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These 2 Layer Apple Pie Bars taste just like your favorite fall pie in a handheld treat!! With a buttery shortbread crust and a perfectly spiced apple filling, this recipe is a total crowd-pleaser. Paleo and Vegan friendly, but no one will ever guess!
Why You’ll Love These Apple Pie Bars
If you loved my Pumpkin Cheesecake Bars, these Apple Pie Bars are about to become your new favorite! They’re everything you want in a fall dessert: cozy, sweet, and full of warm cinnamon apple flavor. I love this recipe because it feels indulgent but is still made with wholesome ingredients. As a nutritionist, I always enjoy creating lightened-up versions of classics, and this one is a win every time!
The crust is made with almond flour and coconut flour for the perfect texture, while the apple filling is naturally sweetened and topped with pecans. Every bite is a mix of soft, chewy, and just the right amount of crunch! This recipe is one of the apple recipes I love, and it’s perfect among my apple desserts for cozy fall baking.
Perfect for Any Occasion
These bars are so versatile. They work for:
- A cozy fall dessert with family or friends
- A sweet treat in lunchboxes
- A fun back-to-school snack
- A healthier Thanksgiving dessert option for Gluten Free, Vegan, or Paleo guests
And honestly, you’ll love them any time of year!!
How to Make Apple Pie Bars
Making these bars is simple, and the results are worth it! Here’s the process:
- Make the crust: Pulse crust ingredients in a food processor until a dough forms. Press into the bottom of a square baking dish and bake.
- Cook the filling: While the crust bakes, cook the apples on the stovetop until thickened with cinnamon and pecans.
- Assemble: Pour the filling over the cooled crust, then bake again until set.
- Chill and cut: Let the bars cool completely, then chill before cutting into perfect squares.
Serving and Storing:
- Serving: Once chilled, you can enjoy these bars cold or warm them slightly. If serving warm, add a scoop of vanilla ice cream for the ultimate treat!!
- Storing: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. They hold up best chilled, not at room temperature.
These Apple Pie Bars are the ultimate way to enjoy apple season while keeping things simple and nourishing. Trust me, you won’t want to share any of these squares!!
Apple Pie Bars (Vegan & Paleo)
Ingredients
For the Crust:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1/2 tsp salt
- 3 tbsp coconut oil
- 1/4 cup maple syrup
For the filling:
- 2 large apples, cored, peeled and diced
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1/4 cup arrowroot starch
- 1/3 cup maple syrup
- 1/3 cup water
- juice of 1 lemon
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees. Line a 9×9 or 8×8 inch pan with parchment paper and spray with non-stick spray. Set aside.
- To make your crust, combine all crust ingredients into a food processor. Pulse until a dough like texture forms. Press the crust into the pan, evenly distributing. Place in the oven and bake for 15 mins. Set aside and cool. Leave oven on.
- Meanwhile, make your filling. Combine cinnamon, nutmeg, arrowroot starch, and salt in a small bowl. Coat the apples with the dry mixture.
- Place apple mixture, water, lemon, and maple syrup in a medium sized sauce pan. Cook over medium heat until sauce begins to thicken and caramelize (7-10 mins). Now stir in pecans. Remove.
- Once crust is cooled, top with filling and spread evenly.
- Bake for 20-22 minutes or until sauce has bubbled up and looks a golden color. Remove from heat. Cool completely, and refrigerate before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any suggestions for substitutes for pecans? (spouse has tree nut allergy, but can have almond flour).
You can omit altogether! Or use any nut and chop finely.
These are very good. My only complaint is there isn’t a nutritional breakdown. Have to count carbs for a diabetic family member. So it is important to know how many carbs are in a serving.
The recipe notes contain the nutrition facts!
Super delicious! Even better the second day. We put almond whipped cream on them the first evening. My husband wanted one for breakfast the next morning, so we both had one. Really good with a hot coffee!they were easy to make. I will definitely be making them often.
Any suggestions on substitutions for the arrowroot other than tapioca?
This looks amazing! Any suggestions for coconut oil or coconut flour substitutes in this recipe? My husband is allergic to coconut.
You can use ghee or butter in place of the coconut oil. And I would try tapioca flour in place of coconut flour. Let me know how it turns out with these substitutions!!
This recipe looks great! Can I subsitute gluten based flours to replace the almond flour and coconut flour? If so, which flours would you recommend?
Thanks!
Hi Sarah, it would work fine, but I am not exactly sure on the conversion measurements. My best guess would be 2 cups gluten free flour. You could also try cassava flour, 2 cups.