Healthy Apple Crisp (Paleo, Vegan & Gluten-Free)
This healthy apple crisp has all the cozy, fall flavors you love, without the refined sugar, flour, or butter. Goey cinnamon apples baked with a crunchy pecan and almond flour topping make it the ultimate fall dessert. Naturally sweetened, gluten-free, easy to make, and downright delicious!
Ingredients
Apple Filling
- 2 lbs apples (about 5-6 medium) peeled and sliced to 1/4 inch thickness
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tsp tapioca starch (or arrowroot)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Topping
- 1 cup pecans
- 3/4 cup almond flour
- 1/3 cup coconut sugar
- 5 tbsp coconut oil
Instructions
- Prep the apples: Preheat your oven to 350°F. Add the sliced apples to a large bowl with the maple syrup, lemon juice, tapioca starch, vanilla, cinnamon, nutmeg, and salt. Gently toss with a spatula until the apple slices are coated evenly. Place the apple slices in a greased 8x8 baking dish or 9-inch pie pan and set aside.
- Mix the topping: In a large bowl, add the pecans, almond flour, coconut sugar, and coconut oil. Mix until well combined and the topping becomes crumb-like.
- Spread the topping: Sprinkle the pecan topping evenly over the sliced apples.
- Bake: Bake for 45-50 minutes in a preheated oven until the topping is golden and the apple mixture is bubbling. Check at about the 30-minute mark, and if the topping is browning too quickly, cover with foil to prevent burning. Continue baking until apples are tender.
- Serve: Let the apple crisp cool for at least 10 minutes before serving. Serve warm, with a scoop of ice cream of a dollop of whipped cocout cream.