
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!
Here’s what you’ll need:
For the apple filling
- 4 large apples, cored and cut into cubes
- 1/2 cup water
- 2 tbsp arrowroot (can sub corn starch)
- 1 tbsp cinnamon
For the 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
For the cinnamon sugar
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
- 1 tbsp melted coconut oil
- 1 tbsp coconut flour

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.
CINNAMON APPLE PIE BARS

Ingredients
For the apple filling
- 4 large apples, cored and cut into cubes
- 1/2 cup water
- 2 tbsp arrowroot (can sub corn starch)
- 1 tbsp cinnamon
For the 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
For the cinnamon sugar
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
- 1 tbsp melted coconut oil
- 1 tbsp coconut flour
Instructions
- 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.