Paleo Apple Crisp

I know, I know… Another APPLE recipe? Yeah. I am an apple addict as documented here, so sue me! πŸ™‚

But. You absolutely want to make this because I have made it twice in the last week and its all gone… Approved by me, my parents, and my guy friends who could all not really speak to me while they were devouring it. I also ate it for breakfast twice and thatΒ never happens because I am a 3 egg veggie scramble girl to the core. I have eaten a version of the same thing for breakfast 90% of the time for nearly a year now so getting me to switch it up twice in the past week? Yeah, it’s that good.

If you don’t have apples in your possession right now you should go get some and make this because not only is it really easy to throw together but it makes you feel all warm and fuzzy inside due to the copious amount of cinnamon, the sweetness of the apples, and the crunch of the seeds πŸ™‚ Perfection in my book.

Speaking of books, I am starting a book club with my girlfriends (they don’t know it yet but maybe if theyΒ actually Β read my blog they will find out πŸ˜‰ ). Why would a 25 year old woman want to start a book club you ask? Because reading is rad and its an awesome excuse to get together once a month and drink wine/eat treats/gossip that is sometimes hard to fit into a busy life. Β So if you are reading this and thinking “that sounds awesome!” let me know because then I won’t feel like such a strange mid-twenties lady…

Totally different note. I have this week and next week off before starting my new gig (which is in MN, not CA, the company is just based there) and it isΒ very strange not to be working during the week… I have never taken a “staycation” so being home with “nothing to do” is pretty different. And by different I mean the best thing ever. Anybody want to just pay me to cook and blog and hang out? Because I’m totally on board for that…

I think that’s enough rambling for one day, so go make this delish treat and try not to eat it ALL in one sitting. Β It’s hard, but I believe in you!

Sweet Potatoes and Smiles, The Freckled Foodie

How cute is that antique kitchen towel?

Paleo Apple Crisp

Served warm with coconut milk!

Paleo Apple Crisp (Grain/Gluten/Dairy/Egg free)

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Dessert, Treat


  • 3 large Apples
  • 1 1/4 c Almond meal
  • 1/4 c toasted Sunflower Seeds
  • 1/3 c dessicated Coconut (finely shredded)
  • 2 Tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 3 Tbsp pure Maple Syrup
  • 4 Tbsp Coconut oil, melted
  • 1/4 tsp Sea Salt
  • juice of 1 Lemon
  • 1-2 Tbsp Coconut palm sugar


  1. Preheat oven to 300 degrees
  2. Peel, core and quarter the apples then thinly slice them
  3. Layer the apples in a lightly oiled 8×8 baking dish
  4. Squeeze the lemon over the apples
  5. In a medium bowl mix together the almond meal, sunflower seeds, coconut, cinnamon, nutmeg and salt and stir to combine making sure to break up any chunks
  6. Melt the coconut oil with the maple syrup and add to the dry ingredients, mixing thoroughly
  7. Crumble the topping evenly over the apples
  8. Sprinkle the coconut sugar on top
  9. Bake for 45 minutes, let cool for at least 10 before serving
  10. Serve alone, with coconut milk ice cream, coconut milk, or almond milk!
  11. Enjoy!

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Comments: 47

  1. Jen September 18, 2013 at 5:33 pm Reply

    Sounds DELISH! Can’t wait to try this! Also, I joined a book club when I was 26… 10 years later we are still reading, drinking, munching, and laughing together. Have fun!

    • thefreckledfoodie September 18, 2013 at 5:40 pm Reply

      Jen, I’m so glad to hear that! I knew it would be awesome πŸ™‚ I’m glad yours is still going strong!

  2. Cynthia volker September 23, 2013 at 4:56 pm Reply

    I hesitated to put 2Tbsp cinnamon in but did it anyway. I sampled before baking and am hoping I don’t have to throw the whole thing out. Is it a typo???

    • thefreckledfoodie September 23, 2013 at 5:54 pm Reply

      Cynthia, I happen to be a huge fan of cinnamon and made it several times with 2 tbsp and everyone loved it. If you aren’t as big a fan then feel free to reduce it next time! Hope you do end up liking it!

  3. Brittni Leigh October 3, 2013 at 12:35 pm Reply

    I’m thinking of substituting coconut flour for the almond meal, would that be fine? (I’m new to this type of cooking and am trying to use what I have on hand!)

    • thefreckledfoodie October 3, 2013 at 12:38 pm Reply

      Brittni, Unfortunately you cannot simply sub coconut flour for nut flours because it is MUCH more drying. What you CAN do is make your own nut meal by pusling any nuts or seeds you have around in a food processor or high tech blender! Hope that helps πŸ™‚

  4. Nicole October 3, 2013 at 8:18 pm Reply

    Tried it tonight – tasted awesome. My sister is doing her first Whole30, so she was super excited! Subbed chopped walnuts for sunflower seeds. Thanks!

