We love apple crisp, but we don’t love gluten. Fortunately, eating paleo doesn’t mean you have to give up this delicious fall dessert. While my old apple crisp recipe is definitely yummy, we find this paleo-ified version quite tasty and way better for you.
The nice thing about apple crisps is that they are not fussy (unlike pies). You don’t need to sweat how big your apples are or if you have the exact right amount. You’ll want 5 medium apples — I like to get a blend of sweet and tart. Golden Delicious and Granny Smiths go well together. I think I used some Macintosh’s in this batch.
The apples need to be peeled, cored and sliced — then I cut each slice in half. I like to dunk my apple chunks into a shallow pan with water and about a tablespoon of lemon juice (or a pinch of ascorbic acid). This helps prevent the apple slices from turning brown before you are ready to cook them.
I usually peel, core, and slice one apple, then dunk the pieces in the lemon water and leave them there while I work on the next apple.
When my next apple is ready to be dunked, I move the first set of chunks into baking dish. I use an 8×8 square pan.
Now it’s time to focus on the topping.
In a separate bowl, combine 2 cups almond flour with ~1/2 cup oil, 1 tsp cinnamon, 1/2 tsp nutmeg and 1/4 cup honey. It will be a fairly mushy consistency (not as crumbly as a traditional crisp with flour).
Glop the topping across the apples — no need to worry about a smooth coating or perfect layer — apple crisp is perfectly imperfect! Top with chopped almonds or pecans if you like (I only did one side since not everyone was a fan) and bake at 350 for ~45-55 minutes, until you see it bubbling and can’t stand to wait any longer!
Kendra’s Paleo Apple Crisp
- 5 apples, a combination of sweet and tart (like Golden Delicious and Granny Smith)
- 1 Tbsp lemon juice or pinch ascorbic acid
- 2 cups almonds flour
- 1/3 to 1/2 cup oil — grapeseed, coconut, or grass-fed butter work well
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 – 1/2 cup honey
- 1/4 cup chopped almonds or pecans (optional)
Preheat oven to 350. Fill a shallow pan with water, about 1/2″ high. Add lemon juice or ascorbic acide and stir to combine. Set aside.
In a small bowl, combine almond flour, oil, cinnamon, nutmeg, and honey. Stir or use fingers to get ingredients incorporated. Set aside.
Working one apple at at time, core, peel and slice the apple. Cut each slice in half. Place apple chunks in the lemon water, flipping them to coat both sides. Let one apple’s chunks sit in the water while you work on the next apple.
Place apple chunks in an 8×8 pan.
Drizzle or glop almond crumble mixture across the top of the apple chunks. Top with chopped nuts, if using.
Bake at 350 for 45-55 minutes — it will be done with the apples are soft and juices are bubbling.