Warm, nutty, cinnamon-infused Paleo Apple Crisp is calling your name! The perfect treat to enjoy on a crisp, fall day.
Made with less sugar and only real food ingredients.
In Minnesota here, it’s prime apple-picking season. Apple orchards are the place to be on the weekend and everyone is making their favorite apple treats. Today, I’m sharing one of my favorite desserts to make in the fall – Paleo Apple Crisp – made with only real food ingredients and much less sugar. The entire recipe calls for only 1/4 cup of maple syrup and no refined sugar, which perfectly allows the natural sweetness of the apples to really shine through.
That nutty, crisp topping though!
The topping on this Paleo Apple Crisp is everything you’d hope for and more. The ratio between the crisp and apple filling is absolute perfection (I promise, I didn’t skimp on this part of the recipe). The crisp texture with the hint of cinnamon & nutmeg is 100% spot on. You’re going to love the the crunch from the toasted nuts and the slight sweetness that comes from the maple syrup and coconut flakes. The topping definitely adds to the deliciousness of this Paleo Apple Crisp because let’s face it, the topping just might be the best part!
Warm, nutty, cinnamon-infused Paleo Apple Crisp is calling your name! The perfect treat to enjoy on a crisp, fall day. Share on X
Add a scoop of your favorite vanilla ice cream or whipped topping.
The thought of a scoop of vanilla ice cream on top of a fresh, out-of-the-oven serving of Paleo Apple Crisp makes my mouth water like nothing else. While this Paleo Apple Crisp is quite delicious served as is (even cold), adding a scoop of ice cream, in my opinion, takes it to the next level. The combination is simply indescribable. Now if you follow a dairy-free diet or you’d like to keep this recipe paleo-friendly, you could certainly give our Dairy-Free Vanilla Bean Ice Cream a try or there’s plenty of ice cream options to choose from at most grocery stores.
A quick tip about this recipe: I like to leave on the peels of the apples to not only save a considerable amount of time but also because the peels contain a good amount of fiber. As we know, fiber has a vast variety of health benefits and most of us could use a little more fiber in our diets. Additionally, because apples are ranked No. 5 on the EWG dirty dozen list, I recommend choosing organic apples.
You’re in for a real treat!
It’s time to take advantage of the abundance of apples available during this time of year and give this insanely delicious Paleo Apple Crisp a try!
Looking for more apple recipes? Try our Blender Waffles with Cinnamon Pan-Fried Apples or Gluten-Free Harvest Apple Crisp.
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Paleo Apple Crisp
Ingredients
For the Apple filling:
- 5 medium apples, diced or sliced, peeling is optional (Braeburn, pink lady, honey crisp)
- 1 tsp. ground cinnamon
- Pinch of ground nutmeg
- ½ tsp. pure vanilla extract
- 1½ Tbsp. almond flour
- 1 Tbsp. maple syrup
- ¼ cup water
For the topping:
- ¾ cup chopped pecans
- ½ cup chopped walnuts
- ⅓ cup shredded coconut flakes, unsweetened
- ½ cup almond flour
- ¼ cup coconut oil
- 3 Tbsp. maple syrup
- 1 tsp. pure vanille extract
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
Instructions
- Preheat oven to 350ºF.
- In a food processor (or blender), add the topping ingredients. When adding the coconut oil, break up into smaller chunks. Pulse just a few times or until ingredients resemble a course texture and stick together slightly. Set aside.
- In a greased 9×9 inch baking dish, add the apple filling ingredients except for the water. Toss until apples are evenly coated. Stir in water. Add 1-2 additional tablespoons of water if apples seem dry.
- Top the apples evenly with the crisp topping.
- Bake in the oven for 25 minutes uncovered. Cover with foil and bake for an additional 15-20 minutes or until apples are soft. Let set for 5-10 minutes before serving.
- Serve warm. Top with whipped topping such as Coco Whip or ice cream if you wish! Garnish with chopped pecans and a dusting of cinnamon.
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Nutrition Information
- Serving Size: 1/9th of recipe
- Calories: 250
- Fat: 18 g
- Sodium: 80 mg
- Carbohydrate: 22 g
- (Fiber: 4 g
- Sugar: 15 g)
- Protein: 2 g
Dietary
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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My neighbor just gave me a HUGE grocery bag full of peaches, so I plan to sub them for the apples. Should I make any changes to the spices?
Hi Roxie,
I’d cut back on the cinnamon just a tiny bit so as not to overwhelm the delicate flavor of the peaches. And if you have it, a little pinch of ground cardamom would go really well with the peaches. My other thought is that since peaches are much juicier than apples, you’ll want to cut back the water to just a couple tablespoons.
Enjoy!
I cannot download the eRecipe book. Help! Your recipes look wonderful. Thanks.
I have not yet made this, but it sounds wonderful for my husband. All the ingredients are perfect, except for the unsweetened coconut. I bought the ingredient, but am reluctant to include the coconut. Can I just leave it out, or should I substitute something else? Thanks for any help!
Hi Robin! Feel free to leave it out. Hope you enjoy!
I tried it!!
it’s taste wonderful
Thank you
Eli
This sounds and looks amazing! Can this be cooked in a Crock-Pot too? If so, how long would the cooking time be?
Hi Marclyn,
We haven’t tried making this in a slow cooker so I can’t say for sure what the cooking time would be but my guess is that it would be about 1 – 1 1/2 hours on high or 2 1/2 – 3 hours on low if you double the recipe to fit a 6- or 7-quart slow cooker.