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Paleo Apple Crisp in a white owl with ice cream and mint

Paleo Apple Crisp

A healthier version of the classic fall apple dessert. Vegan, gluten free, and refined-sugar free!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 282kcal
Author Mary Smith


Apple filling

  • 6-7 large apples (I used 3 Honeycrisp and 3 Granny Smith peeled, cored, and sliced
  • 2 tsp arrowroot powder or tapioca starch
  • 2 tsp fresh squeezed lemon juice
  • cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice


  • cup cashews
  • cup almonds
  • cup pecans
  • 3 pitted dates
  • 1 tbsp chia seeds
  • ¼ cup shredded coconut
  • 2 tbsp ghee or coconut oil - solid at room temp
  • pinch sea salt


  • Preheat oven to 375. Spray a 9x9 casserole dish with cooking spray (I used coconut oil). Add all filling ingredients to a large bowl and mix well. Set aside while you make the topping. Add all topping ingredients to a food processor and pulse a few times until it resembles granola. Add filling to the casserole dish and spread the topping overtop evenly.
  • Bake for 35-40 minutes until cooked through and browned on top. Serve topped with dairy free ice cream or whipped cream! Enjoy!


Calories: 282kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 321mg | Fiber: 6g | Sugar: 28g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg