Recipe

Apple Pie Bars

Your favourite pie turned bar, with a cinnamony streusel topping and buttery shortbread crust. Made even better when topped with my salted caramel!

Serves 12 bars

Prep Time: 25 minutes
Cooking Time: 45 minutes

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Your favourite pie turned bar, with a cinnamony streusel topping and buttery shortbread crust. Made even better when topped with my salted caramel!

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What You'll Need

Ingredients for the Crust

  • 1 ½ cups paleo flour blend (we love Bob’s Red Mill!)
  • ½ cup Culcherd Original Butter
  • 2 tbsp coconut palm sugar
  • ¼ tsp Himalayan pink salt

Ingredients for the filling

  • 2 large apples, peeled and thinly sliced
  • 2 tbsp paleo flour blend (we love Bob’s Red Mill!)
  • 2 tbsp coconut palm sugar
  • 1 tsp ground cinnamon

Ingredients For the streusel

  • ¾ cup gluten free rolled oats
  • ⅓ cup coconut palm sugar
  • ¼ cup paleo flour blend
  • ¼ cup Cinnamon Swirl Butter, cold and cubed

How To

Method for the crust

  • Preheat oven to 300 degrees F. Line an 8 inch square baking pan with parchment paper, and set aside.
  • Mix together melted butter, sugar and salt together in a medium sized bowl. Add the flour and combine.
  • Press mixture evenly into prepared baking pan, and bake for 10 minutes.
  • Set aside.

Method for the filling

  • While the crust is baking, combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl. You want all of the apples to be evenly coated.
  • Set aside.

Method For the streusel

  • In a medium sized bowl, mix together oats, flour, sugar and cinnamon.
  • Cut in the cold butter until the mixture resembles coarse crumbs.
  • Set aside.

Method for the assembly

  • Adjust oven temperature to 350 degrees F.
  • Evenly layer the apples on top of the warm crust. Layer them tightly, and press down on them if needed.
  • Sprinkle streusel over the apple layer. And bake for 30-35 minutes. Or until the streusel is golden brown.
  • Remove from the oven and let cool for at least 20 minutes. Slice and serve with Salted Caramel.

Notes

  • Any flour can be substituted for the paleo flour.
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Recipe Author

CHEF LIZ GALLAGHER

“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!