Paleo Almond Flour Apple Pie Bars
Warm cinnamon-spiced apples, a golden almond flour crust, and a crunchy coconut-walnut crumble — these bars deliver every cozy note of a classic apple pie without a single grain or refined sugar in sight. The base comes together from almond flour, tapioca starch, coconut oil, and maple syrup, so the whole thing stays completely grain-free and naturally sweetened from start to finish. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice before it ever hits the oven, which means the fruit turns perfectly tender and glossy rather than watery or underdone. Pressing the coconut-walnut topping over the filling before the final bake gives you that irresistible crumble texture that makes these feel genuinely indulgent. Each batch makes 12 bars, so they're a great option for meal prepping a week's worth of treats or bringing something crowd-pleasing to a gathering where not everyone eats the same way. They hold their shape beautifully once cooled, which means clean slices, easy transport, and zero crumbling chaos on the cutting board.
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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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