Paleo Apple Pie Bars with Crumble Topping
Paleo Apple Pie Bars with Crumble Topping are not only a delightful way to enjoy the flavors of fall but also a fantastic twist on a classic dessert that everyone adores. These bars are wonderfully chewy and filled with tender, spiced apples, all topped with a crispy crumble that will make you feel as if you’re enjoying a slice of apple pie without the guilt. Their delicious aroma wafts through the kitchen, making it nearly impossible to resist just one more.
Table of Contents
I discovered this recipe during a cozy autumn afternoon when I craved the warmth of homemade desserts but wanted something that fit my Paleo lifestyle. The combination of almond and tapioca flours creates a gluten-free crust that is both satisfying and easy to prepare. Every bite is a hug in dessert form, and I’m eager to share my version of these Paleo apple pie bars with you—perfect for gatherings or a sweet snack at home.
Why You’ll Love This Recipe
- Simple & Quick: Prepare and bake this delightful dessert in under an hour!
- Irresistible Flavor: Enjoy tender, spiced apples and a crunchy crumble that blend beautifully.
- Eye-Catching Appeal: The layering of apples and crumbles looks beautiful on display.
- Flexible Serving: Perfect for an afternoon treat, holiday gatherings, or breakfast on-the-go.
- Diet-Friendly Options: This dessert is gluten-free, dairy-free, and refined sugar-free.
Ingredients You’ll Need
- 2 cups blanched almond flour: A great gluten-free flour that gives a nutty flavor and moist texture.
- 1/2 cup tapioca flour or arrowroot starch: Helps bind the ingredients while keeping the bars chewy; arrowroot is a suitable substitute.
- 1/2 cup maple sugar or coconut sugar: Adds natural sweetness; coconut sugar has a mild caramel taste.
- 1 teaspoon cinnamon: A warm spice that enhances the flavor of the apples.
- 1/4 teaspoon fine sea salt: Balances sweetness and brings out the flavors.
- 1/2 cup refined coconut oil: Provides richness and moisture—make sure it’s softened for easy mixing.
- 1 large egg yolk: Acts as a binder and helps create a tender crumb.
- 1 teaspoon pure vanilla extract: Adds a sweet, aromatic touch to the filling.
- 4 medium apples (Honeycrisp, Pink Lady, or Granny Smith): Their sweetness and tartness work perfectly together, yielding about 4 cups when diced.
- 2 tablespoons water: Used to help soften the apples in the cooking process.
- 1 tablespoon fresh lemon juice: Brightens the apple flavor and helps prevent browning.
- 1/4 cup maple sugar or coconut sugar (for filling): Sweetens the apple mixture.
- 1 1/2 teaspoons cinnamon (for filling): Enhances the apple pie flavor profile.
- 1/4 teaspoon nutmeg: Adds a lovely, warm depth to the spices.
- 1/4 teaspoon fine sea salt (for filling): Balances sweetness.
- 1 tablespoon tapioca flour or arrowroot starch (for filling): Thickens the juices from the apples.
- 1 teaspoon pure vanilla extract (for filling): Enhances flavor depth.
- 2/3 cup full-fat coconut cream: Makes a rich, creamy caramel drizzle.
- 1/3 cup coconut sugar (for caramel drizzle): Sweetens the sauce perfectly.
- 1 teaspoon pure vanilla extract (for caramel drizzle): Adds warmth and sweetness.
- 1/8 teaspoon fine sea salt (for caramel drizzle): Enhances all the flavors.
How to Make Paleo Apple Pie Bars with Crumble Topping
- Preheat the Oven: Start by preheating your oven to 350°F. Line an 8 x 8-inch metal baking pan with parchment paper, ensuring there’s enough overhang to lift the bars out later.
- Prepare the Crust Mixture: In a large mixing bowl, combine 2 cups blanched almond flour, 1/2 cup tapioca flour or arrowroot starch, 1/2 cup maple sugar, 1 teaspoon cinnamon, and 1/4 teaspoon fine sea salt. Stir well to combine.
- Incorporate Wet Ingredients: Add 1/2 cup softened coconut oil, 1 large egg yolk, and 1 teaspoon pure vanilla extract. Use a fork, pastry cutter, or your hands to mix until a moist, crumbly dough forms; it should hold together when squeezed between your fingers.
- Reserve Dough for Topping: Set aside about 1 generous cup of this mixture for the crumble topping, and chill it in the refrigerator until ready to use.
- Press the Crust In: Firmly press the remaining dough into the bottom of the prepared pan, making sure it’s evenly compacted, especially around the edges and corners.
- Bake the Crust: Place in the oven and bake for 10–12 minutes or until set and turning golden around the edges. Let it cool slightly while you prep the apple filling.
- Prepare the Apple Filling: In a medium saucepan, combine the diced apples, 1/4 cup maple sugar or coconut sugar, 1 tablespoon tapioca flour or arrowroot starch, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon fine sea salt. Toss gently to coat the apples evenly.
- Cook the Apples: Add 2 tablespoons water and 1 tablespoon fresh lemon juice, stirring to combine. Cook over medium heat for about 6-7 minutes, stirring occasionally, until the apples soften slightly but retain their shape, and the juices begin to thicken and look glossy.
