These Apple Pie Crumble Bars have a nutty, buttery pie crust and a crumble topping with a sweet and crunchy apple pie filling in the middle. Packed with fall spices, these easy-to-make apple pie bars are gluten and dairy free!

A gluten free apple pie crumble bar topped with vanilla ice cream that's dusted with cinnamon

Made with almond flour, coconut flour, almond butter, and these apple pie bars are dairy free and gluten free and mainly sweetened with that beautiful maple syrup.

These apple pie crumble bars have become the favorite around here in the SKS community!

The apple pie filling is both sweet and tangy, soft but still crunchy. The “buttery” and nutty pie crust and crumble toppings are so easy to make and yet so delicious.

Who doesn’t love an apple pie in bar form? You can enjoy these as the perfect holiday dessert or a sweet and wholesome brunch recipe for the family.

If you love dessert bars as much as I do, you should try this Pumpkin Pie Bars recipe, this vegan Pecan Pie Bar recipe, and this Pumpkin Cookie Bars recipe as well.

Now, let’s get to this delicious and apples pie recipe. 

How are the Apple Pie Crumble Bars Different?

Is there anything better than a dessert that’s good for you at the same time!?

It’s such a win-win situation! 

These apple squares with shortbread crust are made with wholesome ingredients. I have made a few swaps from what’s usually included in apple pie. 

Gluten-free flour

Instead of white wheat flour, I’m using almond flour and coconut flour. Both of them are gluten-free, less processed.

Sweetened by Maple Syrup

Maple syrup is substituted for white granulated sugar. That makes this pie even more full of Autumn flavors.

Almond Butter instead of Butter

I have added almond butter to the ingredients. Not only is almond butter delicious and adds a nice nutty flavor to the apple crumble bars.

Dairy-free

And speaking of butter, I’m using dairy-free butter for these apple pie crumble bars.

You could also use coconut oil instead of the vegan butter. Honestly, I don’t think it turned out as good, neither in flavor or texture. However, if that is what you have on hand, it will work.

What Apples to Use for These Delicious Crumble Bars

A pile of fresh yellow and red apples

For this apple pie recipe, you can pretty much use any kind of apples as you would like.

Use the apples you have from going apple picking or your favorite apples already in your fridge. (You know you should be storing apples in the fridge, right?)

I used a mix of Honey Crisp and Granny Smith apples. This resulted in a sweet, tangy, and crunchy apple filling, perfect for these apple pie crumble bars. 

There is no need to peel the skin off the apples unless you are using apples with rougher skins (like some of the Granny Smith).

Personally, I think it adds a nice texture and color to this dessert!

Ingredients For Apple Pie Bars

vegan apple pie crumb bars stacked on top of each other

As mentioned above, this apple pie crumble bars recipe is made with wholesome and nutritious ingredients that are good for you. This gluten-free dessert recipe is made with dairy free ingredients.

Apple pie Filling

  • Apples
  • Maple syrup
  • Arrowroot flour
  • Apple pie spice
  • Lemon juice
  • Vanilla extract

Pie crust and crumble topping 

  • Almond flour
  • Coconut flour
  • Almond butter – Natural. I used smooth raw almond butter from Trader Joe’s
  • Maple syrup
  • Dairy Free butter – melted and cooled
  • Baking soda
  • Salt

How to Make Apple Pie Crumble Bars 

These apple crumble bars are made in two different sections. One is the apple pie filling, and one is the crust and crumble.

Apple Pie Filling

Stir occasionally to make sure the apples are cooked evenly. Simmer for about 10 minutes.

Then stir in vanilla extract and turn off the heat.

Pie Crust and Crumble Topping

While the apple pie filling is simmering, it’s time to prepare the paleo and gluten-free crust and crumble.

Now,

Then, line or grease an 8×8 baking dish. 

Then, bake in a preheated oven at 350 F for 25 min.

Before cutting into the apple pie crumble bars, let the pie cool for at least 30 minutes to allow it to set. The crumble bars will hold better once it has cooled completely.

