Honey Free Paleo Almond Flour Apple Pie Bars
These apple pie bars hit every cozy, spiced note you want from a classic dessert — tender cinnamon-glazed apples, a golden almond flour crust, and a crumbly coconut-walnut topping that makes each bite genuinely exciting. The entire recipe is sweetened exclusively with maple syrup, so anyone avoiding honey can dig in without a second thought. Almond flour and tapioca starch do the heavy lifting in the crust, giving it a buttery, slightly crisp texture that holds together beautifully once cooled. The apple filling gets cooked down in a skillet with coconut oil, warm spices, and a touch of lemon juice before it ever hits the oven, which means the fruit is perfectly tender and the juices thicken into a glossy glaze rather than a soggy mess. Pressing the coconut-walnut crumble over the top before the final bake creates that irresistible golden finish that looks like you spent way more time than you actually did. Cut into 12 bars, they're easy to portion, pack well, and taste just as good the next day once the filling has fully set.
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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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