1 pound unsalted vegan butter, at room temp

3/4 cup granulated monkfruit sweetener or sugar

1/2 cup light brown sugar

2 tsp vanilla extract

4 cups all-purpose flour (can be made GF w/ chickpea flour

1 1/2 tsp kosher salt

1/3 cup rolled oats

1 tsp cinnamon


1 1/2 pounds each Fuji apples + D’Anjou pears

2 tbs freshly squeezed lemon juice

1/4 cup granulated sugar

1 tsp ground cinnamon

1/8 tsp ground nutmeg

4 tbs unsalted vegan butter


Preheat the oven to 375 ºF. For the crust, add the vegan butter, granulated sugar, brown sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Once chilled, bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the oats and cinnamon, and mix on low speed to combine. Set aside. Reduce the oven to 350 ºF. For the filling, combine the apples, pears and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large pot or skillet, add the apples + pear mixture, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples + pears are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Crumble pieces of the remaining dough with your fingers and drop them evenly on top of the apples + pears. Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.