Yes
30 minSeriously fall for deliciously decadent Apple Pie Bars! We made this unexpectedly appealing autumn treat with Sea Salt REAL THIN Crackers to underline those apple pie spices with some crumbly crunch.
Ingredients
Crust:
1 ½ cups Sea Salt REAL THIN Crackers (pulsed into crumbs in food processor)
⅓ cup sugar
5 tbsp coconut oil or vegan margarine, melted
2 tbsp JUST Egg™ vegan egg substitute
Coconut oil non-stick spray
Filling:
2 large apples (suggestion: 1 tart Granny Smith + 1 sweet variety like Pink Lady)
2 tbsp tapioca starch
1-2 tsp ground cinnamon
¼ tsp ground ginger
Pinch of ground clove
1 tbsp orange juice
1 tsp orange zest
Topping:
½ cup old-fashioned gluten-free oats
⅓ cup coconut sugar (or brown sugar)
½ tsp ground cinnamon
¼ cup cassava flour (or rice flour)
½ cup cold coconut oil or vegan margarine (cut into cubes)
Vegan salted caramel (optional finishing touch topping)
Preparation
Preheat the oven to 325 degrees. Prepare an 8×8 pan with parchment or foil, leaving extra on two sides for easy removal. Evenly coat with coconut oil non-stick spray. In a bowl, mix the cracker crumbs and sugar together. In another bowl, mix the melted oil and vegan egg substitute together, then pour over the crumb mixture. Stir until well-combined. Press this crust mixture firmly into the prepared pan. Bake for 5-10 minutes or until slightly golden. Remove pan from oven and turn up heat to 350 degrees. Combine the apples, spices, orange zest and tapioca starch in a bowl, tossing to ensure the apples are fully coated. Pour the juice in and mix thoroughly. Set aside. Mix the oats, sugar, cinnamon and cassava flour together in a bowl. Cut the cold oil in until coarse crumbs form (don’t over mix). Press the apples firmly into the pan and sprinkle with topping. Bake for 30 minutes or until the top is golden and the apples are bubbling. Cool at room temperature and then refrigerate for 2 hours until firm (for easier cutting). Cut into 12-16 bars. Top with vegan salted caramel (optional).
