Easy Vegan Apple Crisp Bars Anyone Can Make

When life hands you apples, turn them into something amazing with these vegan apple crisp bars.

This easy recipe shows you how to make a sweet, buttery, and spiced dessert that’s perfect for any occasion. These apple recipes are one of our favorite dessert recipes, offering a delightful twist on classic apple treats.

Give it a try and let me know what you think! I can’t wait to hear what you think about it!

★Recipe★

🌱 https://makeitdairyfree.com/vegan-apple-crisp-bars/

Timestamps:

00:00 how to make vegan apple crisp bars
00:32 ingredients for vegan apple crisp bars
00:50 my apple tip
1:17 why I use two different cutting boards
1:42 how to make the crust for vegan apple crisp
2:35 what type of apples are best for apple crisp
2:42 what flours can I use
3:09 how to make apple crisp filling
4:29 my parent recipe rating system
5:20 bringing all the parts together
5:55 bonus recipe time – vegan caramel sauce
7:22 vegan apple crisp bars finished
8:03 where to find the full recipe

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When life hands you apples, you can turn them 
into something way better than just pie. Sweet, buttery, spiced, and the nice crumbly. These are 
vegan apple crisp bars. My dad always said, “Son, make the most out of what you have.” Yeah. So, 
he never said that, but his character was all about that. And right now, what I have is a bag 
of apples and a craving for something sweet. So, here’s what you’re going to need. Apples 
of course, vegan butter, all-purpose flour or all-purpose gluten-free flour, brown sugar or 
coconut sugar, salt, lemon juice, vanilla extract, rolled oats, and some additional spices. Ooh, and 
optional caramel sauce, which I’ll show you how to make. First up, the apples. A quick tip, a lot of 
grocery apples have a wax coating. You can scrape it off with a knife. See how it peels right up? 
Removing that makes for a cleaner bite and lets the flavor shine through. You don’t have to toss 
the peels either. They make a great addition to smoothies, teas, oven baked chips instead of going 
straight to the compost. Okay, let’s peel our apples. Switching to the non-vegetable cutting board 
if needed. You don’t want onion scented apples like I almost did. From here, you could chop 
them thinly with a knife or for a more uniform slice and quicker method, use a mandolin, which 
is just perfect. Use a mandolin slowly, you know, just okay. With our apples prepped and set aside, 
let’s move on to the crust. In a medium bowl, add vegan butter, flour, brown sugar, and salt. 
Then, with a spatula, you can give it a good mix. But honestly, if you have it, a hand mixer makes 
this way easier. You’re going to keep mixing, looking for a crumbly texture that presses 
together when squeezed. With that mixture ready, line an 8×8 pan with parchment. You can use a 9×9, 
but the bars will be slightly thinner, which also means a little quicker cooking time. With your 
pan ready, dump the crust in and press it evenly throughout the bottom. You can use a glass or 
even a spatula. I just found it easier to do with my hand. At the end of it all, you really just 
want to make sure it’s firm and level. From here, we’re going to drag it over to the oven and bake 
at 350° F for about 11 to 12 minutes. All right, let’s talk swaps. For apples, firm and tart is 
what you’re looking for. I’d stick with Granny Smith, Honey Crisp, Pink Lady. For the crust, 
you can swap for spelt, whole wheat flour, or all-purpose gluten-free flour, which will give 
you a more nuttier flavor, but a slightly drier version, too. Oh, your gluten-free all-purpose 
flour. Doesn’t need to have anything special in it. This is a shortbread crust, so there’s no rise 
that we’re looking for. Now, with our crust in the oven, let’s get started on the filling. In a pot 
or a high-walled skillet, melt a few tablespoons of vegan butter over medium heat. Add in the apples, 
sprinkle the flour, the water, the lemon juice, and the brown sugar. From here, don’t forget to 
sprinkle in your cinnamon, salt, and cardamom. Give this a stir and stay close while you let 
it cook for about 5 to 7 minutes until the apples soften slightly and the mixture is going to 
slightly thicken. Once this is ready, set it off to the side. And don’t forget to go check on your 
crust. That should come in pretty golden, crisp edges, and ready for the next step. Oh, and before 
I forget, don’t forget to add in a little bit of that vanilla extract to your apple mixture. Adding 
in here will reduce the amount of evaporation that will occur, leaving the vanilla taste fairly 
prominent. Last step before we assemble this, the topping. to get this started and keep 
your dishes low. Reuse that same bowl that you made the crust in. Add in your brown sugar, 
flour, oats, cinnamon, vegan butter, and then a pinch of nutmeg and allspice. Cut everything 
together with a fork until it’s crumbly with no dry patches of flour left. We’re going to zoom in 
here and show you that it should look like this at the end. As a parent, my recipe rating system is 
pretty simple. First, would my kids actually eat this without acting like I’m trying to poison 
them? Second, is the recipe actually healthy, or can I squint my eyes hard enough to convince 
myself that it is? Third, the real test. If I have to step away mid recipe to play therapist for the 
latest sibling brawl about, I don’t know, borrowed t-shirts. Will the recipe be ruined by the time 
I get back in the kitchen, happy to report this passed all three and it’s my t-shirt now. Well, 
it’s more like a crop top. It’s still mine. Next, let’s bring everything together. Spread the cooled 
apple filling evenly over the baked shortbread. Gently press it down and make sure you’re pushing 
it to each corner of the pan. Next, let’s drop in our topping. Same here. We’re going to try 
spread the crumble evenly from left to right, top to bottom. Giving this a slight press so it holds 
together. Now, back into the oven. Temperature is still 350 degrees Fahrenheit, but we’re going to 
bake from 35 to 40 minutes until the top is golden and the apples are soft. Bonus recipe time. This 
is real caramel or cara-mel if you’re one of those. Not judging. I made date caramel, which I’ll link 
if you want to figure out how to do that. But what I’m about to show you is vegan caramel sauce. 
Dairy-free caramel. two ways. Let’s go. First up is going to be our light caramel. In a saucepan, 
combine sugar and a little bit of water, making sure no dry sugar crystals remain. From here, turn 
your burner on to medium. And you’re going to let that bubble until it turns light amber in color 
and reaches just about 320° F. Using a thermometer would be best here. When it’s ready, you’re going 
to remove it from the heat and then stir in vegan butter until it’s melted. But be careful, it might 
bubble a bit. Then add coconut milk. Stir that in completely. And then we’re going to finish up 
with a little salt and vanilla. And boom. The result is a light caramel. This is that perfect 
dipping sauce for like pretzels or apple slices. And now comes in the other version. I won’t go 
through the whole cooking process as the only difference is is letting the temperature get 
to 340° F and using less coconut milk. That method is going to give you a thicker, stickier 
caramel. This is the type of caramel you’ll see on like a ice cream sundae. Now, with everything 
baked and cooled, let the bars rest completely before slicing into neat squares. Serve as is 
or drizzle with that caramel and maybe even a sprinkle of flaky salt. And if you’re getting real 
extra, these pair perfectly with vegan vanilla ice cream. And that’s how you make vegan apple crisp 
bars that sweet buttery crust, warm spiced apples, and delectable chewy crumbly topping. Make a 
batch for the family, co-workers, friends, and this treat will be the talk of the gathering. And 
yes, you’ll need to make them like every gathering from now on. So, you know, pick your fate. This 
full recipe can be found linked in the description or you can head right on over to my website, make 
itdairyfree dot com. Thank you so much for watching. I appreciate you. I’m going to go put on my crop 
top, but until next time, believe in good. Peace.