Gluten-Free Apple Pie Bars
This gluten-free apple pie bars recipe brings you a flaky crust, perfectly spiced apple filling, and a golden brown apple topping without added sugar. Learn how to make this simple dessert with tips for storage, substitutions, and serving ideas for any special occasion.
Gluten-Free Apple Pie Bars
As a nutrition consultant and chef, I’ve always had a soft spot for apple desserts. They bring me back to apple picking trips in the fall, baskets filled with crisp apples that made their way into pies, crisps, and every sweet imaginable. But when I started baking more for clients who needed gluten-free treats, I wanted to create something that had all the comfort of apple pie without the fuss of rolling dough on a floured surface.
That’s how this gluten-free apple bars recipe was born, an easy, handheld version of apple pie with a flaky crust, a spiced apple filling, and a buttery apple topping that gets golden brown in the warm oven.
These bars have become my go-to for family gatherings and special occasions. They’re sturdy enough to cut into individual slices, portable for potlucks, and elegant enough to serve with a scoop of vanilla ice cream or whipped cream when I want a perfect dessert for guests.
Why You’ll Love This Recipe
- Made with simple ingredients you likely already have in your pantry.
- Features a flaky crust and tender apple filling that reminds you of pie without the hassle.
- Can be customized depending on the kind of apples you have on hand: Granny Smith, Honeycrisp, or Pink Lady.
- Naturally sweetened with allulose or coconut sugar for a healthier twist with less added sugar.
- Works for holidays, special occasions, or just when you want a delicious dessert to pair with a cup of coffee.
For even more inspiration, you can check out the Top 15 Fall Dessert Recipes, apple lovers, rejoice!
Ingredients for Gluten-Free Apple Pie Bars
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Did you know?
Apple bars are actually a modern cousin of the classic apple pie. In Europe, especially in Poland and Germany, apple cakes (szarlotka or apfelkuchen) were baked in large pans and cut into squares to feed a crowd. When this tradition came to the U.S., bakers began making “apple bars” as a quicker, more portable version of pie, no rolling out pastry, just layers of apples, spices, and a crumbly or cake-like base. They became especially popular for school lunches and church potlucks because you could slice them into neat squares and carry them easily.
How to Make Gluten-Free Apple Pie Bars
- Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl.
- Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs.
- Add iced water, which is drizzled into the center of the flour.
- Use a rubber spatula to gently bring the dough together without overworking it.
- Once it forms, cut the dough in half, and wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.
- While the chilled dough rests, prepare the fruit filling.
- Peel and dice apples. Transfer them to iron cast. Add lemon juice, cinnamon, cardamom, orange juice, allulose, and a pinch of salt.
- Cook it for 20 minutes until they are soft and release juices. Mix in arrowroot and let it cool.
- Place a piece of parchment paper in the 9×9-inch baking form and spread one part of the dough in baking form.
- Transfer the apples to an iron skillet with butter and cook them for 10-15 minutes until soft. Add arrowroot and mix it.
- Spread the apple mixture evenly over the crust.
- Remove the other part of the dough from the fridge and crumble it. Sprinkle the topping over the apple filling. You can also dust with cinnamon.
- Bake until the apples are fork-tender and the crust is golden brown for 45 minutes at 350°F.
- Let the bars cool on a cooling rack before cutting into individual slices.
Ingredient Substitutions
- Butter: Replace unsalted butter with vegan butter or coconut oil for a dairy-free version.
- Sugar: Brown sugar or honey can replace coconut sugar, though the flavor will shift slightly.
- Flour: Chestnut flour can be blended in for added flavor, or stick with Bob’s Red Mill or King Arthur Measure.
Chef Angie’s Tips
- Always use fresh apples; older ones lose their crisp texture and bright flavor.
- Tossing apples with lemon juice prevents browning and keeps the apple flavor fresh.
- Let the bars cool completely at room temperature before cutting to keep the flaky crust intact.
- A warm oven re-crisps leftovers for serving.
Ways to Serve
- With a scoop of ice cream or a scoop of vanilla ice cream for a classic pairing.
- Topped with lightly sweetened whipped cream for extra indulgence.
- As part of a dessert table for special occasions.
- Enjoyed as an afternoon snack with a cup of coffee.
- Great for Thanksgiving dessert.
- With a pumpkin latte.
Storage
These bars store best in an airtight container at room temperature for 2–3 days. For longer storage, wrap individual slices in plastic wrap and refrigerate for up to 5 days. You can also freeze them for a month—just thaw on the counter and reheat in a warm oven before serving.
Equipment
- Large and medium bowl for mixing dry ingredients
- Rubber spatula for folding and spreading
- Prepared pan lined with parchment paper
- Cooling rack for resting the bars after baking
- Silicone bags
FAQ
Can I make this dairy-free?
Yes, use vegan butter or coconut oil instead of unsalted butter.
Can I use regular flour instead of gluten-free?
You can, but I created this specifically as a gluten-free apple bar recipe. For best results, use Bob’s Red Mill or King Arthur Measure gluten-free flour blend.
Can I freeze these bars?
Yes! Put Wrap individual slices in silicon bags and place in a freezer-safe airtight container for longer storage.
This gluten-free apple bars recipe is a great recipe for anyone craving the comfort of apple pie with less effort. With its flaky crust, spiced apple filling, and golden brown topping, it’s a delicious dessert that will satisfy your taste buds every single time.
These bars are a reminder that gluten-free baking can be joyful and welcoming, not fussy or complicated. I hope you’ll give this recipe a try, whether for your next dessert table, snack stash, or family gathering. If you’re hungry for more inspiration, you can browse my Delicious Dessert Recipes for even more sweet gluten-free ideas.
Have questions about ingredients or want to share your twist on apple pie bars? Drop your feedback or tips in the comments. I love hearing about your kitchen adventures. Thanks for baking along with me and making gluten-free living a little sweeter, one bar at a time.
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Gluten-Free Apple Pie Bars
Equipment
Ingredients
Dough
- 3 cups Gluten-free flour with xanthan gum
- 12 oz Butter chilled
- 3/4 cup Allulosse or coconut sugar
- 1/2 tsp Salt
- 1 tbsp Vanilla extract
Instructions
Dough
- Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl.2. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs. 3. Add iced water, which is drizzled into the center of the flour. Use a rubber spatula to gently bring the dough together without overworking it. Once it forms, cut the dough in half, and wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.4. While the chilled dough rests, prepare the fruit filling.
Apple filling
- Peel and dice apples. Transfer them to iron cast. 2. Add lemon juice, cinnamon, cardamom, orange juice, allulose, and a pinch of salt.3. Cook it for 20 minutes until they are soft and release juices. Mix in arrowroot and let it cool.
Assembly
- Spread the apple mixture evenly over the crust.2. Remove the other part of the dough from the fridge and crumble it. 3. Sprinkle the topping over the apple filling. You can also dust with cinnamon.4. Bake until the apples are fork-tender and the crust is golden brown for 45 minutes at 350°F.5. Let the bars cool on a cooling rack before cutting into individual slices.
Nutrition
More Fall Baking Recipes
Chocolate Hazelnut Protein Balls
Easy Orange Cranberry Superfood Muffins
No-Bake Pumpkin Cheesecake (no cheese, no flour)
The Best Gluten-Free Peach Cobbler
Pumpkin Ice Cream (Dairy-Free And Vegan)
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