Print
Recipe

Healthy Apple Pie Bars

These healthy apple pie bars include a buttery shortbread crust, layers of thinly sliced cinnamon apples, and a crumb topping sweetened with maple syrup. A handheld version of apple pie with all the flavors of fall! Because the ingredients are so simple, these are paleo apple pie bars that are gluten free. Serve with vanilla ice cream or a drizzle of powdered sugar glaze!

Prep: 40Cook: 30Total: 1 hour 10 minutes
Servings: 12 1x

Ingredients

Crust:

  • ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • 3 tablespoons tapioca flour
  • ¼ teaspoon fine sea salt
  • ¼ cup ghee or coconut oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Filling:

  • 3 large apples, peeled, cored, and thinly sliced
  • 2 tablespoons coconut sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon tapioca flour
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Crumb topping:

  • ¾ cup blanched almond flour
  • ¼ cup tapioca flour
  • ¼ cup coconut sugar
  • 3 tablespoons chopped raw pecans
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • ⅓ cup coconut oil, solid at room temperature
  • 1 tablespoon pure maple syrup

 

Instructions

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with a parchment paper sling so the paper drapes over two sides.
  2. Make the Crust: In a medium bowl, whisk together the almond flour, coconut flour, tapioca flour, and sea salt. Add the ghee, maple syrup, and vanilla to the bowl, and fold everything together until a dough forms. Press the crust into the bottom of the prepared pan and bake for 8 minutes.
  3. Make the Filling: In a medium saucepan over medium heat, combine the apple slices, coconut sugar, lemon juice, and maple syrup. Cover and cook for 10 minutes. Remove the pan from the heat. Add the tapioca flour, cinnamon, and nutmeg to the saucepan and stir until dissolved. Let the apple cool slightly.
  4. Make the Topping: Combine the almond flour, arrowroot flour, coconut sugar, pecans, cinnamon, nutmeg, and salt in a medium bowl. Add the solid coconut oil to the bowl and cut it into the dry ingredients using a pastry cutter or fork. Cut the coconut oil into the dry ingredients so that it crumbles into smaller and smaller pieces. Once the coconut oil is fully incorporated, add the maple syrup and gently mix the topping with the fork until a wet crumble forms.
  5. Bake the Bars: Add the apple mixture on top of the crust and spread it out so the apples lay evenly in the pan. Sprinkle the crumb topping evenly over top of the apples. Return the pan to the oven and bake for 30 minutes.
  6. Cool: Let the apple pie bars cool completely before cutting them into twelve even squares. Store in the refrigerator for up to 5 days. Serve with a drizzle of powdered sugar glaze, vanilla ice cream, or 4-ingredient vegan caramel sauce.

 

Notes

  • To make baking go a bit quicker, peel and slice the apples as part of your prep work before you make the crust.
  • While any variety of apple will work, crisp and slightly sweet apples like Honeycrisp, Pink Lady, and Golden Delicious work great for this recipe.
  • Eating the bars warm is tempting, but letting them cool is necessary to cut the apples. The bars are best eaten at room temperature or chilled. 
  • For a powdered sugar glaze: Mix up ¾ cup organic powdered sugar, 2 tablespoons coconut milk, and ½ teaspoon vanilla extract. Pour over the apple pie bars just before serving.
© Coconuts & Kettlebells

Download My FREE Cookie Recipe Book! 

Grab 10 brand new cookie recipes in my Craving Cookies recipe book!