Vegan Apple Pie Bars with Pie Crust and Streusel

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These apple pie bars have everything you love about apple pie in an easy, sliceable bar: store-bought pie crust, a tender cinnamon apple filling, and a ‘buttery’ oat streusel on top. They’re 100% vegan, and you can make them gluten-free, too!

Vegan apple pie bars with streusel topping stacked on a white surface.

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If you love vegan apple pie (and apple pie cookies), you’re going to love these. They fall somewhere between pie and vegan apple crumble, in a handheld bar that’s much easier to serve to a crowd than a whole pie.

Looking for more simple bars? Try my strawberry oatmeal bars, banana chocolate chip bars, or peanut butter oatmeal bars.

Quick Glance

Recipe Name: Vegan Apple Pie Bars
Why You’ll Love It: All the flavor of apple pie in a sliceable bar, made with store-bought pie crust and a crunchy oat streusel.
Time and Difficulty: 20 minutes of prep, 45 minutes of cooking and baking, plus cooling and chilling. Easy.
Main Ingredients: Apples, brown sugar, cinnamon, lemon juice, cornstarch, vegan pie crusts, rolled oats, flour, and vegan butter.
Method: Cook the apple filling, layer it between two pie crusts in a 9×13 baking dish, add the streusel, and bake.
Texture and Flavor: Flaky crust, soft cinnamon apples, and a crisp, golden streusel.
Quick Tip: Chill the bars for at least an hour before slicing so the filling sets and the bars cut cleanly.

What Makes These Apple Pie Bars So Good
Apple Pie Bars Ingredients
What Are the Best Apples for Apple Pie Bars?
Recipe Variations
How to Make Apple Pie Bars
Toni’s Recipe Tips
Serving Suggestions
Make Ahead and Storage
Apple Pie Bars FAQs
More Vegan Apple Desserts
Easy Apple Pie Bars Recipe

What Makes These Apple Pie Bars So Good

Apple pie is a fall favorite at my house, but these apple pie bars with pie crust are even easier to make and share. The filling cooks on the stove in about 10 minutes, and the store-bought crust saves you from rolling out dough.

Store-bought crust: Two rollout vegan pie crusts make the base and middle layer.
Simple ingredients: Just 10 budget-friendly ingredients and 20 minutes of prep.
Three textures: Flaky crust, tender apples, and a crunchy oat streusel in every bite.
Made for a crowd: One 9×13 pan slices into 12 bars, perfect for potlucks and holiday tables.
Easy to adapt: Make them gluten-free, skip the top crust, or add a glaze.

Apple Pie Bars Ingredients

Here’s what you’ll need for these vegan apple pie bars. You’ll find the full amounts in the recipe card below.

Ingredients for vegan apple pie bars on a white surface, including apples, pie crusts, oats, flour, brown sugar, and vegan butter.

Apples: Firm, crisp apples hold their shape best. I use Granny Smith (see the best apples below).
Brown sugar: Sweetens both the filling and the streusel. Light or dark brown sugar both work.
Cinnamon: For that classic apple pie flavor. Apple pie spice works too.
Lemon juice: Keeps the apples from browning and balances the sweetness.
Cornstarch: Thickens the filling so the bars slice cleanly.
Water: Helps the apples soften and turns the cornstarch into a glossy filling.
Vegan pie crusts: Two rollout pie crusts. I usually use Marie Callender’s frozen crusts, and Betty Crocker’s boxed pie crust mix, Walmart’s Great Value frozen crusts, and Jus-Rol roll-out pastry are other options I’ve used. Always check the label for butter or lard, since recipes can change. Prefer homemade? Use my flaky vegan pie crust.
Neutral oil: A little oil (or parchment paper) keeps the crust from sticking to the baking dish.
Old-fashioned rolled oats: Give the streusel its crunch. Use certified gluten-free oats if needed.
All-purpose flour: Holds the streusel together.
Vegan butter: Diced and chilled, so the streusel bakes up crisp and golden.

What Are the Best Apples for Apple Pie Bars?

Use your favorite crisp apples, just like you would for apple pie. Choose them based on the flavor you like best: sweet, tart, or a mix of both for more depth.

Sweet apples: Gala, Honeycrisp, Fuji, or Pink Lady.
Tart apples: Granny Smith, Jonathan, or Braeburn.

PRO TIP: Skip soft apples like McIntosh and Red Delicious here. They break down when baked, so the bars won’t slice as neatly.

