Step 1

Preheat the oven to 190°C/170°C fan/375°F/gas mark Grease a 20 cm/8 in square cake tin and line it with baking parchment.

Step 2

Peel, core and slice the apples then place them in a pan with the sugar, butter, lemon juice, cinnamon, vanilla and a pinch of salt.

Step 3

Stir to combine then sauté gently until the fruit has softened slightly and the juices have reduced to a thick syrup. Set aside to cool. Once the apples have cooled, sprinkle over the flour and stir in gently.

Step 4

Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.

Step 5

Add the cold vegan butter and rub it in using your fingertips until the mixture resembles breadcrumbs and no lumps of butter remain.

Step 6

Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly. Pop the rest of the mixture in the fridge.

Step 7

Bake for about 15-20 minutes until pale golden.

Step 8

Spread over the apple mixture then scatter over the rest of the crumble mixture, press it down very slightly.

Step 9

Bake for about 25-30 minutes until golden.

Step 10

Leave the bars to cool in the tin for 20 minutes then carefully transfer them to a wire rack. Leave to cool completely before slicing.