These Gluten Free Apple Pie 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. 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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Gluten Free Apple Pie Bars
Ingredients
Shortbread Layer
- 2 cups almond flour
- 2 tablespoons coconut flour
- ⅓ cup melted 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.
Georgene says
they look wonderful! Is there something I could replace the maple syrup with a lower glycemic?
Jessica DeMay says
Hi Georgene- you can use a sugar free liquid sweetener of choice. It should sub 1:1
Jaclyn says
I mean WOW. This was a show stopper. I wish I had doubled the recipe. I used gala apples but feel like any apple would work!
I loved the saltiness, really made it taste like shortbread.
Jessica DeMay says
Thanks, Jaclyn! I'm so glad you like them and thanks for the great review!
Jordan says
Can I use tapioca flour instead of arrowroot?
Jessica DeMay says
You can! I prefer arrowroot, but tapioca should work well too.
Barb says
Does it matter if the coconut oil is the solid one or the liquid one?
Jessica DeMay says
Measured as melted- I updated it now. Hope you love them!
Barb says
Okay, that makes sense. Thank you!
Kathy says
I'm going to be trying this recipe - it sounds delicious. I thought cherry pie filling would be a good alternative as well. Or I guess pie cherries, sweetened. I'll let you know!!!
Jeanette says
Very disappointed in the shortbread. Left overnight and the crust was soggy. When it first came out of the oven it was great.
Jessica DeMay says
I'm sorry, Jeanette! Did you place them in the fridge?
Keira says
These look amazing!
Brianne says
Could I use apple sauce to replace 1/4 c of the maple syrup in the apple layer? I have pre diabetes so im mindful of my sugar intake.
Jessica DeMay says
Hi Brianne- I think that should work, yes. I hope you love them!
Amy says
I added a little extra apple pie spice to the crust. Delicious!
Jessica DeMay says
Thanks, Amy!
Mimi says
Loved these bars! The warm spices are perfect for chilly weather and the base layer practically melts in your mouth. Sooo yummy!