Just in time for Thanksgiving, these paleo and gluten free apple pie bars will please everyone at your table! They are much easier to make than apple pie and are perfect served hot or cold and even better with a scoop of ice cream!
For the cassava flour crust:
1 cup cassava flour
1/4 cup coconut sugar
1/8 teaspoon salt
1/2 cup cold grass-fed butter, cut into small cubes
4–6 Tablespoons ice cold water
For the apple pie filling:
2 large crisp tart sweet apples peeled and chopped (1/4 inch pieces) – I love pink lady!
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup tapioca or arrowroot starch
1/8 teaspoon salt
1/3 cup water
3 Tablespoons lemon juice
1/4 cup maple syrup
For the crumble:
Make the cassava flour crust.
Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper, set aside.
Using a food process, pulse together the cassava flour, coconut sugar, and salt. Add cubed butter and pulse until the butter is pea-sized.
Add water, 1 Tablespoon at a time, and pulse. Pinch the dough between your fingers to see if it will hold together. Stop adding water when it will hold. It will still look dry and crumbly at this point. (I used 5 Tablespoons – see pictures for dough consistency**).
Dump the dough mixture into the lined baking pan, then press the mixture down using the back of a glass or measuring cup until it’s evenly distributed and flat.
Bake for 15-20 minutes until the edges are light golden brown. Allow to cool in the pan on a cooling rack for at least 20 minutes.
Make the apple pie filling.
Chop apples into 1/4 inch cubes and place in a large bowl. Add cinnamon, nutmeg, arrowroot starch, and salt to the apple. Mix until the apples are coated with the dry mixture.
Place apple mixture, water, lemon, and maple syrup in a medium sized sauce pan. Cook over medium heat until sauce begins to thicken and caramelize (5-7 mins) Remove.
Once crust is cooled, top with the apple pie filling and spread evenly. Sprinkle nutnola on top.
Bake for 20-25 minutes or until sauce has bubbled up and looks a golden color. Remove from heat. Cool completely, and refrigerate before cutting.
*I chopped my nutnola slightly to break down some of the larger pieces for better distribution across the top of the bars.
**The dough will be appear dry, even at 6 Tablespoons of water. Be sure to pinch the dough between your two fingers to see if it holds together.