Paleo Apple Pie Crumble Bars

While we social distance at home, my cravings have been intense! A friend posted a delicious looking picture of these bars and I just had to have them! I decided to adapt the recipe to my taste (and ingredients in the pantry). I just made them for the second time in two weeks and it is taking every ounce of willpower to not just eat the entire batch straight out of the pan!

*This version is an adaptation of an adaptation of a recipe originally found on Golden Barrel’s website.

Ingredients:
Shortbread Layer –
2 cups almond flour
2 Tbsp. coconut flour
1/3 cup melted coconut oil
1/3 cup honey
1/2 tsp. coarse ground salt
Apple Filling –
3 apples – peeled and diced
2 tsp. cinnamon
1/8 tsp. salt
2 Tbsp. honey
1 Tbsp. water
1 Tbsp. arrowroot powder
Crumble Topping –
Reserved Shortbread Layer dough
2 Tbsp. chopped nuts (walnuts or pecans are perfect!)
1/2 tsp. cinnamon
1/2 tsp. coconut sugar
1/4 tsp. extra honey

  1. Preheat oven to 350 degree and grease a 9-inch square baking pan with coconut oil.
  2. In a large bowl, mix together the ingredients for the shortbread layer. Reserve 1/4 of the dough for later and press the remaining 3/4 of the dough into the bottom of the pan. Bake for 6 minutes or until very slightly brown.
  3. While the shortbread layer bakes, mix the apple filling ingredients in a sauce pan and simmer over medium-low heat. If it seems too dry, add a little more water. Allow to bubble while shortbread bakes.
  4. Once the shortbread is pre-baked, remove from oven and evenly distribute the apple topping over it. Mix the Crumble topping ingredients in a small bowl and then sprinkle on top of the apples. Gently press the crumble into the apple and then bake for 17-20 more minutes until the crumble topping begins to brown.
  5. Allow it to cool for 20 minutes, cut into squares and enjoy! Refrigerate leftovers. Leftovers?! Haha, ok, maybe not with this one!

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