Gluten-Free Apple Pie Bars (Sliceable & Stackable)
Sliceable gluten-free apple pie bars with a buttery shortbread crust, syrupy apple filling, and a crumb topping that stays sturdy and stackable.
Ingredients
Apple Filling
- 55 g unsalted butter ½ stick
- 7–8 medium apples about 3 lbs, peeled, cored, diced ½"
- 100 g light brown sugar ½ cup
- 2 tbsp lemon juice
- 2 tsp cinnamon
- ½ tsp salt
Shortbread Dough
- 180 g unsalted butter softened; 1½ sticks + 1 tbsp
- 150 g light brown sugar ¾ cup
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 360 g gluten-free flour blend 3 cups
- ¾ tsp xanthan gum omit if blend includes it
- ½ tsp salt
Optional
- 80 g ground walnuts ⅔ cup, for layering between crust and apples
Instructions
- Preheat oven to 350°F and line a 9x9 pan with parchment paper, leaving overhang for lifting.
- In a large skillet, melt butter over medium-high heat. Add apples, sugar, lemon juice, cinnamon, and salt. Cook 5–7 minutes until tender and syrupy. Let cool.
- Mix softened butter, sugar, and vanilla until combined. Sift in flour, xanthan gum, and salt. Stir until crumbly, then knead into a soft dough.
- Press a little over half the dough (~380g) into the pan. Sprinkle walnuts if using. Spread apple mixture over crust. Crumble remaining dough evenly on top.
- Bake at 350°F for 40–45 minutes until golden and firm. Cool completely before slicing. Refrigerate for cleaner cuts.
Notes
Freezer-friendly, travel-friendly, and best cooled fully before slicing. Cooling in the fridge gives cleaner cuts. Apples should be cooked until syrupy to avoid soggy bars.