Mushroom Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about apple pie — warm cinnamon-spiced filling, a buttery-tasting base, and a crumbly, golden topping — in a handheld, grain-free format that's genuinely easy to pull off. The crust and crumble are built on almond flour and tapioca starch, which gives them a tender, slightly chewy texture that holds together beautifully without any wheat or refined flour. Coconut oil and maple syrup do the heavy lifting in place of butter and cane sugar, so the flavor is rich and naturally sweet without anything processed sneaking in. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a splash of lemon juice until it's glossy and jammy, then layered over the par-baked crust before the coconut-walnut topping goes on — that extra step is what keeps everything from turning soggy. Every single ingredient here is whole-food and straightforward, so there's zero guesswork about what's actually in your dessert. They slice cleanly after cooling and are just as good the next day, making them a smart make-ahead option for gatherings or a weeknight treat you can feel genuinely good about.
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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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