Healthy Apple Crisp

This healthy apple crisp is packed with fresh, juicy apples baked to the perfect texture, and includes a delicious crispy crumble sweetened with maple syrup. Because the ingredients are so simple, this is a paleo apple crisp. Serve with vanilla ice cream or coconut whipped cream!

Apple crisp is one of the beloved fall recipes that lets us eat dessert for breakfast. If like me, you find yourself overwhelmed with apples come October because you went apple picking or grabbed every single kind of apple you could find, you’re in luck! This healthy apple crisp has your back (and stomach), and is perfect for fall baking and the holidays. And if you just can’t get enough apples, try my healthy apple pie bars, too!

You can serve this recipe when hosting brunch (try it with coconut milk whipped cream or yogurt) , or as a warm and cozy dessert topped with ice cream. I’ve actually made this apple crisp as part of my Thanksgiving dessert table many times!

What sets this recipe apart from the rest is that it’s easy to make, and includes nourishing, whole ingredients. It’s packed with fresh, juicy apples baked to the perfect texture, and includes a paleo crumble that has just the right amount of crispy sweetness.

If you’re new to baking with arrowroot flour, grab some on your next grocery run. It’s available at all grocery stores, and has so many uses in gluten free baking. It’s what makes the topping nice and crispy!

Ingredients Notes

Here are a few tips about some of the ingredients in this recipe:

• Fresh apples – Any apples will work in this recipe! I personally like slightly sweet apples like Honeycrisp, Pink Lady, Golden Delicious, Gala.
• Lemon juice – You can use freshly squeezed or bottled.
• Arrowroot flour – This is a white powdery starch extracted from the root of a tropical plant. It’s what helps this apple crisp get crispy.
• Blanched almond flour – I recommend using an extra fine almond flour for the best texture.
• Coconut sugar – This is a natural sweetener that adds a nice maple-sweet taste.
• Raw pecans – You can get these whole or pre-chopped.
• Coconut oil – Make sure this is solid at room temperature. You can also easily use butter or ghee. Ghee is just butter with all dairy solids removed. It contains no lactose or casein and can be used just like butter in recipes.

Substitutions

While you won’t get the same consistent results if you vary from the original recipe, here’s a few swaps you can make if you find yourself short:

• Arrowroot flour – Don’t skip this! You can swap this for tapioca flour, but it will be a little less crispy.
• Maple syrup – This can be swapped for raw honey.
• Almond flour – Feel free to use another nut flour, like cashew flour.
• Coconut sugar – You can swap this for any granulated sugar, including brown sugar. Check out the best coconut sugar substitutes for more suggestions.
• Coconut oil – It’s fine to use ghee or unsalted butter instead! Just make sure it’s soft and room temperature.

How to Make Healthy Apple Crisp

1. Prep: Preheat the oven to 350°F. Lightly grease a 2.5-quart baking dish with coconut oil. 
2. For the apple filling: In a large mixing bowl, combine the apple slices, lemon juice, and maple syrup. In a separate small bowl, combine the arrowroot, cinnamon, and nutmeg. Add the arrowroot mixture to the apples and toss to coat. Pour the apple mixture into the baking dish and spread evenly. 
3. For the crisp topping: In a medium bowl, mix the almond flour, arrowroot flour, coconut sugar, pecans, cinnamon, nutmeg, and salt. Add the solid coconut oil to the bowl and work it into the dry ingredients using a fork. I like to “cut” the coconut oil into the ingredients with the side of the fork until incorporated. Slowly add the maple syrup 1 tablespoon at a time and mix until a wet crumble forms. Crumble the crisp topping evenly overtop the apples in the baking dish.
4. Bake: Bake for 40-45 minutes or until the filling is bubbling slightly on the edges.
5. Serve: Serve with coconut milk ice cream, coconut milk yogurt, or coconut whipped cream.

Paleo Apple Crisp

Because the ingredients are so simple, this is a paleo apple crisp recipe that’s also egg free and vegan! Apple crisp is actually a very wholesome dessert, as the main component is just fresh apples, lemon juice, and spices. I was able to make a sweet and crisp topping with a combination of almond flour and pecans. It’s the perfect side dish or dessert that’s suitable for everyone at the table!

Recipe FAQs

Baking Tips

• Use any type of apple in this recipe. My personal favorite is Pink Lady apples!
• Don’t skip the arrowroot flour! It’s what makes the crisp crispy.
• Make sure the coconut oil is soft, but not melted (sort of like the texture of butter). You will cream it into the topping mixture with the back of a fork.
• Start watching the crisp right at 40 minutes. You want the edges to be bubbling, but don’t over-bake it!

How to Serve

While you can serve this crisp as is, you can also serve it with:

• Coconut milk yogurt
• Vanilla ice cream
• A drizzle of caramel sauce
• A drizzle of powdered sugar icing. Just mix ¾ cup organic powdered sugar with 2 tablespoons coconut milk.

Storage and Freezing

STORE: To store, let the apple crisp cool to room temperature, then place it in an airtight container in the refrigerator for up to a week. To help it stay crispy, lightly place a paper towel on top of the crisp to absorb condensation.

FREEZE: Freezing is possible, but it does tend to make the crisp soggy. If you have leftovers you want to freeze, place them in a freezer-safe sealable silicone bag and store it in the freezer for up to 3 months.

REHEAT: You can reheat it in the oven at 350°F until warm.

More Fall Recipes

• Healthy Apple Pie Bars
• Healthy Sweet Potato Casserole
• Healthy Pumpkin Bars
• Almond Flour Sugar Cookies
• Fluffy Paleo Cinnamon Rolls