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+ servings
Two small dishes filled with paleo and gluten-free apple crisp and whipped coconut cream.
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4.67 from 12 votes

Apple Crisp (Paleo, Vegan, Gluten Free)

Topped with a nutty, cinnamon-infused, oat-free crunchy crust, this gluten-free, paleo, vegan, and grain-free apple crisp will knock your socks off. You’ll be proud to serve this better-for-you apple crisp to your friends and family—and as it bakes, it’ll will make your house smell amazing, too!
Prep Time20 mins
Cook Time45 mins
Cooling time10 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, paleo dessert, Vegan
Servings: 6 people
Calories: 459kcal
Author: Michelle Tam


Crisp Topping

Apple Filling

  • pounds apples peeled, cored, and sliced into ¼-inch wedges (see post for best baking apples)
  • 2 tablespoons maple sugar or coconut sugar
  • 2 teaspoons tapioca starch
  • ½ teaspoon ground cinnamon
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons lemon juice
  • whipped coconut topping or ice cream optional


Make the crisp topping

  • Put the almond flour, maple sugar, salt, cinnamon, and cardamom in a food processor work bowl fitted with a steel blade.
  • Add in the chilled ghee or coconut oil. Pulse the mixture 5 to 7 times or until the mixture has a coarse cornmeal texture.
  • Toss in the nuts and coconut flakes. Pulse until the mixture looks like nubbly wet sand with some nutty bits—don’t overdo it because you don’t want to form a dough.
  • Transfer the topping to a bowl and chill it in the fridge for at least 15 minutes.

Make the filling

  • While the topping is chilling, heat the oven to 350°F with the rack in the middle position.
  • Toss together the apples, maple sugar, tapioca, and cinnamon in a large bowl.
  • Add the lemon zest and juice and mix well with a silicone spatula.
  • Transfer the apples to a 2-quart baking pan (8-inch square or 9-inch round) and spread them in an even layer.
  • Evenly distribute the chilled crisp topping over the apples.
  • Bake for about 35 to 45 minutes or until the apples are easily pierced with a fork and the topping turns golden brown.
  • Cool for at least 10 minutes. Serve warm or at room temperature, topped with whipped coconut cream or ice cream if desired.


Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 459kcal | Carbohydrates: 50g | Protein: 5g | Fat: 30g | Fiber: 8g | Sugar: 37g