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Gluten-Free Apple Pie Bars are an amazing apple treat. Imagine tender cinnamon apples infused with hints of nutmeg and vanilla, sandwiched between a buttery shortbread crust and topped with lightly sweetened crunchy almonds. YUM!
Easiest Gluten-Free Apple Pie Bars Recipe
This apple pie bar recipe is probably one of the easiest gluten-free snack recipes using healthy apples. I used honey crisp apples because I find they are perfectly sweet and excellent for baking.
Fresh apples are abundant everywhere. So whether you enjoy a day at a farm picking apples or get some at your local market, you know they will taste fresh, crispy and delicious.
This apple recipe is not only simple but also gluten-free, making it a perfect choice for a sweet snack when following a gluten-free diet. With the natural goodness of apples complemented by buttery shortbread and crunchy almonds, these apple pie bars are always popular.
Gluten-Free Apple Pie Bar: Recipe Details
You’ll adore this gluten-free apple recipe for its simplicity, texture and deliciousness, making it a must-try wholesome sweet treat!
Making the Crust and Topping
The entire crust and topping for these gluten-free apple pie bars can be easily made in a food processor. Start by adding the dry ingredients, then toss in the butter and pulse until you get coarse crumbs. Finally, add a couple of eggs and briefly pulse to combine.
Preparing the Apples
While the crust is baking, prepare the apples. In a saucepan, melt a tablespoon of butter and add apple slices, cinnamon, nutmeg, and vanilla. Cover the saucepan and cook for about five minutes. This quick cooking will slightly soften the apples while allowing them to retain their shape.
Assembling the Apple Pie Bars
Spread the cinnamon apple slices and their juices evenly over the baked crust. Top with the remaining crumbled dough. Sprinkle sliced almonds and a bit of sugar over the top.
Baking and Serving
Bake the assembled apple pie bars until golden brown and bubbly. Allow them to cool before cutting into bars. Despite its simplicity, the hardest part of this recipe is waiting for the bars to cool before indulging in their deliciousness!
Gluten-Free Apple Pie Bars: Recipe Review
With their buttery crust, flavorful layer of cinnamon apples, and crunchy almond topping, these gluten-free apple pie bars are sure to become a favorite snack. Perfect for any occasion, they’re especially loved by kids. Whether for a family gathering or a casual afternoon treat, these bars promise deliciousness with every bite.
Add flour, 3/4 cups of sugar, cinnamon, baking soda and salt to a food processor bowl and pulse to combine. Add butter and pulse until the mixture resembles coarse crumbs. Add eggs and pulse until the dough just starts to come together
3.
Press about 2/3 of the dough into the baking dish and prick with a fork all over. Place in the freezer for 15 minutes, then bake the crust for 20 minutes
4.
APPLE FILLING
5.
Meanwhile, using a medium saucepan, heat butter over medium heat. Stir in apple slices, sweetener, vanilla, cinnamon and nutmeg. Cover and cook over medium heat for 5 minutes, stirring halfway. Set aside
6.
Spoon apples with juices over the baked crust, and using your fingers, crumble the remaining dough over the top. Scatter the almonds and the remaining one tablespoon of sugar. Bake for 25 minutes until topping is golden brown. Cool before cutting into bars
Nutrition Info
Nutritional Value Per Square (1/9 of total) Calories: 376 | Carbohydrates: 46 g | Protein: 4 g | Fat: 21 g | Fiber: 3 g | Sugar: 37 g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Leave a Comment
Jane
I've just been diagnosed with celiac at 47 year's old I'm going to be breaking habits of my life and these fabby recipes are definitely helping me through it. I've never baked but there's hardly anything for us so I m going to start with the apple pie bars.
Kristina
sounds delicious especially with the ice cream. Thank you for sharing Deb
Deb
Delicious! I made it just as written with the exception of reducing the sugar(brown) to 1/2C instead of 3/4. We ate it warm with ice cream.
Kristina
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