These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect gooey sweet apple pie filling! They’re a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.
I’m ridiculously excited to finally post the recipe for these apple pie bars. I think I made them in JULY, and they were a one-shot success (YAY!) so, that means it’s been quite a while since actually eating one. In fact, it feels like 2 years ago – at least according to Diana, my 10 year old.
Apparently the summer was a long one and these apple pie bars got lost somewhere in the first half. Maybe that’ll teach me to stop trying to work so far in advance – HA! I’m sort of the opposite of a procrastinator and tend to do things too early, then forget about them or get the timing all wrong and don’t know where to fit them in. Or, even more often, decide I hate the photos and decide to do the whole thing over.
In the case of these bars though, there will be no forgetting – these bars are a real-deal dessert, one you won’t believe is paleo, vegan, made with real-food ingredients and all that jazz. One of those desserts that disappears overnight once you give your family the green light. A dessert that makes Adam look at me with the nerve to ask, if, I actually came up with the recipe myself (snort.) Although I do take that as the highest of all compliments, it’s also, um, just a smidge offensive…
Now, while these apple pie bars are 100% mine, the crust and crumble are based on my almond butter and jelly bars and also soft chocolate chip cookies, which are both out of this world delicious.
When you have a good thing, it makes sense to fit it into as many recipes as possible! I figured an apple pie version would be a perfect seasonal spin on those bars, and the final version did not disappoint. Gooey sweet apple pie filling, almond butter cookie crust and topping, and, if you want to go all-out a la mode, a big scoop of ice cream and vegan caramel sauce. Dangerously delicious is an understatement!
Whether or not you top ’em, these paleo and vegan apple pie bars are going to become a favorite for sure – one even picky kids will love (because even my pickiest did!) and even non-paleo eaters can enjoy.
While you can sub in your favorite nut butter, since the crust relies heavily on almond butter, I suggest using one mild in flavor and nice and smooth for the best result. Cashew butter would work really well too. As for the apple filling, you’ll have to do your best to avoid eating it with a spoon before spreading it all over the crust – it’s dessert all on its own! Are you guys ready to bake? Let’s go!
Apple Pie Bars {Paleo, Vegan}
Paleo Apple Pie Bars
These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect apple pie filling! They're a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.
Ingredients
For the Crust/Crumble:
- 3/4 cup smooth almond butter
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3 Tbsp coconut oil
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
For the filling:
- 3 pink lady or other crisp tart sweet apples peeled and chopped (1/4 inch pieces)
- 1/3 cup water
- 2 tsp lemon juice
- 3 Tbsp coconut sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp tapioca or arrowroot starch
- 1/8 tsp fine grain sea salt
Optional Caramel Sauce, for Topping**
- 2/3 cup coconut cream *
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
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Preheat oven to 350 degrees and line an 8 x 8 square metal baking dish with parchment paper.
For the Filling
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Combine the water, lemon juice and apples in a medium saucepan and bring to a boil over medium heat, apples should be somewhat softened.
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In a separate bowl, combine the dry ingredients, then stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set aside to cool a bit.
For the Crust/Crumble
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Whisk together the almond butter, maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, salt, cinnamon, and baking soda until a thick crumbly dough forms
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Press 3/4 of the dough into the prepared baking dish lined with parchment paper, chill the remaining dough while you bake bottom crust 7 minutes, then remove from oven.
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Spread the apple mixture over the partially baked crust, then drop or spoon the chilled crust mixture evenly over the top. Return to oven and continue to bake 25 minutes until top is golden brown. Remove and allow to cool completely before cutting into squares.
For the Optional Caramel Sauce
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Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.
Recipe Notes
*from one small can, full fat coconut milk may be used as well
**Nutrition info does not include optional caramel sauce
Nutrition
What I Used to Make My Paleo and Vegan Apple Pie Bars:
Want More Paleo Apple Recipes? Try One of these!
Sweet Potato Apple Breakfast Bake
Tell Me!
What’s your all-time favorite pie?
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I am very new to this…like brand new. 🙂 I have found out that I have several food intolerances and almonds is my highest. Can coconut flour be used for the whole recipe? I am so hoping to find things that I can enjoy with the intolerances that I have discovered and yet let my body begin to heal. I am really loving your website. Thanks for all the hard work that you do.
Hi and welcome! For this particular recipe, I have tested an all coconut flour version. That said, I have a crust/crumble bar recipe that uses cranberry sauce but I think you can easily adapt it to the apple pie bars. It’s not vegan though, it uses eggs. I’ll link you to it here: https://www.paleorunningmomma.com/paleo-cookie-crumb-cranberry-bars/
If you’re on a desktop or lap top you can search by keyword on the blog to find recipes that use coconut flour or are nut free. Hope this helps!
Can you substitute the coconut flour for anything? For some reason it seems to bother my stomach and throat.
If you prefer, I think you can use all almond flour for the crumble mixture, the measurement would likely be up to 2 cups total off almond flour, however, since I haven’t tested it I’m not totally certain. I would say to try using 1 3/4 cups total, and then adding by the Tbsp until you get a very thick cookie dough texture. Again, I haven’t tried it, so can’t promise!
I wonder if I replace water with apple juice how would it taste??
I’m thinking it would be fine, a bit sweeter!
There’s are some fresh picked apples on my counter that must have been waiting for me to see this recipe! Is there a reason you specify a metal pan? My 8 inch square pan is glass.
I always use metal so I’m not sure now the baking time/temp would possibly need to be adjusted for glass. I’m sure it could work, just might need a slight adjustment, possibly needing to bake longer.
Do you know if these can be frozen?
Just made these! Sooo delicious fresh out of the oven. Wondering what is the best way to store them and how long they’ll last? Thanks!!
I store them in the fridge, they should be good for about 3-4 days if they last 🙂 So happy you like them!
Do these work well as a make ahead? If so, store in fridge only or can they be frozen? Or even just making the crust ahead? Thinking forward to thanksgiving. Thank you!
Enjoyed these cold. Maybe because the crust/crumble was hardened. Caramel sauce is definitely a must.
They’re definitely good chilled and yes I love that caramel sauce!
Would maple sugar work in place of the coconut sugar?
Can I freeze them once made? Would they get mushy in the thawing process?