Grandma's apple pie is a delicacy for many, a comfort food that has no equal in the dessert category. Unfortunately, what makes it so good isn't so good for your heart or your waistline. We're talking about sugar and butter of course, most of which is found in the crust. So that's exactly where we started when we dared to redo a traditional fall treat. To lessen the calorie count and fat content of apple pie, we simply removed the crust. Not many things in life are that easy these days. We were also able to maintain the familiar flavors, textures and aromas that fill your home with warmth and put a smile on your face. Instead of butter, our Apple Pie Bar recipe calls for just half a cup of coconut oil, a natural, organic fat that has piqued the interest of health researchers in recent years. The medium-chain fatty acids found in coconut oil are metabolized quickly for use as an energy source rather than being stored as fat. The use of brown rice flour rather than wheat flour makes this recipe gluten free, as well! Being that it is still a dessert item, we kept in some of the sugar, but we left most of the "sweet work" up to the apples. And to us, that's the best part of our Apple Pie Bars (and traditional apple pie)—the chance to use fresh apples you or your neighbor picked off the tree in the backyard. It doesn't get any more local than that. Start a new tradition with our crustless Apple Pie Bars!
Time: 0 hour
Pre-heat oven to 350° F. Peel and dice apples to fill a 9x13 baking dish. Stir together 1 tablespoon sugar, cinnamon and nutmeg and sprinkle over apples. Combine coconut oil and egg. Mix flour with remaining 1 cup sugar and combine with the coconut oil and egg mixture. Fold in walnuts. Spread mixture by spoonfuls evenly over top of the apples. Cook until golden brown (50-60 minutes)
Nutrition facts (per serving):