These Caramel Apple Pie Bars are gluten free, vegan, and absolutely decadent! They’re such a delicious fall treat – my favorite way to eat them is with a huge scoop of vanilla ice cream and some coffee, because why not?
We were inspired to create this recipe from one of our favorite recipes we made last Spring – these Raspberry Oatmeal Crumble Bars – which was one of our most popular recipes this year! The buttery oat crust is heavenly – it’s very difficult to refrain from eating it out of the mixing bowl.
The vegan salted caramel is used both for the filling and as a finishing touch. While there are a few great vegan caramel brands we love to use, it’s also super easy to make homemade. You can try our recipe here!
I’d imagine this recipe would make a great pie, but we prefer bars – they’re easier to serve and store, especially if you’re serving a large crowd. We’re also obsessed with these Chocolate pecan caramel shortbread bars…they would be great to serve together at a holiday gathering, and quite honestly, I doubt anyone would know that they’re gluten free & vegan!Print
Much easier to make than homemade apple pie, these caramel apple pie bars are a delicious way to use up seasonal apples.
- 3 cups rolled oats
- 1 cup sweet rice flour
- 1/2 cup pecans
- 1/2 cup sugar
- 1/4 coconut sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup dairy free butter, chilled and cut into pieces
- 4 tbsp creamy almond butter
Apple pie filling:
- 5 cups peeled and diced apples
- 2 tbsp cane sugar
- 2 tbsp coconut sugar
- 3 tbsp maple syrup
- 1/2 tbsp freshly squeezed lemon juice
- 1 tsp cinnamon
- 1/2 tsp ginger
- Pinch nutmeg
- Pinch salt
- 1 1/2 tbsp arrowroot powder
- 1/4 cup vegan caramel (store bought or homemade) + more for topping
- Preheat oven to 350 F. Line an 8×8 pan with parchment paper and set aside.
- To make crust, combine all ingredients except butter and almond butter in food processor and pulse until well combined. Add butter and almond butter and continue to pulse until it forms a coarse crumble.
- Press 1/2 of mixture into pan. Reserve rest of mixture for topping.
- To make filling, add apples, sugar, maple syrup and lemon juice to a small saucepan over medium heat. Cook for a few minutes until fragrant and slightly softened. Add spices and arrowroot powder and bring to a simmer. Stir often until apples are completely softened and mixture has thickened.
- Remove from heat and let cool slightly. Spread filling over crust in an even layer, then drizzle with vegan caramel, then add remaining crumble topping.
- Bake for 30-32 minutes, until golden brown. Let cool completely before slicing and serving.
- Serve with more vegan caramel and some vanilla ice cream!
Arrowroot powder is a pantry staple in our house – similar to cornstarch, it helps thicken this apple pie filling. You can find it at most specialty food stores.