These vegan caramel apple crumble bars consist of a buttery shortbread base, gooey apple pie filling with a crunchy crumble topping, drizzled with homemade caramel sauce. They make the perfect bake for Autumn / Fall, and are great served warm with a scoop of dairy-free ice cream or custard.
Vegan Caramel Apple Crumble Bars
These caramel apple crumble bars are the perfect combination of my two Fall / Autumnal favourites – spiced apple pie and buttery shortbread! I love nothing more than apple pie around the Autumn, but it’s really fun in bar form. They’re easier to make, easier to eat and most of all…great for storing and sharing. I love taking my favourite desserts and turning them into a brand new dessert! Make sure to check out my Vegan Oreo Pop Tarts, Vegan Crème Brûlée Cookies and Easy Vegan Tiramisu Tart.
What is apple crumble?
Apple Crumble is one of the best dessert creations EVER, in my own opinion. It’s a dessert with a crumbly topping consisting of flour, butter, sugar, and sometimes oats, typically baked over either apple or rhubarb. As a dessert, crumbles are traditionally served with whipped / single cream, custard or a scoop of vanilla ice cream. To make these bars extra delicious and add a sweet touch, they’re served with a drizzle of the BEST vegan caramel sauce! The flavour of spices and caramel is unmatched – it’s simply divine! You’re going to love them!
Why you’ll love these caramel apple bars
These bars are super easy, bursting with delicious flavour, and every bit is flavourful as a classic apple pie. There are hundreds of reasons why you’ll love these bars, but iv’e listed the main points below:
- You need simple ingredients to make this yummy treat.
- Vegan friendly!
- They can be made gluten-free!
- Crispy and crunchy crumble topping.
- Shortbread, spiced apples and crumble… best combo EVER!
- Buttery shortbread melts in your mouth.
- Apples are perfect soft, chewy and spiced with cinnamon.
- Served with a hefty drizzle of caramel sauce.
- Super easy to make.
- A cozy and warming treat for Autumn / Fall.
- 3 layers of sheer flavour and texture perfection.
Ingredients you’ll need:
A buttery shortbread base and crumble topping are filled with sweet, juicy spiced apples, perfect for snacking! You’ll be very happy to hear, this recipe uses simple ingredients.. most of which you probably already have in your kitchen cupboards / pantry. If not, don’t worry.. they are easily found at your local supermarket / grocery store. Find the full recipe, ingredients quantities and method in the recipe card at the bottom of the page.
- Plain / all purpose flour – Use gluten-free to make this recipe free from gluten.
- Caster sugar – Use fine, white caster sugar.
- Light brown sugar – Don’t use dark brown sugar, it’ll make the dessert too rich. Light brown is perfect.
- Dairy-free butter – Be sure to use a vegan block butter such as Naturli Vegan Block or Flora Plant Butter for example.
- Cold water – Fill a glass or bowl with water then add in an ice-cube. Helps chill the water.
- Cornflour / cornstarch – An essential ingredient which helps to thicken the apple filling.
- Ground cinnamon
- Apples – I like to use green Granny Smith Apples. Best results, peel the apples before use, but i personally like having the skins on. Other apples you can use are Pink Lady or Honey Crisp.
- Caramel sauce – You can find the recipe here (simply half the ingredients for a smaller batch).
What apples to use for apple crumble bars?
For best results, you want to use an apple that will hold up during baking and won’t become mushy. Having the apples soft but with a slight crisp texture is absolutely delicious! Here is what personally recommend:
- Granny Smith (My personal favourite and the apples I use).
- Honey Crisp.
- Pink Lady.
How to make vegan caramel apple crumble bars
This recipe is easy to make and makes the best seasonal treat, which you’ll be making all Fall / Autumn.. trust me! Find the full written recipe and method in the recipe card at the bottom of the page.
- Shortbread
Start with the shortbread. Mix together the flour and sugar. Mix in the butter until a dough forms then press into the lined tin. Smooth out until flat and even, prick with a fork and bake for approximately 20 minutes until lightly golden in colour. Remove from the oven and set aside.
