Peanut Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about apple pie — warm cinnamon-spiced apples, a buttery crumble, and that satisfying golden crust — but in a handheld, grain-free format that's genuinely easy to pull off. The base is built on almond flour and tapioca starch, which gives it a tender, slightly chewy texture that holds together beautifully once cooled. Maple syrup does all the sweetening here, letting the natural flavor of the apples shine through alongside the cinnamon and nutmeg. The topping gets a wonderful texture boost from shredded coconut and chopped walnuts, crumbling over the filling like a rustic streusel that toasts up golden in the oven. For anyone navigating peanut concerns, this recipe is a clean and straightforward choice — every ingredient is clearly called out, with no ambiguous pantry staples or store-bought shortcuts that might carry hidden risks. The apple filling is cooked down in a skillet first so it thickens into a glossy, jammy layer that doesn't make the crust soggy. Cut into 12 bars, these are just as at home on a holiday dessert table as they are wrapped up for a weekday treat.
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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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