Paleo Grain Free Apple Crisp with Granola Topping
This Paleo Apple Crisp is such a classic dessert! The sweet juicy cinnamon apples are topped with a crispy crunchy topping. This apple crisp with granola topping is everything you love about a comforting dessert. It is sweet juicy, crispy, tart and yummy!
Why You’ll Love This Recipe
- This Paleo apple crisp with almond flour and granola is made with healthy ingredients.
- It tastes just as sweet and classic as your childhood favorite.
- This easy crisp is healthy enough for breakfast and sweet enough for dessert.
- This baked apple crisp is great served warm from the oven or chilled from the fridge.
- The granola topping makes this crisp extra crunchy.
- This is made without oats, without brown sugar and without white sugar. The maple syrup adds the perfect amount of sweetness.
- The combination of Granny Smith and Honey crisp apples provides the perfect amount of tartness and sweetness.
- Check out my Paleo Apple Cobbler for another great recipe.
- This quick and simple recipe is Paleo, Grain Free, Gluten Free, Dairy Free, and Vegan.
How To Make
First, preheat oven to 350 degrees Fahrenheit. Grease pie plate with nonstick spray.
Peel and slice apples. Add to a large mixing bowl. Add remaining apple filling ingredients to the bowl and mix until coated.
Pour apple mixture into greased pie dish and set aside.
In a large mixing bowl or KitchenAid, combine granola, almond flour, coconut oil and maple syrup. Gently stir as to not break up the granola too much. Add remaining ingredients and gently mix.
Once combined, drop this topping mixture in clumps onto apples. Try to cover apples as fully as possible.
Bake for 40 to 45 minutes or until apples are soft and topping is starting to golden. If top begins to get too brown, simply add aluminum foil on top and continue baking until the 40 to 45 minute mark.
Finally, serve warm or chilled.
Frequently Asked Questions (FAQs)
Coconut oil is a great baking fat that can replace butter.
Apple pie has a top and bottom pie crust with the apples in the middle. Apple crisp has the apples on the bottom with a crumbly crispy topping.
I would not suggest freezing this recipe. It does not thaw well.
Yes, apple crisp needs to be refrigerated. This version does not contain preservatives, so store it in the fridge for best results.
Both peeled and unpeeled apples work in this crisp. I prefer the peeled version but either will work.
Apples that are both sweet and tart work best. A mix of Granny Smith and Honey crisp will yield the best results.
Whole30 Apple Crisp
Here a few substitutions needed to make this a Whole30 apple crisp!
In the apple filling, omit coconut sugar.
In the topping, use Whole30 Granola and use date syrup in place of maple syrup.
While Whole30 does not allow desserts to be consumed, this apple crisp will be slightly less sweet and not dessert tasting. If you’re comfortable with this fitting into your round, make this Whole30 apple crisp!
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Get the Recipe: Paleo Grain Free Apple Crisp with Granola Topping
- First, preheat oven to 350 degrees Fahrenheit. Grease 9 inch pie plate and set aside.
- Peel and slice apples to ¼ inch thickness.
- Add sliced apples and remaining apple filling ingredients to a large mixing bowl. Toss to combine.
- Pour apple mixture into greased pie plate. Set aside.
- In a large mixing bowl, add granola, almond flour, coconut oil and maple syrup. Gently stir as to not break up the granola.
- Then, add remaining ingredients and gently mix until a thick crumbly dough is formed.
- Drop this topping in clumps on top of apples. Try to cover apples as fully as possible.
- Bake for 40 to 45 minutes or until apples are soft and topping is starting to golden. If topping becomes too brown, simply cover the apple crisp with tin foil and continue baking.
- Finally, remove from oven and serve!
- Use a combination of apples for best results. I suggest using crisp, tart apples such as Granny Smith and Honey crisp.
- When slicing apples, try to slice into evenly sized pieces. This will help ensure even baking.
- Toss apple mixture until apples are fully coated.
- Use your favorite granola. I used GrandyOats, which is grain free and Paleo. Note: this granola has honey so it’s not strictly Vegan.
- Drop topping in clumps on top of apples. Do not press into apples.
- Bake until apples are soft and topping has started to turn golden. If the topping is start to brown too quickly, cover the apple crisp with tin foil and resume baking.
- Store leftovers in the fridge for up to 4 days.
- I would not suggest freezing this.
- Use refined coconut oil for a neutral taste. Butter can also be used in place of coconut oil for a non Vegan option.
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