This paleo apple crisp recipe combines warm rich spiced apples with a crispy crumbly nutty cinnamon topping. It's the perfect fall or winter dessert that is also gluten free and vegan.
Preheat oven to 350F. Dice the apples in to small even chunks.
Warm or melt the coconut oil. Combine the diced apples in a bowl with the remaining filling ingredients including coconut oil, cinnamon, clove, coconut sugar and lemon juice.
For the crumble topping, make sure that the coconut oil is solid but soft (but not melted). In a medium mixing bowl, combine all crumble ingredients and stir together until a crumbly texture is achieved.
Pour the apple filling mixture into the pie dish, and spread out evenly. Distribute crumble topping over the apples.
Bake for 30 minutes until the topping starts to become golden brown. Remove from oven and let cool about 5 minutes before serving.
Notes
When it comes to selecting the type of apples to use for this recipe I prefer to use apples like fuji, pink lady or gala. They tend to have a firm texture that is not mealy or mushy like red delicious apples. They also have a naturally sweeter flavor. If you want an even firmer apple with a more tart and less sweet flavor you can use green apples like granny smith.
Be sure to dice the apples into even small even pieces so they cook through evenly in the oven.
It helps to soften or melt the coconut oil when combining it with the diced apples so it mixes with it easier.
You can substitute the almond flour for another nut flour like hazelnut flour, pecan flour or cashew flour, but it won't work with other types of paleo flours.
To make this recipe sugar free you can substitute the coconut sugar for granulated golden monk fruit sweetener. It will also work with regular granulated white monk fruit sweetener or swerve, but it works best with the golden variety.
Store any leftovers in the refrigerator. It will last about a week.
Nutrition facts below are for one serving of the paleo apple crisp recipe made with coconut sugar.