These Vegan Apple Pie Bars are quick and simple to make and deliver all the cozy flavors of a classic apple pie in an easy-to-serve bar. Smooth almond butter replaces oil or butter in the crust and crumble topping, keeping these bars oil-free while adding a pleasant nutty note. The recipe includes options for gluten-free and nut-free variations, and the bars freeze well for make-ahead convenience.
There’s nothing like the aroma of apple pie baking, but if you don’t want to fuss with rolling dough and assembling a full pie, these apple pie crumble bars are the perfect shortcut. They’re easier than a whole pie, budget-friendly, and ideal for serving a crowd or portioning for later.
Why you’ll love these Vegan Apple Pie Bars
- Easy to make and perfectly portable for snacks or dessert
- No need to roll a perfect pie crust — the dough is pressed into a pan
- Oil-free: almond butter provides moisture and binding
- Small batch size helps with portion control
- Classic apple pie spices and bright lemon zest make a great flavor balance
Ingredients
Note: quantities below make about 8 bars. See Notes for gluten-free and nut-free swaps.
For the crust and crumble
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3–4 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
- 1/3 cup plus 1–2 tablespoons smooth almond butter (warm if firm)
- 1 tablespoon maple syrup
For the apple layer
- 1 large Honeycrisp apple, thinly sliced (about 2 cups) — other good choices: Braeburn, Jonagold, Gala
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- Zest of 1/2 lemon
- 1 teaspoon cornstarch (or tapioca/arrowroot)
- 1/2 teaspoon ground cinnamon
How to make Vegan Apple Pie Crumble Bars
Make the crust: In a bowl, whisk together the flour, salt, baking powder, brown sugar, and cinnamon. If using vanilla, add it to the wet ingredients in the next step.
Warm 1/3 cup almond butter slightly if it’s firm, then add it to the dry mix along with 1 tablespoon maple syrup and the vanilla (if using). Combine with a fork or your hands until the mixture resembles coarse crumbs and holds together when pressed. If the mixture seems too dry, add 1–2 tablespoons more almond butter or 1–2 teaspoons non-dairy milk to reach the right consistency.
Transfer about half the mixture to a parchment-lined 9 x 5-inch loaf pan or similar baking dish. Press it evenly into the bottom to form the crust. Set aside the remaining crumb mixture for the topping.
Make the filling: In a bowl, toss the sliced apples with 2 tablespoons maple syrup, 1 tablespoon brown sugar, lemon zest, cornstarch, and 1/2 teaspoon cinnamon until the apples are evenly coated. Spread the apple mixture over the pressed crust, packing gently so there aren’t large gaps between slices.
Finish the topping: To the reserved crumb mixture, add 2–4 teaspoons maple syrup (start with 1 tablespoon and add more if needed) and mix until it resembles coarse muffin crumbs. Scatter this crumble evenly over the apples.
Bake: Preheat the oven to 365°F (185°C). Bake the bars for 40–45 minutes total. After about 25 minutes, loosely cover the pan with parchment or foil to prevent the crumble from over-browning, then continue baking until the apples are tender and the top is golden. Remove from the oven and cool in the pan for 10 minutes before lifting out, slicing, and serving.
Optional icing
For a simple glaze, whisk 1/4 cup powdered sugar with 1 teaspoon water or non-dairy milk, adding more liquid a drop at a time until you reach a drizzleable consistency. Drizzle over cooled bars.
Tips and substitutions
- For extra crunch, sprinkle 1–2 tablespoons turbinado or raw sugar over the crumble before baking.
- If you like nuts, add chopped walnuts or hazelnuts to the topping for texture.
- Nutfree: Replace almond butter with 3 tablespoons softened vegan butter plus 2 teaspoons flax meal mixed with 1 1/2 teaspoons water. If the mix is not cohesive, add maple syrup 1 teaspoon at a time.
- Gluten-free: Replace the all-purpose flour with a blend: 1/3 cup almond flour, 1/3 cup oat flour (or a GF blend), and 3 tablespoons potato starch or another starch.
Storage
These bars are best the day they’re made but can be refrigerated for up to 2 days. They also freeze well after cooling: wrap tightly and freeze for make-ahead breakfasts or snacks.
Nutrition (approximate per serving)
- Calories: 164 kcal
- Carbohydrates: 26 g
- Protein: 3 g
- Fat: 6 g
- Fiber: 2 g
- Sugar: 13 g
These vegan apple pie bars deliver the comforting cinnamon and apple flavors you crave in a simple, portable form. They’re perfect for bake sales, potlucks, or a cozy dessert at home.