Easy Apple Pie Bars

5 from 1 vote

These vegan apple pie bars have a store-bought pie crust, a tender cinnamon apple filling, and a crunchy oat streusel. They slice into 12 bars for a fall dessert that's easy to share!

Prep Time20

Cook Time45

Refrigerate1

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: bars

Calories: 365kcal

Author: Toni Okamoto

Equipment

Ingredients

Apple Pie Filling

8 Granny Smith apples cored and thinly sliced, about ¼ inch thick, no need to peel
¼ cup (50 g) brown sugar
2 teaspoons cinnamon
1 lemon juiced
3 Tablespoons (24 g) cornstarch
½ cup (120 ml) water divided

Crust

2 rollout vegan pie crusts homemade or store-bought, like Marie Callender's, at room temperature
Neutral oil for the baking dish

Streusel Topping

1 cup (90 g) old-fashioned rolled oats
½ cup (100 g) brown sugar packed, light or dark
¾ cup (95 g) all-purpose flour
¼ teaspoon cinnamon
½ cup (113 g) vegan butter diced and chilled

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish, or line it with parchment paper.
Add the apples, brown sugar, cinnamon, lemon juice, cornstarch, and ¼ cup of the water to a large pot with a lid. Gently mix without breaking the apples. Cover and cook over medium-low heat for 5 minutes.
Stir in the remaining ¼ cup water. Cover, reduce the heat to low, and cook for 5 more minutes, until the apples are tender and the filling is thick. Stir from the bottom so it doesn't stick. Remove from the heat and let it cool.
In a medium bowl, mix the oats, brown sugar, flour, cinnamon, and vegan butter with your hands until the mixture comes together in clumps. Set aside.
Press one pie crust into the baking dish. Trim the extra dough and set it aside.
Spread the apple filling over the crust in an even layer with a spatula. Top with the second pie crust, trim the extra dough, and set it aside.
Dice the extra pie dough, mix it into the streusel, and spread it evenly over the top crust.
Bake for 35 minutes, until the top is golden.
Let the bars cool completely, then refrigerate for at least 1 hour or overnight so the filling sets. You can eat them warm, but the filling will be softer.
Slice into 12 bars and serve.

Notes

Serve the bars with vegan vanilla ice cream if you like.
For a crisper base, bake the bottom crust for about 10 minutes before adding the filling.
Sweeten the filling to taste, based on how sweet your apples are.
Let the bars cool completely and chill them so the filling thickens and slices cleanly.
For gluten-free bars, use gluten-free pie crusts, certified gluten-free oats, and a gluten-free flour blend.
Store the bars in the fridge for 5 to 7 days, or freeze them for up to 3 months.

Nutrition