Gut Friendly Paleo Almond Flour Apple Pie Bars
These bars are everything you want from a classic apple pie — warm spiced filling, a golden crumbly topping, a tender base — just in a form that's far easier to slice and share. The crust is built on almond flour and tapioca starch, which keeps things grain-free and genuinely easy on digestion without sacrificing that satisfying, slightly crisp texture. Coconut oil stands in for butter throughout, and maple syrup does the sweetening, so every ingredient is working with your gut rather than against it. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice before it ever hits the oven, which means the fruit is tender, glossy, and deeply flavored by the time it's done baking. Shredded coconut and chopped walnuts folded into the topping add a little crunch and richness that makes these feel genuinely indulgent. They hold their shape beautifully once cooled, which means you can pack them, stack them, or just eat one standing over the cutting board — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!