Vegan Apple Pie Bar
These Vegan Apple Pie Bars feature a buttery shortbread-like crust topped with cinnamon-spiced apples and an optional crumble topping. They capture the essence of traditional apple pie in an easy-to-make, portable dessert perfect for any fall gathering.
Ingredients
- For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold vegan butter cubed (such as Earth Balance)
- 1 tablespoon cold water
- For the Apple Filling:
- 5-6 medium apples preferably a mix of Granny Smith and Honeycrisp, peeled and thinly sliced
- 1/2 cup brown sugar packed
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cloves
- For the Crumble Topping Optional:
- 1 cup quick oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup melted vegan butter
Instructions
- Prepare your baking pan by lining a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Preheat your oven to 350°F (175°C).
- Make the crust by combining flour, sugar, and salt in a large bowl. Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the cold water and mix until the dough just comes together.
- Press the dough evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to create a smooth, even surface. Prick the crust all over with a fork and bake for 15 minutes until just beginning to turn golden.
- Prepare the apple filling while the crust is baking. Combine the sliced apples, brown sugar, lemon juice, cornstarch, and spices in a large bowl, tossing gently until all slices are evenly coated.
- Make the crumble topping (if using) by combining oats, flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted vegan butter and stir until everything is moistened and clumps form.
- Arrange the spiced apple slices in an even layer on the par-baked crust, slightly overlapping them for even baking. Pour any remaining juices from the bowl over the apples.
- Sprinkle the crumble topping evenly over the apples if using. If not using the crumble, consider sprinkling the top with a little extra cinnamon sugar mixture.
- Bake for 30-35 minutes until the filling is bubbling and the top is golden brown. If the edges start browning too quickly, cover them loosely with foil.
- Allow the bars to cool completely in the pan for at least 2 hours before lifting out using the parchment paper overhang and cutting into bars. This cooling time is essential for the filling to set properly.
Notes
- For the best texture and flavor, use a mix of apple varieties – tart Granny Smith apples hold their shape well while sweeter varieties like Honeycrisp or Gala add depth of flavor.
- The bars will keep at room temperature for 2 days or refrigerated for up to 5 days. They also freeze beautifully for up to 3 months.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- To enhance the caramel notes, you can add 1-2 tablespoons of maple syrup to the apple filling.
- For a firmer filling, let the apple mixture sit for 10 minutes before arranging on the crust, then drain off excess liquid (which you can reduce in a small saucepan to drizzle over the finished bars).