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Apple Pie Squares



For the Shortbread Crust

1 ½  C Almond Flour

3 Tbsp. Coconut Oil (melted)

¼ C Pure Maple Syrup

½ tsp. Salt

Apple Filling

2 Large apples (peeled and thinly sliced)

1 ½ tsp. Cinnamon

For the Cinnamon Streusel

1 C Almond Flour

2 Tbsp. 100% Pure Maple Syrup

1 Tbsp Coconut Oil (melted)

½  tsp. Cinnamon

¼  tsp. Salt


4 Tbsp Plain or Vanilla Greek Yogurt (or non dairy yogurt)

1 tsp. Vanilla Extract (if using plain yogurt)

2 Tbsp 100% Pure Maple Syrup

3 Tbsp Water


Step 1: Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Mix together ingredients for shortbread crust. 

Step 2: Press the crust mixture down and spread evenly on the bottom of the pan. Make sure it touches all of the corners of the pan. Bake the crust for 10-15 minutes, until golden brown.

Step 3: Prepare the apple filling by tossing apple slices and cinnamon in a large bowl until fully coated with cinnamon.

Step 4: Remove crust from oven and allow to cool for 5 minutes. Layer the crust, evenly, with the apple slices. 

Step 5: Prepare the streusel topping by mixing almond flour, coconut oil, maple syrup, and salt to form a crumbly mixture. Sprinkle it over the apple slices, evenly.

Step 6: Place the pan back into the oven and bake for 35 minutes. After baking, let the bars cool on the stovetop for several hours.

Step 7: While the bars cool, prepare the drizzle. 

Step 8: Drizzle over the bars once they have cooled. Place the bars back in the refrigerator for several hours to chill before serving. May be served warm or chilled.

Step 9: Enjoy!

Note: Store bars in the refrigerator for 3-5 days.

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