Pomegranate Apple Crumble Bars on a white plate

Paleo Pomegranate Apple Crumble Bars

These gluten-free, dairy-free Pomegranate Apple Crumble Bars have an almond flour crust, a gooey apple filling with pomegranate arils, and a crumble topping.
Course Bars and Cookies
Cuisine American, Canadian
Prep Time 15 minutes
Cook Time 36 minutes
Cooling time 10 minutes
Total Time 51 minutes
Servings 12
Calories 217kcal
Author Flavour & Savour


Shortbread Base and Crumble Topping

  • 2 cups finely ground almond flour
  • 2 tbsp coconut flour
  • 1/3 cup coconut oil or butter
  • 1/3 cup coconut sugar or any granulated sugar, if not on a paleo diet
  • 1/2 tsp sea salt


  • 2 cups apples peeled, cored and finely diced or sliced
  • 1 tsp ground cinnamon
  • 1/4 tsp each ground nutmeg and ground cloves
  • 1/8 tsp salt
  • 1 tbsp tapioca starch or cornstarch if not on a paleo diet
  • 1/4 cup maple syrup
  • 1.5 tbsp lemon juice
  • zest of half a lemon
  • 3/4 cup pomegranate arils


  • Heat oven to 350°F.  Line an 8-inch square pan with parchment paper, leaving long edges for easy removal.
  • Combine almond flour, coconut flour, oil or butter, coconut sugar and salt in a large bowl. Set aside one quarter of the mixture for the crumble topping. Press the remaining mixture firmly into the lined pan. Bake for 12-13 minutes or until edges are lightly browned.
  • In a saucepan, combine diced apples with spices, salt, tapioca starch and maple syrup. Cook and stir over medium heat for 5 - 7 minutes or until thickened. Remove from heat.
  • Spread evenly over shortbread base. Sprinkle with pomegranate arils. 
    Paleo Pomegranate Apple Crumble Bars prep
  • Top with remaining crumble mixture, pressing down gently.
  • Bake for 20 - 24 minutes. Let cool for 10 minutes, then carefully remove to a cooling rack to cool completely before slicing. Because the base of these bars is made with almond flour, these bars are slightly soft. Best stored in refrigerator.
    Paleo Pomegranate Apple Crumble Bars cut into squares


While these bars are delicious when warm straight from the oven, they will be easier to slice more uniformly when they have cooled.
The gluten-free base is made with almond flour, so it is slightly softer than a shortbread base made with wheat flour. These apple crumble bars stay firm when refrigerated. I have frozen them successfully, too. I line an air-tight container with paper towel, place the bars in a single layer, then cover with another layer of paper towel before sealing. The paper towel helps to absorb moisture and prevents the bars from becoming soggy when thawed.


Calories: 217kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Sodium: 133mg | Potassium: 61mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 2.7mg | Calcium: 51mg | Iron: 0.8mg