Paleo Apple Crumble Bars

These gluten free, refined sugar free apple pie bars 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!

Serves: 16

Ingredients

• 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
• 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

1. 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
2. Add an additional tbsp of coconut flour to the remaining mixture, giving it more of a crumble consistency. Refrigerate for now
3. 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
4. Pour filling overtop base layer, then crumble the top layer overtop. Bake an additional 25 minutes, until top starts to golden
5. 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
6. Enjoy as is, or with ice cream and caramel drizzle on top!

Paleo Apple Crumble Bars

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 16

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!