Who doesn’t love bubbling hot baked apples topped with a sweet and crunchy crumble? This delicious little paleo dessert couldn’t be much easier to make…
Just about everybody loves apple crisp I bet – personally though, I’ve had to avoid it since becoming paleo. Most traditional recipes are loaded with refined sugars, wheat flour, oats – lots of stuff that’s not so good for you.
Well, this simple little apple crisp recipe is all paleo, my friends. And it’s a great balance of cinnamon spiciness and sweetness, but still lets the taste of your fresh apples shine through.
You might be wondering what possessed me to make an apple crisp now – in June of all months! Well, I just got back from Washington state after spending time with my best and oldest friends and my awesome family. And needless to say, it was cool and rainy almost every day I was there. That’s the Northwest for you. Don’t get me wrong, I loved it! But when you live in Arizona you really appreciate a change from the sun and burning heat, especially this time of year.
So when I got home to Phoenix I was in the mood for fall. I tried to hold on to the cool weather vibe as long as I could. I went into the kitchen and about an hour later out popped apple crisp! And because I’m an ice cream freak, a cool, creamy non-dairy paleo “ice cream” naturally had to be part of the deal. Who needs whipped cream anyway?
This dessert is comfort food at its best. Apple anything has always been a favorite in our house. My hubby and I had this fruit crisp warm out of the oven and it took me back home to a cool, crisp fall day for a few minutes.
Enjoy this recipe as a super-easy fall, summer, or anytime dessert. Hope you enjoy!
P.S. The perfect paleo and gluten-free “ice cream” for this dessert is easy to make – you’ll find it in my recipe for Banana Bread Ice Cream Sandwiches!
Paleo Apple Crisp Recipe
Ingredients
- 4 cups of apples peeled, cored and sliced thin
- 1/4 cup full fat coconut milk
- 2 tsp of lemon juice
- 2 tbsp pure maple syrup
- 1 tbsp of coconut sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
Crumble Topping
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 3-4 tbsp chopped nuts
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
- 3 tbsp coconut oil
- Pinch of salt
Instructions
- Preheat oven 375º F
- In a medium mixing bowl, combine apples, lemon juice, coconut milk, maple syrup, coconut sugar, cinnamon and allspice
- In a small mixing bowl, combine all the ingredients for the Crumble Topping – mix with your hands until mixture is crumbly. If it’s too dry, add a little more coconut oil
- Grease an 8″ x 8″ baking dish or pie pan
- Pour the apple mixture into the pan
- Evenly sprinkle the Crumble Topping over the apples
- Bake about 20-25 minutes, or until apples are tender
- Serve warm and enjoy!
Love this recipe have been making it every weekend since I found it 2 weeks ago, it is perfect time of year to make with apples being so plentiful and delicious. Thank you for this recipe it is excellent!
Thank you Carolyn! :)
What type of apples did you use?
I used Granny Smith…I like the tartness and they hold up well while baking. If you like your apples a bit sweeter, Fuji apples would also work well. :)
I used 1/2 whole oats and 1/2 oat flour ( from blender) it was perfect also substituted maple syrup for all coconut sugar , I also doubled the receipe and cooked it for 35 minutes sprinkled the top with shredded unsweetened coconut too,,, served it with coconut bliss ice cream it was awesome
Oats aren’t paleo and they are in most standard apple crisp recipes already. What’s novel about this one is that it doesn’t have oats, among other things. We are gluten free and don’t do oats, so this recipe (as written originally) sounds perfect. It sounds like yours was delicious too. :)
Beware of the coconut flour! I made this apple crisp and I was so disappointed! The coconut flour made the consistency cakey instead of crumbly. The flavour was good, but the coconut flour got into the apples and didn’t allow them to caramelize. Next time I will make this without the coconut flour!!!
If you like, you could use almond flour. I didn’t have that problem.
My 6 year old son said this was the best thing I have ever made for him. Had seconds & wanted more. Deeeeeelicious.
Kate, I love your son. :) Tell him thank you so much! Reviews form kids are my favorite because they are always honest. :)
Is there a substitute for coconut sugar?
Joan, it tastes like brown sugar so you can leave it out or drizzle with maple syrup.
What brand coconut sugar do you use? And is there a substitute you would suggest?
hi Josie, I have used various brands. I just look for organic Coconut palm sugar. Let’s admit, sugar is sugar. I use it mainly in recipes where brown sugar is called for. I try to keep it to a minimum. It’s lower glycemic, is unrefined and has more nutrients. You could always mix a little maple syrup and almond flour for a topping if you don’t want to use the coconut sugar.
What coconut milk brand did you use?
I use Thai brand coconut milk. :)
Does this have a strong coconut flavor from all the cocnut products? Not a lover of coconut but a big lover of apple crisp and I’m gluten free for medical reasons. Want to try this but a little reluctant.
I personally do not think it has a strong coconut taste. You can also use ghee, which is just clarified butter and therefore dairy free. Let me know how it goes. :)
How do you make the cream topping
Sarah, its my cinnamon vanilla ice cream recipe. :) Or you can top it with whatever you like! :)
Love Your Page New To This Whole GF & Yr Making It Better Thank YoU !!!!!
Oh thats wonderful! That’s why we’re here! :) I hope you enjoy the recipes!
What kind of nuts do your recommend for the topping?
Any kind you like. Walnuts or pecans work great! :)
This was delicious – thanks so much for the recipe!
Thank you for your comment Lucy! So happy you enjoyed the recipe! :)
Love it!
Love it!
Oh my!
Oh my!
Following
Patrick Edwards
Yummm