Did you know that Apples are the number 1 seasonal fall food? I know it’s easy to forget that apples actually have a season, as they are ubiquitous all year round, but they do. And right now is the peak of apple baking season with all sorts of pies, crumbles, and crisps. Speaking of which, here’s my healthy and delicious Apple Crisp.
This beauty is 100% paleo, vegan, grain-free, gluten-free, and dairy-free. Also, it contains no refined sugars. It’s what I call good and good-for-you, my favorite kind of dessert.
WHAT KIND OF APPLES CAN YOU USE IN YOUR APPLE CRISP?
The right answer is: it depends. For instance, I’m using Granny Smith apples because they stay firm and don’t melt too much and too fast. If cut in large chunks, they maintain a bite even after 45 minutes of baking. The other reason is they are tart. The kind of tart that goes perfectly with the rich spicy flavors of cinnamon and nutmeg. Personally, I love tart foods in general and, honestly, I don’t have a sweet tooth.
However, if you do have a sweet tooth, you might want to consider a sweeter kind of apple, such as Honeycrisp or Golden Delicious. For a comprehensive guide on the types of apples and their purposes in the kitchen, I recommend reading this article: How to Choose the Perfect Apple for Eating Fresh, Salads, Baking and Applesauce
INGREDIENTS FOR A PALEO & VEGAN APPLE CRISP
Assuming that when it comes to apples “tart” is your jam, for the filling you’ll need:
- Granny Smith Apples
- Ground Ginger
- Cinnamon
- Nutmeg
- 100% pure Maple Syrup
This step is so simple, it requires no culinary dexterity whatsoever. You just peel, core and cut up the apples into chunks (I like mine big, more like slices). Then you mix the spices together in a large bowl and toss the apple chunks inside the bowl until they are all coated with the mixture. You can add a small drizzle of maple syrup to add some juiciness, but it’s entirely optional. The apples will release enough sugar and juice during baking to keep the filling rich and moist with the right amount of sweetness.
That’s it for the filling. Now the topping, which will require the same amount of “culinary talent” (or lack thereof) as the filling. This is such an easy dessert to make, practically foolproof!
So, for the topping, you’ll need:
- Pecans
- Almond Flour
- Shredded Coconut
- Coconut Oil
- Vanilla Extract
- Cinnamon
- Nutmeg
- Ground Ginger
- 100% pure Maple Syrup
- Himalayan Salt (or any sea salt)
Dump them all into a food processor and pulse until you have a thick, crumbly paste. Ta-dah!
APPLE CRISP IS MORE THAN JUST DESSERT
One of my favorite things about apple crisp is that it’s not just dessert; it’s also perfect for breakfast or brunch. Especially, this paleo version made with nuts, coconut, and almond flour. It is very nutrient-dense and pairs beautifully with coffee. Instead of the classic à la mode option with a scoop of vanilla ice cream on top and a drizzle of caramel, you can have a scoop of yogurt with a drizzle of raw honey or maple syrup. I like my bowl of apple crisp topped with a big dollop of my own dairy-free coconut yogurt (get the recipe here).
AND… ACTION!
As I always say: if a picture is worth a thousand words, a video is worth a thousand pictures. Watch how easily and quickly you can make this healthy paleo dessert at home. You can’t mess this one up. Promise!
See how easy? And here is the full recipe for you. Give this Apple Crisp a try and plan to make it for Thanksgiving Dinner. You will have a great dessert, plus the leftovers will be a hit at breakfast.
PALEO APPLE CRISP
Ingredients
FILLING
- 6 granny smith apples peeled, cored and sliced
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ½ tbsp maple syrup optional
TOPPING
- 1¼ cups pecans
- ¾ cup almond flour
- ⅔ cup shredded coconut unsweetened
- 1½ tsp vanilla extract
- 2 tbsp maple syrup
- 6 tbsp coconut oil
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ ground ginger
- 2 tbsp maple syrup
- pinch Himalayan salt
Instructions
- Preheat the oven to 350 F
FILLING
- Add all the spices to a large bowl
- Toss the apple chunks in the bowl until they are thoroughly coated with the spices. Add the optional ½ tbsp of maple syrup as you're tossing
- Transfer the apple slices to a 9-10 inch pie dish and set aside (my pie dish is 9.5 inches)
TOPPING
- Place all the ingredients into a food processor and pulse until you have a thick, crumbly paste
- Spread the topping evenly on the apple slices, making sure you cover the whole area
BAKING
- Bake in the oven for 45 minutes until the topping is crisp and the filling soft and juicy
- Let the apple crisp cool for at least half an hour before serving
- Top it with your favorite vanilla ice cream, or my dairy-free coconut yogurt if you want to keep it paleo and homemade
Nutrition
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I can’t believe how easy this recipe is! It came out so yummy and didn’t miss the butter at all!
Great, Faith! So happy to hear that 🙂
Thank you for the feedback!