Place the baked apple chips, maple sugar, arrowroot powder, and coconut flour in a bowl. Use a pastry cutter to crush. Cut in the butter. Add the crunchy topping to the dish and return to the oven for 12 minutes, until the apples are bubbling on the sides and the topping is golden.
Drizzle with caramel if desired, cut, and serve. Bars can be stored in the fridge, tightly wrapped, for 2 weeks.
Keywords: dessert, apple, fall, thanksgiving, Danielle Walker, against all grain, paleo, gluten free, grain free, clean eating, healthy, kid-friendly