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apple crisp
Sarah Erickson

Easy Paleo Apple Crisp Recipe With Crumble Topping

This apple crisp is made with clean ingredients and is perfect for dessert a special breakfast.
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Prep Time 20 minutes
Cook Time 45 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ¼ pounds Granny Smith apples about 5 large or 7 small, cored and sliced into ¼” thick wedges
  • 1/3 cup maple syrup
  • ¼ apple cider or apple juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons arrowroot starch
  • 2 teaspoons pumpkin pie spice
Crumble Topping
  • 1/3 cup organic coconut oil softened
  • 1 cup pecan or walnut pieces
  • 1 cup blanched almond flour
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Generously grease 9x13 baking dish. Place the sliced apples in a large bowl.
  3. Sprinkle arrowroot and pumpkin pie spice all over apples. Stir to evenly combine over apples.
  4. Whisk together the maple syrup, apple cider (or juice), lemon juice. Pour over apple mixture.
  5. Bake for 20 minutes.
  6. Meanwhile mix together coconut oil, pecan or walnut pieces, almond flour, maple syrup, vanilla extract, pumpkin pie spice and salt.
  7. Once the apples have baked for 20 minutes, give them a good stir and redistribute them evenly in the prepared baking dish.
  8. Drop small spoonfuls of the crumble mixture evenly over the apple filling.
  9. Return apple crisp to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
  10. Let the crisp rest for 5 to 10 minutes before serving.
  11. Serve with vanilla ice cream, or paleo whipped cream.

Notes

Allow to cool to room temperature and store in an airtight container or use plastic wrap to cover the dish