This Paleo Apple Dessert recipe is so easy to make, and it’s perfect for fall! Paleo Apple Desserts are a great way to enjoy fresh apples when the weather outside is still warm. It’s not a secret that apple desserts are fantastic. But also it has to be said that they are quite hard to make. This dessert is something completely different, though. You can make this and something else at the same time or take a dip in a book on the couch and have supper ready when you’re done with your day!
Paleo Apple Pie Bars
These Paleo apple pie bars contain the ideal apple pie filling, a delectable almond butter crust, and a crumb top. They’re a tasty fall dessert that’s vegan, paleo, dairy-free, gluten-free, and sugar-free.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cuisine: Paleo, Vegan
for the crust/crumble:
- 3/4 cup smooth almond butter
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3 Tbsp coconut oil
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
for the filling:
- 3 pink lady or other crisp tart sweet apples peeled and chopped (1/4 inch pieces)
- 1/3 cup water
- 2 tsp lemon juice
- 3 Tbsp coconut sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp tapioca or arrowroot starch
- 1/8 tsp fine grain sea salt
optional caramel sauce, for topping**
- 2/3 cup coconut cream *
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- Set a metal 8 x 8 square baking dish aside and preheat the oven to 350 degrees.
for the filling
- In a medium saucepan, combine the water, lemon juice, and apples. Over medium heat, bring to a boil until the apples are slightly softened.
- Mix the dry ingredients in a separate basin, then stir them into the apple mixture until they are dissolved and the mixture thickens. Remove from the heat and leave to cool for a while.
for the crust/crumble
- Almond butter, maple syrup, vanilla, and coconut oil are blended together in a bowl. Once a thick crumbly dough forms, stir in the almond flour, coconut flour, salt, cinnamon, and baking soda.
- Bake the bottom crust for 7 minutes, then remove from oven. Press 3/4 of the dough into the prepared baking dish lined with parchment paper.
- The chilled crust mixture should be dropped or spooned evenly over the apple mixture, which has been partially baked. Once more, bake for another 25 minutes or until the top is golden brown. Before cutting into squares, remove from heat source and let cool fully.
for the optional caramel sauce
- In a small saucepan over medium heat, combine the coconut cream and coconut sugar; once the mixture is boiling, reduce heat so the mixture is bubbling evenly; continue cooking and stirring until the mixture is reduced and thickened, about 10-15 minutes; it should resemble dark caramel; then remove from heat; stir in the vanilla and salt; allow to cool completely before serving.
*Full-fat coconut milk from a single small can can also be used.
Optional caramel sauce is not included in the nutrition information.
Saturated Fat: 3g
Vitamin A: 20IU
Vitamin C: 1.8mg
Paleo Apple Pie Bars (Vegan)
yield: 9 BARS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
A grain-free, dairy-free version of a warmly spiced paleo vegan apple pie bar recipe!
- 3 ½ cups apples, peeled and sliced thinly (2 apples)
- 3 Tbsp pure maple syrup
- 1/2 cup water
- 1 tsp ground cinnamon
- Pinch sea salt
- 2 tsp tapioca flour
Shortbread Crust and Topping:
- 2 ½ cups finely ground almond flour*
- 6 Tbsp coconut oil, melted**
- 3 Tbsp pure maple syrup
- Pinch sea salt
Prepare the Apple Filling:
- With the exception of the tapioca flour, combine all the ingredients for the apple filling in a small pot. Bring the mixture to a full boil on the stovetop while it is covered and heated at a medium-high setting. Until the apples have released a significant amount of liquid, stir the mixture occasionally and let it simmer at a slow boil.
- Approximately 15 to 20 minutes after adding the tapioca flour, the mixture should be quite thick. When ready to use, turn off the heat and set away or place in the refrigerator.
- Prepare the remaining ingredients while the apple filling cooks.
- To begin, line an 8″ × 8″ cake pan with parchment paper and preheat the oven to 350 degrees F.
Prepare the Crust:
- In a mixing dish, combine all of the ingredients. Stir continuously until a thick, wet, crumbly dough comes together.
- To use as the topping, measure out 1/2 cup of the crust mixture and put it in a bowl.
- To create an even layer of crust, press the remaining crust mixture into the cake pan that has been lined with parchment paper. To achieve equal baking, prick the food several times with a fork. Bake for 12 to 16 minutes on the center rack of a preheated oven, or until the crust is golden brown and seems to have firmed up.
- From the oven, remove the crust.
Make the Bars:
- Over the crust, evenly distribute the apple filling mixture. Over the apple layer, top with the reserved topping mixture.
