Paleo Apple Crumble Recipe


I recently came across the Paleo Apple Crumble Recipe and was quite impressed by the simplicity and ingenuity of its creator. Apple crumble is one of those classic desserts that seem to get served at every family gathering and christmas. This Paleo apple crumble recipe is the perfect healthy version of the classic!

Paleo Apple Crisp

Using apples that have been seasoned with cinnamon and topped with a delicious, crunchy, grain-free topping, this autumnal staple is made paleo-friendly. We gratefully acknowledge Cassy Joy Garcia of Fed & Fit as the source of this recipe’s inspiration.

PREP: 30 mins

BAKE: 45 to 55 mins

TOTAL: 1 hr 15 mins

YIELD: one 9″ x 13″ crisp, about 8 servings



  • 3 pounds (about 6 large) Granny Smith or Honey Crisp apples, peeled (or not), cored, and thinly sliced
  • 1/4 cup (39g) coconut sugar
  • 2 tablespoons (13g) King Arthur Paleo Baking Flour
  • 1/4 cup (57g) lemon juice, fresh preferred
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon (14g) water


  • 1 1/2 cups (156g) King Arthur Paleo Baking Flour
  • 1/2 cup (57g) walnuts, chopped
  • 1/2 cup (77g) coconut sugar
  • 1 teaspoon cinnamon
  • 8 tablespoons (113g) palm shortening, or your favorite paleo-friendly fat, melted
  • 1 teaspoon King Arthur Pure Vanilla Extract


  1. Set the oven to 350 °F. Grease a 9″ x 13″ pan or a 1.75 quart casserole dish very lightly.
  2. To make the filling, combine all of the ingredients in a large bowl by tossing and stirring until everything is well blended.
  3. Place the prepared pan with the filling inside.
  4. To prepare the topping, combine the flour, walnuts, coconut sugar, and cinnamon in a medium bowl. Once the shortening has melted and the vanilla has been added, mix until irregular clumps form and no dry flour is visible.
  5. The apples should be covered with the topping.
  6. The crisp should be baked for 45 to 55 minutes, or until the apples are tender and the topping is crisp and golden.
  7. Serve the crisp warm after taking it out of the oven and letting it cool slightly.
  8. Storage instructions: Refrigerate leftover crisp for up to a few days, or store it well-wrapped at room temperature for up to 24 hours.

paleo apple crumble

prep time: 30 MINUTES

cook time: 25 MINUTES

total time: 55 MINUTES

This gluten-free, paleo apple crumble is the ideal dessert to accompany a fall meal. It has a handmade cider caramel sauce on top.


for the cider caramel:

  • 1 cup/240ml fresh pressed apple cider
  • ¼ cup/60ml maple syrup or coconut nectar
  • ¼ cup + 2 Tablespoons / 90ml coconut cream 
  • Pinch of sea salt

for the crumble topping:

  • ½ cup/42g tapioca flour 
  • ¾ cup/ 84g almond flour
  • ½ tsp grain-free baking powder
  • ⅛th teaspoon fine sea salt
  • 2 Tablespoons/30ml maple syrup
  • 2 Tablespoons/28 g palm shortening 
  • ½ teaspoon vanilla extract

for the crumble:

  • 3 medium apples (a mix of sweet and tart like fujis and granny smiths), cored, peeled and thinly sliced
  • 1 teaspoon/5ml fresh lemon juice
  • 1 teaspoon/ 4g tapioca flour
  • cider caramel
  • crumble topping


  1. Preheat oven to 375°F.
  2. Grease an 8-inch cast-iron skillet.

make the cider caramel:

  1. It takes about 10 minutes to reduce cider to about 14 cup and become syrupy. Remove from heat, stir in maple syrup or coconut nectar, 14 cup of coconut cream, and a pinch of salt, and continue cooking for an additional 3 minutes or so until the sauce thickens slightly and turns syrupy once more. Remove from heat, stir in the remaining coconut cream, and set aside. (Can be made ahead of time. Transfer to small container, cover, and chill.)

