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.
Making the pie bars
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, ¾ of the mixture is pressed into a pan while the remaining ¼ 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 paleo apple pie crumb 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. Here are some more apple desserts to try:
- Paleo Apple Pie Crumb Bread
- Gluten Free Caramel Apple Cheesecake Bars
- Paleo Vegan Apple Cinnamon Bars
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Paleo Apple Pie Crumb Bars
Ingredients
Shortbread Layer
- 2 cups almond flour
- 2 tablespoons coconut flour
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- ½ teaspoon salt
Apple Layer
- 2 cups diced apples about 2-3 depending on size
- 1 ½ teaspoons apple pie spice or cinnamon
- ⅛ teaspoon salt
- 1 tablespoon arrowroot powder
- ¼ cup maple syrup
- 1 tablespoon water if needed
Crumb Topping
- remaining shortbread mixture (¼ of total)
- 2 tablespoons chopped pecans
- ¼ teaspoon apple pie spice
Instructions
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
- In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Divide the dough into 4th's and use press ¾ into the bottom of the pan and save the remaining ¼ in a small bowl for the topping.
- Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
- While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time, until thickened- about 5-7 minutes.
- Once shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible.
- Take remaining ¼ of the shortbread mixture and add the pecans and apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
- Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.
Pamela Owens says
So easy and delicious. I added a few dried cherries, so yummy. Your recipes are my go to. Thanks
Jessica DeMay says
You're welcome, Pamela! Thanks for trying these and I love the sound of dried cherries added, yum! Thanks for the great review!
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!
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!
Angie says
What are the nutritional information on this??
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!
Erika says
I am a firm believer in that this shortbread crust is straight from mouth of God. I’ve used it with many fruits and last night I tried pears. I also have found I personally like these bars regardless of fruit, better the next day. The fruit has plenty of time to cool and set up and the flavor development is worth the wait. I followed along with your recommendations with apples since they are often interchanged one for one in dessert recipes. I also used tapioca instead of arrowroot because that’s what I had on hand. I did all cinnamon and then added a dash of nutmeg. I think it could have used a touch more thickening agent for the pears. mine were soft and super juicy and I eyeballed the measurement so that could also contribute. But I also like the gooeyness. You just need a plate and fork opposed to the mom plate (more widely known as a paper towel) I do think that the pears elevated this dessert from something homey (everyone loved good old apple pie) to something elegant. I plan to make these again with pears so if I find that perfect recipe ingredient qty I will be sure to let you know. Happy baking!!!
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!
Vel says
Mades these, loved them, can't stop eating them ?.
Jessica DeMay says
Thanks for trying them, Vel! So glad you like them!
Celesste says
Just made this. Very good!! Will make again!
Jessica DeMay says
Thanks, Celesste! I'm so glad you like them!
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!