High Fructose Corn Syrup Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about a classic apple pie — warm cinnamon-spiced filling, a golden crust, and a crumbly, textured topping — in a handheld, shareable format. The sweetness here comes entirely from maple syrup and fresh apples, so you can enjoy every bite without a drop of high fructose corn syrup or any of the processed sweeteners that sneak into so many store-bought desserts and baking mixes. Almond flour and tapioca starch form a surprisingly sturdy, buttery-tasting base that holds up beautifully under the apple filling, while coconut oil keeps the whole thing dairy-free and rich. The apple filling is cooked down in a skillet with cinnamon, nutmeg, and a splash of lemon juice until it thickens into a glossy, fragrant glaze — no corn syrup-laden pie filling required. A coconut and walnut crumble scattered over the top adds crunch and a subtle nuttiness that takes these bars from simple to genuinely impressive. They slice cleanly after cooling, making them perfect for lunchboxes, potlucks, or an afternoon treat you can feel good about. If you've been searching for a dessert bar that tastes indulgent but is built entirely from whole, recognizable ingredients, this one is it.
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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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