Carrageenan Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about classic apple pie — warm cinnamon-spiced apples, a golden crust, and a crumbly, nutty topping — in a handheld, shareable format. The base is built from almond flour and tapioca starch, which gives it a tender, slightly chewy texture that holds together beautifully without any grain or gluten. Coconut oil and maple syrup do all the binding and sweetening work, so there's no need for refined sugars or dairy that might sneak in unwanted additives. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice until it's glossy and fragrant, then layered over the par-baked crust before the coconut-walnut topping goes on. That crumble layer toasts up golden and crunchy in the oven, adding real textural contrast to the soft, jammy apples underneath. Every ingredient here is whole and straightforward, which means you're not left guessing about what's in your dessert — just real food that tastes genuinely indulgent.
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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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