Get the Recipe: Paleo Grain Free Apple Crisp with Granola Topping
This Paleo Apple Crisp has the most crunchy and crispy granola topping. This classic dessert features sweet cinnamon apples and a perfectly spiced topping. It is made with healthy ingredients but tastes just as decadent as the classic!
Ingredients
Apple Filling
- 6 large apples, peeled and sliced
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1 tsp lemon juice
- 1 tbsp coconut sugar
Granola Topping
- 1 cup granola
- 1 cup almond flour
- ⅓ cup coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¼ tsp nutmeg
- 1 tsp ground ginger
- 3 tsp cinnamon
Instructions
- 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!
Notes
- 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.
Calories: 324kcal, Carbohydrates: 38g, Protein: 5g, Fat: 19g, Saturated Fat: 9g, Sodium: 83mg, Potassium: 227mg, Fiber: 6g, Sugar: 22g, Vitamin A: 77IU, Vitamin C: 7mg, Calcium: 68mg, Iron: 2mg