Ingredients
For the Crust and Crumble:
- 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
For the Apple Filling:
- 4 medium apples Honeycrisp, pink lady or Granny Smith apples, peeled and diced into 1/4-1/2 inch pieces, about 4 cups
- 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
Optional Paleo Caramel Sauce:
- 2/3 cup full-fat coconut cream
- 1/3 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
Prepare the Crust and Crumble:
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Preheat your oven to 350°F. Line an 8 x 8-inch metal baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out after cooling.
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In a large mixing bowl, combine the almond flour, tapioca flour, maple sugar, cinnamon, and sea salt. Then add the softened coconut oil, egg yolk, and vanilla.
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Use a fork, pastry cutter, or your hands to work the wet ingredients into the dry ingredients until a moist, crumbly dough forms. The mixture should hold together when you squeeze it between your fingers.
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Reserve about 1 generous cup of the mixture for the crumble topping, and chill until ready to use.
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Press the remaining dough firmly and evenly into the bottom of the prepared pan. Make sure to compact the crust well, especially around the edges and corners.
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Bake the crust for 10–12 minutes, or until it looks set and is just beginning to turn golden around the edges. Allow it to cool slightly while preparing the apple filling.
Prepare the Apple Filling:
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To a medium saucepan, add the diced apples, maple sugar, tapioca flour, cinnamon, nutmeg, and sea salt and toss well to evenly coat the apples. Add the water and lemon juice and stir to combine.
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Cook over medium heat for about 6-7 minutes, stirring occasionally, until the apples have begun to soften but still hold their shape, and the juices have thickened and look glossy.
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Remove from the heat and stir in the vanilla. Set the filling aside to cool slightly before assembling.
Assemble and Bake:
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Spread the apple filling evenly over the partially baked crust.
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Crumble the reserved dough evenly over the apple filling with your fingers. Leave some of the apple filling visible rather than completely covering the surface.
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Return the pan to the oven and bake for another 27–30 minutes, or until the crumble topping is golden brown and the apple filling is bubbling around the edges.
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Place the pan on a wire rack and allow the bars to cool completely in the pan.
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For the cleanest, firmest slices, refrigerate the cooled bars for 30–60 minutes before lifting them from the pan and slicing into squares. Store covered in the refrigerator for up to 5 days. The bars can be served chilled or brought to room temperature before serving.
Optional Caramel Sauce:
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Combine the coconut cream and coconut sugar in a small saucepan over medium heat.
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Bring the mixture to a gentle boil, then reduce the heat so it continues to bubble steadily.
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Cook for about 10–15 minutes, stirring frequently, until the mixture has reduced and thickened into a dark caramel-like sauce.
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Remove from the heat and stir in the vanilla and sea salt. Allow the caramel to cool before drizzling over the bars, to serve.
Recipe Notes
Recipe update: The original 2017 version of these bars used an almond-butter-based vegan crust. This updated version uses an almond flour crumble crust with an egg yolk for a sturdier, more reliable texture. See the vegan option in the notes if you’d like to make them without egg.
Vegan option: To make these bars vegan, omit the egg yolk and add 1 additional tablespoon softened coconut oil plus 1 tablespoon pure maple syrup to the crust and crumble mixture. The vegan bars will be slightly more delicate than the egg-yolk version, so be sure to cool them completely and chill before slicing.