This healthy apple crisp is packed with fresh, juicy apples baked to the perfect texture, and includes an incredibly delicious crispy crumble sweetened with maple syrup. Because the ingredients are so simple, this is a paleo apple crisp that’s totally gluten free! Serve with vanilla ice cream or my famous coconut whipped cream!
Baked 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 at the farmer’s market, you’re in luck! This healthy apple crisp has your back (and stomach), and is perfect for fall baking and holidays.
Serve it when hosting brunch (try it with coconut milk whipped cream) , or as a warm and cozy dessert topped with ice cream. I’ve actually made this healthy apple crisp as part of my Thanksgiving dessert table many times!
What sets this healthy apple crisp 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 gluten free crisp 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 this paleo apple crisp nice and crispy!
What Makes This Apple Crisp Recipe Healthier?
I love figuring out ways to make healthy swaps in desserts without sacrificing texture or flavor. While this paleo apple crisp is made with healthier ingredients, it’s everything you’d want from an apple crisp—buttery, sweet, and crisp! This recipe is:
- Made with whole ingredients: The filling is just fresh apples, lemon juice, maple syrup, and spices!
- Gluten free: The crisp topping is made with almond and arrowroot flour, and the pecans caramelize and give it a crunchy texture!
- Dairy free: To give the crisp a buttery flavor, coconut oil is crumbled into the dry ingredients. It’s a great dose of healthy fats! If you’re not vegan, you can swap this out for room temperature ghee or unsalted grass fed butter.
- Naturally sweetened: Maple syrup and coconut sugar sweeten the apples and the crisp. Both pair perfectly with apples and fall flavors like cinnamon and nutmeg.
What You’ll Need to Make Healthy Apple Crisp
There are just a few simple ingredients you’ll need to make this healthy apple crisp recipe. You likely have most if not all of the ingredients already on hand, so let’s get to baking!
For the apple filling:
- Lemon juice
- Maple syrup
- Arrowroot flour
For the crisp topping:
- Almond flour
- Arrowroot flour
- Coconut sugar
- Raw pecans
- Sea salt
- Coconut oil
- Maple syrup
How to Make Healthy Apple Crisp in 5 Easy Steps
- Make the apple filling. Preheat the oven to 350°F. In a large bowl, toss the apples with the lemon juice and maple syrup. In a separate bowl, combine the arrowroot, cinnamon, and nutmeg. Add the arrowroot mixture to the apples and toss to coat well. Pour the apple mixture into a 2.5 quart casserole dish.
- Make the crisp topping. Mix together the almond flour, arrowroot flour, coconut sugar, pecans, cinnamon, nutmeg, and salt. Mix the coconut oil into the topping mixture using the back of a fork until fully incorporated. Slowly add the maple syrup and continue mixing with a fork until a wet crumble forms.
- Put it in the baking dish. Crumble the crisp topping evenly on top of the apples in the casserole dish.
- Bake the apple crisp. Bake for 40-45 minutes or until the filling is bubbling slightly around the edges.
- Serve. Serve with coconut milk ice cream, coconut milk yogurt, or coconut whipped cream!
Paleo Apple Crisp
Because 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 grain free flours and pecans. It’s the perfect side dish or dessert that’s suitable for everyone at the table!
What Type of Apples are Best for Apple Crisp?
Firm, crisp, and slightly sweet apples work best for apple crisp. Apple varieties that work best for apple crisp include Honeycrisp, Pink Lady, Golden Delicious, Gala, Jonagold, and Braeburn apples. Tart apples like Granny Smith apples are also great for apple crisp as they hold up well when baked.
But truthfully, you can use any variety of apples in this recipe! Use what you have on hand, or use a couple different types of apples to give the apple crisp more flavor and dimension.
How Do I Store Healthy Apple Crisp?
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 keep your apple crisp crispy, lightly place a paper towel on top of the crisp to absorb condensation.
Freezing is possible, but I don’t recommend it as your apple crisp will become 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. You can reheat it in the oven at 350°F until warm.
To prep this ahead of time, completely assemble the healthy apple crisp, cover, and store it in the fridge for up to six hours before baking.
Can I Make Substitutions?
Sure can! However, this is where I make that special note that you won’t get the same consistent results if you vary from the original recipe. But, if you find yourself short, here’s a few swaps you can make:
- 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.
- Coconut oil: It’s fine to use ghee or unsalted butter instead! Just make sure it’s soft and room temperature.
Baking Tips + Tricks
- Use any type of apple in this healthy apple crisp recipe. My personal favorite is Pink Lady apples!
- Don’t skip the arrowroot flour! It’s what gives this baked apple crisp its crispness.
- 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!
What I Love About This Baked Apple Crisp Recipe
- This healthy apple crisp recipe is so easy to make and the ingredients are simple.
- The crumble topping is everything! It’s got a crispy and crunchy texture, while still being gluten free.
- This is a vegan and paleo apple crisp, so it’s suitable for everyone at the table.
- Healthy apple crisp is the best way to use up all those apples in the fall.
- This pairs perfectly with Nadamo vanilla ice cream or my coconut whipped cream.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, spices, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- How to Make Coconut Whipped Cream
- Paleo Blueberry Lemon Scones
- 4-Ingredient Vegan Caramel Sauce
- Gluten Free Pound Cake (Paleo)
- Fluffy Paleo Cinnamon Rolls
- 6 cups peeled, thinly sliced apples (about 6 medium apples)
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- 2 tablespoons arrowroot flour
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon nutmeg
- 1 cup blanched almond flour
- 2 tablespoons arrowroot flour
- ¼ cup coconut sugar
- 1 cup chopped, raw pecans
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ⅓ cup coconut oil, room temperature (soft but not melted)
- 2 tablespoons pure maple syrup
- Coconut Whipped Cream (optional)
- Preheat the oven to 350°F.
- For the apple filling, peel, core, and thinly slice the apples. In a large bowl, toss the apples with the lemon juice and maple syrup. In a separate bowl, combine the arrowroot, cinnamon, and nutmeg.
- Add the arrowroot mixture to the apples and toss to coat well. Pour the apple mixture into a 2.5 quart casserole dish or 9-inch pie pan.
- For the crisp topping, in a separate bowl, mix together the almond flour, arrowroot flour, coconut sugar, pecans, cinnamon, nutmeg, and salt.
- Mix the coconut oil into the topping mixture using a fork until fully incorporated. The best way to do this is to press the back of the fork into the coconut oil so it crumbles into the dry ingredients. Add the maple syrup 1 tablespoon at a time. Continue to mix the crisp with the back of the fork until a wet crumble forms.
- Crumble the crisp topping evenly on top of the apples in the casserole dish.
- Bake for 40-45 minutes or until the filling is bubbling slightly on the edges.
- Serve with coconut milk ice cream, coconut milk yogurt or coconut whipped cream!
What did you think about this healthy apple crisp recipe? If you loved it, let me know below! I’d love to hear from you!