Pecan Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about a classic apple pie — warm cinnamon-spiced filling, a golden crumbly topping, a tender base — but 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 buttery, slightly crisp texture without any traditional wheat flour. Coconut oil and maple syrup do the heavy lifting as binders and sweeteners, keeping the whole thing naturally sweetened and paleo-friendly from top to bottom. The apple filling gets cooked down in a skillet first, so every slice is perfectly tender and coated in a lightly spiced glaze before it ever hits the oven. A coconut and walnut crumble gets pressed over the top for texture and a little toasty richness that makes each bite feel indulgent. For anyone navigating tree nut concerns specifically around pecans, the crumble here calls for walnuts instead — so you get that satisfying crunch without the ingredient that so often sneaks into fall baking. Cut into 12 bars, they hold their shape beautifully and are just as good at room temperature as they are warm from the pan.
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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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