Mimi's Organic Eats » Recipes » Fall » Almond Flour Apple Cider Crumb Bars
Almond Flour Apple Cider Crumb Bars
Brownies & Bars • No Seed Oils • Eggless • Gluten Free • High Altitude • Fall • Thanksgiving | Published November 20, 2023 by Mimi Council
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These Almond Flour Apple Cinder Crumb Bars taste just like the classics, but sans gluten! Buttery almond shortbread crust is filled with an apple cider filing, with more crumble on top, and finished with an apple cider glaze.
If you’re looking for more naturally gluten free fall treats, try some of my other favorites like my Vegan Snickers Bars, The Best Gluten Free Pumpkin Chocolate Chip Cookies, or my Dark Chocolate Coconut Cups.

Table of Contents
If you're a fan of crumb bars, then you know they are usually made with flour! But, I've created gluten free bars that resembles your favorite crumb bars, but made without gluten. These apple bars are a delicious fall treat that are made with almond flour!
I use organic almond flour in these apple bars as the almond flavor pairs incredibly well with apples. I have farm fresh apples today from my friend's tree, and I'm using my favorite organic apple cider to give these apple bars serious cozy and warm flavors!
These gluten free bars are made with fresh apples, apple cider, almond flour, and topped with a sweet glaze (just like traditional crumb bars). If you are gluten free, you'll love this fall take on classic crumb bars made with seasonal apples!

Why You'll Love This Recipe
Naturally Gluten Free: You will love this recipe for Almond Flour Apple Cider Crumb Bars because they are naturally gluten bares that even gluten lovers will enjoy! Around the holidays it can be difficult to adhere to everyone’s diets, so if you have gluten free friends or family, then this is the perfect recipe to make that everyone will love!
Crumble Topping: If you are a fan of traditional crumb bars, you will love these as they have that signature topping. They are insanely delicious and they are naturally gluten free. If you are a fan of my Lemon Cranberry Crumb Bars or my Lemon Ginger Crumb Bars, then you will love these too (even if you eat gluten, like me!).
Apple Cider: Every year I make a recipe using apple cider. Martinelli’s makes the best Organic Apple Cider and Organic Sparkling Apple Cider. So it’s just a little tradition that I have where I make a recipe using it each year. It reminds me to enjoy this seasonal ingredient! In the past I’ve made Sparkling Apple Cider Donuts, Sparkling Apple Cider Bourbon, and Sparkling Apple Cider Mimosas.

Ingredients
- Butter: I use Organic Valley Salted Butter, as it's my favorite. Use a high quality butter for the best results.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works!
- Almond Flour: I use organic almond flour so these are naturally gluten free.
- Coconut Flour: I also mix in organic coconut flour as I love mixing almond and coconut flour for a really delicious gluten free flour mix.
- Honey: I add a little bit of raw honey for added sweetness.
- Spices: I use organic ground cinnamon and cloves. This combo really creates warm and cozy fall flavors that go so well with the apples and cider!
- Apple Cider: I use Martinelli's Organic Apple Cider as it's my favorite. I cook the apples in the cider to give them
- Apples: I used a dark red apple, I'm not sure the variety as it came from my friends tree, any apples you like will be delicious!

