Paleo Apple Pie Crumb Bars

posted in: Recipes | 50

These Paleo Apple Pie Crumb Bars are a delicious fall treat! Caramelized apples are layered on top of a sweet shortbread crust and then topped with an irresistible streusel topping. Gluten free, dairy free, and vegan!

Paleo Apple Pie Crumb Bars

After I made these Paleo Raspberry Crumb Bars I knew I wanted to do an apple version. Apples seem to kind of get looked over sometimes because everyone goes crazy for all things pumpkin. I agree pumpkin is great, but I also love apple desserts. These bars are no exception- they are amazing!

Paleo Apple Pie Crumb Bars made with Golden Barrel Coconut Oil

I bought some apple pie spice last year and absolutely love it! It’s better than just plain cinnamon because it also has fenugreek, lemon peel, ginger, cloves and nutmeg. The combination of those spices is incredible and so warming. It’s also found in the bulk section of seasonings at health food stores. Of course cinnamon can be used in it’s place if you can’t find it.

Paleo Apple Pie Crumb Bars

These bars are so simple to make. The shortbread crust is tried and true and always comes out perfect. Everything is quickly mixed in one bowl, 3/4 of the mixture is pressed into a pan while the remaining 1/4 is saved for the crumb top. While that is baking you make the apple filling. The apples are cooked briefly in a pan before being spread on top of the shortbread, then the crumb topping is added and it is baked again. So easy! Much easier than apple pie I might add 😉

Paleo Apple Pie Crumb Bars

Paleo Apple Pie Crumb Bars

The combination of the soft, melt-in-your-mouth shortbread, the caramelized cinnamon apples, and the crumb topping with a slight crunch makes a perfect bite. These bars will easily be enjoyed by everyone- whether they are paleo or not.

Paleo Apple Pie Crumb Bars

Little Girl Eating Paleo Apple Pie Crumb Bars

These Paleo Apple Pie Crumb Bars have 3 layer of goodness that I know you will love. Like most paleo baked goods- enjoy warm then store leftovers in the fridge.

Hand Holding Paleo Apple Pie Crumb Bars

Paleo Apple Pie Crumb Bars
Print Recipe
Servings Prep Time
9 squares 15 minutes
Cook Time
32 minutes
Servings Prep Time
9 squares 15 minutes
Cook Time
32 minutes
Paleo Apple Pie Crumb Bars
Print Recipe
Servings Prep Time
9 squares 15 minutes
Cook Time
32 minutes
Servings Prep Time
9 squares 15 minutes
Cook Time
32 minutes
Shortbread Layer
Apple Filling
Crumb Topping
Servings: squares
  1. Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
  2. In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Divide the dough into 4th's and use press 3/4 into the bottom of the pan and save the remaining 1/4 in a small bowl for the topping.
  3. Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
  4. While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time, until thickened- about 5-7 minutes.
  5. Once shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible.
  6. Take remaining 1/4 of the shortbread mixture and add the pecans and apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
  7. Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.
Share this Recipe

50 Responses

  1. Avatar

    Heck to the yes. This is the perfect little fall treat– definitely saving this one! Cannot wait for fall to hit in full force so I can put all of these amazing baking recipes to use!

  2. Avatar

    Just finished making this recipe and they are delicious!!! Had to bake them for 28 min to get crumble on top to be right but they are so good!

  3. Avatar

    Can tapioca starch be used in place of arrowroot powder?

  4. Avatar

    Do you think this recipe could be made into individual bites using a silicone mold? I like to make bite size desserts and in order to ensure consistency in size i typically use a 2inch by 2inch mold. Will the dessert fall apart when I try to get them out of the molds?

    • Jessica DeMay

      Hi Tabetha- I can’t say for sure. If you do try it I would suggest letting it cool completely before removing it. I don’t use silicon molds ever so I can’t say how great they are with removing. Maybe just grease the molds first, chop the apples a little smaller, and be super careful when removing. I think it may be okay. I hope that helps!

  5. Avatar

    These look aah-maazingg! Any idea of a good sub for Almond flour? My daughter has nut allergies.

  6. Avatar

    This was SO delicious!! 10/10 rating! Thank you for sharing!!

  7. Avatar

    Could fractionated coconut oil be used without altering the sturdiness of the crust?

    • Jessica DeMay

      Hi Marie- I can’t say for sure. I tried looking up the answer and I couldn’t find anything. I have never baked with it so I’m not very familiar with it. My suggestion would be to use traditional coconut oil for this recipe. I hope that helps!

  8. Avatar

    I am not sure how your shortbread layer looks so thick. I doubled the recipe to make what I think looks like yours.

  9. Avatar

    If you use a dry sweetner (Stevia), what do you recommend to replace the 1/3 cup of maple syrup?

    • Jessica DeMay

      Hi D- I’m not very familiar with stevia. From what I know you don’t use a lot. You will need to make up some of the lost moisture with maybe a little water. The dough should be moist enough to form a ball and hold together. I hope that helps!

  10. Avatar

    Your picture looks like you used a larger pan than 9-inch. Did you double it and use a 9×13 perhaps? That is something I would do….

