Decadent Paleo Apple Pie Bars topped with a a grain-free crumble and a dairy-free salted caramel sauce.
COURSE
Dessert
Cuisine
American
Keyword
apple pie, holiday, pie, thanksgiving
PREP TIME20minutes
COOK TIME48minutes
TOTAL TIME1hour8minutes
SERVINGS9
INGREDIENTS
½ccoconut oilsoftened
2tbspsugar
¼tsalt
1 1/4ccassava flour
2tbspcoconut flour
1egg
2tbspwaterif needed
For filling:
6applespeeled and chopped
2tbspcoconut sugar
1tspnutmeg
2tspcinnamon
1/4cupwater
For caramel:
1cupcoconut creamI chill a can of full-fat coconut milk the night before and then scoop out the white cream that separates
3/4cupcoconut sugar
1/4tspsea salt
INSTRUCTIONS
Preheat oven to 350 F and line an 8 x 8 baking dish with parchment paper.
To make crust:
Whisk together the coconut oil, sugar, and egg until smooth. Stir in the cassava flour, coconut flour, and salt, until a thick crumbly dough forms. Add a few tablespoons of water if they batter is too dry.
Press 3/4 of the dough into the prepared baking dish and bake for 8 minutes, then remove and set aside.
For filling:
Place all ingredients for apples in a saucepan, bring to a boil, and then reduce to a simmer. Saute for 10 minutes or so, until the water is evaporated and apples are softened.
Layer the apple filling over the crust, and then top off with the remaining pie crust crumbles.
Bake for 20-25 minutes, or until top is slightly brown and apples are caramelized.
To make caramel:
Combine sugar and coconut cream in a saucepan over medium heat. Bring to a boil and then reduce to a simmer, stirring consistently so that the sugar doesn't burn. Stir and simmer for 10-15 minutes, or until thickened and a dark brown color. Drizzle over bars and sprinkle with sea salt.