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Vegan Caramel Apple Crumble Bars Recipe

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These Vegan Caramel Apple Crumble Bars combine a buttery shortbread base with a luscious apple filling and a crunchy crumble topping. Perfectly spiced with cinnamon and made entirely dairy-free, these bars are ideal for a comforting dessert or snack that everyone can enjoy.

Ingredients

Shortbread Base

  • 500g plain / all purpose flour (or gluten-free blend)
  • 150g caster sugar
  • 350g dairy-free butter (cold and cubed)

Crumble Topping

  • 250g plain / all purpose flour (or gluten-free blend)
  • 150g light brown sugar
  • 200g dairy-free butter (cold and cubed)

Apple Filling

  • 330ml cold water
  • 2 tablespoons cornflour / cornstarch
  • 100g caster sugar
  • 2 heaped teaspoons ground cinnamon
  • 3 medium green apples, peeled, cored, and thinly sliced

Instructions

  1. Prepare Shortbread Base: Preheat your oven to 180°C fan and line a 9×9 loose base square baking tin with greaseproof paper, covering the base and sides completely to prevent sticking. In a medium bowl, sift together 500g flour and 150g caster sugar. Add 350g cold, cubed dairy-free butter and rub it into the flour mixture using your fingertips until a dough forms. Shape into a ball.
  2. Bake Shortbread Base: Evenly press the dough into the lined tin and prick the surface with a fork to prevent bubbling. Bake for 20 minutes or until lightly golden. Remove from the oven and place the tin on a cooling rack, keeping the shortbread in the tin for the next step.
  3. Make Crumble Topping: In a bowl, sift together 250g flour and 150g light brown sugar. Rub in 200g cold, cubed dairy-free butter with your fingertips until the mixture resembles coarse crumbs. Set aside.
  4. Prepare Apple Filling: Thinly slice the peeled, cored apples. In a large saucepan, combine 330ml cold water, 2 tablespoons cornflour, 100g caster sugar, and 2 heaped teaspoons ground cinnamon. Mix well while still cold to prevent lumps. Add the sliced apples and place over medium-high heat. Cook for 5-8 minutes, stirring occasionally, until the mixture thickens and the apples soften slightly. Remove from heat and let thicken for 5 minutes.
  5. Assemble Bars: Pour the apple filling evenly over the shortbread base in the tin. Spread it out so it fully covers the base. Sprinkle the crumble topping over the apples, pressing lightly to help it stick and compact.
  6. Bake Bars: Place in the middle of the oven and bake for 35-40 minutes until the crumble is golden brown and the apples are bubbling. To catch any drips, place a baking tray on the lower rack underneath the baking tin.
  7. Cool and Chill: Allow the bars to cool in the tin for 1-2 hours at room temperature, then transfer to the fridge for at least 4 hours, ideally overnight, to fully set.
  8. Serve: Use the baking paper to lift the bars out of the tin and cut into 10-12 squares with a sharp knife. Enjoy with a drizzle of vegan caramel sauce if desired.

Notes

  • You can use a gluten-free flour blend in place of regular flour to make these bars gluten-free.
  • Peeling the apples is optional depending on your texture preference.
  • Pressing the crumble topping slightly helps it adhere and form a nice crust.
  • Allow the bars to chill thoroughly before cutting to ensure clean slices.
  • Using vegan or dairy-free butter keeps the recipe completely plant-based.
  • If you don’t have caster sugar, superfine sugar can be substituted.
  • Store bars in an airtight container in the fridge for up to 4 days.

Find it online: https://bitezly.com/vegan-caramel-apple-crumble-bars-recipe/