Jump to Recipe·Print Recipe

This apple crisp is the perfect fall dessert for Thanksgiving! It’s paleo, AIP, vegan, and easy to make.

apple crisp on plate with spoon

 

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.

 

apple crisp in baking dish with spoon

 

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:

 

apple crisp on 3 plates with spoons

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo Apple Crisp (AIP & Nut Free)

★★★★★

4.9 from 15 reviews
  • Author: Michelle
  • Yield: 5-6 servings 1x
Print Recipe

Description

This apple crisp is the perfect fall dessert for Thanksgiving! It’s paleo, AIP, vegan, and easy to make.

Ingredients

Scale
  • 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

  1. Preheat the oven for 375 F and prepare and 8×8″ baking sheet
  2. 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
  3. 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.
  4. Using your hands, evenly spread out the crisp mixture onto the apples, pushing down to spread out.
  5. Bake in the oven for 40-45 minutes or until the crisp is golden brown.
  6. 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