Apple Pie Crumble Bars (Vegan + GF)

GFVGVDFNS
Jump to Recipe

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

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
Print
Two Gluten-Free Vegan Apple Pie Crumble Bars on a large plate
4.78 from 40 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

Ingredients

FILLING

  • 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

CRUST

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

CRUMBLE TOPPING

  • 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

Instructions

  • Preheat oven to 350 degrees F (176 C) and line an 8x8-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 and pulse a few more times until a crumbly dough forms that resembles wet sand and sticks together when squeezed between two fingers.
  • 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.

Notes

*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 bars Calories: 291 Carbohydrates: 31.6 g Protein: 4.9 g Fat: 17.9 g Saturated Fat: 9.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 103 mg Fiber: 4.5 g Sugar: 15.9 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Syl says

    This is delicious! My crust didn’t get crispy or golden brown even after I had it in the oven for 20mins, so I’m not sure what I did wrong, but it didn’t matter because they were amazing! The apples had the perfect texture and taste

  2. Patricia Villella says

    Made this today as per the recipe without the glaze. So so good…I have made quite of few things from your blog and cookbook whilst in lockdown (our second this year) and they have all been amazing. My partner can’t believe everything I have made has been plant based, vegan and gluten free. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you are enjoying our recipes, Patricia! Thanks so much for the lovely review! xo

  3. Nadia von der Schulenburg says

    I’ve only got a 6×6 inch baking pan. Should I lessen the recipe at all to accommodate for the smaller sized pan? xx

  4. Suzanne says

    Hi! Are there any substitutes you can think of for the almond in the crust?? I love these bars and would like to pack them in my kids lunch in the future, but they go to a nut free campus. Just wondering if it’s at all a possibility.

  5. Vimala says

    I made this today and we loved it! I will be making this more often. Not to sweet and simply delicious 😋😋

  6. nicole says

    I made this Yesterday the spices and flavor is nice but if i make it again I think I will cut down on the coconut oil. in total this recipe calls for 7 tablespoons of coconut oil (819 calories worth), after eating a decent sized square I felt sluggish and had indigestion. This is just a personal thing for me and I guess I’m just not use to putting so much oil in my baking. saying that I will be making this again but I will possibly use applesauce to replace most of the oil in the crust and maybe half the oil in the crumble. maybe cutting the oil down to 3 tablespoons. Otherwise it was very tasty.

  7. Rhonda Williams says

    This was fantastic! I sautéed the apples on the stove top and substituted maple sugar because I was out of coconut sugar. I didn’t do the glaze it was perfect.
    Thank you!
    Rhonda

  8. Julia says

    I’ve made dozens of your recipes and this is my first review, need to remember to do this more! But these were so good I couldn’t forget to give 5 stars if I tried haha. I left off the glaze and they were still perfect. Taking everything in me to not eat the whole batch in the fridge??

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm, we aren’t sure that would be a complimentary flavor. Almond butter might work better? But we haven’t tried it and can’t guarantee results. Let us know if you do some experimenting!

  9. Tara says

    I made the recipe as written, but Left off the glaze and it was delicious!
    The consistency was perfect to cut into bars and I plan to double recipe for Thanksgiving dinner.
    Thanks Dana!!

  10. Jen says

    These bars are so delicious (and made my apartment smell amazing)! I actually accidentally forgot to add the cornstarch and it didn’t seem to effect the bars in anyway, just an fyi if you accidentally do the same thing.

    On a side note, I made these for my family’s Rosh Hashana dinner. When we were putting out desserts after dinner, it turns out my aunt had made another one of your recipes (the fudgy chocolate cake bites). Then my mom tells us she’s making your carrot ginger soup this week. Just thought you’d like to know, you’re a family favorite!

  11. Caterina says

    I had a big apple harvest this year so decided to start baking and these were delicious! My husband loved them, they were such a treat. I think I probably added an extra cup of apple cubes vs what the recipe called for which tasted great although it was more of a crumble consistency than a bar. We didn’t glaze and they were sweet enough, I wouldn’t add the glaze next time. We did make your coconut whipped cream and that was a perfect pairing. Thanks for another great recipe!!