    • thefreckledfoodie October 3, 2013 at 9:44 pm Reply

      Nicole, I’m happy you loved it! You sub sounds awesome πŸ™‚

  5. Louise October 7, 2013 at 2:50 pm Reply

    Hi… Our recipe is baking in the oven as we speak.. One question tho’ what is desiccated coconut?

    • thefreckledfoodie October 7, 2013 at 4:16 pm Reply

      Louise, Desiccated coconut is the same thing as very finely shredded coconut! Hope you love it πŸ™‚

  6. Mary October 15, 2013 at 4:03 pm Reply

    I just tried this, and it is great!

  7. Jaime October 18, 2013 at 8:38 pm Reply

    Do you think this would do okay to assemble ahead of time, take it to a dinner, and cook then while there? I want it to be fresh and hot when people eat it!

    • thefreckledfoodie October 19, 2013 at 10:37 am Reply

      Jaime, It would be just fine waiting to cook until you are at the dinner party! Just make sure you have 45 minutes for it to cook all the way through!

  8. christa October 19, 2013 at 10:34 am Reply

    This recipe looks like the perfect dessert for a little dinner part I’m heading to tonight. I have a few baking questions though. Can I sub sunflower butter for the seeds? And could I also cook this on the stove top in a creuset? Thank you!

    • thefreckledfoodie October 19, 2013 at 10:39 am Reply

      Christa, I don’t think it would work to sub the sunflower butter but you can sub the seeds with any kind of chopped nut (walnut, pecan, macadamia, etc). As for cooking on the stovetop I have never tried it that way so I am not sure how it would work but the crisp part wouldn’t get toasted but the apples may still cook through. Let me know if you try it and have success!

  9. Terry Fowler October 24, 2013 at 10:31 am Reply

    I wish I had read all the comments as I didn’t use almond meal and used half quinoa and half coconut flour. I will see.

    • thefreckledfoodie October 24, 2013 at 11:51 am Reply

      Terry, Let us know how it works out! It sounds promising

    • Terry Fowler October 24, 2013 at 11:56 am Reply

      Okay it was terrible. Thefrecklefoodie is right on. You cannot use coconut flour or quinoa flours. TOO DRY. I am grinding my almonds now. Likely cannot fix the mess. πŸ™‚

      • thefreckledfoodie October 24, 2013 at 1:25 pm Reply

        That’s unfortunate! I hope the next batch turns out great!

  10. amanda October 31, 2013 at 5:16 pm Reply

    This was SO easy to throw together and SO ridiculously good! Thanks for sharing!

  11. Darcy October 31, 2013 at 9:55 pm Reply

    What kind of apples do you use? Like best? As you know, it is apple season in MN, so I have a lot of options.

    • thefreckledfoodie November 1, 2013 at 3:49 pm Reply

      Darcy, haralson are good baking apples but I like using Honeycrisp or zestar because they are so sweet, that way you don’t need much added sugar!

  12. Autumn Apple-Cinnamon Curry Soup | November 9, 2013 at 12:59 am Reply

    […] Can’t get enough of dem apples? Try these other apple inspired recipes. -Curried apple chutney -Apple-Slab Pie -Paleo Apple Crisp […]

  13. Lara Grimm November 10, 2013 at 10:00 am Reply

    Hi Rachael, do you by chance know the nutritional info for this recipe? I’m following the Paleo plan but I’m also being conscious of my caloric and fat intake. If you could provide calories and fat per serving that would be awesome. Thanks! This sounds yummy – I’m going to try it today.

    • thefreckledfoodie November 10, 2013 at 10:27 am Reply

      Lara, I don’t know the nutritional facts but you can easily find out by entering the ingredients into an online calculator and dividing by the number of servings!

  14. Lara November 10, 2013 at 1:48 pm Reply

    Ok, thanks! Your journey is very inspiring, btw. Keep up the good work. I have a feeling I’ll be back to your blog often.

    • thefreckledfoodie November 10, 2013 at 5:55 pm Reply

      I hope you do check back Lara! I appreciate all my readers and love that I can inspire people πŸ™‚

  15. Cheri November 13, 2013 at 8:29 pm Reply

    So I made the apple crisp tonite. The flavor was fantastic! Better than most, I did have a problem however. After it cooked, it was not “crisp”. More like crumbly and dry. Even the apples were dry… Not sure where I went wrong? Anything I can add next time to be more moist?

