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paleo apple crisp with a nutty topping topped with ice cream on a white plate

Paleo Apple Crisp (with a nutty crisp topping!)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 10
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
This paleo apple crisp is a healthy maple-sweetened fall treat! It’s also vegan, gluten-free, grain-free and dairy-free.

Ingredients

For the filling:

  • 1/4 cup (60 ml) maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon arrowroot starch or powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 5 1/2 cups apples chopped and peeled, this was about 5 small to medium apples, 774 grams with the core and 630 grams of apples, post coring

For the topping:

To serve:

  • (110 grams) vanilla sauce paleo vegan

Instructions

  • Preheat the oven to 350°F (175°C) and get out an 8"x8" (20cmx20cm) pan.
  • Mix the maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and salt together in a large bowl.
    1/4 cup (60 ml) maple syrup, 1 tablespoon lemon juice, 1 tablespoon arrowroot starch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt
  • Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased pan.
    5 1/2 cups apples
  • In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.
    3/4 cup (75 grams) finely ground blanched almond flour, 1 tablespoon (8 grams) coconut flour, 2 1/4 teaspoons ground cinnamon, 3 tablespoons (42 grams) refined coconut oil, 3 tablespoons maple syrup, less than 1/4 teaspoon salt
  • Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.
    1 cup pecans
  • Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.
  • Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.
  • Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day.

Notes

  • If you use unrefined coconut oil, this crisp will likely have some coconut taste to it.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 6-10 servings. The nutritional info was calculated based on 10 servings.

Nutrition

Calories: 233kcalCarbohydrates: 24gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 91mgPotassium: 150mgFiber: 4gSugar: 16gVitamin A: 45IUVitamin C: 4mgCalcium: 51mgIron: 1mgNet Carbs: 20
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