  12. Elena says

    I just made these for a late breakfast toady and they taste so good! For the crust I exchanged the coconut oil with one ripe banana and it worked out really well, it made the crust taste like banana bread. I also used a 9 inch round baking dish, bc I don’t have a 8×8 and that was fine too. I think I could even use a 9×13 and make the bars a little thinner. I’ll be making these again. Thanks for the great recipe!

  13. Patty Crawford says

    I just made these..so good. I didn’t have coconut oil..I use avocado oil. I put the powder sugar in a pastry bag and just put a drop on each one and added a fresh blueberry..it look really cute. Also, I put them in the freezer before cutting them. It kept them from crumbling. Then put each one in a cupcake paper cup. Easier to pick up and eat. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Patty! So glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  14. Melanie says

    There you go again…this was oh, so delicious…wish we had made the ice cream to go with it. But…there will definitely be a next time so we’ll just have to plan ahead. Thanks!

  15. Tove says

    I just made this recipe and it was absolutely delish! A great treat for a cold day. Thank you for sharing all of your delicious recipes!

  16. Elsa K. says

    I received a wonderful variety of apples in my CSA box recently and kept meaning to make pie with them. I got lazy and just wanted something pie-esque without having to make crust. So happy I found this one. Made it last night and hubby and I almost ate all of it in one go! Loved that it wasn’t too sweet and tasted so much like apple pie.

    Notes:
    – I already had almond flour (Bob’s Red Mill superfine almond meal) so I only put the oats and coconut sugar in my spice grinder (it has a 1-cup capacity). Then I assembled the crust in a bowl and it came together very quickly just by stirring with a wooden spoon.
    – I used unflavored Ripple milk for the glaze. It’s my go-to vegan milk (all the ingredients check out) for drinking, cooking and baking. It has a fairly neutral taste and the consistency is closer to dairy milk so it holds up very well in creamy sauces, frostings, etc.

  17. J says

    We love this recipe but I need to substitute the almonds for something … we have a nut allergy now so we can’t even use cashews or walnuts in its place. Any recommendations?
    Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie! Though we haven’t tried it ourselves, it might be worth trying 1 cup of GF flour in place of the almonds. If you experiment with it, report back on how it goes!

  18. Allison says

    Hello! This recipe looks AMAZING and I would love to try, but I’m allergic to nuts. Any tips on how to substitute almonds? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison! It’s worth a shot, though we haven’t tried it ourselves. I’d recommend subbing with 1 cup of GF flour. Let us know how it turns out!

  19. Sara says

    I’m making these for a friend with a nut allergy. Can GF flour be substituted for ground almonds in the crust? If so, about what quantity would you recommend?

    Best, Sara

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara! It’s worth a shot, though we haven’t tried it ourselves. I’d recommend subbing with 1 cup of GF flour. Let us know how it turns out!

  20. Jacqui says

    What would the amounts be if I start with almond flour and oat flour instead of blending the nuts and oats myself?

  21. Sophie K. says

    Not sure the metric approximation for the apples is accurate. Using an 8×8 dish, the bars turned out SUPER thick. I should have omitted all the extra apples that piled on top of one another.

    Nevertheless, yummy!

  22. Katherine says

    I love the flavour of this recipe. I struggled with the texture; when I added the glaze I must have used too much because it became too moist and crumbled. My daughter and I still enjoyed it in a bowl as a crumble!

    I love Minimalist Baker recipes and website! Keep the yummy coming!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It sounds like that may have been the case, Katherine! Next time, we’d recommend adding less glaze to achieve a crunchier texture but we are glad you still enjoyed it!

  23. Vanna says

    Yum! Just made these. The crust didn’t turn out right and I was worried as such since the “dough” was so wet when I was mixing. I even added almond flour to try to dry it out, but somewhere I must’ve went wrong. Flavors are delicious, though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I am wondering if you added too much coconut oil perhaps? Glad it tasted good though!

