Maple Apple Pie Shortbread Bars (Gluten Free)

Gluten Free Maple Apple Pie Shortbread Bars. A salty, buttery shortbread layer topped with a sweet cinnamon apple filling with shortbread crumbles spread on top.  Sweet, salty, buttery, perfection.  This recipe is delicious and abosolutely perfect for fall and Thanksgiving!  If you make it for Thanksgiving, make sure that you make a triple batch of these because they're going to go very quick!

Apple Pie has always been one of my favorite parts of Thanksgiving.  I love the warm apple filling with the flakey crust and a scoop of vanilla ice cream melting into the decadent pie.  Dreamy, just absolutely dreamy.  Think of these bars like handheld apple pies.  Now that is the type of thing I like to hear!

Switching out the pie crust for the shortbread in this situation is a game changer.  I mean I love a good pie crust, but shortbread takes it to the next level.  The salty, buttery flavor is just unreal when paired with the sweet apple filling.

Ingredients:

• almond flour
• coconut flour
• baking powder
• salt
• ghee
• vanilla
• honey crisp apples
• maple syrup
• arrowroot powder

Kitchen Appliances:

• 8x8 in square baking pan
• mixing bowl
• sauce pan

The Steps:

Preheat the oven to 350 degrees and line the baking pan with parchment paper.  In a mixing bowl, mix almond flour, coconut flour, baking powder, salt, maple syrup, vanilla, and melted ghee.  Mix until well combined.  Add about ¾ of the shortbread mixture to baking pan and press it out to the sides of the pan.  Bake for 8-10 minutes.

When the shortbread layer is baking, skin and chop the apples.  You want the apple to be about ½ in by ½ in.  Add the apples to a sauce pan with maple syrup.  Simmer for about 8-10 minutes in the maple syrup.  Add the arrowroot powder and mix well.

Once the shortbread layer is done baking, remove from the oven.  Pour the apple mixture on top and spread evenly.  Top with the remaining ¼ of the shortbread mixture.  Put the baking pan back in the oven and bake another 14-16 minutes or until the crumble starts to brown.  Cut into 12 equal squares.

Why do you use both coconut flour and almond flour?

Almond flour by itself is super dry and doesn't have a lot of moisture in it.  Once you mix it with the coconut flour, moisture is added and all purpose flour is better resembled!

Why is arrowroot powder added to the apple mixture?

The arrowroot powder is added at the end to thicken the maple syrup sauce that is created when you start cooking down and softening the apples.

If you love this recipe, you might also love:

• Blueberry Crumb Bars
• Healthy Iced Pumpkin Cookies
• Paleo Blueberry Muffins

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