If you are a fan of apple desserts, you will love these amazing vegan apple desserts recipes. Apple desserts are delicious and healthy since apples are a great source of dietary fibers, vitamins and minerals. They contain soluble fiber which helps maintain stable blood sugar levels and help lower cholesterol levels.
Vegan toffee apple upside-down cake
This is the ideal afternoon tea treat since it is sticky-sweet and covered with apples that have a little flavor.
COOKS IN50 MINUTES
DIFFICULTYNOT TOO TRICKY
NUTRITION PER SERVING
- 25 g vegan margarine , plus extra for greasing
- 3 dessert apples
- 195 g muscovado sugar
- 180 g plain flour
- 1 teaspoon bicarbonate of soda
- 1½ teaspoons mixed spice
- 80 ml sunflower oil
- 1 tesapoon vinegar
- 1 lemon
- 85 g shelled walnuts
- Grease and line the bottom of a 23 cm square cake pan, and preheat the oven to 180°C/350°F/gas 4.
- Two of the apples are cored, grate them coarsely, and slice the other apple thinly.
- Melt the margarine and 85g of the sugar in a pan, then pour the mixture into the prepared tin. Add a single layer of apple slices on top.
- In a bowl, mix the flour, bicarbonate of soda, 110g of sugar, and mixed spices. Combine the oil, 180ml water, vinegar, grated apple, and lemon zest in a separate basin. Quickly but thoroughly combine the wet components with the dry ones.
- Pour the mixture over the layer of apples in the cake mould after roughly chopping and stirring in the walnuts.
- A skewer should come out clean after 30 minutes of baking. Before turning out the cake, give it five minutes to cool.
Vegan Apple Crisp
Vegan Apple Crisp, a delicious combination of apples, brown sugar, rolled oats, and cinnamon, is a great way to use up seasonal apples. It’s the ideal dessert to enjoy with ice cream and cider!
Do you include apple picking on your list of things to do every fall? It serves as a sort of farewell to summer’s warmth and welcome to the brisk fall season.
Apple picking is enjoyable, but what are you going to do with that enormous bag of apples?
However, before you throw your extras away, I have a vegan apple crisp recipe for you. This recipe is the ideal way to use up those sweet and tart apples! The greatest apple crisp is made with 6, coupled with brown sugar, flour, rolled oats, and a few spices.
The combination of this vegan apple crisp recipe and a scoop of ice cream is… delicious.
Ingredients For Vegan Apple Crisp
This dish consists of two parts: the apple layer and the crisp layer!
We start with a mixture of six apples—three sour and three sweet—for the apple layer. To make the ideal crisp, the flavors must be mixed together. For the tart, I prefer to use Granny Smith, McIntosh, or Pink Lady, and for the sweet, I like to use Honey Crisp, Fuji, or Ambrosia.
The prepared apples are combined with a mixture of brown sugar, flour, lemon juice, and cinnamon. Then, for taste, we’ll add a few pinches of ground ginger, ground cloves, and ground nutmeg.
Even simpler is the crisp layer. Brown sugar, cinnamon, salt, and unsalted plant-based butter are added after a base of flour and rolled oats.
How To Make This Apple Crisp
Apple crumble is a three-step recipe that begins with chopping your apples and then creating a yummy brown sugar and oats crumble. The entire dish takes only about 15 minutes of prep time.
When all is said and done, vegan apple crisp tastes best when served warm alongside a scoop of your favorite vanilla vegan ice cream!
Step 1: Prep the apples
First, preheat the oven to 350°F (175°C). Peel and quarter the apples, removing the tough core and seeds. Then, chop into bite-sized pieces. In a large bowl, toss the apples with the remaining “apple” ingredients.
Step 2: Create the crisp
In a separate bowl, stir the flour, oats, brown sugar, cinnamon, and salt together. Cut the butter into cubes and add it to the flour mixture. Use a pastry cutter, 2 forks, or your fingers to work the butter into the mixture until it resembles coarse, pea-sized crumbs.
Step 3: Assemble and bake
Finally, assemble and bake the dish for 45 minutes, or until the top is golden brown and the sides are bubbling. Serve warm, topped with your favorite plant-based ice cream.
Simply place any leftovers of this vegan apple crumble dish in a closed container and refrigerate. It can be consumed within 5 to 7 days, though it will soften over time.
Ahead of time Apple Crisp
Prepare the apple mixture and the oats mixture in advance and store them separately until you’re ready to combine and bake the dessert. Best if put together in one day!
Vegan Apple Pie Bars
The best of both worlds—cookie bars and apple pie—are combined in these vegan apple pie bars! For a melt-in-your-mouth cookie bar, apples with cinnamon sugar and a vegan streusel are topped with a thick shortbread pie-like crust.
This week’s apple cookie bars, which are dairy-free and eggless, give apples a sweeter focus.
These vegan apple bars are perfect if you adore apple pie but are searching for something more forgiving to bake.
vegan apple pie bars recipe
Three simple processes make up these apple pie crumb bars:
Creating and baking the vegan pie crust
The flavor of this crust resembles a cross between shortbread cookies and more conventional pie crusts. Although I did add a little baking powder to help it puff up a bit, it’s still really thick, buttery, and SO GOOD!
First, cream the sugar, vanilla, and vegan butter together. Then, include the salt, baking powder, and flour to create a thick dough.
Press the dough into an 8 by 8-inch baking tray. I prefer to use a spoon and my hands for this, although a spatula also works. After that, place it in the oven and bake it for 15 minutes, par-baking the crust.
Pro Tip: I highly recommend lining your pan with parchment paper for easier removal!
