That nutty, crisp topping though!
The topping on this Paleo Apple Crisp is everything you’d hope for and more. The ratio between the crisp and apple filling is absolute perfection (I promise, I didn’t skimp on this part of the recipe). The crisp texture with the hint of cinnamon & nutmeg is 100% spot on. You’re going to love the the crunch from the toasted nuts and the slight sweetness that comes from the maple syrup and coconut flakes. The topping definitely adds to the deliciousness of this Paleo Apple Crisp because let’s face it, the topping just might be the best part!
Add a scoop of your favorite vanilla ice cream or whipped topping.
The thought of a scoop of vanilla ice cream on top of a fresh, out-of-the-oven serving of Paleo Apple Crisp makes my mouth water like nothing else. While this Paleo Apple Crisp is quite delicious served as is (even cold), adding a scoop of ice cream, in my opinion, takes it to the next level. The combination is simply indescribable. Now if you follow a dairy-free diet or you’d like to keep this recipe paleo-friendly, you could certainly give our Dairy-Free Vanilla Bean Ice Cream a try or there’s plenty of ice cream options to choose from at most grocery stores. A quick tip about this recipe: I like to leave on the peels of the apples to not only save a considerable amount of time but also because the peels contain a good amount of fiber. As we know, fiber has a vast variety of health benefits and most of us could use a little more fiber in our diets. Additionally, because apples are ranked No. 5 on the EWG dirty dozen list, I recommend choosing organic apples.
You’re in for a real treat!
It’s time to take advantage of the abundance of apples available during this time of year and give this insanely delicious Paleo Apple Crisp a try! Looking for more apple recipes? Try our Blender Waffles with Cinnamon Pan-Fried Apples or Gluten-Free Harvest Apple Crisp. Pin now to make later!
5 medium apples, diced or sliced, peeling is optional (Braeburn, pink lady, honey crisp) 1 tsp. ground cinnamon Pinch of ground nutmeg ½ tsp. pure vanilla extract 1½ Tbsp. almond flour 1 Tbsp. maple syrup ¼ cup water
For the topping:
¾ cup chopped pecans ½ cup chopped walnuts ⅓ cup shredded coconut flakes, unsweetened ½ cup almond flour ¼ cup coconut oil 3 Tbsp. maple syrup 1 tsp. pure vanille extract 2 tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. salt
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. This post may contain affiliate links which won’t change your price but will share some commission. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.
