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Paleo Apple Crisp (AIP & Nut Free)

  • Author: Michelle
  • Yield: 5-6 servings 1x


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


  • 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


  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


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 455
  • Fat: 31.8g
  • Carbohydrates: 44.3g
  • Fiber: 7.2g
  • Protein: 2g