Buttery soft apple slices perfectly spiced with cinnamon over a shortbread crust with a streusel topping, these Gluten Free Apple Pie Bars get even better with a drizzle of my homemade caramel. They’re naturally gluten-free & paleo with a dairy-free option as well. They’re also made with a secret ingredient, (orange juice), for even more depth of flavor.
We love apple pie around here. There’s just something comforting about its cozy flavors. These bars are even easier to make than apple pie, and as a bonus, they’re made with real food ingredients as well. There’s no processed flour or sugar, just pure delicious flavor.
These bars are perfect for the holidays, alongside my Paleo Pecan Pie Bars. But they’re also great for those weekends when you feel like baking up a treat.
I made these with my Double Coconut Caramel Sauce, but there’s a maple syrup option in the recipe too. The caramel really is worth a few more minutes to make. After all… who can resist a caramel drizzle?
I made these bars with my Double Coconut Caramel Sauce, but there’s a maple syrup option in the recipe too. The caramel really is worth a few more minutes to make. After all… who can resist a caramel drizzle?
Ingredients & Substitutions
- Almond Flour – makes wonderful gluten-free shortbread crust and the streusel topping.
- Tapioca Starch – combines with the almond flour to hold it all together.
- Cinnamon – is in both the crust and the filling to give it that properly spiced apple pie flavor.
- Sliced Almonds – add some texture and crust to both the crust and the topping.
- Apples – any baking apple will work here. I’ve used Granny Smith, McIntosh, and Honey Crisp here.
- Butter/Ghee/Coconut Oil – either one works here perfectly, but I definitely lean towards the butter flavor.
- Maple Syrup – just a touch of sweetener in the crust and filling makes this dessert not too sweet.
- Orange Juice & Orange Zest – is always my secret ingredient with apple desserts because they add so much depth of flavor.
- Vanilla – rounds everything out and also adds depth of flavor.
- Caramel Sauce – to drizzle really takes this dessert over the top.
How to make this recipe step by step
Step 1: Start by mixing together the dry ingredients for the crust/streusel mixture, then add the wet ingredients.
Note: The mixture for the crust and streusel comes together in the same bowl to make these apple pie bars even easier.
Step 2: Pat out 2/3 of the crust/streusel mixture into an 11″x7″ baking pan. I like to line mine with 2 strips of parchment paper so I can slide the bars out later. You can also grease the pan well and press the crust right into the pan.
Step 3: Make the apple pie filling by mixing together the orange juice mixture to pour over the apple slices and toss them to combine.
Step 4: Layer the apple slices over the shortbread crust and pour any extra juices over the top.
Step 5: Crumble the remaining 1/3 of the crumble topping mixture over the top. Bake until the crust is golden brown, and the apple slices are tender and bubbling around the edges.
Ways to Serve These Gluten Free Apple Pie Bars
- Coconut Whipped Cream or Homemade Coconut Ice Cream for a dairy-free and paleo option.
- Or try my Best Vanilla Ice Cream, Maple Ice Cream, or Homemade Whipped Cream.
- Add these apple pie bars to your next Thanksgiving Menu.
FAQ’s
McIntosh is my #1 pick for best flavor and texture. But the readily available Granny Smith apples are super tasty too. Any baking apple works here like Braeburn or Honeycrisp as well. A baking apple is an apple that holds its texture when baked. Apples like Gala are not suitable and will turn into applesauce when baked.
No, but you can make my Caramel Apple Galette that uses gluten-free flour if you can’t have nuts.
Storing leftovers
- To store – cool completely, then place them in an airtight container and store in the fridge for 3-4 days.
- Reheating – You can lightly rewarm it for 15-20 minutes in a 200ºF oven. Or microwave briefly
- To freeze – these bars freeze well tightly sealed for up to 3 months. Thaw overnight in the refrigerator, then bring the bars to room temperature before serving. The crust and topping will soften, but you can re-crisp it in the oven.
Tips & Tricks
- Use an apple/peeler/corer/slicer to speed things up with the apples. This handy gadget is way faster than trying to peel them by hand! If you love apple desserts, it’s well worth having around in your kitchen.
- Try using a plastic squeeze bottle for the caramel, it makes beautiful lines over the bars.
- Serve these at brunch instead of for dessert, and watch them disappear!
More Apple Recipe Inspiration
I really hope you enjoy these Gluten Free Apple Pie Bars! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Gluten Free Apple Pie Bars
INGREDIENTS
Shortbread and Streusel:
- 2 1/2 cup fine almond flour
- 3 tbsp tapioca starch - see notes
- 1/2 tsp sea salt
- 1 1/2 cup sliced almonds - not toasted
- 1 tsp ground cinnamon
- 1 tbsp orange zest - see notes
- 6 tbsp ghee - butter, or coconut oil for Vegan, melted
- 6 tbsp maple syrup
- 2 tbsp vanilla extract
Apple Filling:
- 1 tsp ground cinnamon
- 1 tbsp tapioca starch
- 1/4 cup maple syrup - or Double Coconut Salted Caramel Sauce
- 1/4 cup freshly squeezed orange juice
- pinch of sea salt
- 3 medium baking apples - Granny Smith or McIntosh are my favorites, 1lb 4 oz
- Caramel Sauce to drizzle over the top
INSTRUCTIONS
- Preheat the oven to 350ºF. Cut 2 strips of parchment paper for an 11"x7" baking dish, one for the width, and one for the length. Then line the pan pressing the paper down into the corners.
- For the shortbread and streusel, mix together the almond flour, tapioca starch, sea salt, sliced almonds, cinnamon, and orange zest until combined. Add the melted ghee/butter/coconut oil, maple syrup, and vanilla extract, mixing until completely combined.
- Pat 2/3 of the shortbread and streusel mixture into the lined baking dish, reserving the remaining 1/3 for the topping.
- Set the crust aside while you make the apple filling. In a large bowl, mix together the cinnamon, tapioca, caramel sauce, orange juice, and sea salt until combined.
- Either by hand or using an apple/peeler/corer/slicer, peel and cut the apples into 1/4" slices. Add the slices to the bowl with the orange juice mixture, and toss to combine.
- Evenly layer the apples over the top of the crust, and crumble the remaining 1/3 of the shortbread and streusel mixture over the top of the apples.
- Bake for 35-40 minutes, placing a foil tent over the top of the bars after 20 minutes. When the bars are bubbling and the apple slices are tender, remove them from the oven to a cooling rack for at least 45 minutes.
- When the bars are cool enough to lift out, using both sides of the parchment paper, carefully lift them out and drizzle with caramel sauce.
- Slice and serve warm or at room temperature. If you have any leftovers, these keep well for up to 2 days on the counter or refrigerated.
- The shortbread and streusel will soften by the second day, but you can always crisp them up in the oven at 200ºF for a few minutes.
NOTES
nutrition facts
This recipe was originally published in 2021 and updated in 2023 with more tips and information.
Love this, so tasty! Great sign when nothing left!
That’s the best compliment, thanks so much and glad you enjoyed it!