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
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.