- Add Vanilla: Once the apples are ready, remove them from the heat and stir in the additional 1 teaspoon of pure vanilla extract. Allow the filling to cool slightly before spreading over the crust.
- Assemble the Bars: Spread the prepared apple filling evenly over the slightly cooled crust.
- Add the Crumble Topping: Crumble the reserved dough over the apple filling with your fingers, ensuring some of the apple filling remains visible.
- Final Bake: Return the pan to the oven and bake for an additional 27–30 minutes, or until the crumble topping is golden brown and the apple filling is bubbling around the edges.
- Cool Completely: Once done, place the pan on a wire rack to cool completely. If you want clean slices, refrigerate the bars for 30–60 minutes before lifting them out of the pan and slicing them into squares.
- Prepare the Caramel Drizzle: For the caramel, combine 2/3 cup full-fat coconut cream and 1/3 cup coconut sugar in a small saucepan over medium heat.
- Cook the Caramel: Bring this mixture to a gentle boil, then reduce the heat to keep a steady bubble. Cook for about 10–15 minutes, stirring frequently, until it thickens into a dark caramel-like sauce.
- Flavor the Caramel: Remove from heat and stir in 1 teaspoon pure vanilla extract and 1/8 teaspoon fine sea salt. Let it cool before drizzling over the bars to serve.
Storing & Reheating
To store your Paleo Apple Pie Bars with Crumble Topping, place them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days or freeze for up to 3 months—just wrap them securely in plastic wrap before placing them in a freezer-safe container. When you’re ready to enjoy them again, simply reheat in a preheated oven at 350°F for about 10-12 minutes, taking care not to let them dry out. The texture may become a bit softer after freezing, but refreshing them in the oven will bring back some of their original charm.
Chef’s Helpful Tips
- Avoid Crumbly Bars: Make sure to compact the crust well in the pan to ensure it doesn’t crumble when sliced.
- Use Room Temperature Coconut Oil: This helps it blend smoothly into your dry ingredients, providing a uniform dough.
- Don’t Overcook the Apples: You want them softening but not mushy when layered in the bars.
- For Extra Flavor: Consider adding a splash of bourbon or rum to the apples for an added depth of flavor.
- Make Ahead: You can prepare the crust and filling a day in advance, just assemble and bake when ready to serve.
The combination of chewy bars, warm spices, and a crunchy topping creates a delightful experience for your taste buds. You’ll find yourself reaching for these Paleo Apple Pie Bars with Crumble Topping at every family gathering and cozy night in. Don’t hesitate to add your own touch, perhaps through different nuts or spices, and enjoy the process of creating this fall-favorite treat.
Recipe FAQs
Can I substitute the almond flour?
Absolutely! You can use any nut flour like hazelnut or sunflower seed flour for a nut-free option. Just be mindful that texture and taste may vary slightly.
How can I make this recipe vegan?
To make a vegan version, replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Also, ensure that you’re using maple sugar, as it naturally fits vegan diets.
Can I use other sweeteners besides coconut sugar?
Yes, you can use honey or agave syrup as alternatives, but remember that they will alter the texture slightly since they add moisture. You may need to adjust the flour accordingly.
How should I serve these bars?
These bars are fantastic as they are, but for an extra indulgent treat, serve them warm with a scoop of coconut or almond ice cream on top and a drizzle of the homemade caramel for a delightful dessert!
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📖 Recipe Card
Paleo Apple Pie Bars with Crumble Topping
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Paleo
Description
Savor the deliciousness of Paleo Apple Pie Bars with a crumbly topping made from wholesome ingredients. These bars are filled with tender, sweet apples and feature a delightful almond flour crust. Perfect for an easy dessert or a quick snack, they promise to satisfy your cravings while being a healthier option.
Ingredients
- 2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot starch
- 1/2 cup maple sugar or coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup refined coconut oil, softened but not melted
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 4 medium apples, peeled and diced into 1/4-1/2 inch pieces (Honeycrisp, Pink Lady or Granny Smith)
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/4 cup maple sugar or coconut sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- 1 tablespoon tapioca flour or arrowroot starch
- 1 teaspoon pure vanilla extract
- 2/3 cup full-fat coconut cream
- 1/3 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F and line an 8 x 8-inch metal baking pan with parchment paper, ensuring enough overhang to lift the bars out later.
- In a large mixing bowl, stir together the almond flour, tapioca flour, maple sugar, cinnamon, and sea salt. Add the softened coconut oil, egg yolk, and vanilla extract, mixing well.
- Using a fork, pastry cutter, or your hands, combine the wet ingredients with the dry until a moist, crumbly dough forms that holds together when squeezed.
- Reserve about 1 generous cup of the mixture for the crumble topping and chill it until later.
- Press the remaining dough evenly into the bottom of the prepared pan, making sure to compact it well around the edges and corners.
- Bake the crust for 10–12 minutes or until set and lightly golden around the edges, then let it cool slightly while preparing the apple filling.
Notes
Feel free to use your favorite type of apples for a different flavor profile.
For an extra touch, top the baked bars with a drizzle of coconut cream or a sprinkle of cinnamon before serving.
Ensure your coconut oil is softened but not melted to achieve the right dough consistency.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