  24. Megan Graney says

    I made a double batch earlier this evening and served it to a friend after dinner. Big success, and I think it’s going to be great for breakfast, too. Definitely a recipe to keep on hand.
    I’m going to make another batch (with fresher apples) at some point, and try substituting raisins for the sugar, and reducing the oil by half and adding juice to the crust. I hope you don’t mind. I gain weight just looking at food these days, and need to keep it as close to oil free as possible.
    I used some apples that had been around the kitchen a little too long, and the filling wasn’t as juicy as it might have been. I sprinkled some filtered water over the top about halfway through the final bake and it turned out fine. I love this recipe. That bottom crust, especially, is fabulous. Thanks for sharing it with us.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Oven temperatures can vary (sometimes greatly) but I am sorry to hear that, Kim! Better luck next time!

  25. Janmarie Perry says

    YUM! These are delicious! I did double the crumble topping, and sort of packed it down on top of the apples before baking, which I think helped them stay together as bars more. I did not read the part about falling apart / need a fork until AFTER I was mid recipe – when will I learn to read the whole recipe before I begin? And I needed these to travel! Anyway, it worked. I also added cinnamon to the crumble topping because, obviously. You could probably also make this in a pie plate, and serve as an apple pie with ice cream or whipped topping. Thanks!

  26. Pamela McKenna says

    I changed this a little bit…
    I started with homemade apple butter, for a deeper more apple spice flavor,
    Made the crust, pressed it into the pan, piped in the apple butter layered peeled and thinly sliced apples, sprinkled this with a small amount of cinnamon and nutmeg…
    Topped with chopped walnuts and the topping mixture and baked as prescribed!
    I served these warm with vanilla coconut ice cream melting into the bars. So Yummy!
    Thank you for the inspiring recipe

  27. Soha says

    My family can’t eat cornstarch, but the crumble bars look so delicious. Is there anything I could use to replace the cornstarch?

  28. Rck says

    Hi Dana! Could I use butter or olive oil instead of coconut oil? Also, could I use all purpose flour or whole wheat flour instead of gluten free flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rick! I haven’t tried either of these substitutions so I can’t say for sure. But if you give them a try, report back on how it goes!

  29. Shane says

    Ten stars!! In two weeks, I have made this twice for company and all have raved about it. Hubby is asking for a double batch as it disappears too fast! I double the cinnamon–just how we like it–and replaced some of the sugar as dark brown for better caramelization. You are a dear, Dana for such wonderful recipes! Thank you!!

  30. Laura says

    Absolutely delicious! My oatmeal/almond mixture wasn’t sticking together well, so I added another Tbsp+ melted coconut oil, and the final results was fantastic. Definitely had a firm base, and SO yummy! Husband *loved* it. Thank you!!

  31. Esther says

    Hi,

    This was delicious! Any tips for making my bottom layer (oatmeal/almond blend, etc) get crunchy? Mine burned on the bottom and was mushy.

    Thank you!

  32. Julie says

    I made these but used the recipe for the creamy pumpkin pie bars because I had almond flour but no whole almonds on hand. Next time I may use less lemon as I went with the “1 whole lemon measurement” vs actually measuring out tablespoons – – mine must have been a very large lemon. All my bakes times needed to be about 10 minutes longer as well. Outside of those changes it was really good. The crust was great (solid) and wasn’t crumbly at all which was my favorite part.

  33. Kay says

    These look delicious! I want to make a pan of these for Thanksgiving for those of us (ok, me) who don’t like pumpkin pie. We are vegan but not gluten free. Will these work ok with non-gluten free flour? What kind do you suggest using?
    Thanks!

  34. Laura says

    I just made these and they smell delicious! I want to second many of the other commentators who are saying that the recipe was more like a crumble or crisp. My bars are SUPER dry and crumbly and I followed the recipe exactly. The crisp is still really delicious, but definitely not a bar like I was expecting.

