Paleo Baked Apple Crisp (Vegan, Gluten-Free)

  • Author: Noelle Tarr, NTP, CPT
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


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


  1. Preheat the oven to 350°F.
  2. 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. 
  3. Add the arrowroot mixture to the apples and toss to coat well.
  4. Pour the apple mixture into a 2.5 quart casserole dish or 9 inch pie pan.
  5. In a separate bowl, mix together all of the ingredients for the topping, except for the coconut oil and maple syrup.
  6. 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.
  7. Add the topping to the apple mixture so that it covers the apples evenly.
  8. Bake for 40-45 minutes or until the filling is bubbling slightly on the edges.
  9. Serve with coconut milk ice cream for a treat or enjoy for breakfast with some thick coconut milk yogurt!


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