Easy Paleo Apple Crisp

This Easy Paleo Apple Crisp with crumble topping is a perfect fall treat! With tender sweet-tart apples and a crunchy spiced topping, this recipe makes for a cozy fall (or anytime!) dessert. It’s grain-free, paleo, dairy-free, and made with simple ingredients, which makes it a healthy treat.

If you’re a fan of dessert recipes, such as Brown Butter Sourdough Chocolate Chip Cookies and Easy Sourdough Cinnamon Rolls, you’re going to love this Easy Paleo Apple Crisp Recipe.

Fruit crisps and crumbles are some of my favorite fall desserts. They’re easy to make with whatever fruit happens to be in season. I love the delightful combination of tastes and textures: tangy stewed fruit, salty-sweet crumble, and scoops of melty ice cream.

I encourage you to give this apple crisp a try on one of these cold winter nights. It is an excellent way to use up those apples or any fruit crisps you have hanging around on your countertop.

WHY YOU’LL LOVE THIS Easy Paleo Apple Crisp

• Easy to Make. This apple crisp comes together in under 20 minutes. The longest part is cooking down the apples, but then everything else is easy to put together. This apple crisp is so delectable and requires simple ingredients.
• Flavorful. This Easy Paleo Apple Crisp checks all the dessert boxes. The sweet-tart apples, bright cinnamon flavors, fresh lemon juice, and a flavorful crumble topping are tasty with every bite.
• Healthy Dessert. A delicious dessert that’s also made with healthy ingredients? That’s a win in my book. It’s grain-free, paleo, dairy-free, and made with simple ingredients.

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crumble come together and makes the topping clumpy.

Walnuts/Pecans- Gives the topping its crunchy texture. You swap out the type of nuts for your favorite nut mixture.

Ground Cinnamon– Adds flavor and spicy goodness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Butter- Brings the crumble together, making it rich and streusel-like.

Apples- The star of the show. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.

Lemon/Salt- Fresh lemon juice and salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

SUBSTITUTIONS/VARIATIONS

• Switch up the apple. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.
• Change the nuts. Use your favorite nuts in this recipe like almonds, instead of pecans.
• Use one pan. This recipe is made as an individual apple crisp, but you can use a 9-inch round baking dish for one large paleo apple crisp. The baking temperature can stay the same, but the baking time will be 15- 20 minutes, so keep an eye on it.

STORAGE

This apple crisp is best within a few hours of baking, but leftovers keep well covered and refrigerated for up to 3 days, or frozen for up to 2 months. I love eating cold leftovers for breakfast with a scoop of plain yogurt. Or you can reheat them in a 350º oven, for about 10 minutes, or longer if frozen.

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