Paleo Apple Crumble


This Paleo Apple Crumble is low in sugar and gluten free, making it suitable for those with dietary intolerances or food sensitivities. Made with coconut oil, apples and almond meal, this dessert is light and healthy while being rich and tasty. I actually created an all-new recipe for this post in order to share a healthier version of one of my family’s favorite desserts.

Paleo Apple Crisp

Warm, Nutty, Cinnamon-Infused Paleo Apple Crisp Is Calling Your Name! The Perfect Treat To Enjoy On A Crisp, Fall Day.

Paleo Apple Crisp

Made With Less Sugar And Only Real Food Ingredients.

The best time of year to gather apples is now in Minnesota. On the weekends, apple orchards are the place to be, and everyone is cooking up their favorite apple delights. I’m posting a recipe for Paleo Apple Crisp today because it uses just real food components and has a lot less sugar than other fall treats. Only 1/4 cup of maple syrup and no processed sugar are used in the entire recipe, which perfectly accentuates the apples’ inherent sweetness.

 That Nutty, Crisp Topping Though!

This Paleo Apple Crisp has a topping that exceeds all expectations. I swear, I didn’t cut corners on this recipe’s apple filling portion; the crisp to apple filling ratio is just perfect. The crisp texture and subtle nutmeg and cinnamon flavors are perfect. You’re going to adore the combination of the toasted nuts’ crunch and the mild sweetness from the coconut flakes and maple syrup. Let’s face it, the topping may be the finest part of this Paleo Apple Crisp, so it really enhances its taste.

Paleo Apple Crisp

Add A Scoop Of Your Favorite Vanilla Ice Cream Or Whipped Topping.

Like nothing else, the idea of a scoop of vanilla ice cream on top of a plate of hot, fresh Paleo Apple Crisp makes my mouth wet. Although this Paleo Apple Crisp is fairly good when alone (even cold), I think adding a dollop of ice cream elevates it to a higher level. The mixture defies description. You could easily try our dairy-free vanilla bean ice cream, or there are many more ice cream options to select from at most grocery shops, if you are on a dairy-free diet or would like to keep this recipe paleo.

An immediate suggestion for this recipe: I like to leave the apple peels on to save time and also because they contain a fair amount of fiber. Since most of us could use a little extra fiber in our diets, fiber is known to have a wide range of health advantages. In addition, I advise purchasing organic apples because they are No. 5 on the EWG dirty dozen list.

Paleo Apple Crisp

Apple Crumble Pie {Paleo, Gluten-Free}

Beginning with a simple grain-free pie crust filling made with gooey, juicy apples that have been gently spiced, this gluten-free and Paleo Apple Crumble Pie is finished with a sweet, crunchy crumble topping. It’s a show-stopping dessert for the holidays and a tasty healthier treat anytime!

an apple pie with crumble topping and a scoop of ice cream on top

I’ll take any and all apple desserts right now. I am SO eager for fall! Desserts with apples will always have a special place in my heart. Yes, that does sound incredibly corny and absurd, but it’s also true.

First of all, fall is by far my favorite season.

I suppose I’ve never been a big fan of the heat.

Or perhaps it’s because I was raised to look forward to the fall since it meant presents because I was born in October.

Perhaps it’s the food, too!

I think all three of them are involved.

Fall is, by far, the best season. As soon as I feel the first chill in the air, get hit in the head with an acorn, or see a crimson leaf on my car, I’ll be willing and ready to embrace it. You know, the telltale signals that an apple- and pumpkin-themed party is in order.

The gooey, emotional aspect is the second reason I enjoy apple sweets. We went to an apple orchard when Adam and I were initially dating (totally cheesy, but hey I love apples), and when we returned home I prepared an apple crisp. Actually, I didn’t intend to impress him; I just really wanted apple crisp.

Anyhow, he thought I was some kind of culinary genius as he watched me prepare the crumb topping.

What follows is history.

In retrospect, I might have seen his admiration of my rudimentary baking abilities as a warning sign that he lacked a strong background in cooking, but at the time, I didn’t perceive it that way.

Love isn’t just blind; it also doesn’t really take into account whether a person can regularly prepare dinner for a family of five.

Please return to the delicious apple crumble pie, though!

I filled the pie with a warmly spiced, maple-sugar sweetened apple filling and used my simple pie dough recipe as the base.

How to Make Paleo Pie Crust

It’s a lot easier than you might think!

