Easy Vegan Pecan Pie Crumble Pies
Buttery shortbread crust, gooey pecan filling, crunchy oat crumble topping.
Servings: 12
Calories: 378kcal
Ingredients
Crust and Topping
- 2 Cups All purpose flour
- 1/2 Cup Powdered sugar, organic
- 1/2 teaspoon Salt
- 1 Cup Vegan butter, room temperature
- 1 teaspoon Vanilla
- 1/3 Cup Quick cooking oats
Filling
- 1 Cup Corn syrup, light
- 1 Cup Organic cane sugar
- 3 Tablespoons Cornstarch
- 1 Tablespoon All purpose flour
- 1/4 teaspoon Salt
- 2 Tablespoons Vegan butter, melted
- 1 teaspoon Vanilla
- 1 1/2 Cups Roasted pecans, chopped
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, sift the flour and powdered sugar. Stir in the salt.
- Add the vegan butter and vanilla to the bowl and stir with a wooden spoon to combine. Or use a hand mixer. This will be super thick, like a cookie dough. Just continue to stir until fully combined.
- Pour half of the dough into the bottom of a 9x9 inch baking dish lined with parchment paper.
- Press the dough into the bottom of the pan evenly to form the crust.
- Add the oats to the remaining dough stir together and set aside.
- Now in a separate large mixing bowl, whisk together the corn syrup, sugar, cornstarch, flour, salt, melted butter and vanilla until fully combined.
- Pour the pecans into the bowl, then fold them into the mixture.
- Pour the pecan mixture over the crust and smooth out evenly.
- Crumble the rest of the dough over the top of the pecan filling evenly.
- Bake for 30-35 minutes or until the bars are golden brown.
- I recommend letting cool until firm on the counter and then removing the bars from the pan to finish cooling. Especially if using a metal pan. The edges will get really crunchy like toffee and then the bars are hard to remove from the pan if left in the pan to cool.