Gluten Free Apple Pretzel Salad
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This Gluten Free Apple Pretzel Salad is a delicious, fall twist on your traditional strawberry pretzel salad!
Totally gluten free, refined sugar free, and has dairy free option, too!
Made with a buttery pretzel crunchy base, a fluffy, creamy cool whip center, and warm caramelized apple topping!
Why You’ll Love This Gluten Free Apple Pretzel Salad
- They are gluten free and refined sugar free (unlike the corn syrup and palm oil filled ones you’ll find in stores)
- They are just like your summertime favorite snack – strawberry pretzel salad, but with a delicious apple pie flavor instead
- Each layer has its own delicious flavor and texture, for an explosion of flavor with each bite
- They’re sure to be a hit at any of your fall gatherings
Serves: 16
Ingredients
Pretzel Base
Filling
- 8 oz Cream Cheese, Full Fat
- 1/4 cup Pure Maple Syrup, Or honey
- 2 tsp Pure Vanilla Extract
- 1 whole Cool Whip, 1 tub coconut based or regular cool whip
Apple Compote
- 4 – 5 whole Apple, Fuji, Peeled and sliced
- 3 Tbsp Water
- 1/4 cup Pure Maple Syrup
- 1 Tbsp Lemon Juice
- 1 Tbsp Arrowroot Flour
- 1 tsp Cinnamon, Ground
Variations for Dietary Preferences
- Pretzels– if not gluten free feel free to use any pretzels you’d like
- Butter – you can easily keep these dairy free by using a vegan butter stick
- Also vegan cream cheese! I like Miyokos brand and Kite Hill brand
- Maple Syrup – you can sub honey or medjool date syrup, or sugar free sweetener
- Arrowroot Flour– can use cornstarch or tapioca flour
Process
- Process pretzels into large chunks, add butter & syrup, process again until crumbled
- Press down into 9×9 pan and bake 10 minutes @ 375
- Process cream cheese, syrup, and vanilla until smooth. Then fold in cool whip
- Spread overtop your cooled pretzel layer and refrigerate while you make the topping
- On stove top combine apples, water, and syrup. Cover and cook on low about 15 minutes, stirring regularly, until apples are soft
- Combine arrowroot starch with 2 tbsp of water, then add to stovetop. This will thicken the mixture even more
- Set aside to cool
- Once apple compote has cooled to room temp, pour overtop cream layer
- Freeze for 1 hour, slice, and enjoy!
- Keep stored in the fridge
- *can sub vegan butter & cream cheese if dairy free
I hope you love this fun, gooey, delectable fall twist on the traditional Strawberry Pretzel Salad!
If you give it a try I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your version!
Ingredients
Pretzel Base
- 5 cups Gluten-Free Pretzel Twists
- 1/4 cup Butter Unsalted
- 1/4 cup Pure Maple Syrup
Filling
- 8 oz Cream Cheese Full Fat
- 1/4 cup Pure Maple Syrup Or honey
- 2 tsp Pure Vanilla Extract
- 1 whole Cool Whip 1 tub coconut based or regular cool whip
Apple Compote
- 4 – 5 whole Apple Fuji, Peeled and sliced
- 3 Tbsp Water
- 1/4 cup Pure Maple Syrup
- 1 Tbsp Lemon Juice
- 1 Tbsp Arrowroot Flour
- 1 tsp Cinnamon Ground
Instructions
- Process pretzels into large chunks, add butter & syrup, process again until crumbled
- Press down into 9×9 pan and bake 10 minutes @ 375
- Process cream cheese, syrup, and vanilla until smooth. Then fold in cool whip
- Spread overtop your cooled pretzel layer and refrigerate while you make the topping
- On stove top combine apples, water, and syrup. Cover and cook on low about 15 minutes, stirring regularly, until apples are soft
- Combine arrowroot starch with 2 tbsp of water, then add to stovetop. This will thicken the mixture even more
- Set aside to cool
- Once apple compote has cooled to room temp, pour overtop cream layer
- Freeze for 1 hour, slice, and enjoy!
- Keep stored in the fridge
- *can sub vegan butter & cream cheese if dairy free