    • Jessica DeMay

      Hi Diane- nope, if you look at the very first picture you’ll see it’s a square. It’s a 9 inch square pan. I do think doubling it and using a 13×9 would work though. I hope you try them!

    • Avatar
      Mary Pichotta

      Just made these apple crumb bars. I doubled it and can’t wait to taste it. It was easy to put together. Thanks for the recipe.

  11. Avatar

    This is a really good recipe. Had to cook it a little longer to get the crust to brown. Great dessert. 5 stars!!

  12. Avatar

    Do you think I could use orange juice as a substitute for the maple syrup in this recipe? Thanks in advance.

  13. Avatar

    Do you have any tips on reheating them after they have been in the refrigerator for a day? Could they also be left on the counter for a day?

    • Avatar

      Hi Cassandra- just 20 seconds or so in the microwave should be good. Paleo baked goods don’t stay good on the counter long. 1 day is okay, but they’ll go bad fast.

  14. Avatar

    Loved this with apples have you tried pumpkin?

  15. Avatar

    These were wonderful! I made them just as the recipe calls for, except that I had to add another T of water as the apples cooked because I was afraid the apples were going to burn (perhaps I had a dryer variety…I used random varieties of seconds from my local organic orchard). I was concerned that the dough on the bottom would not be thick enough in the final product, because it didn’t seem thick when I spread it, but it really was the perfect balance for these bars. I was generous with my apples, and I wasn’t sure I was going to like the gel consistency of the caramel (from adding arrowroot), but in the final bars I didn’t notice. I made them at night and put them in the refrigerator and served them the next AM at a brunch. Even the gluten eating people gobbled them up!! 5 Stars!! These will be a fall standard for us from now on!

  16. Avatar

    WOW! These are ab fab! I tolerate coconut sugar better than honey, agave, or maple syrup, so I swapped that for the maple syrup (equal parts, plus a little extra coconut sugar to taste since it’s not quite as sweet as syrup), and added vanilla extract w/ a couple TBSP of water to even out the liquid (1/4 cup total liquid, I think). Everything else was made as written and…soooo good. This recipe could easily be turned into a pie. Square…circle…whatever the shape, the flavors & textures are out of this world! I frequently Paleo-bake and this recipe made it into my go-to bookmarks. Thanks a bunch!

    • Jessica DeMay

      You’re welcome, Holly! Thanks for trying my recipe and I’m so glad you like it! I’m glad you made it work for you and it sounds like it came out great.

  17. Avatar

    Hi Jessica!

    I want to make this for a tailgate party on Saturday morning. However, I was wondering if there was any prep work I could do the night before to help with time in the morning? Can it be assembled and then cooked in the morning or will the apples brown? Maybe I could cook the crust and cook the apples and assemble it all and put in the fridge and then bake everything the morning of. Do you think that would work? Thanks so much for your help!

    • Jessica DeMay

      Hi Lindsey! I’m so happy you’re making them for a party. Here are my suggestions. First, you could completely make them and reheat them in the morning. That would be the less stressful. Maybe undertake them a little the first time. If you don’t want to do that then I think the apples being made ahead would work. Since you’re cooking them they shouldn’t turn brown. You could make the shortbread and even cook the bottom like you suggested and then in the morning top it with the cooked apples and the remaining shortbread. I hope that helps and I hope everyone enjoys!

  18. Avatar

    Made this as my 2nd Thanksgiving dessert and everybody loved it!

  19. Avatar

    Made this today with some small changes to fit our diet needs and it’s amazing! My almost 16yo has asked for it as her birthday “cake” it was so good!

  20. Avatar

    So easy and delicious!! I will definitely be making this as one of my yearly fall desserts! Thanks for sharing😀

  21. Avatar

    I just pulled these from the oven 5 minutes ago. They look fantastic. I made them for company tonight so we won’t be eating them for about 6 hours. I don’t have a microwave to reheat them, so can i leave them on the counter and serve later tonight, or would it be better to put them in the fridge and serve them cold.
    I cant wait to try them, thank you for the recipe!

    • Avatar

      Thanks for trying them, Jen! Sorry for the delayed repsonse. They are okay on the counter, but best served cold as they harden up a little and more hand held. If you don’t mind them messy, you could rewarm in the oven for that fresh apple pie flavor. Hope they were enjoyed!

  22. Avatar

    Delicious!!! I just made these as a practice for Thanksgiving. I tried a small piece for taste. Then another. Then another. So good! I used an 8×8 glass pan, as I don’t have a 9×9, and it came out fine. I just cooked the crust and then the whole thing a few minutes longer. Thank you for a great recipe!

  23. Avatar

    I followed the recipe completely, used cassava instead of almond flour as I don’t care for almond. Used the coconut sugar conversion and made sure the dough was still moist and it didn’t bake AT ALL. Nearly an hour later the dough is totally raw I had to throw out.

    • Avatar

      Hi Dominique- yes, cassava flour cannot be subbed 1:1 for almond flour. I’m sorry they didn’t turn out for you and recommend using another nut flour if you don’t like almond flour.

  24. Avatar

    Delicious! Didn’t change a thing. My husband loved it too 😊❤️

Leave a Reply