  • You’ll mix tapioca, coconut, and almond flour in place of all-purpose wheat flour. The crust’s flavor is exactly right to go with the sweet apple filling thanks to the addition of maple sugar and sea salt.
  • If you’re not dairy-free, you can use grass-fed butter or palm oil shortening in place of butter. If you’d like, you can even utilize both at once!
  • To begin preparing the crust, combine the dry ingredients and butter in a food processor or blender and pulse or blend until a thick crumb consistency is achieved.
  • The crust dough will next be bound together using a sizable egg. Pulse it to create dough in your food processor or blender after adding it.
  • The dough will next be gathered and formed into a ball. You can now divide it into two pieces, wrap them in plastic wrap, shape them into discs, and place them in the refrigerator until you’re ready to bake your pie.

Ingredients in Paleo Apple Pie Filling

  • Apples (peeled, cored, and sliced)
  • Salt
  • Cinnamon
  • Nutmeg
  • Ginger
  • Lemon juice
  • Maple sugar
  • Vanilla extract
  • Tapioca flour for thickening (you can substitute arrowroot powder if needed)

For the filling, coconut sugar is also an option, but if you can find maple sugar, use it instead. Amazon sells A & A Maple Sugar, and I can’t get enough of it. I used a mixture of Honey Crisp and Granny Smith apples, and I don’t think I’ll ever use another!

The Best Paleo Apple Pie Recipe

Every apple crumb pie has 3 main elements – the bottom crust, the filling, and the crumb topping.

Here’s how to make a grain free apple pie:

  1. First, roll out your refrigerated pie crust. I prefer to do this between two pieces of parchment paper that have been lightly coated with arrowroot powder. I try to lay out my dough into a circle that is about 12 inches in diameter because I use a 9-inch pie plate. Trim the crust’s edges so that they don’t hang over the edge of the pie dish when you place the pie dough in the bottom of the dish. The dough’s edges should be crimped.
  2. Make the filling next. The lemon juice and apples should be placed in a big bowl. Pour the juice over the apples. Then combine the sugar, tapioca powder, vanilla, spices, and other ingredients, making sure the apples are well-coated. Fill the pie plate with the cinnamon apple filling. Remove any excess juice from the bowl’s bottom if there is any.
  3. Mix the crumb topping last. The almond flour should be thoroughly blended with the butter, cinnamon, sugar, pecan pieces, and salt. On top of the apples, scatter the crumb topping. 20 minutes of baking at 400 degrees, followed by 30 minutes at 375 degrees, in a preheated oven.

Similar to the crumble topping I used for my cherry crumble pie. If you’d rather, you can substitute grass-fed butter for the ghee that I often use for the fat. Coconut oil is the third choice if you can’t have any dairy at all, but I don’t particularly like it because it tends to melt too much into the filling.

a baked pie with a browned crumble topping with whole red apples to the side and a blue and white striped napkin

Tips for Making Apple Pie

  • If you follow the recipe step-by-step, it is really straightforward. The prep time the day of can be greatly reduced by making the dough a few days in advance (I’d suggest no more than 3).
  • The pie crust will easily rip because it lacks gluten. Take caution when handling!
  • While I spread out the crust and prepare the filling, I like to create the crumble first and simply store it in the refrigerator.
  • Wait at least two to three hours before serving the pie so the filling can gently thicken.
  • You won’t regret waiting since the outcome is sweet, gooey, apple-y deliciousness!
  • This gluten-free, Paleo Apple Crumble Pie can keep for 4-5 days in the refrigerator.


This keto apple crisp (also known as a keto apple crumble) mixes ooey baked apples with a crunchy crumble topping made of almond flour. A healthy apple crisp that can compete with any traditional recipe!

There are only a few simple items needed to make this apple crisp with almond flour. It still tastes like a delight despite being devoid of dairy, wheat, gluten, and refined sugar.

I’ve always loved fruit crumbles and crisps as dessert. They can be made quickly using any fruit that is in season. I adore how satisfyingly different the flavors and sensations are: salty-sweet crumble, tangy stewed fruit, and scoops of melty ice cream. Even my entire cookbook’s chapter on crisps and other simple fruit sweets is dedicated to them!

Fruit crisps can be challenging despite how easy and familiar they are, especially the more allergy-friendly versions. I’ve prepared variations with dry fruit, wet fruit, and fruit that has gelled. I’ve experienced both extremely firm toppings that separate from the filling and pasty, boring toppings that crumble in the oven. Although some versions tasted extremely sweet, they had wonderful textures.

I’ve been working with this recipe for paleo apple crisp for the past year, and I’m finally satisfied with it. I can’t wait to tell you about it today!


This paleo apple crisp is an adaptation of my favorite gluten-free apple crisp. Although it is grain-free and naturally sweetened, it still has all the comforting aromas and textures that I adore.

This grain-free apple crisp shines thanks to a few special ingredients and preparation methods.


Despite the fact that baked apples can be drier than other fruits, eating them with the also-sweet topping made them extremely sweet from the excess maple syrup that was added. In order to keep them moist and soft, I added a drizzle of freshly squeezed apple juice and a dash of lemon. This enhances the fresh apple flavor while maintaining the fruit’s balance and vivid flavor.

