Vegan Apple Pie Crumble Bars

Vegan Apple Pie Crumble Bars

Just look at these things. They're glorious.

Vegan Apple Pie Crumble Bars - The Bitchy Baker

They start with a buttery shortbread base that gets partially baked before being topped with a layer of thinly sliced apples. Finally it all gets topped with a nice, thick layer of oat pecan crumble before being baked to golden brown perfection. If you’re feeling a bit extra, you could also top them off with a drizzle of brown sugar caramel. I highly recommend it.

Vegan Apple Pie Crumble Bars - The Bitchy Baker

Now, onto the recipe. If you try these out be sure to tag me on Instagram @Bitchy_Baker. <3

Vegan Apple Pie Crumble Bars - The Bitchy Baker

Vegan Apple Pie Crumble Bars

Yield: An 8 inch square pan, 12-16 bars
Time: About 1 hour 15 minutes



1/2 cup vegan butter (1 stick), room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour

Apple Filling:

1 tablespoon cornstarch
2 tablespoons brown sugar
Pinch of salt
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon allspice
¼ teaspoon cardamom (optional, but recommended)
Juice of ½ lemon (about 1 tablespoon)
2 large peeled and cored apples, sliced thinly (about ¼ inch thick) *see note

Crumble Topping:

½ cup all-purpose flour
½ teaspoon salt
¼ cup brown sugar
¼ cup old-fashioned rolled oats
¼ cup finely chopped pecans
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted vegan butter

Brown Sugar Caramel Sauce (Optional, see note):

1/2 cup lightly packed brown sugar
1/4 cup unsweetened non-dairy creamer (such as Ripple Half & Half or Silk Original Soy Creamer)
2 tablespoons vegan butter
Pinch of salt


1.) Preheat oven to 350 F. Spray an 8x8 inch square pan with non-stick baking spray and line with parchment. I like to use the origami method shown here.

2.) To make the crust: In the bowl of a mixer, cream together the softened butter and sugar on medium-high speed until light and fluffy. This should only take about a minute. Add in the vanilla. Mixed to combine. Lastly, add in the salt and flour and mix until combined. Press the dough out evenly into the bottom of the prepared pan. Place the pan on the middle rack of the preheated oven and bake about 15 minutes, or until the edges of the crust are beginning to turn golden brown. Remove from oven and allow to cool for at least 10 minutes.

3.) Make the apple filling: In a bowl, mix together all of the apple filling ingredients apart from the lemon juice and sliced apples. Add the lemon juice and apple slices into the bowl and gently toss to combine. Layer the apples on top of the baked shortbread crust, be sure to pour on any residual juice left in the bowl. Set the pan aside while you prepare the crumble topping.

4.) Make the crumble: In the bowl you used to mix the apple filling, combine all of the crumble topping ingredients using a fork. Mix until thoroughly combined before sprinkling evenly over the sliced apples.

5.) Bake the bars: Place the pan back into the oven on a center rack. Bake at 350 F for 30-35 minutes, or until the crumble topping is golden brown. Remove from the oven and allow to cool completely before slicing.

6.) Make the caramel sauce: Add all of the caramel sauce ingredients to a small sauce pan. Cook over medium heat, whisking occasionally. Bring to a low boil and allow to cook while whisking for about 5 minutes, the mixture should thicken slightly. Remove from heat and pour into a container. Refrigerate for about 15 minutes so the caramel can cool. After 15 minutes, drizzle the caramel over the bars.

7.) Serve and enjoy!

Recipe Notes:

1.) I would recommend Honeycrisp apples for this recipe, they’re my absolute favorite for baking. See this article for other recommendations.

2.) If you don’t want to make your own brown sugar caramel sauce, I’d recommend microwaving a few Cocomels with a little non-dairy milk for an even quicker caramel sauce.

Recipe adapted from Sally’s Baking Addiction.

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