Apple crisp the paleo way starts with a stovetop apple base that's already jammy and tender before it ever meets the oven. Sweet apples simmered in cider get crowned with a coconut oil-and-pecan crumble spiked with cinnamon, then baked until the top goes deep golden brown. It's the cozy, bubbling dessert that makes the whole kitchen smell like autumn.
SERVES 6
Ingredients
Topping
⅔ cup almond flour or meal
⅓ cup pecans, chopped
5 tablespoons (75 ml) palm sugar
¼ cup coconut flour
3 tablespoons (45 ml) coconut oil, melted and cooled
½ teaspoon ground cinnamon
⅛ teaspoon salt
Coconut oil for greasing eight-inch baking dish
Filling
4 pounds (1814 g) sweet apples, peeled, cored, and halved
1 cup (240 ml) apple cider
2 tablespoons (30 ml) palm sugar
¾ teaspoon ground cinnamon
2 teaspoons (10 ml) lemon juice, fresh squeezed
Preparation
1.В В Transfer almond flour/meal to a medium bowl and stir in remaining topping ingredients.
2.В В Adjust oven rack to upper-middle position and preheat oven to 400°F (200°C).
3.В В Cut half of apples into one-inch chunks. Slice remaining apples into quarter-inch-thick wedges.
4.В В Bring apple chunks, juice, palm sugar, and cinnamon to simmer in a twelve-inch nonstick skillet over medium heat. Cover and cook, stirring occasionally, until apples are tender (about 15 minutes). Transfer mixture into large bowl and mash smooth with a potato masher. Measure out and reserve one tablespoon of mashed apple for topping. Return remaining mashed apple mixture to skillet and add sliced apples. Cover and cook over medium heat until slices begin to soften (about 5 minutes). Remove from heat and stir in lemon juice.
5.В В Combine all topping ingredients in a medium bowl, stirring to mix. Add the reserved tablespoon of mashed apple and stir until topping becomes crumbly.
6.В В Scrape filling into eight-inch square coconut oil greased baking dish and smooth into an even layer. Sprinkle topping over filling. Bake until juices are bubbling and topping is a deep golden brown (about 25 minutes). Cool on a wire rack for about 15 minutes before serving warm.
Pro Tips
- Two apple textures make this crisp special: mash half the apples into a smooth sauce, then fold in the remaining slices so they soften but keep their shape.
- Stir one tablespoon of the reserved mashed apple into the dry topping — that little bit of moisture is what turns the mixture into crumbly clumps instead of sandy dust.
- Use sweet, firm apples like Fuji, Gala, or Honeycrisp; tart varieties will need more palm sugar than the filling calls for.
- Simmering the filling in a skillet before baking means the apples are perfectly tender by the time the topping is browned — no crunchy-underbaked-apple disappointment.
- Cool the crisp for 15 minutes on a rack so the cider-thickened juices settle into a sauce rather than running off the spoon.
Frequently Asked Questions
What apples work best for this apple crisp?
Sweet, firm apples such as Fuji, Gala, or Honeycrisp hold their shape in the skillet and balance the spiced crumble. The recipe leans sweet rather than tart, so very sharp apples would throw it off.
Can I make this crisp ahead of time?
The filling can be cooked through the mashing and slicing steps, cooled, and refrigerated overnight; bring it to room temperature, top with the crumble, and bake. The topping itself can be mixed a day ahead and kept chilled.
Can I use apple juice instead of apple cider?
You can, though cider's deeper flavor makes the filling noticeably better. If you use juice, reduce the palm sugar slightly since juice tends to taste sweeter.
How do I store leftovers?
Cover and refrigerate for up to four days. Reheat in a 350°F oven so the topping re-crisps; the microwave will soften the crumble.
Recipe Card
Ingredients
Method
- 1. В В Transfer almond flour/meal to a medium bowl and stir in remaining topping ingredients. 2. В В Adjust oven rack to upper-middle position and preheat oven to 400°F. 3. В В Cut half of apples into one-inch chunks.
- Slice remaining apples into quarter-inch-thick wedges. 4. В В Bring apple chunks, juice, palm sugar, and cinnamon to simmer in a twelve-inch nonstick skillet over medium heat.
- Cover and cook, stirring occasionally, until apples are tender (about 15 minutes).
- Transfer mixture into large bowl and mash smooth with a potato masher.
- Measure out and reserve one tablespoon of mashed apple for topping. Return remaining mashed apple mixture to skillet and add sliced apples.
- Cover and cook over medium heat until slices begin to soften (about 5 minutes).
- Remove from heat and stir in lemon juice. 5. В В Combine all topping ingredients in a medium bowl, stirring to mix.
- Add the reserved tablespoon of mashed apple and stir until topping becomes crumbly. 6. В В Scrape filling into eight-inch square coconut oil greased baking dish and smooth into an even layer.
- Sprinkle topping over filling.
- Bake until juices are bubbling and topping is a deep golden brown (about 25 minutes).
- Cool on a wire rack for about 15 minutes before serving warm.