  35. Margaret says

    I made this last yesterday without the extra sugar syrup topping, but with extra cinnamon),and I really liked it. Enjoyed the gentle flavor of the coconut oil, the apples without all the sugary goo, and the oatie-almondy crust. I thought it might be a cookie-like bar that you can pick up in your hands, but the bottom crust was too crumbly for that. No matter, it tasted good eating it with a fork.

  36. Charlotte says

    Hello Dana! I just made the crumble bars according to your recipie but it did came out very maybe too crumbly. It came out more like granola instead of a crumble bar. It does not hold its shape. What do you think went wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you pack the crust very firmly and bake it long enough before adding the apples? Otherwise it can be fragile, and these are fragile bars to begin with. I hope you still enjoyed the flavor!

  37. Edwin says

    Just gonna clarify, it’s 291 calories for 9 pieces if it’s without the glaze?? Cause I just devoured almost all of it and there’s only a quarter left hahaha! It’s soooo good!! Good job!!

  38. Laura says

    This was a tasty fall treat! I followed the recipe but added cinnamon and pumpkin pie spice to the top crumble. I agree with other reviewers that the bottom crust was a bit thick, or rather, the crust-to-apple ratio was off. If I make this again, I will use 750 grams of apples at least instead of 500 grams. Also, it’s quite sweet without the glaze, so you might want to wait and taste it before adding all that extra sweetness on top. Enjoy!

  39. Anna says

    When it says under calories, “or 9 without glaze,” does that really mean nine of them are 300 calories? Or is that a mistake?

  40. Troy says

    I made these this weekend and followed the recipe exactly except I used soy milk on the glaze and all-purpose flour in lieu of a GF blend, neither of which should have effected my concerns. I also found in has to adjust the cook times a little longer on the apples to get the baked right. The bars were oddly very crumbly and more like a crumble with a crust as a result. I’m not sure what went wonky, but these definitely were not as fool-proof as your other recipes I’ve made. Taste was still on point :)

  41. Vered says

    I made it and it was great! I subbed the cinnamon for some nutmeg and cardamon and it was a success. The only problem was an extremely crumbly crust…

  42. Sonia says

    Wowzers, y’all, this one’s a winner! I used walnuts instead of almonds for the crust, and added many more shakes of cinnamon to the apple mixture until I was satisfied (I’m a cinnamon freak). Oh, and I did add a heaping 1/4 tsp. of nutmeg to the apples as well. It came out so great!

    I subbed brown sugar for the coconut sugar (added to taste). and did half white/half brown for the crumble. Next time, the only place I’d scale back on the sugar was for the topping.

    Didn’t make the glaze, but I’m sure that’s tasty as well.

  43. Tara says

    I thought these would be good to give my kiddos as a breakfast treat so I halved the sugar in each step and they still turned out wonderfully! Thanks!!

  44. Micayla says

    Just made this and it’s amazing. Will definitely make it again! Its definitely a fall recipe and perfect for dinner parties.

    I’m having issues with the crust, this is the second time I’ve made it (banana coconut cream pie recipe) and the crust doesn’t set correctly; it just crumbles apart. The first time I thought I used too much coconut oil but this time I used less and it still didn’t come out right. Anyone else have any issues? Also, I’m not vegan so can I add an egg white instead of coconut oil?

    Any comments will help!

    • Tara says

      Try baking it a little longer than you think – I’ve used this crust several times and found that when I let it bake about 3- 5 minutes longer than when you think you should take it out (smelling very fragrant, getting brown around the edges) it holds up much better! Every oven is different so you have to watch it, but I always end up baking it a few minutes longer than the top of the timeframe she recommends. Hope that helps!

