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Apple pie bars are easy to make with pre-made pie dough, a tender cinnamon apple filling, and ‘buttery’ streusel topping – a perfect fall treat made vegan and/or gluten-free!
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Why You’ll Love This Recipe
If you love vegan apple pie (and apple pie cookies) you’re going to love these easy apple pie bars, which fall somewhere between pie and vegan apple crumble, in a convenient handheld format. While some recipes for apple pie bars are made with a shortcrust base, this version is a super easy apple slab pie, using pre-made pie crust (or make your own flaky vegan pie crust), a melt-in-the-mouth, tender apple pie filling, and ‘buttery’ brown sugar cinnamon streusel topping.
Not only does it smell and taste amazing, with a wonderful blend of tender, crisp, and crunchy textures, but these pie crust apple bars are made with only 10 budget-friendly ingredients, with 20 minutes of prep. Honestly, they’re cozy, comforting, and perfect for feedingg a crowd this fall/winter (or anytime!).
Looking for other simple bars to enjoy? Try my easy strawberry oatmeal bars, banana chocolate chip bars, or peanut butter oatmeal bars.
The Ingredients and Substitutes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Are The Best Apples For Apple Pie Bars?
Use your favorite crisp apples, just like you would for apple pie. Choose the variety based on your preferred flavor profile; sweet, tart, or a blend for more depth.
- Sweet apples: Gala, Honeycrisp, Fuji, Pink Lady, etc.
- Tart apples: Granny Smith, Jonathon, Braeburn, etc.
Why avoid soft apples? While they (McIntosh/Red delicious) work in some recipes, when baked, they break down into a kind of apple ‘fluff,’ not ideal for sliceable bars.
Recipe Variations
- Spices: Swap cinnamon for apple pie spice, or add a little ginger and/or cardamom.
- Vanilla: Just a little adds extra warm depth.
- Pears: Replace some or all of the apples with sliced or diced pears.
- Chopped nuts: To sprinkle over the streusel for extra crunch.
- Salted caramel: Drizzle the bake bars with salted caramel (I use my vegan date caramel sauce) for added decadence.
- A simple glaze: Combine powdered sugar + plant-based milk (+ optional vanilla) into a drizzle.
How To Make Apple Pie Bars
Step 1: Wash the apples, core them, and slice them into ¼-inch thick slices (or finely diced). Also, prepare the pastry according to the packet instructions (usually leaving it to come to room temperature). Transfer the apples to a large, lidded saucepan with the brown sugar, cinnamon, lemon juice, cinnamon, and ¼ cup water. Mix carefully.
Step 2: Cover with the lid and cook over medium-low heat for 5 minutes, then add the remaining ¼ cup water and mix well. Cover again, reduce the heat to low, and cook for 5 minutes or until the apples are tender. Remove the pan from the heat and set it aside to cool.
Mix well to prevent it from sticking to the bottom of the pan.
Step 3: Then, lightly oil a 9×13-inch baking dish and spread one sheet of pie dough into the dish, gently pressing it against the sides and trimming the edges. Use a spatula to spread the apple pie filling evenly over that, then place the second pie crust on top, trimming any excess.
Step 4: Finely dice the extra pie dough, add them to the streusel, and spread it over the top.
To make it easier to remove from the pan, optionally line the pan with parchment paper, leaving an overhang.
Step 5: Bake the apple slab pie for 35 minutes or until the top is golden and crispy. Remove the apple pie crumble bars from the oven and leave them to cool completely, then chill in the fridge for at least an hour (for the filling to set). Finally, slice it into bars, and enjoy.
Enjoy a slice warm, at room temp, or chilled, alone or with a scoop of vanilla ice cream, drizzle of salted caramel sauce, vegan custard, or coconut whipped cream.
FAQs
I love making apple pie bars with pie crust for simplicity and the most pie-like flavor. However, you could also make the bars with a shortbread crust or oaty base, like my easy strawberry oat bars.
No, if preferred, lighten up the bars slightly by ditching the second pastry and crumbling the streusel directly over the apples – as I do for this easy vegan peach pie with crumb topping.
Sure! Use gluten-free pie dough and gluten-free flour for the streusel (like GF AP flour or almond flour).
Pro Recipe Tips
- To avoid soggy pie dough: While I’ve never had this issue, if you prefer a crisper base, you could par-bake it for about 10 minutes before adding the filling.
- Sweeten to taste: Based on the sweetness of the apples.
- Leave it to cool: For the filling to thicken so the bars can be easily sliced.
Storage Information
Store: Store pie crust apple bars in an airtight container at room temperature for 1-2 days or in the fridge for 5-7 days.
Freeze: Flash freeze them on a tray, not touching, until solid, then transfer to a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight.
Reheat: Enjoy a bar warm by microwaving it for 30-40 seconds.
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Apple Pie Bars
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Ingredients
Apple Pie Filling:
- 8 Granny Smith apples thinly sliced to ¼ inch thick
- ¼ cup of brown sugar
- 2 teaspoons of cinnamon
- 1 lemon juiced
- 3 tablespoons of cornstarch
- ½ cup of water divided
Crust:
- 2 homemade or store-bought rollout vegan pie crusts
- Neutral oil to coat the baking dish
Streusel Topping:
- 1 cup of old-fashioned rolled oats
- ½ cup of brown sugar packed light or dark is fine!
- ¾ cup of all-purpose flour
- ¼ teaspoons of cinnamon
- ½ cup of vegan butter diced and chilled
Instructions
- Add the apples, brown sugar, cinnamon, lemon juice, cornstarch, and ¼ cup water into a large pot with a lid. Mix without breaking the apples. Cover with the lid and cook for 5 minutes over medium-low heat.
- After 5 minutes, add the remaining 1/4 cup of water. Mix well until all of the ingredients are fully incorporated. At this time the apple mixture will begin to have a creamy consistency. Cover with the lid, reduce the heat to a low, and cook for 5 minutes or until a creamy consistency is achieved. Make sure to mix from the bottom as it tends to stick and could burn.
- Remove from the heat, allow the apples to cool, and set aside.
- Lightly oil a 9×13 baking dish and place one of the pie doughs in the baking dish. Cut out the excess dough and set it aside.
- In a medium bowl, add the oats, brown sugar, flour, cinnamon, and vegan butter. Using your hands, mix well until the mixture comes together in clumps. Set aside.
- Preheat the oven to 350 degrees F.
- Using a spatula, place the apples in an even layer. Top with the second pie dough, cut off the excess dough, and set any extra dough aside.
- Dice the extra pie dough pieces and add them to the oat mixture. Mix well and add it in an even layer over the pie crust.
- Bake for 35 minutes or until the top is golden.
- Remove from the oven and allow it to cool completely. Once cool, place it in the refrigerator for at least 1 hour or overnight. This will help the filling set and give it a firmer slice. It can be eaten warm, but it will be creamier with runnier sauce.
- Slice into bars and serve.
Notes
- To avoid soggy pie dough: While I’ve never had this issue, if you prefer a crisper base, you could par-bake it for about 10 minutes before adding the filling.
- Sweeten to taste: Based on the sweetness of the apples.
- Leave it to cool: For the filling to thicken so the bars can be easily sliced.
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The best fall treat!