Apple Pie Crumble Bars (Vegan + GF)

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Two squares of wholesome gluten-free vegan apple pie crumble bars made with oat-almond crust

Wow. Apple season is here (at least in the Pacific Northwest!) and I couldn’t be more thrilled.

When I worked at a sandwich shop in college, I used to bring a granny smith apple in every day for my mid-morning snack. I literally ate an apple a day everyday for, like, two years. That’s love!

Fresh apples on a red background for a gluten-free vegan apple pie crumble bars recipe

This recipe takes my love for apples into new territory. They remind me of apple crisp and apple pie and apple strudel all wrapped into one! Plus, just 10 ingredients and 1 hour required before these delicious Apple Pie Crumble bars are on your plate. Let’s do this!

Pressing oat-almond crust ingredients into a parchment lined baking pan for gluten-free vegan apple pie bars

The crust is my go-to almond oat crust that knows no bounds. I’ve now used it to make Strawberry Rhubarb Crumble Bars, Baked Vegan Cheesecake, Peanut Butter and Jelly Snack Bars and soon-to-be more fall treats! Stay tuned.

I love it because it’s simple: Oats, almonds, coconut sugar, salt, and coconut oil. That’s it! And when it bakes up it’s reminiscent of graham cracker crust but without all the weird ingredients and preservatives.

Sprinkling delicious gluten-free crumble topping onto our vegan apple pie bars recipe

The apples are tossed in cinnamon, lemon juice, and coconut sugar before they’re pre-baked for that quintessential tender, tart-sweet apple pie texture.

And the topping is easy, too! Simply mix coconut sugar, oats, gluten-free flour, and coconut oil together and crumble over the top for a crumbly, slightly crisp topping.

Freshly baked gluten-free vegan Apple Pie Crumble Bars in a parchment-lined baking pan

All that’s left is slicing and topping with an optional 2-ingredient powdered sugar and almond milk glaze! In my opinion, this really sends these bars over the top.

But they would be equally delicious as is or topped with Vanilla Bean Coconut Ice Cream or Coconut Whipped Cream! I think they would also be amazing with my Coconut Sugar Caramel Sauce from the cookbook!

If you try these crumbly Apple Pie Bars, let us know! Leave a comment, rate it (once you’ve tried it) and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Square of Apple Pie Crumble Bar cut from the rest of the batch

*Note: recipe updated 8/3/23 to increase the amount of coconut oil in the crust to help it hold together better.

Apple Pie Crumble Bars (Vegan + GF)

Tender, crumbly apple pie bars with an almond-oat crust, baked cinnamon apples, and a crumble oat topping! Finish with a simple powdered sugar glaze for the ultimate fall treat that's vegan, gluten-free, vegan butter-free, and refined sugar-free!
Author Minimalist Baker
Two Gluten-Free Vegan Apple Pie Crumble Bars on a large plate
4.68 from 49 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days



  • 4 heaping cups peeled, cubed apples (half sweet + half tart apples // 1 apple yields ~1 cup cubed)
  • 3 Tbsp coconut sugar (depending on sweetness of apples)
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
  • 1 Tbsp melted coconut oil
  • 1 tsp cornstarch


  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 5-6 Tbsp coconut oil, melted


  • 3 Tbsp coconut sugar
  • 3 Tbsp gluten-free flour (DIY blend or Bob’s Red Mill 1:1 Gluten-Free Blend)
  • 1/4 cup gluten-free rolled oats
  • 1 1/2 Tbsp coconut oil

GLAZE optional

  • 1 cups organic powdered sugar (ensure vegan friendly – I like Trader Joe’s brand)
  • 1-2 Tbsp unsweetened almond milk


  • Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper (adjust number/size of pan if altering batch size)
  • Add apples to a separate baking dish along with coconut sugar, cinnamon, sea salt, lemon, coconut oil, and cornstarch. Toss to combine.
  • Cover with foil and bake for 18 minutes. Then remove foil and bake for 4-5 minutes more or until apples appear slightly caramelized and are tender to the touch.
  • While the apples finish baking, add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
  • Add melted coconut oil (starting with the lesser amount) and pulse a few more times until a crumbly dough forms that resembles wet sand and sticks together when squeezed between two fingers (add more coconut oil, as needed).
  • Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass or liquid measuring cup).
  • Bake for 15 minutes at 350 (176C), then increase heat to 375 degrees F (190 C) and bake for 5-8 minutes more, or until the crust is fragrant and the edges are light golden brown. Set aside.
  • While crust is baking, prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
  • Add baked apples and their juices/sauce to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover apples.
  • Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-25 minutes or until the apples topping are warm and bubbly and the crumble is golden brown.
  • If serving with glaze (optional), prepare at this time by adding powdered sugar to a mixing bowl and adding 1 Tbsp (amount as original recipe is written // adjust if altering batch size) almond milk to start. Whisk until a thick but pourable glaze is achieved. If too thick, add more almond milk. If too thin, add more powdered sugar. Set aside.
  • Remove squares from oven and let cool slightly – about 45 minutes. Once cooled, gently lift bars from pan and top with glaze (optional). Slice into 9 even squares (amount as original recipe is written // adjust if altering batch size).
  • These can be somewhat crumbly and are best enjoyed with a fork! For extra decadence, enjoy with plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
  • Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.


*Crust and concept adapted from my Peanut Butter and Jelly Snack Bars. Crumble adapted from my Strawberry Rhubarb Crumble Bars.
*Nutrition information is a rough estimate calculated without glaze.
*If you have any questions regarding substitutions or troubleshooting, check out our Recipe FAQ!

Nutrition (1 of 9 servings)

Serving: 1 bar Calories: 292 Carbohydrates: 30.6 g Protein: 4.3 g Fat: 18.1 g Saturated Fat: 10 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 131 mg Potassium: 186 mg Fiber: 3.5 g Sugar: 16.4 g Vitamin A: 3 IU Vitamin C: 4 mg Calcium: 45 mg Iron: 1 mg

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  1. Alice says

    Hi I’m so excited to try this out! Quick question, will any nut work apart from almonds in the crust? Could you sub in pecans or cashews or hazelnuts for example?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alice, we think any of those would work! You may not need quite as much coconut oil though. Let us know if you try it!

  2. Habon says

    I just made this last night with my little one, we both enjoyed making something sweet. We topped it of with vanilla ice cream on the side. I made it just like the recipe says, but the only thing was that l ran out of coconut oil for crumble topping. Instead l used avocado oil, it worked out very well. The bars came out beautifully like the picture, moist and it didn’t fall apart. Thank for sharing these lovely recipes with the world.
    Well make these bars once a week or two, since it will go pretty fast.

  3. Sophia says

    I’m not sure what I did wrong but my crust was very crumbly and dry. It was impossible to cut squares as nothing help together. It wasn’t very tasty at all. My apples were a bit crunchy still and didn’t produce much juice. I bakes it according to the instructions except for substituting date sugar for coconut sugar, I added an extra tablespoon of coconut oil to the crust and I didn’t peel the apples. I’m pretty disappointed with the results and won’t be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience, Sophia! We wonder if not peeling the apples may have been the issue? The peel could lock in some of the moisture, preventing the apples from cooking fully and leading to a more dry result.

  4. KFR says

    Hmm mine did not turn into bars, not sure what I did wrong? I felt like it should have been more liquid-y & personally cooking the apples before hand dried them out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, sorry to hear it didn’t turn out right! Did you cover the apples with foil? That should help keep the moisture in so they steam and become tender and a bit saucy. If they didn’t, it sounds like they may have needed more time to cook.