Pescatarian Paleo Almond Flour Apple Pie Bars
These bars are everything you want from a classic apple pie — warm spiced filling, a golden crumbly topping, a tender base — just cut into handheld squares that are somehow even better than a slice. The crust comes together with almond flour, tapioca starch, coconut oil, and maple syrup, giving it a rich, slightly nutty flavor that pairs beautifully with the cinnamon-and-nutmeg-kissed apple filling. A coconut and walnut crumble gets pressed over the top before the second bake, adding a satisfying crunch that makes every bite feel layered and intentional. The apples are cooked down in a skillet first so they turn perfectly tender and glossy, never watery or raw in the center. Since every ingredient here is naturally free from meat and seafood, this is an effortless fit for a plant-forward pescatarian table — no substitutions needed. They hold their shape beautifully once cooled, which makes them ideal for packing up, sharing, or just sneaking straight from 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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