What kind of apples should I use?

I like to use different varieties. I always include honeycrips and Granny Smiths. Honeycrisp's are nice and sweet. Granny Smith's have a tart sweet taste and nice silky texture. Rome, Cortland, Empire, Gala, or Braeburn are also good varieties to use for apple crisp,

Do I have to peel the apples?

Yes, even though there are good nutrients in the peel, I recommend peeling the apples as the skin is tough and won't give you a tender juicy texture.

Can I make this nut free?

Yes, you can replace the nuts with coconut flakes, shredded coconut or rolled oats. Tiger nut flour or oat flour can be used in place of the almond flour. It will still be gluten free. Here is a nut free cobbler/crisp recipe Nut Free Apple Raspberry Cobbler .

Can I freeze this Paleo Apple Crisp?

Yes, bake it in a freezer-safe pan. Once cooled, wrap it in plastic wrap followed by aluminum foil, and freeze for up to three months. To serve, let it thaw in the fridge overnight. Then, warm it in the oven or heat individual servings in a toaster oven.

Paleo Apple Crisp (Gluten Free, Vegan)

Name: Paleo Apple Crisp (Gluten Free, Vegan)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Paleo
Ingredients: 5 Tablespoons coconut oil, butter or ghee, gently melted; 1 teaspoon vanilla extract; 1 1/4 cups pecans or walnuts coarsely chopped; 1 cup almond flour; 1/4 cup coconut sugar or maple sugar (coconut sugar will be darker); Pinch of sea salt; 10 cups apples peeled, cored and thinly sliced; ¼ cup maple syrup (add another 1/4 cup if like things sweeter)*; 2 Tablespoon arrowroot; 1/2 teaspoon cinnamon

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This Paleo Apple Crisp has a sweet juicy apple filling and a nutty crumbly topping. It’s an easy to make healthy fruit dessert everyone loves.

Author: Ingrid DeHart
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Dessert, Snack, Breakfast
Method: Bake
Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Ingredients

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Topping

5 Tablespoons coconut oil, butter or ghee, gently melted
1 teaspoon vanilla extract
1 1/4 cups pecans or walnuts coarsely chopped
1 cup almond flour
1/4 cup coconut sugar or maple sugar (coconut sugar will be darker)
Pinch of sea salt

Filling

10 cups apples peeled, cored and thinly sliced
¼ cup maple syrup (add another 1/4 cup if like things sweeter)*
2 Tablespoon arrowroot
1/2 teaspoon cinnamon

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Instructions

Preheat oven to 350 degrees F.
Gently melt the coconut oil in a small pan on low, turn off the heat and add vanilla.
In a medium bowl mix nuts with almond flour coconut sugar and salt.
Pour the melted coconut oil over the nut mixture.
Mix so everything is evenly coated with the coconut oil. Set aside.
In small bowl mix the maple syrup, arrowroot and cinnamon. Stir to mix evenly so there are no lumps. Set aside.
Peel and slice the apples. Place into a large bowl.
Pour the maple syrup/arrowroot mixture over apples. Mix gently to coat the fruit with the sweetener.
Pour the apples into an 8 cup baking dish. Since we have 10 cups of apples it will be full. You need the full 10 cups, they will cook down and you want to have lots of fruit.
Spread the topping mixture evenly over the top of the apples.
Bake for 60 minutes or until the filling is bubbling on the sides of the pan and topping is brown. If the top is getting brown before the apples are bubbling, cover with foil.
Let cool slightly, serve warm or at room temperature alone or topped with coconut whipped cream.
Store covered at room temperature for 2-3 days. If you plan to keep it longer store in the refrigerator for up to 5 days. (See notes above for freezing)

Measuring Cups and Spoons Stainless Steel

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Notes

I use only 1/4 cup of maple syrup and find it’s sweet enough. If you’re making it for your holiday party you may want to add another 1/4 cup, some people like things sweeter. It depends on your crowd.