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 a huge carton at the local farmer’s market, this is quite possible the best way to use them.
Baked apple crisp is a nice treat to include when hosting brunch (try it with coconut milk whipped cream, it’s to die for!) , and can also serve as a warm and cozy dessert topped with ice cream for fall evenings and even Thanksgiving!
As per the style of all my recipes, this paleo baked apple crisp is super 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 crumble that has just the right amount of crispy sweetness. Make sure to get blanched almond flour for the topping—it will make a big difference in how your gluten-free crumble crumbles (yes, that’s a thing).
If you’re new to baking with arrowroot flour, do yourself a favor and pick it up on your next grocery run. It has so many uses in gluten-free baking, and it’s what sets this paleo baked apple crisp apart from the rest.Print
This paleo baked apple crisp is packed with fresh, juicy apples baked to the perfect texture, and includes a gluten-free crumble that has just the right amount of crispy sweetness.
- 6 cups peeled, thinly sliced apples (about 6 medium apples)
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup (optional)
- 2 tbsp arrowroot flour
- 1 ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 cup blanched almond flour
- 2 tbsp arrowroot flour
- ¼ cup coconut palm sugar
- 1 cup chopped, raw pecans
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ⅓ cup coconut oil, room temperature (but not melted)
- 2 tbsp pure maple syrup
- Preheat the oven to 350°F.
- 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.
- In a separate bowl, mix together all of the ingredients for the topping, except for the coconut oil and maple syrup.
- Once everything is combined, crumble the coconut oil into the topping mixture using a fork. Mix together using the back of the fork so it forms into a crumble. Add the maple syrup, 1 tablespoon at a time. Continue to mix into a wet crumble with the back of the fork.
- Add the topping to the apple mixture so that it covers the apples evenly.
- Bake for 40-45 minutes or until the filling is bubbling slightly on the edges.
- Serve with coconut milk ice cream for a treat or enjoy for breakfast with some thick coconut milk yogurt!