By sprinkling the apples with butter, you can increase their richness, and roasting the apples alone first will make them more soft.


Crisp toppings that are both gluten-free and paleo can be challenging to manage. To create those coveted clumps and clusters, we require a sufficient amount of proteins and sticky substances. However, too much starch can result in a soft and chewy topping. I experimented with varying proportions of butter and sweetener along with almond flour, cassava flour, and tapioca flour.

This streusel-like topping bakes into various-sized clusters. It somewhat absorbs into the apples but holds up well to the fruit juices. Additionally, it has a nice harmony of sweet, salty, and spicy flavors that complement the roasted apples quite well.


  • tender, sweet-tart apples
  • crunchy almond flour crumble topping
  • warm flavors of butter, spice, and toasty nuts
  • minimal sweetness so you can really taste the fruit
  • allergy-friendly: no gluten, grains, refined sugar, with dairy-free and nut-free options



  • The star of this show is an apple. Here, I use baking-friendly fuji apples, which are sweet and tangy. Honeycrisp and pink lady are two further comparable apples. You may want to add a few more tablespoons of maple syrup to the apples to make them sweeter if you use a baking apple that is more tart, such a granny smith. I advise against choosing apple varieties that are softer, like Gravensteins, because they will turn into applesauce and become overly mushy.
  • Apple juice or cider adds moisture and the flavor of a large apple. Although shelf-stable apple juice will also work, I like freshly-pressed apple cider, which can be obtained among other fresh fruit and vegetable juices at natural foods stores or farmers markets. Alternately, go berserk and substitute hard apple cider, orange, cranberry, or pomegranate juice. For boozy modifications, refer to the recipe notes!
  • A hint of sweetness is added using maple syrup. If your apples are particularly tart, increase the maple or use another sweetness instead.
  • Salt and lemon accentuate the taste.
  • Butter makes things richer. If you prefer, use butter without dairy. Since butter is roughly 85% fat and 15% milk solids and water, I haven’t tested this with coconut oil, but I believe it will work. You might need to add a spoonful or two of plant milk.


  • The crisp topping is clumpy and crispy because to the almond flour. Hazelnut meal and almond meal are also effective. Any nut or seed can be processed into flour as an alternative. For a nut-free alternative, try tiger nut flour; however, because it tends to be more absorbent than nut flour, you might need to add additional butter.
  • The flours from cassava and tapioca aid in the crumble’s stability. The cassava flour can be replaced with any gluten-free or paleo AP flour. If you don’t mind eating grains, use sweet rice flour. If you prefer, try using cornstarch in place of the tapioca flour.
  • Toasted walnuts or pecans provide flavor and crunch. Hazelnuts and other nuts, such as sliced almonds, also work well. Leave out the nuts or substitute pumpkin seeds for nut-free.
  • Natural sweeteners like maple or coconut sugar are used. If you prefer, you can substitute brown sugar.
  • Salt, nutmeg, and cinnamon all contribute flavor and spice. If I have any on hand, I will occasionally use my homemade pumpkin spice, which gives the topping a gorgeous golden tone (shown here). For a masala chai apple crisp version, see the recipe notes.
  • The crumble topping is brought together by melted butter, which gives it a rich, streusel-like texture. This also works with vegan butter, like Miyoko’s. Try the browned butter modification in the notes for more flavor.


For this recipe, I like to bake the apples first to make them super tender. Then we add an easy almond flour crumble topping that’s made by simply stirring the ingredients together.

sliced apples in a bowl with maple syrup
Peel the apples using a T-shaped vegetable peeler. Cut the apple flesh off the core by standing a peeled apple upright and cutting downward next to the core to remove large chunks of apples. Place the chunks cut side-down and slice them fairly thin – about three-eighths of an inch. Toss them with the apple juice, maple syrup, lemon, and salt.
prepared apples in a pan dotted with butter
Dot the apples with the butter.
almond flour crumble topping, stirred in a bowl
Stir in the butter to form large, moist clumps of almond flour crumble topping.
almond flour crisp topping on baked apples
Crumble the almond flour topping over the apples. You want a mix of small and larger clumps.
baked paleo apple crumble from overhead
Bake the paleo apple crisp until the topping is golden and the fruit is bubbling thickly. Let cool slightly to allow the apples to reabsorb some of the juices. The topping will firm up and become more crunchy as it sits.
wide 3/4 angle of a bowl of healthy apple crisp topped with ice cream

Warm paleo crisp should be served with scoops of your preferred ice cream. This is my preferred coconut milk and cashew ice cream for a paleo diet. Alternately, serve this with homemade maple, ginger, vanilla, horchata, or non-paleo ice cream.

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