Pistachio Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are everything you love about a classic fall dessert, packed into a handheld, grain-free format that feels genuinely indulgent. The almond flour crust bakes up golden and tender, while a skillet-cooked apple filling spiced with cinnamon and nutmeg develops a glossy, lightly thickened glaze that tastes like it took way more effort than it did. A crumbled coconut-walnut topping adds just the right amount of texture and crunch to finish things off. Because the entire recipe is built around wholesome, naturally sourced ingredients — almond flour, coconut oil, maple syrup, and fresh apples — there are no mystery additives or processed fillers to navigate. For anyone avoiding tree nuts like pistachios, the nut component here comes entirely from walnuts, making it easy to verify exactly what's going into your pan. The parchment-lined baking method also makes cleanup and slicing a breeze, so you get a clean, bakery-worthy bar every time. These are equally at home on a holiday dessert table or 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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