This Paleo Apple Crisp has tender cinnamon apples topped with a golden maple pecan crumble that’s crisp, buttery and packed with fall flavor. The easy almond flour topping is made without oats or grains, and the entire recipe is gluten-free, dairy-free and vegan!
*This recipe was originally published in 2014 and has been updated with a new apple filling and maple pecan crumble for improved flavor and texture, along with new photos and additional recipe tips.
There’s nothing better than a warm apple crisp once apple season arrives, and this one has all the cozy fall flavor I want without the work of making a pie.
The filling is loaded with tender apples, cinnamon, vanilla and just enough maple sugar to enhance their natural sweetness. On top is my favorite part — a thick maple pecan almond flour crumble with plenty of big, golden clusters.
And unlike a traditional apple crisp, this recipe is completely grain-free and made without oats. Almond flour and tapioca flour create a crisp, buttery topping that works perfectly with the juicy cinnamon apples underneath.
Serve it warm with a scoop of vanilla ice cream for an easy fall dessert that’s perfect for everything from a casual weekend to Thanksgiving!
Why You’ll Love This Paleo Apple Crisp
- Easy to make: No pie crust, rolling or complicated steps required.
- The best crumble topping: Almond flour, pecans and maple sugar create big buttery clusters that get golden and crisp in the oven.
- Packed with apples: Seven cups of sliced apples give you the ideal ratio of warm apple filling to crumble.
- Gluten-free and grain-free: There are no oats or traditional flour in this apple crisp.
- Dairy-free and vegan: Refined coconut oil keeps the recipe completely dairy-free and vegan.
- Perfect for fall: Cinnamon, maple, pecans and apples make this an ideal dessert from early apple season straight through Thanksgiving.
Ingredients You’ll Need
For the Apple Filling
Apples: You’ll need about 7 cups of peeled, thinly sliced apples, or roughly 6–7 medium apples. I love using a combination of sweet and tart varieties for the best flavor and texture.
Maple sugar: Adds a little sweetness without overpowering the apples. Coconut sugar works here as well.
Tapioca flour or arrowroot starch: Thickens the juices released by the apples as they bake so the filling isn’t watery.
Lemon juice: Brightens the apple flavor and balances the sweetness.
Vanilla: Gives the filling extra warmth and flavor.
Cinnamon and nutmeg: Classic apple spices that give the filling its cozy fall flavor.
Sea salt: Just a little enhances all the other flavors.
For the Maple Pecan Crumble
Blanched almond flour: This forms the base of the grain-free crisp topping. Make sure you use finely ground blanched almond flour rather than almond meal.
Tapioca flour or arrowroot: Helps the crumble hold together and gives the topping a little extra crispness.
Pecans: Chopped pecans add crunch and make this apple crisp extra perfect for fall.
Maple sugar: Sweetens the topping and helps it caramelize as it bakes.
Cinnamon: Adds plenty of warm spice to the crumble.
Refined coconut oil: Gives the topping its rich, buttery texture while keeping the apple crisp dairy-free and vegan. Make sure it’s softened rather than completely melted.
Vanilla and sea salt: Both bring out the maple, cinnamon and pecan flavors.
What Are the Best Apples for Apple Crisp?
For the best apple crisp, I recommend using apples that hold their shape well when baked.
A combination of Honeycrisp and Granny Smith is my favorite for this recipe. Honeycrisp apples add natural sweetness while Granny Smith apples give the filling a tart flavor that balances the maple crumble.
Pink Lady, Braeburn and Fuji apples are also good options.
Using two varieties gives the filling more flavor than using just one and helps keep the apple crisp from tasting either too sweet or too tart.
How to Make Paleo Apple Crisp
First, preheat your oven to 350°F and lightly grease a 9-inch square baking dish, 10-inch round baking dish, or similar 2 to 2 1/2-quart baking dish.
Peel and core the apples, then slice them thinly and evenly. Aim for slices about 1/4-inch thick so they soften without completely breaking down in the oven.
Place the sliced apples in a large bowl and add the maple sugar, tapioca flour, lemon juice, vanilla, cinnamon, nutmeg and salt. Toss everything together until the apples are evenly coated.
Transfer the apple mixture to your prepared baking dish and spread it out evenly.
Next, make the maple pecan crumble.
Combine the almond flour, tapioca flour, chopped pecans, maple sugar, cinnamon and salt in a medium bowl.
Add the softened coconut oil and vanilla and use a fork or your fingers to work the ingredients together until a thick crumble forms.
You should be able to squeeze the mixture together with your fingers and have it hold in clusters. Those larger pieces are what give you the best crisp topping once baked!
Crumble the topping evenly over the apples without pressing it down.
Bake for about 40–50 minutes, or until the apple filling is bubbling around the edges and the topping is golden brown.
If you notice the topping getting too dark before the apples are finished baking, loosely tent the baking dish with aluminum foil for the remaining baking time.
Allow the apple crisp to cool for at least 20–30 minutes before serving. This gives the filling time to thicken and makes it easier to scoop.
Tips for the Best Gluten-Free Apple Crisp
Slice the apples evenly. If some slices are very thick and others are thin, they won’t soften at the same rate.
