Gluten Free/Vegan Apple Crumb Bars

Fall time means pumpkin and apple recipes galore. Sweet and cinnamon-spiced apples sandwiched between pecan-coconut crumb layers, these vegan/gluten free apple crumb bars will leave people asking, “is this really gluten free?”

Pairs wonderfully with Maple Walnut Ice Cream.

Gluten Free/Vegan Apple Crumb Bars

Cinnamon-spiced apples between layers of pecan crumb.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16 bars


  • Mixing bowls
  • 8×8 baking dish


Crumb mixture

  • 1 ⅔ cups gluten free all-purpose flour I prefer Bob's blue-label gluten free flour
  • 1 cup chopped pecans You can sub in walnuts or do a mix of both
  • cup unsweetened shredded coconut
  • ¾ cup coconut sugar or brown sugar
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • cup coconut oil, chilled

Apple filling

  • ¼ cup maple syrup
  • 1 whole lemon, juiced
  • 3 tbsp cornstarch
  • 3 cups chopped apples approx. 3-4 large apples
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger


  • Preheat the oven to 350° and lightly grease an 8×8 baking dish.
  • In a large bowl, use a spatula or wooden spoon to stir together all the crumb ingredients except the coconut oil.
  • Using your hands or a pastry cutter, mix in the coconut oil until the coconut oil is evenly distributed and the mixture is crumbly.
  • Pour half the crumb mixture into the greased baking dish, press down firmly, and bake at 350° for 15 minutes.
  • While the crumb base is baking, in another large bowl, whisk together the maple syrup, lemon juice and cornstarch. Stir in the chopped apples and spices.
  • Once the crumb layer is done, remove the baking dish from the oven and add in the apple filling, making sure to cover the entire crumb base.
  • Top the apples with the remaining filling and return the baking dish to the oven. Bake for an additional 55-60 minutes, until the apple filling is bubbly.
  • Let cool slightly before enjoying. Best served the same day, but can be stored at room temperature for a day or two and warmed again the in the oven.


Original recipe by La Casa de Sweets

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