Gluten Free Apple Pie Bars

Erin D. | Texanerin Baking Updated

Packed with cinnamon apples, you won't miss the gluten or grains in these quick and simple gluten-free apple pie bars! A great way to celebrate the start of fall.

Gluten Free Apple Pie Bars Photo

For me, early fall is all about apples. I know a lot of people would like to completely skip over apple season and get right to pumpkin but for me, there has to be a transition between light summer baked goods like this gluten free lemon bars recipe and pumpkin. On the first of September, I go on a cinnamon apple rampage. It's all apples, all the time!

These grain-free apple bars are a favorite around here. Instead of having a layer of some cake-like base and a layer of topping, you just have two layers of topping. You and I both know the topping is where the fun is at so why mess around with cake?

So on top of each topping layer, you've got a layer of cinnamon apples. You just dice them, add cinnamon and sugar and that's it. No cooking or peeling or any of that. It's a pretty quick and simple recipe.

Gluten Free Apple Pie Bars Picture

Sometimes gluten-free baked goods can have a bit of a funky texture, but these? These grain-free apple bars are incredibly moist, chewy and completely lacking in weirdness! They're a little delicate and seem to hold their shape better when chilled so I recommend keeping them in the refrigerator.

And while you've got the oven on, why not try these cinnamon apple chips? They're significantly cheaper than store bought and they're also fun to make!

Gluten Free Apple Pie Bars Recipe

    8 Servings


  • 1 3/4 cups almond flour, (165 grams)
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons canola oil
  • 1 tablespoon apple juice
  • 1/2 teaspoon pure vanilla extract
cinnamon apples:
  • 1 1/2 cups apple, unpeeled, cored, and diced
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat the oven to 350°F and line a 9" x 5" loaf pan with parchment paper or spray it with cooking spray.
  2. In a large bowl with a large wooden spoon, mix together all of the base ingredients. Set this aside.
  3. In a medium bowl, mix together the apples, sugar and cinnamon.
  4. Reserve one cup of the base mixture and set aside.
  5. Lightly pat the remaining dough onto the bottom of the loaf pan.
  6. Sprinkle half of the apples over the dough.
  7. Add the remaining dough and then the remaining apples. Lightly press down on the dough.
  8. Bake for 36 - 40 minutes or until lightly browned.
  9. Remove from the oven and let the bars cool completely in the pan.
  10. Cut into bars, cover, and store in the refrigerator for up to 5 days. They can also be kept at room temperature; they just fall apart easier.


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Erin D.

About Erin

Erin loves to bake, and especially the challenge of grain-free and gluten-free baking. We're huge fans of her work on Texanerin Baking too!


Have you ever made this with other fruit ,,, say blueberries or peaches?

Erin d @ Sandra

I haven't but I imagine those both would work. I hope you'll enjoy them!

Erin d

Sorry for the slow reply (didn't see this until now!) but I wanted to say that I'm happy that they came out well for you. :) I would have gone with an 8"x8" for double the recipe but it's good to know that a 9"x13" works, too! Thanks for your feedback. :)


I'm super confused. I tried this recipe... there is just over 3 tblsp of liquid in this recipe. Mine was baked apples with flour around it after the suggested time. How is this supposed to work? Am I missing something?

Erin d @ Emma

I'm sorry it didn't work out for you! I remade these a few weeks ago and when I first went through the ingredients, I was also surprised by the amount of liquid but they came out just like they did last year. Did you use the full amount of apples? I'm guessing that quite a bit of moisture comes out of those. And did you weigh the almond flour? Some brands are denser than others and if you used more than 165 grams, I can see how these may not come out. Sorry again that they didn't work for you!


Looks great! is it okay to double it and cook it in a 9 X 13.


Can you do this with coconut flour. I have a friend who is gluten free but also has a nut allergy. Thank you

Erin d @ H

Unfortunately not. Coconut flour isn't interchangeable with any other type of flour (almond flour is interchangeable with other nut meals / flours, but that doesn't help your friend). You could try this, though I've never tried it myself: I hope that helps and sorry for my slow reply! I didn't see this comment until now.


Erin, these look so yummy, and I love the idea of combining almond flour and apples. Is pecan flour a thing? Because yeah, you know this fellow Texan would be all over that combo too.

Erin d @ Amber Bracegirdle

Haha. It's not a thing but you can make your own nut meals in a food processor and make it a thing. :) Pecans are so expensive over here that I have a single bag that I friend brought from the US that I use as a prop (and use walnuts in the baked goods!)