This paleo apple crisp is going to be the perfect addition to your dessert rotation, as it's really easy and straight forward to make. It is wholesome, warm, comforting, and absolutely tasty. It's also low in added natural sugar, and completely gluten free, dairy free, and paleo.
Why is this apple crisp the best?
- It's a real show stopper for a crowd... perfect for dinner parties or get togethers.
- It is naturally sweetened with dates and coconut sugar
- You can use your favorite combination of nuts (I like to use pecans and cashews!)
- It keeps well in the refrigerator if you have leftovers.
- It tastes absolutely delicious on its own but can be topped off with ice cream and caramel sauce, too.
What's inside this paleo apple crisp?
There are two different layer to this delicious apple crisp. The first layer is a simple apple mixture, and the second layer is the crisp topping.
Here are some of the staples you will need when making this dessert:
- Apples
- Coconut sugar
- Coconut oil
- Almond flour
- Pecans
- Raw cashews
- Medjool dates
- Vanilla extract
You will also need kosher salt and spices. Other than that, this dish is so straight forward and comes together so easily. It will for sure be on repeat this season.
I made it this week for the first time, and I'm already planning on re-making it before the weekend is here.
This recipe can be made year round, as there are a variety of apples that are in season throughout the entire year.
I know I'll be whipping this up during the warmer months and absolutely serving it with vanilla ice cream on top.
During the winter months, I may do the same, so long as the heat is running and the ice cream isn't chilling me to the bone.
I am positive paleo apple crisp will be at our table for the holidays, get-togethers, and special occasions all year long.
How to make the best paleo apple crisp
Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Lightly spray an 9x9 inch baking dish with oil and set aside.
On a large cutting board, core the apples and cut into 1 - 1 ½" chunks. Add to the baking dish.
In a small bowl, mix together the water, almond flour, sugar, vanilla, and spices until smooth. Pour over the apples and using a spoon or your hands, toss to combine evenly.
In the bowl of a food processor or high-speed blender pitcher, add the crisp ingredients. Pulse several times until the ingredients have broken down a bit into big chunks and are sticky.
Top off the apples evenly with the crisp topping. Bake at 350 degrees Fahrenheit for 20 minutes uncovered. Add foil and cover. Bake for an additional 20 minutes. Remove foil and let it cook for a final 5 minutes uncovered.
Remove from the oven and let cool at room temperature for about 15 minutes before adding toppings. I like to add some flaked sea salt, vegan caramel sauce, and some non-dairy vanilla ice cream.
Gluten free apple crisp tips & substitutions
- You can use granulated sugar instead of coconut sugar, but cut the amount down to only 2 tablespoons.
- Feel free to exclusively use cinnamon if you aren't into nutmeg or ginger.
- Butter can be used in place of coconut oil.
- Pears can be used instead of apples.
- Stock up on 1 ½ pounds of apples. You can do half tart and half sweet or whatever combination you'd like. I prefer to use ½ Granny Smith apples and ½ Pink Lady apples.
- This can be store in the refrigerator for up to 5 days in an airtight container.
- If you are going to be serving it with my vegan caramel sauce, be sure to keep the caramel sauce on the side until it is ready to be served.
More paleo dessert recipes you'll love:
Double Chocolate Zucchini Bread
Flourless Chocolate Tahini Brownies
Paleo Apple Crisp
Ingredients
Apples
- 2 large tart apples Granny Smith, see notes
- 2 large sweet apples Braeburn, Honey Crisp, Pink Lady, Gala, see notes
- 3 tablespoons filtered water at room temperature
- 2 tablespoons almond flour
- 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- pinch of ground ginger
- ½ teaspoon cinnamon
Crisp
- 1 cup pecans
- ½ cup raw cashews
- 4 Medjool dates pitted
- ½ cup almond flour
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Lightly spray an 9x9 inch baking dish with oil and set aside.
- On a large cutting board, core the apples and cut into 1 - 1 ½" chunks. Add to the baking dish.
- In a small bowl, mix together the water, almond flour, sugar, vanilla, and spices until smooth. Pour over the apples and using a spoon or your hands, toss to combine evenly.
- In the bowl of a food processor or high-speed blender pitcher, add the crisp ingredients. Pulse several times until the ingredients have broken down a bit into big chunks and are sticky.
- Top off the apples evenly with the crisp topping. Bake at 350 degrees Fahrenheit for 20 minutes uncovered. Add foil and cover. Bake for an additional 20 minutes. Remove foil and let it cook for a final 5 minutes uncovered.
- Remove from the oven and let cool at room temperature for about 15 minutes before adding toppings. I like to add some flaked sea salt, vegan caramel sauce, and some non-dairy vanilla ice cream.
Notes
- You will want about 1 ½ pounds of apples total. Feel free to do half tart and half sweet or whatever your preference is.
- Butter can be used in place of coconut oil.
- Pears can be used instead of apples.
- This can be store in the refrigerator for up to 5 days in an airtight container.
- If you are going to be serving it with my vegan caramel sauce, be sure to keep the caramel sauce on the side until it is ready to be served.
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