How are you savoring the final days of summer? I’ve been getting my fill of heirloom tomatoes while they’re in season and (safely) dining en plein air.
Most recently, I attended FoodieLand Night Market for the first time and sampled items from Indonesian Satay, Taste Memory and Yakitori Yado. (Note: I lost count of the number of new places I’ve visited since the start of May, but I’m sure I’ll hit my goal by year’s end.) My friend and I also made a return trip to Mersea for crispy tacos, fish and chips, and the view.
Although I’m not quite ready for colder weather and rain, fall-friendly fare is calling my name. In fact, I decided to get a jump on autumn by baking vegan apple pie bars. They’re a bit messy, but don’t let appearances fool you. Vegan apple pie bars are just as craveable as the classic American dessert – without all the butter or work.
Recipe adapted from ShortGirlTallOrder.
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup solid coconut oil
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup solid coconut oil
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 3 medium apples, peeled, cored and cut into ¼"-thick slices (see notes)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1½ teaspoons freshly squeezed lemon juice
- Preheat oven to 350 degrees with rack in center position. Line an 8" square baking pan with parchment paper, leaving a 2" overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil, sugars and vanilla extract at medium speed until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined.
- Press mixture evenly into the bottom of the prepared baking pan; prick all over with a fork.
- Bake crust for 15 minutes or until slightly golden.
- While the crust is baking, melt the coconut oil in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
- In a large bowl, combine all the filling ingredients. Set aside.
- Pour the filling over the prepared crust. Sprinkle the chilled crumb topping over the filling.
- Bake until the top is lightly golden, about 45 minutes.
- Remove pan from the oven and let cool completely; transfer it to the refrigerator to chill until firm, about 2 hours.
- Using the parchment paper overhang, lift bars from pan and transfer to a cutting board. Cut into 16 2" squares.
