AIP Apple Pie Bars
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Ingredients
- 1 cup cassava flour (for crust)
- 1/2 cup tigernut flour (for crust)
- 1/3 cup coconut oil (solid/cold)
- 2 tbsp maple syrup (for crust)
- 1/4 tsp sea salt
- 4 medium fresh apple (peeled and sliced thin)
- 3 tbsp maple syrup (for filling)
- 1.5 tsp cinnamon (ground)
- 1/4 tsp ginger powder
- 1 tbsp arrowroot powder (thickening agent)
- 1 tbsp juice lemon (fresh)
Always verify ingredients meet your specific dietary needs and check for allergens.
Cozy, cinnamon-spiced apple filling over a buttery tigernut crust - these bars capture everything you love about apple pie.
Make the Crust
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Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
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In a bowl, combine cassava flour, tigernut flour, and salt.
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Cut in cold coconut oil using a fork or pastry cutter until mixture resembles coarse crumbs.
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Drizzle in maple syrup and mix until dough comes together.
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Press 2/3 of the crust mixture into the bottom of the prepared pan firmly and evenly. Reserve remaining 1/3 for topping.
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Bake crust for 10 minutes while preparing filling.
Make the Filling
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Peel and thinly slice apples. Place in a large bowl.
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Add maple syrup, cinnamon, ginger, arrowroot, and lemon juice. Toss to coat evenly.
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Arrange apple slices over pre-baked crust in overlapping layers.
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Crumble reserved crust mixture over the top.
Bake and Serve
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Bake for 35-40 minutes until apples are tender and topping is golden.
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Let cool for at least 20 minutes before cutting into bars.
Tips
- Use firm, tart apples like Granny Smith for best results
- For softer apples like Honeycrisp, reduce baking time by 5 minutes
- Serve warm with coconut cream for an extra treat
- These reheat well in a 300°F oven for 10 minutes
Notes
All the comfort of apple pie in a convenient bar format. The tigernut flour in the crust adds natural sweetness, while cinnamon and ginger spice up the apple filling. Perfect for fall or anytime you're craving something warm and comforting. Stores refrigerated for up to 4 days.