Paleo Apple Pie Bars (Vegan)

Paleo Apple Pie Bars made with only 6 ingredients are a warmly-spiced inviting grain-free treat! Dairy-free, vegan and refined sugar-free, these super simple yet incredibly flavorful apple pie bars are an absolute delight!

For those of us who can’t be bothered to bake an actual pie but can totally swing an easy bar recipe…much obliged, you’re so very welcome, Apple Pie Bars are here to bring joy and peace to the household 😉

If there is one personality trait I will always openly admit to it is that I simply will not willingly bake complicated things.

Unless it’s my partner’s birthday and then I’m more than happy to bake a Paleo Triple Chocolate Cake or The BEST Gluten-Free Chocolate Cake once a year…and gloat about it for the remainder of the year.

Enter: Apple Pie Bars.

They are, without a doubt, the closest thing to apple pie you can get without being actual pie.

PLUS, they’re grain-free, paleo, refined sugar-free, dairy-free AND vegan! AND they only require 6 basic ingredients!

The concept is identical to my Keto Strawberry Crumb Bars and my Paleo Blueberry Crumb Bars. 

We make a shortbread crust, stew up some apples with a generous amount of cinnamon, then top it off with a lovely crumble topping.

Simple, fresh, perfect for those entertaining guests with food allergies, all around good vibes.

One of my favorite parts about this recipe is that the crust and topping come from the exact same mixture, which means you only need to mix up one concoction for both parts instead of two! Glorious day!

Let’s chat about the ingredients!

Ingredients for Paleo Apple Pie Bars:

Apples: The star of the pie bar! While granny smith are the typical apple used in baked apple treats, I’m a firm believer in using whichever apples you love to eat. For this reason, I typically use gala, fuji, or pink lady apples. Pick your poison 😉

Pure Maple Syrup: Used to sweeten the crust, topping, and apple filling, pure maple syrup is our sweetener of choice. The flavor brings even more fall feels to the recipe and yields the perfect texture and flavor. Major win!

Cinnamon: That amazing ingredient that makes any recipe taste like fall is erupting in your mouth! I’m of the belief that apple recipes require a great deal of cinnamon, so I go fairly heavy handed with it. If you’re like me and you love cinnamon, follow the recipe as is or even add some more! If you’re not big on cinnamon, dial it back!

Tapioca Flour (or gluten-free all-purpose flour): Used to thicken the apple filling, we use tapioca flour or gluten-free all-purpose flour to give that iconic caramelized saucy texture to the apples. While you can also use cornstarch or arrowroot flour as substitutes, flours like almond flour, coconut flour or cassava will not work for thickening the mixture.

Almond Flour: Used for both the shortbread crust and the crumb topping, almond flour makes for a sturdy and delicious crust and a chewy delightful topping. Plus, it has a lovely natural flavor which adds a unique essence to the bar.

I haven’t tested the bars with any other flour, but in my experience, cassava flour works great most of the time as a 1:1 replacement for almond flour. If you try it using cassava and the dough seems too crumbly, simply add a small amount of additional coconut oil until a thick (non-sticky) dough comes together.

Coconut Oil: The fat we use in the crust and topping to bring it all together in delicious harmony. Coconut oil is combined with the almond flour to make the simplest perfect pie crust that you’d never guess is grain-free and dairy-free. If you do fine with dairy, feel free to replace the coconut oil with melted butter!

Sea Salt: Expert flavor enhancer! Sea salt is needed in the crust and the apple filling to bring out all the flavors to make the bars extra palatable and addicting!

Now that we’re experts on the topic, let’s make some bars!

How to Make Paleo Apple Pie Bars:

Prepare the Apple Filling:

Add all of the ingredients for the apple filling except for the tapioca flour to a small saucepan. Cover, heat over medium-high heat on the stove top, and bring mixture to a full boil. Stir occasionally and allow mixture to cook at a gentle boil until the apples have leached out a great deal of liquid. 

Add the tapioca flour and continue cooking and stirring, until the mixture is very thick, about 15 to 20 minutes total. Remove from heat and set aside until ready to use.

While the apple filling is cooking, prepare the rest of the recipe.

Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.

Prepare the Crust: 

Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.

Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping. 

Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Poke several times with a fork to ensure even baking. Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the crust is golden-brown and appears as though it has set up. 

Remove the crust from the oven.

Make the Bars:

Spread the apple filling mixture over the crust in an even layer. 

Sprinkle the reserved topping mixture over the apple layer. 

Bake the bars for 20 to 25 minutes, or until the crumb bar topping is golden-brown. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.

Note: I chill the bars in the refrigerator to allow them to cool completely before slicing.

The way I see it, these bars are a fabulous alternative for folks who are like me and don’t love baking pies, and for those who are looking for a gluten free or grain free dairy free version to share with people who have food allergies.

More Healthy Apple Treats:

• Healthy Apple Muffins
• Apple Fruit Leather
• Gluten-Free Apple Bundt Cake
• Paleo Apple Cinnamon Pancakes
• Paleo Apple Cinnamon Crisp
• Spiced Apple Pumpkin Bread with Streusel Topping

Apple Pie Bars encouraging time efficiency since circa 2021 😉

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Paleo Apple Pie Bars (Vegan)

A warmly-spiced paleo vegan apple pie bar recipe made grain-free and dairy-free!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Desserts & Treats

Cuisine: American

Servings: 9 Bars

Calories: 329kcal

Author: Julia

Ingredients

Apple Filling:

• 3 ½ cups apples peeled and sliced thinly (2 apples)
• 3 Tbsp pure maple syrup
• 1/2 cup water
• 1 tsp ground cinnamon
• Pinch sea salt
• 2 tsp tapioca flour

Shortbread Crust and Topping:

• 2 ½ cups finely ground almond flour*
• 6 Tbsp coconut oil melted**
• 3 Tbsp pure maple syrup
• Pinch sea salt

Instructions

Prepare the Apple Filling:

• Add all of the ingredients for the apple filling except for the tapioca flour to a small saucepan. Cover, heat over medium-high heat on the stove top, and bring mixture to a full boil. Stir occasionally and allow mixture to cook at a gentle boil until the apples have leached out a great deal of liquid. 
• Add the tapioca flour and continue cooking and stirring, until the mixture is very thick, about 15 to 20 minutes total. Remove from heat and set aside or refrigerate until ready to use.
• While the apple filling is cooking, prepare the rest of the recipe.
• Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
• Prepare the Crust: 
• Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
• Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping. 
• Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Poke several times with a fork to ensure even baking. Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the crust is golden-brown and appears as though it has set up. 
• Remove the crust from the oven.

Make the Bars:

• Spread the apple filling mixture over the crust in an even layer. Sprinkle the reserved topping mixture over the apple layer. 
• Bake the bars for 20 to 25 minutes, or until the crumb bar topping is golden-brown. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.

Notes

*Use cassava flour as a 1:1 replacement for almond flour for a nut-free version. The dough should be thick and hold together nicely and not be sticky. If you use cassava flour and the dough is crumbly, add a small amount of coconut oil until it presses together easily.

**Use melted butter instead of coconut oil if you do dairy.

Nutrition

Serving: 1of 9 | Calories: 329kcal | Carbohydrates: 25g | Protein: 7g | Fat: 25g | Fiber: 4g | Sugar: 17g

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