“Sullivan’s Apple Pie” was a family tradition at Christmas, Thanksgiving, and pretty much any other holiday. People always asked me the secret to the recipe, as it was not an overly sweet pie; rather, it was tart and tangy from the use of the Granny Smith apples (Granny Smiths were the secret). I’ve been making this pie since high school, and it always reminds me of home (and wondering which family member ate all the crisp topping, leaving the apples behind).
I was never really big on pie crust. Just wasn’t my thing. For me, it was always about the warm, gooey apples, and the crumb topping. This recipe pays homage to that. Baking this dessert will fill your house with some of the most amazing aromas.
1 cup (150 g) almond flour
1 cup (150 g) Steve’s Paleo Krunch, ground into rough meal
3 teaspoons (15 ml) cinnamon
1 teaspoon nutmeg
1/3 cup (80 mL) coconut oil or butter, softened
2 tablespoons (30 ml) honey (optional)
2 teaspoons vanilla extract
5–7 Granny Smith apples, peeled, cored and Sliced
~ juice of 1 lemon
- Preheat oven to 350°F (175°C).
- Combine flour, Paleo Krunch, 2 teaspoons (10 ml) of cinnamon, and nutmeg in a bowl.
- In a separate bowl, use a fork to combine coconut oil (or butter), honey (if desired) and vanilla. Mix into the flour/Krunch mixture.
- Scatter apple slices in a 9 inch x 9 inch (23cm x 23cm) baking dish or similar-sized dish, and combine with lemon juice. Stir in remaining cinnamon, and combine well.
- Sprinkle the almond/Krunch mixture over the apples, cover with foil, and bake for 45 minutes or until apples are soft and bubbly.
- Remove foil, and bake 10–15 more minutes or until topping is browned.
Variation—If you are allowing dairy into your life, this crisp is absolutely sinful still warm from the oven with some fresh whipped cream on top. Pears combined with apples makes for a tasty crisp too.
Ingredient Notes—A great substitution for this recipe, if you don’t have Steve’s Paleo Krunch handy, is 1 cup (120 g) of finely chopped pecans.
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Paleo apple crisp is everything autumn dessert should be — soft cinnamon apples bubbling under a crunchy, spiced almond and Paleo Krunch topping. Granny Smiths hold their shape as they bake, and the whole thing smells like the inside of a cider mill.
Pro Tips
- Grind the Paleo Krunch into a rough meal rather than a powder; those coarse crumbs stay crunchy against the soft apples and give the topping real texture.
- Granny Smith apples are the right choice — their tartness balances the honey and they stay in distinct slices instead of turning to applesauce.
- Toss the apple slices with lemon juice and the remaining cinnamon right in the baking dish so every slice is seasoned and none browns while you mix the topping.
- Bake covered with foil for 45 minutes until the apples are soft and bubbly, then uncover for the final 10–15 minutes to brown the topping properly.
- The honey is optional — with spiced apples and the sweet crunch of the topping, plenty of people find the fruit sweet enough on its own.
Frequently Asked Questions
What is Steve's Paleo Krunch?
It's the grain-free granola used in the topping, ground here into a rough meal with almond flour and coconut oil for a crunchy, cookie-like crust. Any paleo granola works similarly.
Is this apple crisp paleo?
Yes: apples, almond flour, paleo granola, coconut oil or butter, honey, and spices, with no oats or refined flour in the topping.
Can I make apple crisp ahead of time?
Assemble and refrigerate it unbaked, then bake when ready. Leftovers reheat well — crisp the topping again for 10 minutes in a hot oven.
How do I keep the topping crunchy?
The uncovered final bake is the key, and letting the crisp cool 10 minutes before serving sets the topping instead of steaming it soft under the fruit.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Combine flour, Paleo Krunch, 2 teaspoons of cinnamon, and nutmeg in a bowl.
- In a separate bowl, use a fork to combine coconut oil (or butter), honey (if desired) and vanilla.
- Mix into the flour/Krunch mixture.
- Sprinkle the almond/Krunch mixture over the apples, cover with foil, and bake for 45 minutes or until apples are soft and bubbly.
- Remove foil, and bake 10–15 more minutes or until topping is browned.
