This healthy apple pie bars recipe features all of the apple pie flavors you love and crave. These apple pie bars are made with a gluten-free, vegan crust and layered with crisp apples tossed in a cinnamon spice coating. Make, bake, and top with a scoop of coconut whipped cream or vanilla ice cream for a healthy dessert that screams Fall!
Every year around the holidays, there are usually multiple pie varieties that make up the dessert table. Pumpkin pie, pecan pie, apple pie … I’ve even seen key lime pie as an option. That’s not exactly seasonal, but hey, it’s a Florida staple, right?!
Related recipe: No Bake Pumpkin Pie Cheesecake Bars
Out of all of the pie flavors, apple pie is my favorite. It’s the one pie I remember my mom making every year for both Thanksgiving and Christmas. There’s something about the smell that takes over the whole house as the apple pie is baking that feels so cozy.
Apple pie flavors can take many different forms. There’s an apple pie galette, baked apples with a crumble topping, apple crisp, traditional apple pie, and today, we’re making healthy apple pie bars.
Related recipe: A Healthier Fresh Apple Pound Cake
This recipe for Gluten-Free Healthy Apple Pie Bars calls for a few healthy swaps, including:
- A combination of oats and almond flour instead of all-purpose flour to add fiber and protein to each bite.
- Arrowroot flour instead of cornstarch to thicken the filling. Corn is one of the top three GMO foods in the United States and a common allergen, so I try to avoid it where I can if there’s an easy swap replacement.
- Coconut sugar instead of white cane sugar and brown sugar. This is one of my favorite baking swaps for dry sugar because it is low glycemic, meaning it won’t spike your blood sugar levels.
- Coconut oil to replace the butter that you would usually find in a crust recipe for healthier fats.
These apple pie bars are basically fool proof. Pies can be intimidating if you’re not used to baking, especially if you’re making a crust from scratch. By turning the pie into bars, it’s a more rustic approach that welcomes imperfections.
Related recipe: The Easiest Caramel Apple Pops
Once you’ve assembled and baked these apple pie bars, I recommend chilling them in the refrigerator before cutting them. It will be much easier to get a clean cut, and you’ll be at less risk of the bars falling apart on you.
Not that these apple pie bars need anything else, but a scoop of coconut whipped cream or vanilla bean ice cream would put them over the top! If you’re really feeling fancy, you could follow this recipe for raw caramel to drizzle on top. Perfection.
If you’re looking for more healthy holiday dessert recipes, check these out (then Pin and save for later!):
- No Bake Pumpkin Pie Cheesecake Bars
- A Healthier Fresh Apple Pound Cake
- Cranberry Apple Crisp with an Almond Crumble
- Easy Caramel Apple Pops
- Cranberry Gingerbread Muffins
Gluten-Free Healthy Apple Pie Bars
- Total Time: 60 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Do you have a favorite pie flavor? If yours is apple pie, then you’re going to love these Gluten Free Healthy Apple Pie Bars. They can be made ahead of time and stored in the refrigerator until ready to serve, making holiday entertaining a breeze! Get the recipe and start baking.
- 2 cups rolled oats
- 1 1/2 cups almond flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 1/4 teaspoon salt
- 1/4 cup coconut oil, solidified
- 3 tablespoons aquafaba (the brine from a can of garbanzo beans)
- 4 medium apples, peeled and thinly sliced
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon arrowroot flour
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- Preheat the oven to 350 degrees.
- To make the crust, combine the oats, almond flour, coconut sugar, arrowroot flour and salt in a food processor. Pulse until the oats are finely ground. Add the aquafaba and coconut oil. Pulse until crumbly.
- Line a square baking dish with parchment paper. Transfer ⅔ of the crust mixture to the dish and press into an even layer with your fingers, extending all the way to the corners. Reserve the remaining crust mixture to crumble on top.
- To make the filling, add the apples, lemon juice, vanilla extract, coconut sugar, cinnamon, arrowroot flour, salt and nutmeg to a large mixing bowl. Toss until evenly coated. Transfer to the baking dish, pressing into an even layer on top of the crust. Sprinkle the remaining crust mixture on top to cover.
- Bake in the oven for 45 minutes, until the top is golden brown, covering with aluminum foil if needed to prevent it from burning. Remove from the oven and allow to cool, then chill in the refrigerator for at least an hour firm up, making it easier to cut into. When ready to serve, remove the bars from the dish by lifting up by the parchment paper. Cut into 12 even squares. Top with coconut whipped cream, vanilla ice cream, or serve as is.
- Apple Pie Bars can be stored in the refrigerator for up to a week or in the freezer for a few months.
- Serving Size: 1 bar
- Calories: 206
- Sugar: 15g
- Sodium: 89mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
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