The Best Paleo Apple Crisp

This is the absolute best paleo apple crisp you will ever eat, even better than the sugary, traditional crisps.  You can also make this apple crisp specific carbohydrate diet (SCD) compliant with two minor tweaks.  Every time I have made this recipe and served it to guests who eat the standard American diet, the crisp is gone in minutes.  I made the crisp in this beautiful stoneware which is oven and dishwasher safe (yay no dishes)!

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This paleo apple crisp recipe is perfect for a Thanksgiving or Christmas dessert, post-apple picking treat, or no occasion at all.  Every bite is light and will not leave you with a heavy feeling in your stomach.  The pecans and coconut oil give this treat a light, crispy, buttery taste.  The maple syrup gives the crisp a hint of sweetness. You can cut the amount of maple syrup down depending on how sweet you like your desserts.  Serve the apple crisp on its own or with your favorite dairy free ice cream.  

What are your favorite apple desserts?

Copyright secured by Digiprove © 2018 Jamie Horrigan

Print Recipe

Best Paleo Apple Crisp (SCD)

Course

dessert

Cuisine

American

Prep Time

20 minutes

Cook Time

30-40 minutes

Servings

people

Ingredients

Apple Filling

• 8 apples, peeled, cored & sliced
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/2 lemon (juice of)

Crisp Topping

• 1 cup raw pecans
• 1/2 cup unsweetened coconut flakes
• 3/4 cup almond flour
• 1/4 cup coconut oil
• 3 tbsp maple syrup *use honey for SCD
• 1 tsp vanilla extract *omit or use compliant vanilla for SCD
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp sea salt

Course dessert Cuisine American Prep Time 20 minutes Cook Time 30-40 minutes Servings people Ingredients Apple Filling 8 apples, peeled, cored & sliced 2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/2 lemon (juice of) Crisp Topping 1 cup raw pecans 1/2 cup unsweetened coconut flakes 3/4 cup almond flour 1/4 cup coconut oil 3 tbsp maple syrup *use honey for SCD 1 tsp vanilla extract *omit or use compliant vanilla for SCD 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/8 tsp sea salt

Instructions

1. Preheat the oven to 350 degrees
2. Wash, peel, core, and slice the apples into bite-sized pieces
3. Place the apple slices in a large bowl and mix in the cinnamon, nutmeg, cloves, and juice of half a lemon
4. Grease a 9"x9" glass pan or pan of choice with coconut oil, and spread the apple mixture evenly
5. Pulse the pecans and coconut flakes in a food processor for 10-15 seconds, then slowly pulse in the almond flour, coconut oil, maple syrup, vanilla extract and spices
6. Spread the crisp topping over the apple filling evenly and bake 30-40 minutes or until the topping is golden brown. Check at 20 minutes. If the topping looks like it is burning, cover it with aluminum foil and continue cooking until the apples are fork tender
7. Serve on its own or with your favorite dairy free ice cream. You can store the leftovers in the refrigerator 3-4 days if you have any (you probably won't, it's too good)

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