Lupin Free Paleo Almond Flour Apple Pie Bars
These apple pie bars hit every note you want from a fall dessert — warm cinnamon-spiced apples, a buttery almond flour base, and a crumbly coconut-walnut topping that gets beautifully golden in the oven. The filling is made by sautéing fresh apple slices in coconut oil with maple syrup, cinnamon, nutmeg, and a touch of tapioca starch, so the juices cook down into a glossy, lightly caramelized glaze that holds together perfectly when sliced. Lupin flour has quietly crept into a surprising number of gluten-free and paleo-style baked goods as a protein booster, so finding treats that skip it entirely without sacrificing texture can be a real challenge — but this recipe relies entirely on almond flour and tapioca starch for structure, keeping things clean and straightforward. The crust is par-baked first so it stays firm under all that juicy filling, and the reserved dough gets mixed with shredded coconut and walnuts before being crumbled over the top for a satisfying, slightly crunchy finish. Maple syrup does all the sweetening throughout, from the crust to the filling, so every layer tastes cohesive and naturally sweet rather than sugary. Once cooled and cut into bars, they hold their shape beautifully and are just as good the next day, making them a smart make-ahead option for gatherings or a week of genuinely exciting snacking.
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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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