      • Micayla says

        Thank you, Tara! I tried that as well and it still breaks apart. I did notice that when I’m pulsing the mixture in the food processor the “stick together when squeezed” stage is a bit tricky. When I used more coconut oil it just felt wet but didn’t really stick together. When I used less oil it felt like damp sand but again did not stick together. I’m not 100% sure where that middle ground is…

  45. ACG says

    I made these last night, and I must say this is super yummy!! I accidentally poured too much coconut oil into the food processor, so I added about 2 to 3 tbsp of coconut flour and it came out super fragrant! Both my husband and I love them! You are amazing in sharing these recipes!! Super healthy and super yummy. I was able to use my apples but I only had granny smith so i used four of them and it turned out great. Altho, my apple pie bars didn’t really hold very well but we ate it just like a crumble for breakfast. Thanks a lot!! Will definitely save this recipe for future use!

  46. Emily says

    Amazing!! The crust is incredible – definitely my favorite part. Love the hint of almond with the apples and other flavors. Got a ton of complements on this dish.

  47. RunningPathES says

    So personally I loved these and ate way too much on my own. This was aided, however, by the fact that the entire rest of my family disliked them. I think it was the bottom crust, for whatever reason. I did one and a half recipe and used a large pan, and the ratios were all good. Honestly I thought it was delicious, but the other 5 people who tasted it didn’t like it. So I guess I’ll give it 3 stars as a compromise. There’s no accounting for taste, I guess! I think the lesson for anybody reading this is that this recipe may not appeal to a broad audience. but for those of us who like this sort of thing it’s perfect.

  48. Jessica says

    Wow these were soooo good!! They were so crumbly and delicious! :D I think my husband and I polished off the entire pan in one day! lol

  49. Chelsea says

    So delicious! I just ate them fresh out of the oven. I was really happy with how they turned out, except for the fact that they were extremely crumbly, I wasn’t able to transfer them to a plate and have them hold their shape at all. I followed the recipe pretty closely, although I did use a 9X13 and didn’t measure the coconut oil precisely. I would guess that I may have leaned on the side of more. Do you have any suggestions for this? I also dug into them about 2 minutes after they were out of the oven, so I’m also thinking they might firm up as they cool.
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chelsea, next time I would use an 8×8 pan as suggested by the recipe! I would also let them cool as they will definitely firm up (as difficult as that may be!).

  50. Stephanie S says

    I made these over the weekend. Although they didn’t turn into bars, it turned into by far the best apple crumble I have ever made or eaten.
    Soooo delicious! Thank you!

  51. Colleen says

    Can you use a cup of almond meal instead of blending whole almonds? I just don’t know that my blender will pulverize to the consistency required

  52. Kasey @ Spill the Greens says

    I miss apples and other fall fruits SO much now that I live in the dessert, and I thought this would satisfy my craving…it totally did, but pears were on sale so I ended up using half pears and half plums instead of apples! I haven’t made an original apple version yet but the pear/plum combo was DELICIOUS. Great recipe!

  53. Katharine Poll says

    These look delicious. If you were making it without oil, would you substitute it for apple puree or just leave it out?

  54. Catherine says

    Just got three bags of apples from family, and have made countless apple chips and batches of applesauce so very excited to try this! Looks delicious, thanks for the recipe.

  55. Genevieve says

    Hi I made these on the weekend and am already planning to make some more this week to share with some work colleagues!!!! they are the perfect combination of yummy and good for you treat made with ingredients found in my pantry!

  56. Janet says

    I made these wonderful apple bars for a fall brunch with Pumpkin spice waffles. The bars are AMAZINGLY – DELICIOUS !! ( that might sound over the top but these bars are over the top)They are melt in your mouth good.This recipe is a keeper.
    Thank you for never disappointing :)

  57. Beverly says

    I made these
    They taste wonderful
    No synthetic sweetness
    Very very crumbly
    Mine don’t look great but taste great

  58. Gem says

    So I have every ingredient on hand except gluten free flour. Do you think this will still work if I either eliminate the flour all together or ground up some extra oats to use as oat flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We can’t guarantee the results but I think it’s worth trying! I would say try grinding up some oats!

