Vegan Apple Crisp Shortbread Bars
Vegan Apple Crisp Bars are super easy to make and the perfect layered, handheld dessert. Topped with a homemade vegan caramel drizzle to level it up even more, it's incredible!
Servings: 10 bars
Calories: 395kcal
Ingredients
Shortbread Crust
- 1 ¼ cups all-purpose flour (150g)
- ½ cup plant based butter, room temperature (113g)
- 2 tablespoons brown sugar (25g)
- ¼ teaspoon salt
Apple Filling
- 2 tablespoons plant based butter
- 4 medium granny smith apples, peeled, cored, and thinly sliced (about 1.5–2 lbs / 680–900g)
- ⅓ cup brown sugar (67g)
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- ⅛ teaspoon nutmeg (optional)
- ⅛ teaspoon allspice (optional)
- ½ teaspoon vanilla extract
Crisp Topping
- ¾ cup brown sugar (150g)
- ½ cup all-purpose flour (60g)
- ½ cup rolled oats (45g)
- 6 tablespoons plant based butter, room temperature (85g)
- ½ teaspoon ground cinnamon
- Optional: drizzle of caramel sauce + flaky salt for serving
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper.
- Make the Shortbread Crust: In a medium bowl, mix 1 ¼ cups flour, ½ cup butter, 2 tablespoon brown sugar, and ¼ teaspoon salt until crumbly. Press evenly into prepared pan. Bake for 12 minutes, until lightly golden. Set aside.
- Apple Filling: In a large skillet, melt butter over medium heat. Add 4 sliced apples, ⅓ cup brown sugar, 3 tablespoon water, 2 tablespoon lemon juice, 1 ½ tablespoon flour, 1 teaspoon cinnamon, ¼ teaspoon each salt and cardamom, and ⅛ teaspoon each nutmeg and allspice. Stir well and cook 5–7 minutes, until apples soften slightly and the mixture thickens. Remove from heat and stir in ½ teaspoon vanilla.
- Layer the Apples Spread apple filling evenly over baked crust, pressing gently with a spatula to compact into an even layer.
- Make the Crisp Topping: In a medium bowl, use a fork to combine ¾ cup brown sugar, ½ cup each flour and rolled oats, 6 tablespoon butter, and ½ teaspoon cinnamon until crumbly. Sprinkle evenly over apple layer and lightly press down.
- Bake: Return pan to oven and bake 35–40 minutes, until topping is golden and apples are soft.
- Let bars cool completely before slicing in desired size. Drizzle with caramel sauce and sprinkle with flaky salt if desired. Serve as is or with vegan vanilla ice cream.
Video
Notes
Optional Caramel Sauce:
-1 cup cane sugar
-5 tablespoon vegan butter
-⅓ cup full fat coconut milk
-¼ teaspoon salt
-1 tablespoon vanilla
Using a candy thermometer, heat sugar in pan over medium heat, stirring constantly. Once sugar has melted, stop stirring and bring to a boil (it will turn an amber color) until it reaches 340˚F (170˚C). Remove from heat and add in vegan butter and whisk until melted (be careful as it will bubble). Then add in the coconut milk (again careful as it will bubble) and whisk again until a smooth mixture forms. Add in salt and vanilla and stir once more. Let cool and use as desired.
*Nutritional facts are only estimates. Please utilize your own brands for accuracy. Optional caramel sauce not included.
Nutrition
Serving: 1bar | Calories: 395kcal | Carbohydrates: 57g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 268mg | Potassium: 162mg | Fiber: 3g | Sugar: 33g | Vitamin A: 41IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
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