    • thefreckledfoodie November 14, 2013 at 9:27 am Reply

      Cheri, that is so strange it was dry! I’ve made it several times and never had that problem. Maybe try using juicier apples, using more lemon juice or lemon juice with a tbsp of water or two? If your topping is too dry try adding a but more fat and/or a tbsp of coconut milk?

      • Darla December 9, 2013 at 3:59 pm Reply

        I had the opposite problem. My topping was too wet after baking (& bubbling at the edges). Maybe I put too much coconut oil and/or as I didn’t measure it exactly. I subbed more almond meal for the coconut b/c I don’t like coconut. The topping was super wet & ended up spreading it on top of the apples. I pulsed whole almonds, so the texture isn’t that of store bought.

        Smells wonderful though. Will find out how it tastes tonight at the party.

        • thefreckledfoodie December 9, 2013 at 4:31 pm Reply

          Darla, could be that the almond meal wasn’t pulsed long enough that it would absorb more liquid, plus the shredded coconut tends to absorb more as well. That is probably why yours turned out on the wetter side. Should still taste delicious though!

          • Darla December 11, 2013 at 12:03 pm

            It was delish! It seemed to be a hit at the party…even among the non Paleo peeps. πŸ™‚
            I omitted the coconut b/c it’s one of those foods that people either like it, or they don’t. I don’t & I wanted to be able to eat something sweet.

            I think next time I’m going to mix in some sliced almonds in the apple mix…..and maybe even in the crust.

            Regarding the almond meal…I can’t get my almonds to grind any finer with a food processor before it starts clumping & turns into almond butter. Wondering if the store bought stuff is from dried almonds. No matter… tasted wonderful & I’m sharing your recipe. πŸ™‚

          • thefreckledfoodie December 11, 2013 at 9:04 pm

            Darla, So glad it came together and was a hit! The store bought stuff is definitely a lot finer, I recommend Honeyville brand or even the Trader Joe’s brand too. They also just came out with Cashew meal and I am drying to try that next!

  16. misa November 24, 2013 at 10:53 am Reply

    I have just found your blog can I ask almond meal you mean what has left after making almond milk or almond flour?

    Thanks a lot

    • thefreckledfoodie November 24, 2013 at 7:05 pm Reply

      Misa, almond meal is basically ground up almonds, but not quite as finely ground as almond flour!

  17. Jeremy November 27, 2013 at 9:36 am Reply

    I just made this for the second time this week at the request of my co-workers. So far the reviews are excellent – one even said it was the best she has ever had thanks to all that delicious coconut. Next up is making this for my nephews.

    • thefreckledfoodie November 27, 2013 at 1:56 pm Reply

      Well that was an awesome compliment! πŸ™‚ Thanks for sharing that with me Jeremy!

  18. […] search through the hard work of another paleo blogger. Then I found a paleo apple crisp recipe on The Freckled Foodie. It was like a dream come true. I replaced the sunflower seeds with toasted macadamia nuts and it […]

  19. Ronnie January 9, 2014 at 7:45 am Reply

    This was absolutely amazing! I have to admit, as much as I love apples, I wasn’t really sure about how this would taste. Boy, was I wrong! I’m new to paleo, so I was pretty intimidated by the ingredients in this recipe, but once I got over that and just made it, my intimidation was put to rest. This recipe has encouraged me to throw myself out there and try other paleo meals. Oh yeah, I have to mention how SUPER easy this was to make. I don’t really do the kitchen thing, and even I had no problems whipping this together. Thanks again, Rachel!

    • thefreckledfoodie January 9, 2014 at 2:17 pm Reply

      Ronnie, SO glad you tried it and loved it πŸ™‚ welcome to paleo!

  20. […] recipe was from The Freckled […]

  21. Paleo Apple Crisp Recipe | Paleo Recipes August 31, 2014 at 3:11 am Reply

    […] Paleo Apple Crisp | The Freckled Foodie – Try these other apple inspired recipes. -Curried apple chutney -Apple-Slab Pie -Paleo Apple Crisp […] Lara Grimm November 10, 2013 at 10:00 am Reply. Hi Rachael, do you by chance know the nutritional info for this recipe? […]

  22. Paleo Apple Crisp | The Paleo Recipe Blog November 17, 2014 at 1:54 am Reply

    […] Paleo Apple Crisp | The Freckled Foodie – My definition of Paleo: Eating the least processed, least inflammatory, most nutrient dense food available! If you are interested in getting started let me know how I …… […]

  23. […] Paleo Apple Crisp from […]

  24. […] GetΒ the full recipe from The Freckled Foodie here […]

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