Turmeric Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are everything you want from a fall dessert — tender spiced apples, a golden almond flour crust, and a crumbly coconut-walnut topping that makes each bite feel like a proper treat. The base comes together with almond flour, tapioca starch, coconut oil, and maple syrup, so the whole thing is naturally grain-free and sweetened without refined sugar. Cinnamon and nutmeg do all the heavy lifting in the filling, which gets cooked down in a skillet until the juices thicken into a glossy, fragrant glaze around perfectly softened apple slices. There's no turmeric or any of the anti-inflammatory spice blends that sometimes sneak into paleo baking recipes, so the flavor stays clean and classically apple pie. The topping — shredded coconut and chopped walnuts crumbled over the filling — bakes up beautifully golden and adds a satisfying crunch that a traditional pastry crust honestly can't compete with. Cutting the slab into bars makes them easy to serve, pack up, or sneak straight from the pan once they've cooled enough to hold together.
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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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