Description
These Healthy Apple Pie Bars are a delicious gluten-free and vegan twist on the classic apple pie. Made with a tender almond flour crust, naturally sweetened apple pie filling, and a crumbly topping, these bars offer a wholesome dessert option that’s perfect for any occasion. They’re easy to make, bursting with warm spices, and free from refined sugars and gluten.
Ingredients
Apple Pie Filling:
- 2 medium apples (Gala or any variety)
- 1/3 cup coconut sugar
- 2/3 cup water
- 3/4 teaspoon cinnamon
- a pinch nutmeg (optional)
- 1/8 teaspoon sea salt
- 1 Tablespoon tapioca starch (tapioca flour)
Crust and Topping:
- 3 cups blanched almond flour
- 2 Tablespoons tapioca starch (tapioca flour)
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup coconut oil (softened)
- 1/4 cup maple syrup
Instructions
- Prepare the Apple Pie Filling: Wash, peel, and core the apples. Slice them thinly into uniform long slices. In a small pot over medium heat, combine the apple slices with coconut sugar, water, cinnamon, nutmeg, and sea salt. Bring the mixture to a low boil and cook, stirring occasionally, until the apples soften and release plenty of liquid, about 10 minutes.
- Thicken the Filling: Stir the tapioca starch into the apple mixture to thicken it. To prevent clumping, you can dissolve the starch in a small amount of the apple liquid before adding it back to the pot, or stir it directly in. Continue cooking at a low boil for another 10 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with unbleached parchment paper for easy removal and cleanup.
- Make the Crust and Topping Dough: In a large mixing bowl, combine almond flour, tapioca starch, baking soda, and sea salt. Add softened coconut oil and maple syrup, and use your hands to knead into a firm dough. Reserve about 3/4 cup of this dough for the topping.
- Assemble the Bars: Press the remaining dough evenly into the lined baking dish, making the edges slightly thicker if you prefer. Use a fork to poke holes throughout the crust to help it bake evenly.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from oven once partially baked.
- Add the Filling and Topping: Spread the prepared apple pie filling evenly over the baked crust. Crumble the reserved dough over the top of the apple layer.
- Bake the Bars: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the crust edges turn slightly golden.
- Cool and Serve: Allow the bars to cool before slicing into squares. Store any leftovers lightly covered in the refrigerator for 3-4 days.
Notes
- You can use any apple variety you prefer; firmer apples hold up better while baking.
- To avoid lumps when adding tapioca starch, dissolve it in a small amount of hot liquid first.
- The bars keep well refrigerated for up to 4 days—enjoy them chilled or warmed up slightly.
- Ensure coconut oil is soft but not melted to achieve the best dough consistency.
- Use parchment paper for easy removal and clean-up after baking.
