Paleo Apple Crisp




For the filling: 

  • 5 large Granny Smith apples 

  • 1 tablespoon arrowroot powder (or cornstarch if you don’t care if it’s paleo)

  • 1 tbsp lemon juice 

  • 1 tbsp pure maple syrup 

  • 1 teaspoon cinnamon 

For the crumble:

  • 1 cup almond flour

  • 1 cup chopped nuts of such as pecans and walnuts (I used pecans and macadamia nuts and pulsed them in a blender for a few minutes, still leaving a few chunks)

  • 2 tbsp coconut oil, room temperature not melted 

  • 1 teaspoon vanilla extract 

  • ½ tsp ground cinnamon 

  • ¼ tsp ground ginger 

  • 1 tbsp pure maple syrup 

  • 1/4 tsp sea salt  


  1. Preheat the oven to 350F

  2. Peel the apples, if desired, and core and cut into 1/3” pieces. 

  3. In a large bowl, toss all of the ingredients for the filling until the apples are well coated in the mixture and transfer to a 9x9” pan.

  4. In a medium mixing bowl, stir together the almond flour and cinnamon. Then add the coconut oil, maple syrup, and salt. Mix until combined. 

  5. Pulse the nuts in a food processor or blender a few times until they are in small pieces.

  6. Drop tbsp sized pieces of topping over the apples, gently pressing down any nuts that are sticking out so they don’t burn. 

  7. Bake for about 45-50 minutes or until the topping is brown and crisp and the apples are bubbling. 

  8. Let cool for 10 minutes and serve. 

Nutrition facts for 1 serving (makes 6 servings): 191 calories, 20 grams fat, 5 grams saturated fat, 0 mg cholesterol, 101 mg sodium, 265 mg potassium, 36 grams carbohydrates, 7 grams fiber, 23 grams sugar, 3 grams protein.