Ingredients
Pastry
- 2 cups (250g) all-purpose plain flour (spooned and leveled)
- 3/4 cup (170g) vegan butter (chilled)
- 1/2 cup (100g) granulated sugar
- 1-2 tablespoons (15-30g) water (chilled)
- Pinch of salt (if using unsalted butter)
Crumble Topping
- 1/3 cup (40g) rolled oats (or 1/3 cup (35g) pecans or walnuts)
- 1/4 teaspoon ground cinnamon
Apple Filling
- 4 medium-sized apples, cored and peeled (around 550g after coring and peeling)
- 1/3 cup (65g) packed light brown sugar (or more granulated sugar)
- 3 tablespoons (40g) granulated sugar (or more brown sugar)
- 1/4 cup (30g) all-purpose plain flour
- 3 tablespoons (45g) melted vegan butter
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square pan with parchment paper, ensuring some paper hangs over the sides for easy removal.
- Make pastry base: Add the flour, chilled vegan butter, and granulated sugar to a food processor or medium bowl. Pulse or cut in the butter until just combined. Gradually drizzle chilled water while mixing until the dough just forms and holds together without being sticky.
- Form base layer: Press half of the pastry evenly into the bottom of the prepared baking pan to create the crust layer.
- Parbake crust: Bake the crust for 15-17 minutes until slightly golden brown, then set aside to cool slightly.
- Prepare crumble topping: To the remaining dough, add rolled oats and ground cinnamon. Pulse or mix until just combined, creating the crumble topping.
- Prepare apple filling: Thinly slice the peeled and cored apples. In a large bowl, toss apples with light brown sugar, granulated sugar, flour, melted vegan butter, and cinnamon until well coated.
- Assemble bars: Spread the apple filling evenly over the parbaked crust in the pan, packing the slices closely. Pour any excess juice from the bowl over the apples. Evenly sprinkle the crumble topping over the apple layer.
- Bake bars: Bake for 43-48 minutes or until the surface is evenly golden brown and the apples are tender when tested with a toothpick.
- Cool and serve: Allow bars to cool completely in the pan. Use a serrated knife to cut into squares. Serve as is or with vegan vanilla ice cream and caramel sauce for an indulgent touch.
- Storage: Store any leftovers in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Note that the crumble topping may soften over time.
Notes
- Use firm, crisp apples such as Granny Smith, Honeycrisp, or Braeburn for best texture and flavor.
- You may substitute rolled oats in the crumble topping with chopped pecans or walnuts for added crunch and flavor.
- Adjust sugar amounts in the filling based on the sweetness of your apples and personal preference.
- Ensure vegan butter is well chilled for a flaky pastry texture.
- Do not overwork the dough to keep it tender and crumbly rather than tough.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and verify all other ingredients are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