make the crumble topping:

  1. The crumble topping is made by combining the flours, baking powder, salt, and maple syrup in a large bowl and whisking until combined. Next, add the palm shortening, vanilla extract, and cut the mixture into the flour with a fork until it forms large clumps.

make the crumble:

  1. In a sizable bowl, combine the cut apples with the lemon juice, cider caramel, and salt. Fill an oiled 8-inch cast-iron skillet with the mixture (or other similarly-sized oven proof casserole).
  2. Spread the crumble mixture evenly into clumps over the apples using your fingers. Bake the crumble for 20 to 25 minutes, or until brown and the apples are tender. Before serving, transfer to a wire rack to cool somewhat. At room temperature or heated, serve.

Apple Crumble Pie

Because it’s so good, this apple crumble pie will undoubtedly become a holiday dessert standard. This vegan, paleo, and gluten-free pie is made with soft, caramelized apples and has a crumble topping that is nutty and crunchy.



For the crust

  • 1½ cups (144g) Bob’s Red Mill almond flour
  • ½ cup (60g) Bob’s Red Mill tapioca flour
  • 3 tablespoons ground flax seeds
  • 1 tablespoon coconut sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons coconut oil, cold
  • 2 tablespoons cold water

For the filling

  • 2 pounds apples, I used a mix of Honeycrisp, Granny Smith and Jonagold, peeled, cored and sliced into ¼” slices
  • ¼ cup coconut oil or ghee, I used 4th & Heart’s Vanilla Bean Ghee
  • 2 tablespoons (14g) Bob’s Red Mill tapioca flour
  • ½ cup coconut sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice

For the crumb topping

  • 1 cup Bob’s Red Mill almond flour
  • 2 tablespoons Bob’s Red Mill coconut flour
  • ½ cup Bob’s Red Mill flaked coconut, chopped into bits
  • ¼ cup maple syrup
  • ¼ cup coconut oil, softened, use refined for no coconut flavor
  • ¼ cup pecans, chopped


For the crust

  1. Set the oven to 425 °F.
  2. Use a food processor or a bowl with a pastry blender to combine the coconut sugar, almond flour, tapioca flour, ground flax seeds, salt, and coconut oil. Be cautious not to over-blend the coconut oil as you pulse or blend until the mixture has the consistency of coarse meal.
  3. When the dough starts to come together, add the water and pulse or stir. Use your hands to bring the dough together at the end if you’re mixing in a bowl.
  4. The dough should be rolled out into a 12-inch circle between two sheets of parchment paper or on a silicone baking surface. Put the dough into a 9-inch pie plate with caution (not deep dish). It’s acceptable if the dough breaks! Simply reposition it and patch any holes or cracks that may have appeared. While making the filling, place in the freezer.

For the filling

  1. Put the apple slices in a big bowl. Ghee or coconut oil should be melted in a pot over low heat. After adding the tapioca flour, whisk in the maple syrup, coconut sugar, cinnamon, ginger, nutmeg, allspice, vanilla essence, and lemon juice to create a paste. After bringing to a boil and simmering for three minutes, remove from the heat and pour the caramel sauce over the apple slices. Pour the mixture into the prepared crust after thoroughly coating all the apples.
  2. Almond flour, coconut flour, flaked coconut, maple syrup, coconut oil, and nuts should all be combined in a bowl to make the crumble topping. Spread the crumble mixture evenly over the apples after stirring to completely wet the dry ingredients.
  3. Pie should be baked for 15 minutes at 425°F on a baking sheet. Bake the pie for 35 to 45 minutes, or until the apples are soft and the top is golden brown, after lowering the temperature to 350°F. If the pie begins to brown too soon, cover it with foil!
  4. Before serving, it to cool for at least an hour and preferably four or more. Serve hot or cold. Any leftovers should be kept chilled.


  • calories: 274
  • sugar: 21
  • fat: 16
  • carbohydrates: 33
  • fiber: 4
  • protein: 3

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