Vegan Caramel Apple Crumb Bars
Ingredients
- 1 1/4 cups/150g all-purpose flour
- 2 tbsp/25g light brown sugar
- 5 tbsp/75ml neutral oil
- 2 tbsp/30ml water
- 3/4 tsp/3g baking powder
- ¼ tsp/2g salt
- 3-4 medium/350g apples peeled and thinly sliced
- 1 tbsp/15ml lemon juice
- 1/2 tsp/1g ground cinnamon
- 1/4 cup/60ml vegan caramel sauce + more to drizzle on top
- 1/4 cup/50g light brown sugar
- 1/2 cup/60g all-purpose flour
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
- 1/4 tsp/2g salt
- 1/4 tsp/ 1/2 g ground cinnamon
Method
- Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175C.
- In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.
- Add the oil and water. Stir until a crumbly mixture forms.
- Press mixture into pan. Pat into an even layer.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
- Add the oil and water and stir until just combined into small crumbles but still a bit powdery.
- Toss further with your fingers until slightly larger crumbs form (no larger than a pea).
- Peel and thinly slice the apples.
- Toss the sliced apples with lemon juice and cinnamon.
- Arrange on the base in an even layer with as few gaps as possible.
- Drizzle 1/4 cup/60ml caramel sauce over the apples.
- Sprinkle the crumble evenly on top of the apples.
- Bake for 30-35 minutes until set and browned on top.
- Cool in pan completely before removing and cutting. Drizzle the cut slices with more caramel before serving.
- Best the same day. Store in the fridge for up to 3 days. Best if stored without the caramel drizzle. The crumble will soften during storage.
Notes
Texture/taste Notes: Vegan apple crisp is turned into a decadent handheld dessert. Apples tossed with cinnamon and cooked in a layer with vegan caramel on a crisp pastry base with a sweet crunchy crumble topping. The apples and caramel melt together during baking for a single cohesive bite with all kinds of textures. Drizzled with extra caramel before eating for a gooey bite that taste like fall.
Apples: For best results, use a tart variety apple like Granny Smith, Braeburn, or Macintosh. These will hold together best without disintegrating during baking and balance the sweetness of the caramel and crumble. Fuji and Gala apples are the least optimal choices.
Oil choice: Oil choice: Any neutral oil will work in this recipe like canola, sunflower, or vegetable. Melted coconut oil can be used but will impart more flavor to the pastry base and crumble.
Caramel can be salted or unsalted. If making your own, adjust the salt level to taste.