  59. Liz says

    Hi! I have a lot of almond flour I need to use. Was thinking I could use in both the crust and crumble topping (in place of GF flour)?

    Thanks!
    Liz

  60. Molly says

    I made this last night and it turned out amazing! I used Granny Smith and Fuji apples. The process went perfectly and my house smelled like fall with the cinnamon apples! I will definitely make this again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question! I’ve tried using pecans in this crust and they are much more sensitive to heat than almonds and have burned too easily. If using pecans, reduce the heat and cooking time, and watch carefully as to not let them burn. I still recommend almonds or almond flour as they work best here!

  61. Lucilla says

    Hi, can these be frozen? I have lots of apples and strawberries and was looking for ways to use them before they go bad.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I think that would work well actually. Freeze them after baking. Reheat in a 350 degree F oven!

  62. Arne says

    Hi Dana!
    Regarding the directions for your glaze for the Apple Pie Crumble Bars (Vegan+GF):
    In #11 of the directions it states: “… If too thick, add more almond milk. If too thin, add more almond milk…”
    Is the “too thin” directions correct or should it be “If too thin, add more powdered sugar”? Thanks!
    I don’t bake that much, so I need all the hep I can get. Thank you!

  63. Caitlin says

    I went straight to the grocery store after work to pick up some apples to make these and WOW. These are sooo good. Next time I’ll probably use a little less of the bottom crust layer because I found it a bit too thick, but that might just be a personal thing. The flavors in these were next level. Thank you again for another winner!

  64. Svetlana says

    Everything simple is genius. Your recipes are so unintimitading and fun, it looks we are baking with kids this weekend. Thank you.

  65. Cassie says

    Ahhhhhh apples. They’re a middle school snack for me! But I prefer them in baked goods now, or in the form of my roommate’s homemade applesauce! SO GOOD. These bars look phenomenal!

  66. Sara @ Last Night's Feast says

    I just want a plate of these with a big scoop of vanilla bean ice cream! Yum. So glad it’s apple season =)

  67. Aidenn Isaiah says

    If too thin, -add more almond milk the recipe calls for? I added more powdered sugar instead and it balanced well. Thanks for sharing this delightful recipe!

  68. Shari says

    Looks so yum! I will be making these! All I really want to know is how do you keep pumping out these AMAAAAZING recipes???? My tummy thanks you.

  69. Julia says

    Absolutely AMAZING! I’m your biggest fan, along with Maya, my 6yrs old daughter. We cook your recipes almost every night! Making those tonight! You’re a piece heaven!! Much thanks!!

  70. Masha | Cardio with Carrots says

    OMG…..not only are those bars absolutely mouth-watering. THE COLORS of the background just officially kicked my #FallMood in overdrive!!

  71. Kerrin says

    These look amazing, but I am allergic to coconut (though, I can have the oil, just not the flesh/flakes and milk) can I use a different sugar? Like regular cane sugar?

  72. Samantha says

    Wowie!! (Insert heart eyes emoji here). These look incredible, I can almost smell the flavor from my computer! It’s officially snowing in Calgary today so I think these would be the perfect cold weather dessert to keep me feeling warm and cozy :)

  73. Jessie Snyder says

    Yes, so much yes! Pie without having to make a pie ;) you’re speaking to me here girl. Happy fall! xx

  74. Rhian @ Rhian's Recipes says

    These look and sound incredible! I’d been waiting for this post ever since you said in the spring that you were going to be making some autumn-inspired crumble bars :D

  75. Jackie says

    Awesome timing! I have apples out being peeled already.
    I am out of coconut oil though! I don’t keep margarine or butter in my house. Are there other substitutions? I have whole canned coconut milk….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie! Do you have any other type of oil? If not, I’d recommend picking up some coconut oil! It’s a versatile and healthy ingredient that we use almost every day!

  76. StrayCat says

    Oh my gosh! These look delicious! Definitely will be making them soon! Thanks as always for the great recipes!!!