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  • Prep-time: / Ready In:
  • Makes 9 bars

Wholesome and perfectly sweet, these flavorful crisp-style apple pie bars make a homespun dessert that’s best eaten with a fork.

Find more amazing apple recipes here.


  • 6 medium apples, peeled, cored, and chopped (6 cups)
  • 1¼ cup apple cider or juice
  • ¼ cup pure maple syrup
  • 2½ tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 2½ teaspoons ground cinnamon
  • 2 cups regular rolled oats
  • ½ cup white whole wheat flour
  • 3 tablespoons flaxseed meal
  • 3 tablespoons tahini
  • ¼ teaspoon sea salt
  • ¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons chopped walnuts
  • 6 pitted Medjool dates


  1. Preheat oven to 375°F. Line a 9-inch square baking pan with parchment paper or use a silicone baking pan.
  2. For filling, in a large saucepan combine apples and ½ cup of the cider. Bring to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Add maple syrup, 1 Tbsp. of the lemon juice, cornstarch, and 1 tsp. cinnamon. Cook and stir over medium until thickened and bubbly. Remove from heat.
  3. In a food processor combine 1½ cups of the oats and the next four ingredients (through salt). Pulse until mixed. With processor running, add milk until mixture starts to cling together and is slightly moistened. Transfer ½ cup of the mixture to a small bowl. For crust, press remaining mixture into bottom of prepared pan. For topping, add the remaining ½ cup oats and the walnuts to mixture in bowl; toss. Spoon apple filling over crust. Crumble topping over apple filling.
  4. Bake 40 minutes or until bubbly around edges. Cool at least 30 minutes.
  5. Meanwhile, make Cider Caramel Sauce: Place dates in a small bowl; add boiling water to cover and let stand 15 minutes. Drain well. In a small food processor, combine dates and the remaining 4½ tsp. lemon juice and 1½ tsp. ground cinnamon. Process until smooth. Gradually add ¾ cup apple cider until sauce is pourable.
  6. Cut apple bake into bars. Serve bars with Cider Caramel Sauce.

Comments (6)

(3.83 from 6 votes)
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Susan Wright1 year ago
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love this it working good

Bekki2 years ago
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Loved this. Guests enjoyed. GF and I ate over 1/2 of the entire thing one serving. It’s a great, healthy replacement for regular apple pie bars loaded with sugar and butter. I’ll definitely be making this again.

Amanda2 years ago
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This was phenomenal! It stayed together well and was a big hit, even with my 5 year old, who is a tough critic. He did like the filling better than the crust, probably because the crust has zero sweetness, so next time I’ll add a little date syrup or maple syrup. I used raisins instead of dates for the sauce and it was delish!

Amanda2 years ago
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I also may have added more than 1/4 c of maple syrup in the first place. For us, it needed to be sweetened up a little. And I could tell, as the previous two reviews state, that the crust needed some help, it is dry and tasteless as is. I added spices and maple syrup to the crust and it was great.

Becki Henderson2 years ago
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Like the previous reviewer, I found the crust and topping dry and flavorless. However, I kept the recipe because I really liked the taste of the apple filling. I would make the filling again and top it with an alternate topping (like the toasted oats from Southern-Style Banana Parfaits) and/or toasted walnuts or pecans.

Traci Cooks Vegan2 years ago
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Disappointed. Did not turn out. Too dry, even with the sauce. Like eating apples coated in dry oats and flour, the date cider can’t even save it. If you can’t make a recipe good without a little fat or butter, don’t bother posting it.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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