Paleo Apple Crisp

Ingredients for the Paleo Apple Crisp Filling

3 medium apples, peeled and thinly sliced (about 4 cups)

2 Tbsp coconut sugar

1 Tbsp pure maple syrup

1 Tbsp blanched almond flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon pure vanilla extract

1-2 Tbsp water (optional)


Ingredients for the Pecan Coconut Crisp Topping

¾ cups pecans, chopped

½ cup unsweetened coconut flakes

¼ cup blanched almond flour

¼ teaspoon ground cinnamon

2 Tbsp pure maple syrup



1. Preheat oven to 350° F. Grease an 8-inch square baking pan with coconut oil and set aside.

2. In a large bowl, add all the filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg, and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If the mixture seems dry, add a little water. You’ll want to see 1-2 Tbsp liquid at the bottom of your mixing bowl.

3. Pour the mixture into the baking pan. Use a spatula to smooth apples into an even layer. Set aside.

4. Add all topping ingredients to a medium-sized bowl. Using a fork, stir and fold until crumbles form. Gently spoon over the apples, ensuring the crumbles stay intact.

5. Place baking pan in the oven. Bake for 40-60 minutes. The apple crisp is done when the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up one corner of the apple crisp. If it’s still watery, bake for another 5 minutes.

6. Allow to cool for 10-15 minutes. Serve warm and enjoy!


Serves 12

Inspired by Beaming Baker

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