Salted Caramel Apple Crumb Bars are your easy fix when you crave an apple pie, but you are short on time. Vegan, Easy & Delicious! A fully plant-based and decadent treat.    

Salted Caramel Apple Crumb Bars [Vegan]

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Cooking Time



For the Dough:

  • 2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 7 ounces of vegan butter
  • 1/2 cup pecans, chopped

For the Apple Filling:

  • 25 ounces apples (use half sour apples, and half sweet apples)
  • 1/4 cup lemon juice
  • 1/2 cup maple syrup
  • 2 teaspoons cinnamon
  • pinch of salt

For the Salted Caramel:

  • 6.75 ounces coconut milk
  • 2.65 ounces of brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt


For the Dough:

  1. In a food processor add 2 cups flour, 1/2 cup sugar, 1 tsp salt, and 1 tsp cinnamon and pulse to combine. Add diced vegan butter and pulse again until you get a crumbly dough that just about starts to stick together. Divide the dough into 2 parts and fold in chopped pecans into one half of the dough.
  2. Preheat oven to 320°F. Line a smaller baking tin with parchment paper. Add in the dough without pecans and push it into the bottom of the pan with your hands until you get a compact dough. Place into the preheated oven to bake for about 15-20 minutes until it starts to turn golden brown.

For the Apple Filling:

  1. Peel apples, remove seeds, and dice. Place diced apple in a saucepan or pot, add in 1/4 cup lemon juice, 1/2 cup maple syrup, 2 teaspoons cinnamon, and a pinch of salt. Bring to a boil, then lower the heat and cook on medium heat for about 10-15 minutes until the apples soften and just about begin to dissolve into a sauce.
  2. Remove from heat, mash the apples roughly, so you get some pureed and some still whole dices.
  3. Top the apple filling on top of the pre-baked dough, then sprinkle the pecan-filled dough on top of it.
  4. Place the baking tin back into the oven and bake for another 40-50 minutes, until golden brown and crispy on top.
  5. Once baked, remove from the oven and let cool completely so the bars harden and hold their shape.

For the Salted Caramel:

  1. Pour the coconut milk into a pan, add the brown sugar, and 1 teaspoon vanilla extract.
  2. Slowly bring to a simmer and cook on low while stirring for 20-25 minutes, until the sauce reduces. At this point, the sauce will still be runny. Remove from heat, stir in 1 teaspoon salt and let cool. It will keep refrigerated for up to one week.


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