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three apple pie bars stacked on top of eachother to show layers of crust, apple filling, and streusel topping

Vegan Apple Pie Bars

Just like an apple pie- but in cookie form! These three layered pie bars are truly a decadent & delicious apple treat.
4.77 from 17 votes
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 9 bars


Vegan Shortbread Crust

  • ½ cup vegan butter room temperature
  • 2 Tablespoons cane sugar
  • 2 Tablespoons brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • teaspoon salt omit if using salted butter

Apple Filling

  • 2 sweet red apples peeled and thinly sliced
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • ½ Tablespoon lemon juice
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Streusel Topping

  • ½ cup rolled oats
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup vegan butter cubed and cold


Make the Shortbread Crust

  • Preheat the oven to 350F and line an 8*8 inch pan with parchment paper. Then, add the vegan butter, cane sugar, brown sugar, and vanilla to a mixing bowl. Whip together with an electric mixer until fluffy and creamed, about 2-3 minutes.
  • Then, add the flour, baking powder, and salt to the mixing bowl and mix everything together into a thick dough. Press the dough into the parchment-lined pan until it is spread out evenly. Then, add to the oven to par-bake for 15 minutes.

Make the Apple Pie Filling & Streusel

  • While the crust is baking, make the apple pie filling and streusel. Peel two apples and thinly slice them into ¼ inch slices. Then, add to a bowl and mix with the rest of the apple pie filling ingredients including the sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Mix together until the apples are evenly coated and set aside.
  • Next, make the streusel. Add the rolled oats, brown sugar, flour, and cinnamon to a bowl. Then, add in the butter and use your fingers or a fork to cut the butter into the dry ingredients until a crumbly streusel forms. Set aside until the crust has finished baking

Layer & Bake

  • Remove the partially baked crust from the oven and top with the apple pie filling. Then, sprinkle the streusel on top.
  • Add the apple pie bars to the oven and bake for another 30-35 minutes.
  • Remove from the oven and let cool completely before slicing. For the best results, put the cooled bars in the fridge 1-2 hours before slicing.
  • Slice into 9 even slices and enjoy! Before serving, drizzle with vegan salted caramel if desired.


  • Leftovers can be stored in the fridge for 3-4 days or in the freezer for up to 1 month between sheets of parchment paper in a closed container.
  • I highly recommend topping these apple bars with a drizzle of vegan salted caramel!
  • Cornstarch- can be subbed 1:1 for arrowroot powder.
  • Lemon juice- can be subbed 1:1 for any acidic fruit juice such as lime or freshly squeezed orange juice. It will affect the flavor slightly, but works!
  • Vegan butter- can be subbed for coconut oil, but keep in mind it will affect the flavor. If using coconut oil, it must be completely solid for the best results.
  • This recipe was adapted from Sally's Baking Addiction Salted Caramel Apple Pie Bars.


Serving: 1bar | Calories: 272kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 169mg | Potassium: 97mg | Fiber: 2g | Sugar: 19g | Vitamin A: 742IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!