around 550g after coring and peeling, ideally tart-sweet varieties like Granny Smith or Fuji)
- ⅓ cup (65g) packed light brown sugar (or more granulated sugar)
- 3 tablespoons (40g) granulated sugar (or more brown sugar)
- ¼ cup (30g) all-purpose plain flour
- 3 tablespoons (45g) melted vegan butter
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven and prepare pan. Set your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
- Make the pastry. Combine flour, chilled vegan butter, and sugar in a food processor or bowl. Pulse or cut with a pastry cutter until mixture resembles coarse crumbs. Slowly add cold water, 1 tablespoon at a time, mixing until dough just comes together but isn’t sticky. Pinch a bit to test; it should hold together gently.
- Form and bake the crust. Press half of the dough evenly into the bottom of the prepared pan. Bake for 15-17 minutes or until the crust is lightly golden. Remove and allow to cool slightly.
- Add oats and cinnamon to remaining dough. To the leftover dough in the processor or bowl, add rolled oats and cinnamon. Pulse or stir gently just until combined. Set aside as crumble topping.
- Prepare apple filling. Thinly slice the peeled and cored apples. In a large bowl, toss apples with brown sugar, granulated sugar, flour, melted vegan butter, cinnamon, and nutmeg until well coated.
- Assemble the bars. Layer the apple mixture evenly over the parbaked crust, packing slices closely. Pour any excess juice over the apples. Sprinkle the oat crumble mixture evenly on top.
- Bake the assembled bars. Bake at 180°C (355°F) for 43-48 minutes until the topping is golden brown and the apples are tender (a toothpick inserted should pass through easily).
- Cool and cut. Let the bars cool completely in the pan on a wire rack before using a serrated knife to cut into 16 squares.
- Serve and store. Enjoy as is, or serve with vegan vanilla ice cream and caramel sauce for an indulgent dessert. Store leftovers in an airtight container: 1 day at room temperature, up to 4 days refrigerated, or freeze for up to 1 month. Note that the crumble topping will soften over time.
Notes
- Use firm, tart-sweet apple varieties like Granny Smith, Fuji, or Honeycrisp for the best balance of flavor and texture.
- Adjust sugar amounts in the apple filling depending on the sweetness of your apples.
- Ensure vegan butter is cold before mixing to achieve a flaky crust and crumble texture.
- The crumble topping can be mixed with oats or chopped nuts for variation.
- Bars are best enjoyed within a few days for optimal texture but freeze well if needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
