CINNAMON APPLE PIE BARS

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

  1. 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).
  2. 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.
  3. 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.
  4. Whisk together the cinnamon sugar ingredients in a small bowl, then sprinkle on top of the apples to evenly cover them all.
  5. Bake for an additional 28-32 minutes, remove from oven and let cool before cutting into even squares.
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