Paleo Apple Crisp

The ultimate fall dish, this Paleo Apple Crisp for two, is refined sugar and gluten-free. Serve warm with a scoop of coconut cream or paleo ice cream for a decadent fall dessert.

Apple crisp is the ultimate comfort food for me. Anytime it's a little cold outside, I crave it. For this recipe, I've recreated the traditional dessert to make it grain-free and without refined sugars. The top is crunchy and the apples are sweet and tender. The recipe makes two servings, but you'll probably want to save the entire thing for yourself. I do!

How to make Paleo Apple Crisp

Traditional apple crisp is made using oats, flour, and brown or granulated sugar. The oats give the topping a chewy texture. For this paleo apple crisp, I've replaced the oats with nuts, so you'll get a crunchier topping. The crunch is a nice contrast to the softened apples.

Ingredients for Apple Crisp for Two

Apple crisp have two components, the apple filling and crisp topping.

For the apple filling you'll need the following ingredients:

• Apple - peeled, cored, and thinly sliced {See notes below regarding the best apples to use}
• Ground Cinnamon - Freshly ground cinnamon is best, but powdered is fine too.
• Coconut Sugar

You may be possible to substitute honey for the coconut sugar in the filling, but I have not tested that method, so I'm not sure how it would turn out. If you do try it, leave a note in the comments section below.

For the crisp topping:

• Finely chopped Pecans
• Almond Flour
• Butter, Ghee, or Coconut Oil - Use Ghee for paleo and Coconut oil if vegan.
• Coconut Sugar

Walnuts could be substituted for the pecan. I do not recommend using honey in the topping as the sugars in the honey could burn before the apples fully cook. Lastly, if using butter, soften at room temp before adding to the mix.

Baking Directions

To make the apple crisp, start by preheating the oven to 400 degrees.

In a bowl, combine all the apple filling ingredients and evenly coat each slice of apple. 

Place the apple filling in a small ramekin or mini cast iron pan. 

In the same bowl, combine all the crisp topping ingredients. Use a fork or your hands to help combine the butter with the nuts. The topping should stick together when pressed between your fingers. 

Sprinkle the topping over the apples evenly, and place in the oven. Bake for 40-45 minutes or until the apples are tender and the top is browned. 

Remove and serve warm with a scoop of coconut cream or dairy-free ice cream. 

Questions?

Make-Ahead and Storage

To make ahead, prep the apple crisp as directed. Cover the baking dish and store it in the refrigerator for up to 24 hours. Once ready to cook, remove the prepared apple crisp from the refrigerator and cook.

I'm not sure how to store leftovers. I never have any 😉 Just kidding. Leftovers can be covered and stored in the refrigerator for 3-4 days. Reheat in the microwave or oven until warm. The topping will lose it's crunch and could become soggy when reheated.

Other Recipes to Try

If you like this recipe, check out our Paleo Granola Bars! They're packed full of healthy nuts and cinnamon.

Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!

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