These apple pie bars deliver everything you love about a classic fall dessert — warm cinnamon-spiced apples, a golden crumbly crust, and a coconut-walnut topping that adds just the right amount of texture and crunch. The base is built entirely on almond flour and tapioca starch, so there's no wheat, no rye, and no grain of any kind to worry about. Coconut oil and maple syrup do the heavy lifting in both the crust and the filling, keeping things naturally sweetened and completely free from any grain-based thickeners or binders. The apple filling gets cooked down in a skillet first, so every slice is tender and glossy with a light spiced glaze before it even hits the oven. Shredded coconut and chopped walnuts crumbled over the top give the bars a rustic, almost streusel-like finish that makes them look as impressive as they taste. They hold their shape beautifully once cooled, which means you can slice them cleanly and serve them at a gathering or pack them up for the week ahead. If you've been searching for a bar that feels genuinely indulgent without any of the usual grain-based shortcuts, this one is going to earn a permanent spot in your rotation.
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Learn more →12 servings
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.
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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