Paleo Apple Crisp (AIP & Nut Free)
This apple crisp is the perfect fall dessert for Thanksgiving! It’s paleo, AIP, vegan, and easy to make.
Paleo & AIP Apple Crisp
Would you believe me if I said that I’ve never made my own apple pie from scratch? It’s true! I don’t know what held me back when I ate gluten, but it’s certainly not for lack of loving apple desserts during the holidays. But let’s be honest… it can be a lot of work to make a grain-free pie crust from scratch, especially when you’re already making an entire Thanksgiving dinner. So when I was craving a paleo and AIP apple dessert to make this holiday season, my mind went straight to a paleo apple crisp!
Apple crisp has all of the flavor and nostalgia of an apple pie, but it’s much easier and equally as delicious in its own right. This crisp is full of healthy fat, easy to use ingredients, and a tart and sweet flavor! I shared this with my parents who get a lot less of my grain-free creations, and they loved it none the less!
The Ingredients For The Paleo Apple Crisp
- Granny Smith Apples: I find granny smith apples to work best for this recipe as they’re a good balance of tart and sweet.
- Shredded Coconut, Coconut Flour & Tapioca Starch: These help form the base and body of the actual crisp. You can sub arrowroot for tapioca starch, but this particular recipe cannot be made coconut free.
- Coconut Oil: Coconut oil helps act as a binder for the crust. I haven’t tried any other fats, but I assume that lard or butter could also be a good option if you tolerate them.
- Maple Syrup: Seeing as these apples are tart, you have to add a little sweetness with the maple syrup. You can also easily sub honey if that’s what you have on hand.
- Lemon Juice & Cinnamon: Lemon helps add a bit more kick to the tartness of the apples and make this whole dessert even more delicious! Cinnamon ties it all together.
How To Make This Paleo Apple Crisp
- Make The Filling: Preheat the oven for 375 F and prepare and 8×8″ baking sheet. Prepare the apples by chopping into large square pieces, discarding the core. Pour the apples into a bowl and combine with 2 tbsp coconut oil, cinnamon and the juice of half a lemon. Scoop the apples into the baking dish and set aside
- Make The Crisp: Make the crisp by combining the shredded coconut, coconut flour, and tapioca starch and mixing well. Add in 1/3 cup of coconut oil, the coconut butter, maple syrup and mix well. Using your hands, evenly spread out the crisp mixture onto the apples, pushing down to spread out.
- Bake & Serve: Bake in the oven for 40-45 minutes or until the crisp is golden brown. Serve by itself or with compliant ice cream.
Can you make this recipe coconut-free?
The shredded coconut and coconut flour help form the base and body of the actual crisp, so this particular recipe cannot be made coconut free.
Can you use honey instead of maple syrup?
Yes! You can easily sub honey if that’s what you have on hand.
Can you make this recipe ahead of time?
Yes! Reheat for a few minutes in the oven.
What do you serve it with?
You can serve it with compliant ice cream or AIP caramel sauce (use this, or homemade).
What ice cream brands do you recommend?
You can use any ice cream of your choosing! For AIP/homemade, here are the recipes I recommend:
- Vanilla Ice cream by Food by Mars
- Vanilla ice cream by the Paleo Mom
- Vanilla Ice cream by Squirrel in the Kitchen
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Paleo Apple Crisp (AIP & Nut Free)
- Yield: 5-6 servings 1x
Description
This apple crisp is the perfect fall dessert for Thanksgiving! It’s paleo, AIP, vegan, and easy to make.
Ingredients
- 6 granny smith apples, peeled
- 1/3 cup + 2 tbsp coconut oil, softened
- 1 cup shredded coconut
- 1/4 cup coconut flour
- 1/4 cup coconut butter, softened (also known as coconut mana)
- 1 tbsp tapioca starch
- 3 tbsp maple syrup
- 2 tsp cinnamon
- Juice of half a lemon
Instructions
- Preheat the oven for 375 F and prepare and 8×8″ baking sheet
- Prepare the apples by chopping into large square pieces, discarding the core. Pour the apples into a bowl and combine with 2 tbsp coconut oil, cinnamon and the juice of half a lemon. Scoop the apples into the baking dish and set aside
- Make the crisp by combining the shredded coconut, coconut flour, and tapioca starch and mixing well. Add in 1/3 cup of coconut oil, the coconut butter, maple syrup and mix well.
- Using your hands, evenly spread out the crisp mixture onto the apples, pushing down to spread out.
- Bake in the oven for 40-45 minutes or until the crisp is golden brown.
- Serve by itself or with compliant ice cream
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Fat: 31.8g
- Carbohydrates: 44.3g
- Fiber: 7.2g
- Protein: 2g
This recipe first appeared on Unbound Wellness in 2017 and was updated in 2020.
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
I had tried a couple of other apple crisp recipes…Almost gave up!
Until this recipe. Topped it with Coconut Whip!
What can I say, Delish
Aww thank you so much! So glad you enjoyed!
Brought this dish to Thanksgiving and everyone absolutely loved it. I’m the only one in the group on the AIP diet but no one could have guessed it was “special”. I was asked by two people for the recipe! Huge hit! Thank you
Thank you! So glad it was a hit!!
This looks great! Do you think you could use arrowroot instead of tapioca starch? Also if I wanted to throw this in the slow cooker how long would you suggest cooking it for? Thanks 🙂
Hello! Looks amazing! My daughter cannot have tapioca starch/cassava flour/arrowroot flour – is the tapioca starch necessary in this recipe? If so, is there a substitute or work around that you can suggest? Thank you so much! P.S. you are our family’s new hero! We LOVE your recipes and it has made my life so much easier with the diet protocol she is on. Thank you thank you!
You can leave it out, it’s such a small amount that it shouldn’t make a big difference. Enjoy!!
Can you substitute apple flour? I am assuming apple flour is AIP compliant, right?
I actually haven’t cooked with apple flour so I’m not sure if it would swap 1:1 in this recipe!
This recipe looks amazing. Can I make it with any apples? Thank you!
Very good! So many carbs though! Didn’t realize that when I made it
I just made this for a fall birthday dessert and it is SO DELICIOUS!! My family is NOT AIP and they love it too!!
YAY! So glady!
I can’t wait to make this. Does it freeze well, we have a LOT of apples
I haven’t tried, but it should work!
Literally my favorite AIP dessert! I make it every week! Thank you!
Aw yay! I’m so happy to hear that!
Is there something I could use to sub for the coconut butter?
I haven’t tried anything else so not sure anything else would sub 1:1!
Your best recipe yet. It’s what I’m going to make again for my bday! To die for!!
Love this dish totally! The sweet and sour balance is just right to satisfy my palate on AIP. Thank you so much Michelle for your recipes <3
thank you!!
I don’t have coconut butter. Can I substitute with some vegan butter?
I haven’t tried substituting anything for coconut butter, so I’m not sure!