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: This recipe is so simple, I just use a mixing bowl to mix up the batter.
- Baking Pan: I use an 8-inch round cake pan here, but an 8×8-inch square baking pan also works.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment paper.
Step 2
To make the crust & topping: In the bowl of a stand mixer fitted with the paddle attachment, add the almond flour, coconut flour, light brown sugar, cane sugar, honey, cinnamon, and cloves. Mix to combine completely.
Step 3
With the mixer on low, slowly pour in the melted butter and let it combine completely. Reserve about ⅓ of the mixture for the topping (you can just eyeball it) and set that aside.
Step 4
Press the remaining shortbread mixture into the prepared pan evenly. Bake for 15 minutes.
Step 5
To make the filling: Slice the apples into thin slices. I like to leave skins on, but if you want to remove them, it’s up to you. Set aside.
Step 6
In a large skillet, add the apples, cane sugar, apple cider. Put over medium heat and allow the sugar to melt into the apple cider.
Step 7
Allow mixture to simmer until the apple cider and sugar has reduced, and you have a thicker syrup that coats the apples. Set aside.
Step 8
When the crust is done baking, remove it from the oven and add the apples on top of the crust, leaving any liquid behind. Crumble the remaining topping on top.
Step 9
Return to the oven and bake for another 27 to 30 minutes, or until the topping looks golden brown and dry. Allow to cool in the pan completely. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions.)
Step 10
To make the glaze: In a small bowl, add the powdered sugar and apple cider and whisk to combine completely. Drizzle the glaze over the top of the bars.

Baker's Tips
- I use an 8-inch cake pan for these bars as I wanted them to be triangles instead of the traditional squares. But, if you want to use an 8-inch square pan, you can do that too! I used the Kana Stainless Steel 8-inch Cake Pan, which is also sustainable! Use code MIMIBAKES for 10% off your order.
- Make sure to use parchment paper for easier removal, if you are using a round pan or square pan. My favorite nontoxic parchment paper is Kana, use code MIMIBAKES for 10% off your order.
- I like to make these in the evening and let them set overnight so the glaze can set. If you do this, you can just leave them out on the counter and then cut them up the following day.
- Make sure to store these in a cool dry place. I like to just leave out on the counter on a platter for a few days as we eat them!

FAQ's
Yes, if you want to make these vegan, just replace the butter with your favorite vegan butter.
Yes, this is a great dessert to make ahead of time. Crumb bars are made of shortbread crust, which is a great dessert to make head of time as it's best kept out at room temperature, so it's fine to make ahead and leave out overnight.
These shortbread bars with a crumble topping should be stored in a cool dry place. The best way to store these is just out on the counter on a plate while you enjoy them for a couple days.

Craving More?
- Sparkling Apple Cider Donuts
- Chocolate Strawberry Crumb Bars
- Apple Cider Honey Baked Ham
- Sparkling Apple Cider Bourbon
- Lemon Cranberry Crumb Bars

Almond Flour Apple Cider Crumb Bars
Mimi CouncilIngredients
Crust Topping
- 198 grams almond flour
- 113 grams light brown sugar (packed)
- 75 grams coconut flour
- 57 grams cane sugar
- 43 grams raw honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 170 grams salted butter (melted)
Filling
- 2 large apples
- 113 grams cane sugar
- ¼ cup apple cider
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons apple cider
Instructions
- Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment paper.
- To make the crust topping: In the bowl of a stand mixer fitted with the paddle attachment, add the almond flour, coconut flour, light brown sugar, cane sugar, honey, cinnamon, and cloves. Mix to combine completely.
- With the mixer on low, slowly pour in the melted butter and let it combine completely. Reserve about ⅓ of the mixture for the topping (you can just eyeball it) and set that aside.
- Press the remaining shortbread mixture into the prepared pan evenly. Bake for 15 minutes.
- To make the filling: Slice the apples into thin slices. I like to leave skins on, but if you want to remove them, it’s up to you. Set aside.
- In a large skillet, add the apples, cane sugar, apple cider. Put over medium heat and allow the sugar to melt into the apple cider.
- Allow mixture to simmer until the apple cider and sugar has reduced, and you have a thicker syrup that coats the apples. Set aside.
- When the crust is done baking, remove it from the oven and add the apples on top of the crust, leaving any liquid behind. Crumble the remaining topping on top.
- Return to the oven and bake for another 27 to 30 minutes, or until the topping looks golden brown and dry. Allow to cool in the pan completely.
- To make the glaze: In a small bowl, add the powdered sugar and apple cider and whisk to combine completely. Drizzle the glaze over the top of the bars.
- Cut into 8 bars.
- Store in a cool dry place for up to 3 days.
Video
Notes
Nutrition
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