This Grain-Free Apple Crisp recipe is easy to put together and so delicious, no one will miss the grains! It’s sweet and delicious, loaded with sugary-tart apple flavor, Paleo-friendly, and dairy-free (assuming you use coconut oil instead of butter). I’ve tried this grain-free apple crisp recipe with fresh mixed berries, peaches and apricots too – it’s equally delicious. I usually swap cardamom for the cinnamon when I’m using berries, but otherwise everything is just the same.
I serve this grain-free apple crisp recipe warm for dessert, sometimes topped with whipped coconut cream or ice cream. Is also perfect at room temperature the next day, I eat it for breakfast if there’s any left!
About that topping: you can definitely substitute pecans or chopped almonds for the walnuts. I often blend walnuts and pecans for mine. You’ll want to make certain your coconut is unsweetened too – not only will that add a bunch of sugar, but it will cause the coconut to overpower the flavor. In this recipe, the coconut is really just there to add texture and body to the crumble topping.
If grain-free, Paleo-friendly desserts are your thing, these Fresh Figs with Date Caramel, Dark Chocolate + Pistachios and Grain-Free Chocolate Hazelnut Cookies are fabulous.
If apple desserts are what you’re looking for, this French Apple Cake from my friend Alison should absolutely be the next thing you bake.
Grain-Free Apple Crisp Recipe
- Preheat oven to 350 F
- Lightly grease a 9 or 10-inch deep dish pie pan or cast iron skillet.
- In a large bowl, combine apples, lemon juice, 1 TBSP maple syrup, vanilla, tapioca starch, 1 tsp cinnamon and 1/4 tsp salt until well mixed. Pour apple mixture into prepared pan, scraping down sides to get all the juice into the pan.
- Add walnuts, coconut, coconut flour, butter or oil, and remaining maple syrup, cinnamon and salt into the same large mixing bowl and stir to thoroughly combine. Crumble this mixture evenly over the apples.
- Bake for 25-30 minutes, until apples are bubbly and top is golden brown.
photo credit: Katie Roletto