Use more than one type of apple. A combination of sweet and tart baking apples gives you the best overall flavor.
Don’t melt the coconut oil. Softened coconut oil helps create chunky pieces of crumble rather than a thin or greasy topping.
Make real crumble clusters. Once the topping is mixed, squeeze some of it together before crumbling it over the apples. You want irregular chunks rather than a fine, sandy layer.
Watch the topping toward the end. Almond flour and pecans can brown quickly. If your topping is golden but the apple filling needs more time, loosely cover the dish with foil.
Let it cool before serving. The filling will look juicier immediately out of the oven. Giving it at least 20 minutes to rest allows those juices to thicken.
Is This Apple Crisp Made Without Oats?
Yes! This is an apple crisp without oats, which is what makes it both paleo and grain-free.
Traditional crisp toppings are often made with oats and wheat flour. For this version, almond flour, tapioca flour and pecans create a rich crumble topping with plenty of crunch without using either.
Even if you don’t follow a paleo diet, this is a great option when you want an easy gluten-free apple crisp with almond flour.
What to Serve with Paleo Apple Crisp
This apple crisp is delicious all on its own while it’s still slightly warm, but I love it even more with a scoop of vanilla ice cream.
Use your favorite dairy-free vanilla ice cream to keep the dessert paleo friendly and vegan.
The contrast between the cold, creamy ice cream and warm cinnamon apples is so good – especially when the ice cream starts melting into the maple pecan crumble!
Can You Make Apple Crisp Ahead of Time?
Yes. If you’re making the crisp for a holiday or gathering, you can prepare it earlier in the day and reheat it before serving.
For the very best crisp topping, I prefer baking it the same day I plan to serve it.
To reheat, place the baking dish in a 300–325°F oven until warmed through. Reheating it in the oven instead of the microwave helps bring some of the crispness back to the topping.
How to Store Leftover Apple Crisp
Cover leftover apple crisp and store it in the refrigerator for up to 3–4 days.
Individual servings can be warmed in the microwave, but for the crispiest crumble topping, reheat the apple crisp in the oven or toaster oven.
More Paleo Apple Recipes to Try
If you love baking with apples, make sure to try my Paleo Apple Pie Bars with Crumble Topping, Apple Crumble Pie, Apple Cinnamon Bread with Cinnamon Swirl and Crumble, Apple Crumb Muffins, and my classic Paleo Apple Pie.
I hope you’re ready for a simple, cozy apple dessert that’s perfect for fall! Grab your apples and ingredients because it’s time to bake – let’s go!
Paleo Apple Crisp with Maple Pecan Crumble
Ingredients
Apple Filling:
- 7 cups apples peeled, cored, and sliced about 1/4-inch thick, (6-7 medium apples)
- 1/4 cup maple sugar or coconut sugar
- 1 1/2 tablespoons tapioca flour or arrowroot
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
Maple Pecan Crumble:
- 1 cup blanched almond flour
- 3 tablespoons tapioca flour or arrowroot
- 3/4 cup chopped raw pecans
- 1/3 cup maple sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons refined coconut oil softened but not melted or softened ghee/butter if dairy isn't a concern
- 1 teaspoon pure vanilla extract
Instructions
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Preheat your oven to 350°F and lightly grease your baking dish. I used an 11" oval for photos, but a 9 or 10" round or square dish will work.
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Prepare the apples and place them in a large mixing bowl.
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Add the maple sugar, tapioca flour, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss well until the apples are evenly coated.
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Transfer the apple mixture to your baking dish and spread it into an even layer.
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Make the crumble. In a medium bowl, combine the almond flour, tapioca flour, chopped pecans, maple sugar, cinnamon, and salt.
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Add the softened coconut oil and vanilla. Use a fork or your fingertips to work the coconut oil into the dry ingredients until the mixture forms moist crumbs with some larger clumps. Don't overmix it into a paste.
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Sprinkle the crumble evenly over the apples. Keep some of the pieces larger rather than breaking everything into fine crumbs.
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Bake for 40–50 minutes, until the apple filling is bubbling around the edges and the topping is golden brown.
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Check around the 3minute mark. If the pecans or crumble are becoming too dark, loosely tent the dish with foil for the remainder of the baking time.
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Let the crisp cool for at least 30 minutes before serving. The filling will thicken as it cools.
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Serve warm, preferably with vanilla dairy-free ice cream. Enjoy!
Recipe Notes
Apples: I recommend using a combination of Honeycrisp and Granny Smith for a balance of sweet and tart flavors. Pink Lady, Braeburn and Fuji are also good baking apples.
Coconut oil: The coconut oil should be softened rather than completely melted so the crumble forms larger clusters.
Dairy option: Ghee or butter can be used in place of the coconut oil if dairy isn't an issue for you. Use coconut oil to keep the recipe dairy-free and vegan.
Storage: Cover leftovers and refrigerate for up to 3–4 days. Reheat in the oven or toaster oven for the crispiest topping.
Would this work with oats instead of coconut? I don’t like coconut and we are not paleo