Chestnut Free Paleo Almond Flour Apple Pie Bars
These apple pie bars deliver everything you love about a classic fall dessert — warm cinnamon-spiced apples, a golden crumble topping, and a tender, buttery-tasting crust — all in a handheld, shareable format. The base is built entirely from almond flour and tapioca starch, so there's no wheat, no refined sugar, and absolutely no chestnuts or tree nut products that commonly sneak into holiday baking blends and pre-made pie crusts. Coconut oil and maple syrup do the heavy lifting for richness and sweetness, keeping every layer clean and straightforward. The apple filling gets cooked down in a skillet first, so the slices turn silky and glazed before they ever hit the oven — no soggy bottom, no guesswork. A crumble of shredded coconut and chopped walnuts gives the topping real texture and a toasty, nutty finish that makes these bars genuinely hard to stop eating. They hold their shape beautifully once cooled, which means they're just as good packed up for a gathering as they are eaten warm off the cutting board at home.
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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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