Artificial Flavors Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about a classic apple pie — warm cinnamon-spiced filling, a golden crust, and a crumbly, nutty topping — but built entirely from whole, recognizable ingredients with no synthetic flavors anywhere in sight. The base comes together with almond flour, tapioca starch, coconut oil, and maple syrup, giving you a tender, slightly crisp foundation that holds up beautifully under the apple filling. Speaking of that filling: fresh apple slices are cooked down in a skillet with coconut oil, maple syrup, cinnamon, nutmeg, and a squeeze of lemon juice until they're glossy and perfectly tender, no artificial anything required. The topping takes the reserved crust dough and folds in shredded coconut and chopped walnuts for a texture that's somewhere between a crumble and a streusel — genuinely hard to stop eating. Every single ingredient is something you can actually pronounce, which makes these bars a go-to when you want a crowd-pleasing dessert without the label-reading anxiety. They slice cleanly into 12 bars and hold their shape well, so they're just as good for a weeknight treat as they are for bringing to a gathering.
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Learn more →Ingredients
12 servings
For the crust and topping
- 2 ½ cups almond flour
- ¼ cup tapioca starch
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted and cooled
- 3 tbsp maple syrup
- 1 large egg
- ½ cup unsweetened shredded coconut
- ¼ cup chopped walnuts
For the apple filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch slices
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp tapioca starch
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together 2 1/2 cups almond flour, 1/4 cup tapioca starch, and 1/4 tsp salt. Add the melted coconut oil, 3 tbsp maple syrup, and the egg, then stir until a cohesive, slightly crumbly dough forms.
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