Paleo Apple Crumble Bars
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These Paleo Apple Crumble Bars are gluten free, refined sugar free and are bursting with warm ooey gooey flavor! These would be a hit at your fall parties.
Don’t forget the vanilla ice cream and homemade caramel for topping!
Why You’ll Love These Paleo Apple Crumble Bars
- You get the delicious apple pie flavor in a single serve bar
- They are packed with fall flavor
- Your guests will never guess that they’re gluten free, and free from refined sugars
- They’re much lower sugar than your traditional apple pie
- The warm soft baked bars taste incredible with a scoop of cold vanilla ice cream
Serves: 16
Ingredients
- 3/4 cup Almond Butter
- 1 tsp Pure Vanilla Extract
- 1/4 cup Pure Maple Syrup
- 3 Tbsp Ghee, or vegan butter
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 tsp Cinnamon, Ground
- Apple Filling
- 3 whole Apple, Fuji, any sweet, tart apple
- 1/3 cup Water
- 2 tsp Lemon Juice
- 3 Tbsp Coconut Sugar
- 2 tsp Cinnamon, Ground
- 1 Tbsp Arrowroot Flour
Process
- Combine wet filling ingredients together, then add in the dry. Combine well. Press 2/3 of the mixture into the bottom of an 8×8 pan lined with parchment paper. Bake at 350 for 5-6 minutes, then remove and set aside
- Add an additional tbsp of coconut flour to the remaining mixture, giving it more of a crumble consistency. Refrigerate for now
- Place apple slices, water, and lemon in a pot. Bring to a boil and stir. Once apples start to soften, remove from heat and add remaining filling ingredients
- Pour filling overtop base layer, then crumble the top layer overtop. Bake an additional 25 minutes, until top starts to golden
- Let cool completely. If eating as is they’ll be pretty gooey and messy. I recommend refrigerating for an easier / cleaner cut, then warm prior to serving
- Enjoy as is, or with ice cream and caramel drizzle on top!
Variations for Dietary Preferences
- Almond Flour – I am not sure if this recipe will work with oat flour, but it is the closest texture to almond flour. (all purpose flour is definitely too dry to work here). If you’d like to try oat flour I’d recommend 2 tbsp less
- Pure Maple Syrup– you can replace with honey, medjool date syrup, or sugar free syrup
- Almond Butter– can be replaced with pecan butter. Cashew butter would probably work as well, since it neutral in taste, however peanut butter has too strong of a flavor that will overpower the fall pecan pie flavor here
- Coconut Sugar – you can replace with organic brown sugar
- Arrowroot – can replace with cornstarch or tapioca flour
Ingredients
Base & Crumb
- 3/4 cup Almond Butter
- 1 tsp Pure Vanilla Extract
- 1/4 cup Pure Maple Syrup
- 3 Tbsp Ghee
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 tsp Cinnamon Ground
For the apple filling
- 3 whole Apple Fuji, any sweet, tart apple
- 1/3 cup Water
- 2 tsp Lemon Juice
- 3 Tbsp Coconut Sugar
- 2 tsp Cinnamon Ground
- 1 Tbsp Arrowroot Flour
Instructions
- Combine wet filling ingredients together, then add in the dry. Combine well. Press 2/3 of the mixture into the bottom of an 8×8 pan lined with parchment paper. Bake at 350 for 5-6 minutes, then remove and set aside
- Add an additional tbsp of coconut flour to the remaining mixture, giving it more of a crumble consistency. Refrigerate for now
- Place apple slices, water, and lemon in a pot. Bring to a boil and stir. Once apples start to soften, remove from heat and add remaining filling ingredients
- Pour filling overtop base layer, then crumble the top layer overtop. Bake an additional 25 minutes, until top starts to golden
- Let cool completely. If eating as is they’ll be pretty gooey and messy. I recommend refrigerating for an easier / cleaner cut, then warm prior to serving
- Enjoy as is, or with ice cream and caramel drizzle on top!