These Paleo Apple Pie Crumb Bars are a delicious fall treat! Caramelized apples are layered on top of a sweet shortbread crust and then topped with an irresistible streusel topping. Gluten free, dairy free, and vegan!
After I made these Paleo Raspberry Crumb Bars I knew I wanted to do an apple version. Apples seem to kind of get looked over sometimes because everyone goes crazy for all things pumpkin. I agree pumpkin is great, but I also love apple desserts. These bars are no exception- they are amazing!
I bought some apple pie spice last year and absolutely love it! It’s better than just plain cinnamon because it also has fenugreek, lemon peel, ginger, cloves and nutmeg. The combination of those spices is incredible and so warming. It’s also found in the bulk section of seasonings at health food stores. Of course cinnamon can be used in it’s place if you can’t find it.
These bars are so simple to make. The shortbread crust is tried and true and always comes out perfect. Everything is quickly mixed in one bowl, 3/4 of the mixture is pressed into a pan while the remaining 1/4 is saved for the crumb top. While that is baking you make the apple filling. The apples are cooked briefly in a pan before being spread on top of the shortbread, then the crumb topping is added and it is baked again. So easy! Much easier than apple pie I might add 😉
The combination of the soft, melt-in-your-mouth shortbread, the caramelized cinnamon apples, and the crumb topping with a slight crunch makes a perfect bite. These bars will easily be enjoyed by everyone- whether they are paleo or not.
These bars have 3 layer of goodness that I know you will love. Like most paleo baked goods- enjoy warm then store leftovers in the fridge.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Apple Pie Crumb Bars
Ingredients
Shortbread Layer
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1/2 teaspoon salt
Apple Layer
- 2 cups diced apples about 2-3 depending on size
- 1 1/2 teaspoons apple pie spice or cinnamon
- 1/8 teaspoon salt
- 1 tablespoon arrowroot powder
- 1/4 cup maple syrup
- 1 tablespoon water if needed
Crumb Topping
- remaining shortbread mixture (1/4 of total)
- 2 tablespoons chopped pecans
- 1/4 teaspoon apple pie spice
Instructions
- CLICK HERE for the full recipe on Golden Barrel's site
Jess says
How would you describe the texture of the shortbread (bottom)? Should it be firm at all? My shortbread seems underdone, so checking to see if it’s the right way or not. Thanks!
Jessica DeMay says
Hi Jess! After the first bake the shortbread is definitely still soft. After the second bake it should be brown around the edges. It will be soft at first, but should harden as it cools. If it’s too soft then store in the fridge. Hope that helps!
Karen Mardik says
Can the maple syrup be replaced with Monkfruit sweetener?
Jessica DeMay says
Hi Karen- I’m not familiar with monk fruit, but if it’s granular then no. You need to replace maple syrup with a liquid sweetener so the ratios aren’t off. Hope that helps and you try these!
SK says
If I don’t have coconut flour, will all almond flour work?
Jessica DeMay says
Hi- the mix of flours gives the best texture and holds together the best, but you can try all almond flour. Add 6 more tablespoons of almond flour to make up for the coconut flour. Hope you enjoy!
Maddy says
Hi there,
If I don’t have any arrowroot powder available, what can I replace it with?
Thanks!
Jessica DeMay says
Hi Maddy- tapioca starch/flour will work. Enjoy!