This Paleo Apple Crisp recipe is such a crowd pleaser for every guest – even those who aren't Paleo! Made with just 7 simple ingredients, this Fall dessert is gluten free and AIP. It’s an easy way to get in the holiday spirit!
I love this time of year. Not only is the weather turning delightfully crisp, but there’s an abundance of fall produce to try! One of my top favorite fall foods is a juicy apple–especially in a classic dessert like these AIP Salted Caramel Apple Parfaits or this Paleo Apple Crisp!
Is Paleo Apple Crisp Healthy?
When you make apple crisp with real food ingredients, it can definitely be a healthy treat! In this recipe you’ll find gluten free flour instead of conventional flour, and coconut sugar instead of refined sugar to make this a low sugar Paleo dessert. Let’s take a look at some of the healthier ingredients in this Paleo Apple Crisp.
All varieties of apples are full of nutrients and fiber. You can get in a large portion of your daily requirements of Vitamin C, antioxidants, and fiber with any apple! Their natural sweetness is perfect for desserts.
Palm Shortening or Butter
Both of these healthy fats boasts an impressive nutrient profile. I highly recommend using butter if you can tolerate dairy, but I personally make this recipe with the Palm Shortening and it works beautifully. To make this recipe vegan or AIP, use palm shortening.
Grass-fed butter is rich in Vitamin K, Vitamin D, saturated fat, and conjugated linoleic acid (a natural type of anti-inflammatory trans fat.)
Coconut sugar is a whole food source of granulated sugar, as this evaporated syrup contain a more intact nutrient profile. White sugar, or cane sugar, is stripped and highly processed, which is why it is avoided on the AIP or Paleo diet.
This bring the crunchy crispiness to this grain-free Paleo Apple Crisp. Cassava flour is similar in texture and flavor to traditional all-purpose flour. Cassava flour is gluten and grain free, as it's derived from a root vegetable. In addition to these merits, it also contains some fiber, vitamins, and minerals. It acts very similar to traditional flour, and is nearly undetectable as a gluten free option in this recipe.
What Apples are Best for Apple Crisp?
Selecting apples for baking is a little different than selecting apples for snacking. You want to choose a variety that will hold up in the oven, softening rather than turning soggy. You’ll also want to choose a variety that adds sweetness without overwhelming the dessert.
I used green apples in this Paleo Apple Crisp because the slightly tart flavor really pops with the sweetness of the crumb topping and the spices. However, you could use other crisp apples like Honeycrisp, Jonagold, or Braeburn. Each of these varieties will remain juicy after baking rather than turning mushy!
How to Bake Apple Crisp
This recipe is really easy and perfect to make ahead of time for an event or celebration. The most time-intensive part is prepping your ingredients, but you can cut this down by buying pre-sliced apples if necessary.
- Start by chilling your palm shortening or butter.
- Next, peel your apples and slice into ¼ inch slices. Set aside while you whisk together the dry ingredients
- While your oven preheats, place your sliced apples into your baking dish and evenly pour the juice overtop. In a bowl, whisk together dry ingredients.
- Remove shortening or butter from the fridge and cut into cubes. Work these cubes into the dry ingredients until crumbly. Do not overmix.
- Cover your apples with the topping and bake at 350 for 35 minutes. Once cooled, enjoy as-is or drizzle with dairy-free caramel (I like the one in this recipe!) and coconut ice cream!
Can this Paleo Apple Crisp be Made Ahead?
Yes! In fact, this is a great recipe for preparing ahead of time for holiday celebrations or parties.
Does this Paleo Apple Crisp Need to be Refrigerated?
There’s nothing in this Paleo Apple Crisp that will go bad quickly if left at room temperature. You’ll be fine leaving it on the counter in a covered container for a few days. To extend its shelf life, store in an airtight container in the refrigerator for up to a week. I don’t recommend freezing this apple crisp, as the texture will change.
This Paleo Apple Crisp tastes just as delicious room temp or from the fridge! But if you want to re-heat, I recommend crisping in a 350 degree oven for about 15 minutes, or until the topping is crispy and the filling is warmed through.
Other recipes you'll love:
- Salted Caramel Apple Parfaits (AIP & Paleo)
- Pumpkin Snickerdoodle Protein Bars (AIP & Paleo)
- Apple Pie Protein Bars (AIP & Paleo)
- Pumpkin Spice Granola Cereal (AIP & Paleo)
Paleo Apple Crisp (AIP)
- 4 cups sliced and peeled green apples
- 1/4 cup juice, I have used orange juice and unsweetened cranberry juice - both are great!
- 1 cup coconut sugar, can substitute for 3/4 cup monkfruit sweetener for sugar free
- 3/4 cup cassava flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, omit for AIP
- 1/2 cup palm shortening or grass-fed butter, very cold
- Measure out 1/2 cup palm shortening or butter, and place in the refrigerator or freezer to get very cold. You'll want to leave it in the fridge for at least an hour, or the freezer for at least 20 minutes.
- Preheat oven to 350° F.
- Fill a 9" pie plate or an 8"x 8" casserole dish with peeled and sliced apples. Pour juice over top the apples evenly.
- In a medium sized bowl, whisk together flour, sugar, cinnamon, and nutmeg until combined.
- Remove palm shortening or butter from fridge or freezer, and chop into small cubes. Add to the flour mixture, and use your hands to slightly warm the shortening/butter and mix until crumbly. Do not overmix! There should still be big chunks of shortening and lots of dry flour/sugar mixture.
- Sprinkle mixture over the apples.
- Bake for 30-35 minutes or until apples are tender. Serve warm with dairy free ice cream, caramel sauce (I like this one!), or whipped coconut cream.