Hazelnut Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are everything you love about a classic fall dessert — warm spiced apples, a golden crumbly crust, and a satisfying topping — all packed into a handheld bar you can actually feel good about eating. The base is built on almond flour and tapioca starch, giving it that tender, slightly crisp texture without any grain or gluten in sight, which makes it a natural fit for paleo eaters and anyone avoiding tree nuts beyond almonds and walnuts. The apple filling gets cooked down in coconut oil with maple syrup, cinnamon, nutmeg, and a splash of lemon juice until it turns into a glossy, fragrant glaze that smells absolutely incredible. A coconut-walnut crumble gets pressed over the top before the second bake, adding texture and a toasty depth that takes the whole thing over the edge. For anyone navigating hazelnut allergies, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, and there are no sneaky nut blends or ambiguous "mixed nut" components to worry about. These bars hold their shape beautifully once cooled, making them easy to slice, pack up, and share without them falling apart on you.
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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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