Vegan Apple Pie Bars with Roasted Pecans
These bars are everything you love about a classic apple pie — warm cinnamon-spiced filling, buttery crumble, and a satisfying crunch — reimagined in a format that feeds a crowd and skips every animal-derived ingredient without sacrificing a single thing. Cold vegan butter gets worked into a blend of rolled oats, almond flour, and brown sugar until it forms that irresistible, clumpy crumble texture, and it bakes up just as golden and crisp as any traditional version. The apple filling is cooked down in a skillet with maple syrup, cinnamon, and nutmeg, then thickened with a quick cornstarch slurry so it stays jammy and luscious rather than watery between the layers. Maple syrup-glazed roasted pecans scattered over the top add a caramelized, slightly salty crunch that takes the whole thing to another level. The recipe makes 16 bars, which means it's genuinely built for potlucks, holiday tables, or just having something spectacular in the fridge all week. Let them cool completely before cutting — the filling needs that time to set so every bar holds its shape cleanly when you lift them out.
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Learn more →Ingredients
16 servings
For the roasted pecans
- 1 cup pecans, roughly chopped
- 1 tbsp maple syrup
- ¼ tsp salt
For the crust and crumble
- 2 cups rolled oats
- 1 cup almond flour
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup vegan butter, cold and cut into small cubes
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch slices
- 3 tbsp maple syrup
- 1 tbsp vegan butter
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides so the bars can be lifted out cleanly.
- 2
Spread the chopped pecans on the lined pan in a single layer. Drizzle with 1 tbsp maple syrup and sprinkle with 1/4 tsp salt, then toss to coat. Roast for 8–10 minutes, stirring once halfway through, until the pecans are fragrant and the syrup has dried to a light glaze. Transfer to a plate and let cool while you prepare the crust.
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