For me, making apple pie bars after going apple picking each year is a tradition. They’re one of my favorite fall desserts and just bring amazing memories with them. These cinnamon apple pie bars are a new favorite because I’ve given those traditional apple pie bars a twist to make them gluten/grain-free, paleo, and vegan. You honestly wouldn’t know it though… they’re sweet, crumbly and addictive!

CINNAMON APPLE PIE BARS

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

APPLE FILLING
4 large apples, cored and cut into cubes
1/2 cup water
2 tbsp arrowroot (can sub corn starch)
1 tbsp cinnamon
CRUST
3/4 cup creamy almond butter (or other nut butter)
2 tbsp molasses (can sub maple syrup)
1/4 cup melted coconut oil
1 tsp vanilla
1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
CINNAMON SUGAR
1/4 cup coconut sugar
1 tbsp cinnamon
1 tbsp melted coconut oil
1 tbsp coconut flour

Directions

Preheat oven to 350 degrees. In a small pot, combine the cubed apples, water, arrowroot starch and cinnamon. Bring the mixture to a boil, then reduce heat to low, stirring every few minutes, until the apples are tender but still hold their shape (about 10-15 minutes).
In a large bowl, whisk together the almond butter, molasses, coconut oil and vanilla. Add in the almond flour, coconut flour, baking soda, salt and cinnamon and mix until a thick dough is formed.
Line an 8×8 baking pan with parchment paper and press down the crust dough to evenly cover the bottom. Bake for 8 minutes then remove and top with the apple mixture.
Whisk together the cinnamon sugar ingredients in a small bowl, then sprinkle on top of the apples to evenly cover them all.
Bake for an additional 28-32 minutes, remove from oven and let cool before cutting into even squares.