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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Just made these and they smell wonderful. Expecting them to be delicious. One question: my crust/crumble was not very crumbly…..it was more thick and pasty. I melted the coconut oil and wondered if that was the issue here. Should I have added the coconut oil in solid form??
I had this same problem! Mine was thick and pasty as well! maybe it needs more coconut oil? It was simple, I’d love to make it again but wish my dough would turn out correctly.
Absolutely delicious. The only thing I changed is an extra 2 apples as we like it to be full of fruit
this looks great! any suggestions for making this ahead of time and how to store? thanks!
Made this today using coconut sugar to replace maple syrup and added chopped pecans to the topping; did not want squares, so left in dish. I will definitely make again,using more apples. Just what I wanted in an apple dessert, although I may decrease the sugar a bit.
But, really: 15 minutes prep time? prepping apples took me almost that long, then my almond butter was pretty stiff, coconut oil rock hard, plus I am slow anyway, so add another 15 minutes for me. ;.)
I had all these apples from my Costco run and this was a perfect recipe to use a bunch of apples. This was a perfect yummy dessert. I think I diced my apples too small and I would probably double the apples next time. I didn’t do the caramel sauce cause I am trying to cut the sweet somewhere and honestly didn’t feel like I was missing anything. This had a nice texture and enough sweetness. I will definitely make this again!! Thanks for a great recipe!
Just have to add that this crust/crumble will be my pie crust from now on; it is the best I have found.
Unfortunately these were very disappointing. The almond butter took over everything and that’s all I could taste. I made it for my in laws and was embarrassed because it tasted so bad. We scraped the apples and just ate those!!!
I cannot use any oil or vegan butters. Almond butters are ok.
What can be used instead of the coconut oil??
This is amazing! Unfortunately we didn’t have any left overs and I made it a second time with in a week! Great flavors. I also used the filling from this recipe to top the cinnamon waffles that Michele just released!!!