Easy Apple Pie Bars

5 from 1 vote

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!

Prep Time20

Cook Time45

Refrigerate1

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 396kcal

Author: Toni Okamoto

Equipment

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 9x13 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

Optionally serve with vegan vanilla ice cream.

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.

Nutrition