Make the apple pie filling & streusel
Prepare the vegan apple bars’ second two layers while the crust bakes.
The first is apple pie filling, which consists of thinly sliced apples that have been peeled and mixed with sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
In this layer, the cornstarch helps the apples become a wonderful, smooth filling, and the lemon juice gives the dish a nice, acidic edge to balance off its sweetness.
Then, make the vegan streusel topping! Add the oats, brown sugar, cinnamon, and flour to a small bowl.
Next “cut” the butter into the dry ingredients using your fingers or a fork. Cutting butter essentially means adding cold butter to dry ingredients so that it stays in clumps.
Layer everything together & bake
Remove the partially cooked crust from the oven, top with the apple pie filling, and then finish by layering on the streusel topping. Then, add to the oven and bake for 30-35 minutes until the streusel layer is browned and cooked through.
It’s important to wait until the apple pie bars have completely cooled down before slicing them because they will be quite soft immediately out of the oven. For the greatest results, I actually strongly advise cooling them before placing the pan in the refrigerator for approximately an hour before slicing.
Since cold bars are simpler to cut, I’ve discovered that chilling these bars for up to 24 hours before cutting had no effect on the texture or flavor at all.
They are actually the ideal dessert to prepare the day before presenting because of this.
Optional salted caramel
Also, while it is totally optional, I ended up topping these vegan pie bars with a drizzle of my favorite vegan salted caramel once sliced. YUM!
Other ingredient substitution ideas:
- 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.
WHY YOU’LL LOVE THESE APPLE PIE BARS!
- They’re simple and the ideal snack size.
- No need to construct a flawless pie crust. Even with a little less or more binding, the dough presses into a loaf pan without issue.
- There isn’t any extra oil.
- To encourage portion control, it prepares a modest serving.
- These bars sate my desires for pie!
Vegan Apple Pie Bars
These vegan apple pie bars are really simple and quick to make. These have a very delicious crumble topping and crust made with almond butter. options for avoiding nuts and gluten
- Prep Time20 mins
- Cook Time45 mins
- Total Time1 hr 5 mins
- Course: Dessert
- Cuisine: American
- Keyword: vegan apple bars, vegan apple pie bars
- Calories: 164kcal
For the crust and the crumb:
- 3/4 cup (93.75 g) all purpose flour
- 1/4 teaspoon salt
- 3-4 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract optional
- 1/3 cup (85 g) plus 1-2 tablespoons smooth almond butter
- 1 tbsp maple syrup
For the apple layer:
- 1 large honey crisp apple thinly sliced or about 2 cups of thinly sliced apples or you can chop them into small pieces instead
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- zest of 1/2 lemon
- 1 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- To make the crust, combine the flour, sugar, baking powder, and salt in a basin and stir vigorously.
- The remaining 1/3 cup of almond butter and vanilla extract are then added. Then combine with a fork or your hands until the mixture is somewhat crumbly and somewhat holds together when you crush it in your hand.
- Add 1-2 tablespoons extra almond butter if it’s too floury. In case the crust mixture is too crumbly, add 1-2 teaspoons of non-dairy milk.
- Transfer half of this mixture to a loaf pan or 9 x 5 baking dish that has been coated with parchment paper.
- Till it’s even, apply pressure. After pressing, reserve this bread pan.
- Creating the filling Apple, maple syrup, sugar, lemon zest, cornstarch, and cinnamon should all be combined in a bowl and thoroughly mixed to cover the apple.
- Place these apples on the crust, spreading them out evenly to prevent any spaces between the apples.
- Add 2-4 teaspoons of maple syrup to the remaining crust mixture, and then more as necessary. Mix until the mixture resembles the crumb topping for muffins.
- After that, evenly distribute this mixture over the apples. For a total of 40 to 45 minutes, bake at 365 degrees Fahrenheit (185 degrees Celsius). After the first 25 minutes, cover the loaf pan with parchment to prevent the crumb from overbrowning.
- then take it out of the oven. After allowing it to cool in the pan for ten minutes, remove it. Slice, then dish.
For the optional icing, take a 1/4 cup of powdered sugar. Add in a teaspoon or more water or non-dairy milk and mix in until icing consistency then drizzle all over.
- Nutfree: use 3 tablespoons softened butter, 2 teaspoons flax meal mixed in 1.5 tablespoons water and mix in. Of the mix is not sticking together, add maple syrup 1 teaspoon at a time.
- Gluten-free: Use a mix of 1/3 cup almond flour, 1/3 cup oat flour(or a gf blend), 3 tablespoons potato starch(or other starch) instead of all purpose flour
FAQ & Substitutions:
Can I bake vegan apple bars in a larger pan?
Yes, but you would need to double the recipe. The specific quantities in this recipe only work in an 8* 8-inch pan. I haven’t personally tested it, but I believe the bake time would also need to be increased.
Can I make apple bars gluten-free?
Yes! Using a gluten-free 1:1 baking flour tends to work really well for vegan bar recipes.
In fact, you could even sub the crust for the oat crust I used in my Vegan Blueberry Bars. Just keep in mind, subbing in almond flour, coconut flour, or other flour alternatives 1:1 does not work in this recipe- it must be a GF flour mix made for baking.
Can this recipe be made refined sugar-free?
Coconut sugar or maple sugar would work great in this recipe. It is crucial to use granulated sugar, so just make sure you keep that in mind when substituting.
How do I store apple bars?
Leftovers can be stored in the fridge for 3-4 days in the freezer for up to 1 month. For the best results, cut the bars into pieces and store them between sheets of parchment paper in a closed container.
Since these bars are pretty dense and moist, I found they actually stored really well in the fridge compared to normal cookies which I never recommend refrigerating.