How to Serve These Apple Pie Crumble Bars

apple pie crumble bars stacked on top of each other with a dollop of vegan ice cream and maple syrup on top.
  • Serve warm with vanilla ice cream or a dollop of whipped cream
  • For a delicious breakfast option, serve with yogurt or more almond butter
  • Drizzle the apple pie bars with extra maple syrup and dust with apple pie spice or cinnamon
  • Spread some dairy free cream cheese frosting for an extra decadent dessert 

How to Store Your Apple Crumble Bars

vegan and gluten-free apple crumble bars

These delicious and apple pie bars are best enjoyed fresh or within two days of baking. 

However, you can store them in an air-tight container in the fridge for up to 4 – 5 days, just note that the crumble topping is going to soften and become less crumbly. I actually kind of love that, but, it is different from the original texture. 

Like most baked goods, these apple crumble bars can be frozen. But the same applies here, the texture might be slightly different. 

What are you waiting for? Get started with baking these gluten and dairy free apple pie crumble bars.

And when you are done, leave me a review below. I would love to hear what you think!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A gluten free apple pie crumble bar topped with vanilla ice cream that's dusted with cinnamon

Get the recipe:Apple Pie Crumble Bars {Gluten and Dairy Free}

These healthy Apple Pie Crumble Bars has a nutty, buttery pie crust and a sweet and tangy apple filling. They are dairy and gluten-free. Sweetened with maple syrup for the ultimate Fall flavor!
5 stars (7 reviews)

Ingredients

apple pie filling

  • 4 cups cubed and cored apples, ~3 medium apples
  • 1/4 cup pure maple syrup
  • 2 tsp arrowroot starch
  • 2 tsp apple pie spice
  • 1/2 fresh lemon, juiced
  • 1 tsp vanilla extract

Crust and crumble topping

  • 1 1/2 cup almond flour, packed
  • 1/4 cup coconut flour
  • 1/2 cup almond butter, smooth **
  • 1/3 cup maple syrup
  • 1/4 cup vegan butter, melted and cooled
  • 1/2 tsp baking soda
  • Pinch of salt

Instructions 

  • Apple Pie Filling
  • Wash, core, and cut the apples into 1-inch cubes.
  • In a small to medium pot, mix together maple syrup, apple pie spice, lemon juice, and arrowroot starch. Whisk until there are no clumps left. 
  • Add the apples to the maple syrup mixture and stir well.
  • Bring the apple maple mix to a boil and turn the heat down to low. Stir occasionally to make sure the apples are cooked evenly. Simmer for about 10 minutes.
  • Turn off the heat, stir in vanilla extract and take the pot off the stove.

  • Crust and Crumble Toppings
  • Whisk together almond flour, coconut flour, baking soda, and a pinch of salt in a medium bowl. Whisk until there are no clumps left. 
  • In a separate bowl, combine almond butter, melted and cooled vegan butter, and maple syrup. 
  • Gently combine the wet and dry ingredients using a spatula. The two mixtures should form into a dough-like ball.
  • Line or grease an 8×8 baking dish. 
  • Evenly press 2/3 of the pie crust dough into the baking dish. 
  • Pour the apple pie filling on top of the crust and spread it out evenly.
  • Use your hands to form various shaped crumbles of the remaining dough and spread it on top of the apple pie filling. 
  • Then, bake in a preheated oven at 350 F for 25 min.

Notes

  1. *You can also use corn starch (not paleo)
  2. ** Choose a smooth almond butter that is unsalted and unsweetened
  3. Before cutting into the apple pie crumble bars, let the pie cool for at least 20 – 30 minutes to let it set. The crumble bars will hold better once it has cooled completely.
Serving: 1g, Calories: 286kcal, Carbohydrates: 21g, Protein: 7g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 15g, Cholesterol: 12mg, Sodium: 120mg, Fiber: 5g, Sugar: 14g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.