- Apple filling
In a saucepan, add in the water, cornflour/cornstarch, sugar, cinnamon. Whisk to combine. Add in the finely sliced apples and cook until bubbly and thickened. Pour the apple filling on top of the shortbread, spread out until in an even layer.
- Crumble
Use a fork to mix together the sugar, flour and butter until clumpy. Sprinkle the crumble all over the spiced apples, pressing it down slightly to compact. Bake for 30-40 minutes until the crumble is golden in colour and. the apples are bubbling.
- Chill time
Once baked, allow to come to room temperature before placing in the fridge overnight.
Once set, use a sharp knife to cut into bars. Serve with some caramel sauce and enjoy.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Caramel Apple Crumble Bars
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
Quick and easy Vegan Caramel Apple Crumble Bars are buttery, spiced and warming. Perfect simple snack for Autumn / Fall.
Ingredients
Ingredients for the shortbread base
- 500g of plain / all purpose flour (you can use a good quality gluten-free blend)
- 150g of caster sugar
- 350g of dairy-free butter (cold and cubed)
Ingredients for the crumble
- 250g of plain / all purpose flour (you can use a good quality gluten-free flour blend)
- 150g of light brown sugar
- 200g of dairy-free butter (cold and cubed)
Ingredients for the apple filling
- 330ml of cold water
- 2 tablespoons of corn flour / cornstarch
- 100g of caster sugar
- 2 heaped teaspoons of ground cinnamon
- 3 Medium green apples, peeled, cored and sliced
Vegan caramel sauce
- Click here for the recipe (half the batch)
Instructions
Method (shortbread)
- Preheat oven to 180°C fan, and line a 9 x 9 loose base / push up square baking tin with greaseproof paper. Make sure the base and sides are fully lined, as the filling could stick.
- In a medium mixing bowl, sift in the flour and sugar. Add in the butter, using your fingertips, rub the butter into the dry mixture until a dough forms. Form into a ball.
- Press the dough into the lined tin, making sure it’s even. Prick the base with a fork.
- Pop into the oven and bake for 20 minutes or until lightly golden in colour. Once golden, remove from the oven and place the tin onto a cooling rack.
- Leave the shortbread in the tin as we’ll be pouring over the apple filling and crumble topping.
Method (Crumble)
- In a bowl, sift the flour and sugar. Stir to combine.
- Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble. Set aside.
Method (apple filling)
- Wash then finely slice the apples as thinly as you can. You can peel the apples but it’s completely optional.
- In a large saucepan, mix together the water, cornflour, sugar and cinnamon. Give it a good mix while everything is cold to prevent the cornflour from becoming lumpy.
- Add the finely sliced apples in the pan and place over medium-high heat. Cook for around 5-8 minutes, until the mixture becomes thick and syrupy. The apples will have softened slightly too.
- Remove from the heat and set aside for 5 minutes to further thicken.
- Pour the apples on top of the shortbread and level out. You want the entire base of shortbread covered by the apple mixture.
- Sprinkle all of the crumble over the apples, pressing down slightly so it sticks / compacts.
- Bake in the middle of the oven for 35-40 minutes, until the top of the crumble is golden brown in colour and the apples are bubbling Tip: Place a baking tray on the lower rack of you oven to catch any of the apple mixture which may drip down.
- Let the apple bars sit in the tin for around 1-2 hours at room temperature, then transfer into the fridge for a further 4 hours. I personally like to leave them in the fridge overnight.
- Once chilled, use the baking paper to lift them out of the tin. Use a sharp knife and cut into 10-12 squares / slices and enjoy!
- Serve with a drizzle of vegan caramel sauce.
Notes
To store: Store the bars in an air tight / sealed container in the fridge for up to 3 days. Allow to come to room temperature before serving.
Serve with a drizzle of caramel sauce, or go all out with some vegan ice-cream or custard.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Brownies and bars
- Method: Baking
- Cuisine: American
They look unreal! Making this weekend!!!!!!
Author
Hello, Aw thank you so much! Hope you enjoy xxx
Have you received any feedback from non-vegans who have tried and enjoyed these bars?
Are there any other vegan dessert recipes that you would recommend pairing with these Vegan Caramel Apple Crumble Bars for a complete dessert spread?
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