Dairy Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about classic apple pie — warm cinnamon-spiced apples, a golden crumbly topping, a tender base — reimagined in handheld form with zero butter or dairy anywhere in sight. The crust and crumble are built entirely on almond flour and coconut oil, which gives them a rich, nutty depth that honestly rivals any traditional pastry. Tapioca starch does double duty here, lending structure to the crust and thickening the apple filling into a glossy, jammy glaze that holds together beautifully when you slice. Shredded coconut and chopped walnuts folded into the topping add texture and a subtle sweetness that makes every bite feel layered and satisfying. Maple syrup sweetens both the filling and the base, so there's no refined sugar to worry about either. The apples are cooked down in the skillet first, which means the filling is perfectly tender and never watery — a small step that makes a big difference in the final result. Whether you're navigating a dairy-free household or just want a dessert that feels indulgent without the heaviness, these bars deliver every time.
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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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