Paleo Apple Pie Crumb Bars


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.
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64 thoughts on "Paleo Apple Pie Crumb Bars"

  1. 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!

    1. Thanks, Karly! It’s finally starting to cool down here a little and making me want to bake more. 🙂

  2. 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!

    1. Thanks for trying my recipe, Kim! I’m so glad you like them!

  3. Nikki says:

    Can tapioca starch be used in place of arrowroot powder?

    1. Hi Nikki- yes! Hope you enjoy!

  4. Tabetha says:

    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?

    1. 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. Sarah says:

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

    1. Hi Sarah- it should work with cassava flour. Hope you try them!

  6. Hannah says:

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

    1. You’re welcome, Hannah! Thank you for trying them and for the great feedback! I’m so glad you like them 🙂

  7. Marie says:

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

    1. 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. Deseray says:

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

    1. Hi Deseray, I used a 9 inch square pan. I’m not sure why you needed to double it. I hope you enjoyed it!

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

    1. 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!

    2. Valarie says:

      Maybe applesauce?

  10. Diane says:

    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….

    1. 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!

    2. Mary Pichotta says:

      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.

      1. Thanks for trying them, Mary and hope you loved them!

  11. BECKY says:

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

    1. Thanks, Becky! I’m so glad you tried it and liked it. Thanks for the great feedback!

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

    1. Hi- I unfortunately don’t think that would work, sorry! You can use honey if you want.

  13. Cassandra says:

    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?

    1. 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. Sandra says:

    Loved this with apples have you tried pumpkin?

    1. Thanks, Sandra! I have not, but I still want to!

  15. 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!

    1. Thanks, Colleen! I’m so glad you liked them! Thanks for trying them and I’m glad they came out great.

  16. Holly says:

    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!

    1. 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. Lindsey says:

    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!

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

    1. Thanks for making them, Tami and I’m so glad everyone loved them!

  19. Linda says:

    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!

    1. Thanks for trying them, Linda and I’m so glad they were enjoyed!

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

    1. You’re welcome, Joy! Thanks for trying them and I’m so glad you like them!

  21. 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!

    1. 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. 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!

    1. Thanks for trying them, Sue! I’m so glad you like them. You’re welcome 🙂

  23. Dominique says:

    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.

    1. 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. Kimberly says:

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

    1. Thanks for trying them, Kimberly! So glad you and your husband enjoyed them 🙂

  25. Shaina says:

    Just made these today for my non paleo husband. His favorite dessert is apple pie.He took one look at it fresh out of the oven and couldn’t wait to try it. Once it cooled enough he gave it a try and said it was the best apple pie he has had yet!! And I have to admit even though I’m not a huge apple pie fan I will be making this one again for sure, I loved it! I think I want another square right now..🤔 Thank you for such an amazing recipe, it was so easy.

    1. You’re welcome, Shaina! I’m so glad you tried them and that they are enjoyed! Thanks for the great feedback 🙂

  26. Holly says:

    So, I already commented once but just have to share that this shortbread crust is so awesome, it’s become my standard crust for most pies and bars. Case in point, for Easter tomorrow I’m using this crust as a base for Turtle Shortbread Bars with homemade coconut caramel, toasted pecans, and drizzled chocolate plus flaky sea salt on top. Made a test batch a few weeks ago, and it was UNBELIEVABLE, thanks in large part to the crust, IMHO. This shortbread makes you a legend, in my book, and I find myself craving these apple bars more than chocolate desserts, which is saying alot because I haven’t ever really cared for apple desserts. My husband gets real happy when I tell him I’m making the apple treat, too–thanks again!

    1. Thanks, Holly! Those bars sounds amazing 🙂 I’m so glad you like the shortbread and the bars as well. Thanks for the great review!

  27. Even though it’s summer, someone gave me a bag if apples, so what’s a girl to except make these and dream of 6 months ago when we were celebrating Thanksgiving and weren’t under quarantine?! I made a few modifications: I replaced 1 tablespoon of the coconut oil with applesauce, I added some vanilla and a tiny but of lemon juice to the apple filling, I used cornstarch instead of arrowroot, and I replaced half of the maple syrup with maple flavored Stevia syrup. Like a few other bakers commented, I had to bake the crust about five or six minutes longer to get it to brown, but otherwise this turned out so amazing! It reminds me of what would happen if apple pie and pecan pie had a love child! I would absolutely make this again and will be saving this recipe for next thanksgiving!

    1. Thanks, Lauren! I’m so glad you tried them and enjoyed them! No time like a quarantine to experiment with a recipe 😉 Thanks for the great feedback!

  28. Jennifer says:

    Is it possible that leftover bars could be frozen? As I am trying to lose my last 20 pounds and am the only one in our house who eat these, I would like to freeze them individually so I can just pull out one here and there to enjoy instead of having to eat the whole pan in a week or two. By the way, these bars are YUMMY!!!

  29. Debbie Blades says:

    These are awesome(one of our favorite treats). I’ve made apple and peach both and the crust…it is omg good with extra pecans mixed in and used as a crust for my pumpkin pie…oh SO yummy!

  30. Diana says:

    So good! 2nd time making it in the last 2 weeks. I ran out of maple syrup and use raw honey, still tasted amazing. Thanks for the recipe.

  31. Luz H. says:

    This is SO good! Yum! Thank you! I doubled the apples (adding 3/4 tsp cinnamon and 1/4 tsp nutmeg for spices) and it was seriously delicious! I’m not proud to admit I’ve made this 3 times already!

  32. Brittany says:

    Okay, I’ve NEVER left a comment on any recipe before, but I just had to with this one…
    ABSOLUTELY AMAZING!! We are a family of 3 and this thing was WIPED OUT in a matter of an hour… my toddler LOVED it, my picky husband LOVED it, and I’m still licking my fingers… thank you SO much for sharing this recipe! Since we eat so healthy, I thought desserts like this were out of the question for us! But this just changed the game!

  33. Manal says:

    Thank you for the recipe but these were a little disappointing for me tbh. The shortcrust didn’t resemble shortcrust with the liquid to dry ingredients ratio creating more of a sludge than a dough. I was hoping for something a little more Structurally sound as they didn’t hold up after baking and crumbled easily. I would substitute the maple syrup for a granulated unprocessed sweetener If I made these again. The flavours were okay

  34. Wanda says:

    I’ve just made these for the second time in a week💕 This recipe is absolutely delicious .

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