- The bars should be baked for 20 to 25 minutes, or until the golden-brown crumb bar topping. Before slicing and serving, take the crumb bars out of the oven and let them cool for at least 30 minutes.
*With a version without nuts, use almond flour for cassava flour 1:1. The dough must not be sticky, hold together well, and be thick. When using cassava flour, add a little coconut oil to the crumbly dough until it comes together easily.
**If you consume dairy products, swap coconut oil for melted butter.
|Paleo Apple Pie Crumb BarsCourseBars, DessertKeywordDairy Free, Gluten Free, PaleoServingsPrep Time9 squares15 minutesCook Time32 minutes|
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup Golden Barrel Coconut Oil, melted
- 1/3 cup maple syrup
- 1/2 teaspoon salt
- 2 cups diced apples (about 2-3 depending on size)
- 1 1/2 teaspoons apple pie spice (or cinnamon)
- 1/8 teaspoon salt
- 1 tablespoon arrowroot powder
- 1/4 cup maple syrup
- 1 tablespoons water, if needed
- 1/4 remaining shortbread dough
- 2 tablespoons chopped pecans
- 1/4 teaspoon apple pie spice (or cinnamon)
- Set a 9-inch square baking pan in the oven while it is preheated to 350 degrees. Place aside.
- Make the shortbread in a sizable bowl. Almond flour, coconut flour, coconut oil, maple syrup, and salt should all be combined. Combine thoroughly after mixing. Save the remaining 1/4 of the dough in a small bowl for the topping and divide it into fourths, pressing 3/4 of it into the bottom of the pan.
- Shortbread should be lightly browned around the edges after baking for 12 to 14 minutes.
- Make the apple layer while the shortbread is baking. Apple pie spice, salt, and arrowroot powder should all be added to the apples in a medium bowl. Evenly coat by tossing. Put the maple syrup in a small saucepan after you dump. Cook for about 5-7 minutes, stirring frequently, on medium heat, until thickened.
- Remove the shortbread from the oven and let it cool for five minutes. Then, using a scoop, spread the apple mixture as evenly as you can over the shortbread.
- The pecans and apple pie spice should be mixed into the remaining 1/4 of the shortbread mixture. Sprinkle equally over the apple mixture after mixing the ingredients. To keep it in place, lightly press down.
- 20 to 22 minutes of baking. All leftovers should be kept in the fridge and enjoyed warm.
Paleo Apple Crisp
Your stomach is grumbling for this warm, nutty, cinnamon-infused Paleo apple crisp! A Delightful Treat For A Crisp Fall Day.
Made With Less Sugar And Only Real Food Ingredients.
The best time of year to gather apples is now in Minnesota. On the weekends, apple orchards are the place to be, and everyone is cooking up their favorite apple delights. I’m posting a recipe for Paleo Apple Crisp today because it uses just real food components and has a lot less sugar than other fall treats. Only 1/4 cup of maple syrup and no processed sugar are used in the entire recipe, which perfectly accentuates the apples’ inherent sweetness.
That Nutty, Crisp Topping Though!
This Paleo Apple Crisp has a topping that exceeds all expectations. I swear, I didn’t cut corners on this recipe’s apple filling portion; the crisp to apple filling ratio is just perfect. The crisp texture and subtle nutmeg and cinnamon flavors are perfect. You’re going to adore the combination of the toasted nuts’ crunch and the mild sweetness from the coconut flakes and maple syrup. Let’s face it, the topping may be the finest part of this Paleo Apple Crisp, so it really enhances its taste.
Add A Scoop Of Your Favorite Vanilla Ice Cream Or Whipped Topping.
Like nothing else, the idea of a scoop of vanilla ice cream on top of a plate of hot, fresh Paleo Apple Crisp makes my mouth wet. Although this Paleo Apple Crisp is fairly good when alone (even cold), I think adding a dollop of ice cream elevates it to a higher level. The mixture defies description. You could easily try our dairy-free vanilla bean ice cream, or there are many more ice cream options to select from at most grocery shops, if you are on a dairy-free diet or would like to keep this recipe paleo.
An immediate suggestion for this recipe: I like to leave the apple peels on to save time and also because they contain a fair amount of fiber. Since most of us could use a little extra fiber in our diets, fiber is known to have a wide range of health advantages. In addition, I advise purchasing organic apples because they are No. 5 on the EWG dirty dozen list.
You’re In For A Real Treat!
It’s time to try this outrageously delicious Paleo Apple Crisp and take advantage of the plethora of apples that are readily accessible at this time of year!