Gluten Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about classic apple pie — warm cinnamon-spiced filling, a golden crust, and a crumbly topping — without a single grain of wheat or gluten-containing flour in sight. The base is built entirely on almond flour and tapioca starch, which together create a crust that's tender and sturdy enough to hold a generous layer of sautéed apples. Cooking the apple slices in coconut oil with maple syrup, cinnamon, nutmeg, and a splash of lemon juice before baking means the filling is perfectly glossy and jammy rather than watery or underdone. The crumble topping gets extra texture and richness from unsweetened shredded coconut and chopped walnuts, so every bite has a satisfying contrast between soft fruit and a toasty, nutty finish. Because every component is made from scratch with whole, recognizable ingredients, there's no guesswork about hidden additives or shared-facility cross-contact the way there can be with store-bought gluten-free baked goods. The parchment sling makes lifting and slicing the whole slab genuinely easy, and the bars hold their shape beautifully once cooled. Whether you're serving a crowd or just want a grab-and-go treat that tastes like fall, these are the kind of bars that disappear fast.
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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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