This gluten-free apple crisp recipe with almond flour is so simple and so good. If you love baked apples and cinnamon, you'll love this healthy apple crisp!
The crumble topping couldn't be easier and it's made with no oats, grains, dairy, or refined sugar so it's paleo and vegan.
One of the best things about fall is baking apple crisps! This crisp uses the same method as my peach blueberry crisp, for a super easy fruit crisp with almond flour and pecans instead of the traditional oat topping.
This simple and delicious apple crisp recipe takes less than 10 ingredients. It has all the fall flavors or your favorite apple pie but it's so much easier to make!
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Here's what you'll need
This healthy apple crisp recipe takes just a few simple ingredients to make. Here's what you'll need for the apple filling:
- Apples - you can use any apple to make this, but there are certain varieties of sweet and tart apples that are better for baking. Granny Smith apples are the best apples for classic pies and crisps. Also try Honeycrisp, Jonagold, Pink Lady and Braeburn for baked apple desserts.
- Lemon juice - just a tablespoon of fresh lemon juice brightens the filling.
- Cinnamon or pie spice - you can use either in the apple mixture. I like to use my homemade pie spice, which is mostly cinnamon with a bit of ginger, nutmeg, and allspice.
- Coconut sugar - is used instead of refined brown sugar. Just a little bit of coconut sugar gives the filling a hint of caramel apple flavor.
And just five ingredients (all pantry staples) make the gluten-free crisp topping quick and easy:
- Almond flour - stands in for all purpose flour. Be sure to use superfine blanched almond flour for the crumble topping.
- Pecans - chopped pecan give the crumble top it's texture and buttery flavor.
- Coconut oil - melted coconut oil is used in place of cold butter. It keeps it dairy free and makes the topping quicker and easier to stir together - no need for a pastry cutter!
- Honey - or maple syrup for vegan.
- Sea salt - to bring out the sweetness.
Putting it together
The hardest part about making this apple crisp is peeling and chopping the apples. I know some people leave the skins on the apples for a more rustic apple crisp---I'm not one of those people. I always peel the apples, I think the crisp turns out much better this way.
Once the apples are prepped, it's just a matter of tossing the ingredients together and adding the streusel topping. You can bake it in a cast iron skillet or deep-dish pie pan.
This is the perfect apple crisp to serve up with a scoop of vanilla ice cream (here are some dairy-free ice cream options) and enjoy the flavors of fall!
More apple recipes to try
- Almond Flour Apple Muffins
- 3-Ingredient Crock Pot Applesauce
- Cranberry Applesauce Muffins
- Hot Cinnamon Apple Cider
- 10 Paleo Apple Recipes for Fall Favorites
Easy Apple Crisp
Ingredients
- 4 large apples (about 2 lbs.) peeled, cored, and chopped
- 1 tablespoon fresh lemon juice
- ¼ cup coconut sugar
- ½ teaspoon cinnamon or pie spice
Topping
- 1-½ cups almond flour
- 1 cup chopped pecans
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
- ¼ cup honey or maple syrup
Instructions
- Preheat oven to 350 degrees and grease deep dish pie plate or cast iron skillet.
- Toss apples, lemon juice, coconut sugar, and cinnamon together in a large bowl. Pour into the prepared pie plate or skillet.
- Combine almond flour, pecans, salt, coconut oil, and honey in a medium bowl. Stir just until combined and crumble over apples.
- Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.
Kim
Made this tonight, so delicious! Didn't change a thing!
Lisa
Yay! I'm so glad you love it, Kim!
Geraldine A Parrilla
Wonderful with Soy ice cream
S
If you want to cut out all of the sugar/honey, bake a banana in with the apples and spices. It should come out really yummy.
Jane
Made it yesterday with apples that needed to be used up; only substitution was plant butter for coconut oil as that’s what was on hand; came out great—just sweet enough; might add a bit of cinnamon to the topping next time due to family preference. Very delicious!