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.
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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
Kristin says
I made these for a school function for the mom food table and they were a big hit! I had to make a few modifications because of food sensitivities- I used tapioca flour not coconut flour and used avocado oil instead of coconut oil, but everything else I kept the same. Even with the tapioca flour the consistency of the crust was spot-on. Thanks for a great recipe to add to my collection!
Jessica DeMay says
Thanks so much for trying them, Kristin! I’m glad they were enjoyed! I’m glad to know they work with tapioca flour- thanks for sharing that info. You’re welcome 🙂
CG says
What type of apples do you suggest? This looks amazing! I’d love to make it soon.
Jessica DeMay says
You can use any firm apple, I used Granny Smith. Hope you love them!
Celesste says
Just made this. Very good!! Will make again!
Jessica DeMay says
Thanks, Celesste! I’m so glad you like them!
Vel says
Mades these, loved them, can’t stop eating them 😁.
Jessica DeMay says
Thanks for trying them, Vel! So glad you like them!