Apple Filling

1. Heat a medium saucepan on medium low, add apples, maple syrup, cinnamon, vanilla, lemon juice and 1 tablespoon of water. Stir and cover.
2. Allow mixture to cook, covered for 5 minutes, stirring occasionally.
3. Mix the tapioca flour (1 tablespoon + 1 teaspoon) with the remaining tablespoon of water until dissolved.
4.  Stir the tapioca mixture into the apples.
5. Cook 5 minutes, covered, on medium low, until the apples are soft and the mixture becomes thick.
6. Set aside to cool while you prepare the crust.

Cookie Crumb Crust

1. Line an 8×8” baking pan with parchment paper along bottom and sides and preheat your oven to 350 degrees.
2. Gently melt coconut oil and set aside.
3. Combine the almond flour, 1/4 cup coconut flour, tapioca flour, baking soda and salt in a medium bowl. Stir or sift to remove any lumps, set aside.
4. In a large bowl, using a fork, whisk together the nut butter, coconut oil, maple syrup, and vanilla extract until evenly combined.
5. Stir the dry mixture into the wet until evenly combined and a sticky dough forms.
6. Remove 1/4 of the dough (approximately 125 grams) and put into the refrigerator to chill.
7. Press the remaining 3/4 of the dough into the bottom of the prepared pan to form the crust.
8. Bake the bottom crust in the preheated oven for 15 minutes until lightly brown around the edges.
9. Once done, spread the apple mixture evenly over the crust.
10. Take the chilled dough out of the refrigerator and crumble it over the filling evenly.
11. Bake in the preheated oven for 25 minutes until topping is golden brown.
12. Cool on a wire rack in the pan for 30 minutes, before cutting into squares.
13. Serve at room temp and store leftovers covered in the refrigerator.  Enjoy!
14. It is possible to freeze the apple bars, wrap tightly in plastic. To serve: let come to room temperature or reheat in a 300 degree oven until warm, 5-10 minutes.