Your hunt for the perfect apple pie bars is officially over. This is the perfect Fall recipe for Thanksgiving or just for a treat! They’re gluten free, refined sugar free, and accidentally vegan.
- 1 1/4 cup oat flour
- ½ cup almond flour (not meal)
- 3 tbsp arrowroot powder
- ¼ tsp salt
- ½ tsp apple pie spice
- 3 tbsp melted coconut oil or avocado oil*
- 3 tbsp coconut sugar
- 3 tbsp water
- 2 tbsp maple syrup
- 1 cup apple sauce
- 2 cups thinly sliced apples (about 1 large or 2 small apples)
- ¼ cup arrowroot powder*
- 1 tsp apple pie spice
- ¼ cup coconut sugar
- ¼ tsp salt
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the oat flour, almond flour, arrowroot powder, salt and apple pie spice.
- Mix in all remaining ingredients. I suggest using your hands to make sure everything is well incorporated.
- Add to an 8×8 pan, greased, and press down with your fingers to spread it evenly into the pan. It may seem like there isn’t enough dough at first, but keep pressing it will be plenty. Use a spatula to press down and remove any fingerprints.
- Bake for 15 minutes.
- While the crust is baking, prep the filling.
- Combine the apple sauce, arrowroot powder, coconut sugar, apple pie spice and salt.
- Very thinly slice the apples or use a mandoline to get thin strips.
- Add to the bowl with the rest of the ingredients.
- When the crust is done baking, let it cool for 5-10 minutes and then add in the filling, spreading evenly.
- Combine all ingredients for the crumble in a bowl.
- Sprinkle on top of the filling after you add it to the crust.
- Bake for 45 minutes.
- Let cool completely before slicing (ideally at least 1 hour to let it set).
If using avocado oil, make sure it is NOT virgin because that has a very nutty taste. Refined avocado oil works best, or melted coconut oil.
The arrowroot powder can be subbed for tapioca or cornstarch.
I recommend an 8×8 pan for this recipe. A 9×9 will be slightly too big and the crust will be spread too thin. If a 9×9 is all you have you can still make these bar, but note that they will be slightly thinner than pictured.
Be sure to let the bars cool completely for slicing. They need to set as they cool or else they will fall apart. Ideally let them cool for at least 1 hour, but 30 minutes does the trick.
I used the Bob’s Red Mill Gluten Free Baking Flour for the crumble, but oat flour should also work.
I don’t recommend using rolled oats for the crumble, quick oats work best.
- Serving Size: 1 bar
- Calories: 197
- Sugar: 15g
- Fat: 7.5g
- Carbohydrates: 28g
- Fiber: 1.6g
- Protein: 2.2g
Keywords: apple pie bars, vegan apple pie, apple pie, vegan dessert recipe