Recipe Variations

Spices: Swap the cinnamon for apple pie spice, or add a little ginger or cardamom.
Vanilla: Just a little adds extra warm depth to the filling.
Pears: I haven’t tested it, but sliced or diced pears should work in place of some or all of the apples.
Chopped nuts: Sprinkle chopped walnuts or pecans over the streusel for extra crunch.
Salted caramel: Drizzle the baked bars with my vegan date caramel sauce.
A simple glaze: Whisk powdered sugar with a splash of plant-based milk (and a little vanilla) and drizzle it over the cooled bars.
No top crust: Skip the second crust and crumble the streusel right over the apples, like my vegan peach pie with crumb topping.
Canned apple pie filling: Short on time? Use canned apple pie filling in place of the cooked apples. I haven’t tested it, so check that the brand is vegan and spread it in an even layer.

How to Make Apple Pie Bars

Before you start, take the pie crusts out of the fridge so they can come to room temperature (or follow the package directions), and preheat the oven to 350 degrees F (175 degrees C).

Sliced apples with brown sugar, cinnamon, and cornstarch in a pot for apple pie bar filling.

Step 1: Start the filling. Core and thinly slice the apples. There’s no need to peel them. Add them to a large pot with a lid, along with the brown sugar, cinnamon, lemon juice, cornstarch, and ¼ cup of the water. Gently mix without breaking the apples.

Pouring the remaining water over the cinnamon apple filling in a pot.

Step 2: Cook the filling. Cover and cook over medium-low heat for 5 minutes. Stir in the remaining ¼ cup water, cover, lower the heat, and cook for 5 more minutes, until the apples are tender and the filling is thick. Set it aside to cool.

PRO TIP: Stir from the bottom of the pot while the filling cooks so it doesn’t stick.

Oat streusel topping mixed in a bowl for vegan apple pie bars.

Step 3: Make the streusel. In a medium bowl, mix the oats, brown sugar, flour, cinnamon, and vegan butter with your hands until the mixture comes together in clumps.

Trimming the extra dough from a vegan pie crust pressed into an empty 9x13 baking dish.

Step 4: Add the bottom crust. Lightly oil a 9×13-inch baking dish. Press one pie crust into the dish, trim the edges, and save the extra dough.

PRO TIP: To lift the bars out of the pan easily, line the baking dish with parchment paper, leaving some overhang on two sides.

Cooked apple filling spread over the pie crust in a baking dish.

Step 5: Add the filling and top crust. Spread the apple filling evenly over the crust with a spatula. Lay the second crust on top and trim off the extra dough.

Unbaked apple pie bars covered with oat streusel in a baking dish.

Step 6: Top with streusel. Dice the leftover pie dough, stir it into the streusel, and sprinkle it evenly over the top crust.

Step 7: Bake, cool, and chill. Bake for 35 minutes, until the top is golden and crisp. Let the bars cool completely, then chill them in the fridge for at least 1 hour (or overnight) so the filling sets. Slice into 12 bars and enjoy.

Toni’s Recipe Tips

For a crisper base: I’ve never had a soggy crust with these, but if you like a crisper bottom, bake the bottom crust for about 10 minutes before adding the filling.
Slice the apples evenly: Slices about ¼ inch thick cook evenly and stack into neat layers.
Sweeten to taste: Taste an apple slice first. Very tart apples may need a little more brown sugar.
Let them cool completely: The filling thickens as it cools, which is what makes the bars easy to slice.
Use a sharp knife: Wipe the knife clean between cuts for neat squares. Cut 24 small squares for a party platter.

Close-up of a vegan apple pie bar showing the crust, apple filling, and streusel.

Serving Suggestions

Enjoy the bars warm, at room temperature, or chilled, with a scoop of vegan vanilla ice cream, a drizzle of salted caramel sauce, vegan custard, or coconut whipped cream.

They’re a great make-ahead dessert for an easy vegan Thanksgiving, and they pair perfectly with a warm mug of mulled apple cider.

Make Ahead and Storage

Make ahead: Bake the bars a day ahead and chill them overnight. They slice best cold.
Store: Keep them in an airtight container at room temperature for 1 to 2 days, or in the fridge for 5 to 7 days.
Freeze: Freeze the bars on a tray, not touching, until solid. Then move them to a freezer bag or Stasher bag for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm a bar in the microwave for 30 to 40 seconds.

Vegan apple pie bars stored in a glass container.

Apple Pie Bars FAQs

Do I have to use pie crust?

I love making apple pie bars with pie crust for the most pie-like flavor and the easiest prep. You could also use a shortbread crust or an oat base, like the one in my strawberry oatmeal bars.

Do I need the top crust?

No. For lighter bars, skip the second crust and crumble the streusel right over the apples.

Can I make gluten-free apple pie bars?

Yes! Use gluten-free pie crusts, certified gluten-free oats, and a gluten-free flour blend or almond flour in the streusel.

Do I need to peel the apples?

No, you can leave the peels on for more color and less prep. If you prefer a softer, more classic pie filling, peel them first.

Why are my apple pie bars runny?

They most likely need more time to cool and chill. The filling thickens as it cools, so let the bars cool completely and chill them for at least an hour before slicing.