Bowl of Vegan Paleo Apple Crisp with Ice Cream

Paleo Apple Crisp

Paleo apple crisp is a mouthwatering, no-fuss dessert that will more than hold its own among all the pies on your holiday (or any other dinner party) table. But it’s so easy, you can make it on a weeknight!
Course Dessert
Cuisine American
Keyword paleo apple crisp, paleo dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 417kcal
Author Nora (A Clean Bake)


Ingredients for preparing the pan

Ingredients for the apple layer

Ingredients for the crisp layer


  • Preheat the oven to 400°F. 
  • Use the coconut oil to lightly grease the inside of a 10" cast iron skillet or an 8'x8" square baking dish. Set aside.

Make the apple layer

  • Peel apples, if you haven't already. Slice them and discard the cores. Place apples in a large mixing bowl. 
  • Add the lemon juice to the bowl with the apples, and toss together the apples and the lemon juice until the apples are well-coated.
  • In a small bowl, whisk together the tapioca flour, coconut sugar, cinnamon, and salt. 
  • Add the dry mixture to the apples and toss to combine.
  • Transfer the apple mixture to the prepared baking dish and spread in an even layer. Set aside.

Make the crisp topping

  • In a large mixing bowl, whisk together the almond flour, sliced almonds, coconut sugar, tapioca flour, cinnamon, and salt. 
  • In a small bowl, whisk together the maple syrup and oil.
  • Stir the maple/oil mixture into the dry (flours) mixture. Keep stirring, gently, until clumps begin to form and all of the dry ingredients are incorporated. 
  • Sprinkle the crisp topping evenly over the apple mixture in the pan. 
  • Bake for 30-40 minutes, until the apples are tender. 
  • Allow to cool slightly before serving, or store (uncovered) in the fridge for up to 12 hours before serving. 


Use a combination of sweet and tart apples, if you can. I like to use half green apples (which are very tart) and half whatever other variety I have around!
Substitution notes:
  • Tapioca flour: I know some people don't tolerate tapioca well, so feel free to use arrowroot flour instead.
  • Coconut sugar: You can swap in maple sugar (same amount) or granulated stevia or monk fruit (to taste). Do not use a liquid sweetener like honey or maple syrup to replace the coconut sugar.
  • Cinnamon and ginger: You can leave one or the other out of the recipe, or adjust the amount to your preference.
  • Flaked almonds: You can use the same amount of finely chopped raw unsalted pecans instead.
  • Coconut oil: If not vegan, you can use grass-fed butter instead.
Leftover crisp keeps in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. 


Calories: 417kcal | Carbohydrates: 51g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Sodium: 177mg | Potassium: 262mg | Fiber: 8g | Sugar: 31g | Vitamin A: 1.4% | Vitamin C: 7.8% | Calcium: 13.1% | Iron: 10.2%