Here’s an easy apple pie replacement! Or just another yummy apple cinnamon recipe! All the cozy feels in this gluten free and vegan apple pie crumble bars.
This recipe is so easy and goes perfectly with canned apple pie filling. For my homemade canned apple pie filling click here! My homemade apple pie filling is is what I used for this recipe.
These apple pie crumble bars come together in a flash when you need to take a dessert to a holiday dinner or get together! They also refrigerate well for several days!
For the gluten free flour called for in this recipe you must use a blend. Not just a 1 to 1 blend and definitely not just almond flour. For my recommended gluten free flour blend that’s easy and quick please see my post here.
Apple Pie Crumble Bars
These gluten free and vegan apple pie bars are so good and quick to make!
Ingredients
Shortbread Crust
- 1 cup vegan butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups gluten free flour blend see post for my recommendation
Apple Pie Filling
- 1 qt apple pie filling I use homemade
Crumble Topping
- 1 1/2 cups gluten free flour blend see post for my recommendation
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup old fashion rolled oats
- 3/4 cup vegan butter
Instructions
- Preheat oven to 350°
- Line a 9 x 13 in baking pan with parchment paper.
Shortbread Crust
- With an electric mixer beat butter on low speed with sugars until fluffy. Next, add in vanilla and salt. Fold in the flour. Once combined, press into prepared baking dish. Bake for 12-14 minuts.
Filling
- Once the crust is done baking empty contents if one quart jar apple pie filling ontop of crust.
Crumble Topping
- Mix flour, sugar, salt, and cinnamon in a medium sized mixing bowl. Using a pastry blender or use your finger tips, cut in the butter until crumbly. Add in vanilla extract. Stir in oats and distribute evenly on top of the filling. Bake for 45 minutes or until lightly browned edges appear. Let cool completely before cutting. Refrigerate squares in an airtight container for up to five days.
