Paleo Apple Crisp
This paleo apple crisp is the perfect, cozy fall dessert. With a warm, gooey apple cinnamon filling and almond flour crumble – it is the perfect sweet treat as the weather starts to cool down. Not to mention, your house will smell incredible after baking it! I highly recommend serving with a scoop of vanilla ice cream or plain yogurt.
Why You’ll Love It
- This paleo apple crisp is the perfect cozy fall dessert.
- The warm, cinnamon apples and crumble topping are a combo made in heaven.
- It is gluten free, dairy free, and paleo.
- This crisp is so easy to make.
- All you need are a handful of ingredients.
- All you need is one pan.
Ingredients & Substitutions
- Almond flour. 1 cup of almond flour is used for the crumble in this paleo apple crisp.
- Cane sugar. 1/4 cup unrefined cane sugar. You can sub coconut sugar.
- Butter. 1/3 cup of butter, softened.
- Apples. You will need 3 large apples or 4 small apples, decored, peeled, and diced.
- Lemon juice. 2 tbsp of fresh lemon juice.
- Vanilla extract. 3 tsp of vanilla extract. 2 tsp used for apples, 1 tsp used for crumble.
- Cinnamon. 3 tsp of cinnamon. 2 tsp used for apples, 1 tsp used for crumble.
- Pecan halves. 1 cup pecan halves, these add a delicious nutty flavor. Sub walnut pieces.
- Maple syrup. 1-2 tbsp pure maple syrup. This is optional for the apple filling to sweeten it up a little bit and add a thicker, gooey filling.
How to Make this Paleo Apple Crisp
Step 1
Preheat oven. Preheat your oven to 350.
Step 2
Make the topping. Combine all of the ingredients for the topping and mix together with your hands to form a crumbly topping. Set aside.
Step 3
Make the apple filling. Peel and slice the apples and place in a medium bowl. Add in all of the filling ingredients and toss until the apples are evenly coated. Then spread apple filling into a 9 inch greased oven safe dish.
Step 4
Cover apples with crumble. Evenly spread the crumble topping over the apple filling.
Step 5
Bake the paleo apple crisp. Bake in the preheated oven for 40-45 minutes or until the apples are bubbling and the topping is brown and crisp. Check around 25-30 minutes and if the topping is browning too much, cover with aluminum foil for the last 15 minutes.
Step 6
Let cool then enjoy! Let sit for at least 10-15 minutes to cool down before serving warm. Serve with coconut vanilla ice cream if desired. Or normal vanilla ice cream (this would make it no longer paleo).
Expert tips
- To enhance the flavor even more, add in a dash of nutmeg and dried ginger to the crumble topping.
- To make sure you aren’t burning the topping, check about halfway through baking and cover with foil if needed.
- For the best paleo apple crisp, serve warm with vanilla ice cream or yogurt.
- There are lots of great apple varieties that are perfect for baking. I use Pink Lady apples or envy apples but you could also use Jonagold, Envy, or Honeycrisp for a delicious apple crisp.
Serve warm with coconut ice cream or yogurt. If you aren’t paleo you can serve with normal vanilla ice cream
Store the apple crisp in an airtight container in the fridge for up to 3 days and reheat before serving.
Yes! You can use pecans or walnuts in the recipe. Or if you are nut free you can omit them all together.
You May Also Like
- Gluten Free Strawberry Rhubarb Crisp
- Flourless Pumpkin Muffins
- Gluten Free Chocolate Chip Cookies
- Paleo Carrot Cake
- Macadamia Nut Brownies
Paleo Apple Crisp
Ingredients
Crumble Topping
- 1 cup almond flour
- ¼ cup unrefined cane sugar or coconut sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup pecan halves, sub walnut pieces
- ⅓ cup butter, cut into small pieces
Apple Filling
- 3-4 apples, peeled, decored, and thinly sliced.
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1-2 tbsp pure maple syrup, optional
Equipment
- 1 9 inch pie dish
Instructions
- Preheat oven. Preheat your oven to 350.
- Make the topping. Combine all of the ingredients for the topping and mix together with your hands to form a crumbly topping. Set aside.
- Make the apple filling. Peel and slice the apples and place in a medium bowl. Add in all of the filling ingredients and toss until the apples are evenly coated. Then spread apple filling into a 9 inch greased oven safe pie dish.
- Cover apples with crumble. Evenly spread the crumble topping over the apple filling.
- Bake the paleo apple crisp. Bake in the preheated oven for 40-45 minutes or until the apples are bubbling and the topping is brown and crisp. Check around 25-30 minutes and if the topping is browning too much, cover with aluminum foil for the last 15 minutes.
- Let cool then enjoy! Let sit for at least 10-15 minutes to cool down before serving warm. Serve with coconut vanilla ice cream if desired. Or normal vanilla ice cream (this would make it no longer paleo).
Video
Notes
- To enhance the flavor even more, add in a dash of nutmeg and dried ginger to the crumble topping.
- To make sure you aren’t burning the topping, check about halfway through baking and cover with foil if needed.
- For the best paleo apple crisp, serve warm with vanilla ice cream or yogurt.
- There are lots of great apple varieties that are perfect for baking. I use Pink Lady apples or envy apples but you could also use Jonagold, Envy, or Honeycrisp for a delicious apple crisp.
- Store in an airtight container in the fridge for up to 3 days and reheat before serving.