Paleo apple crisp
Tart apples baked with cinnamon and lemon until soft and syrupy, under a crunchy, buttery-tasting topping of almond flour, pecans and coconut. The kitchen will smell like autumn, and it is even better with a spoonful of coconut cream.
- Time
- 90 min (20 prep + 70 cook)
- Servings
- 8
- Per serving
- 372 kcal
- Protein
- 6 g
Ingredients
Apples
- 6–7 large (about 2 2/3 lb peeled) granny smith apples, peeled, cored and sliced 5 mm (1/4 inch) thick
- 1 tbsp lemon juice
- 1 1/2 tbsp tapioca starch (tapioca flour)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup maple syrup, divided
Topping
- 1 1/4 cups almond flour
- 2/3 cup pecans, chopped
- 1/3 cup shredded coconut, unsweetened
- 3 1/2 tbsp coconut oil, melted
- a pinch salt
Steps
- Heat the oven to 350°F.
- Toss the apples in a 23 x 33 cm (9 x 13 inch) baking dish with the lemon juice, tapioca starch, cinnamon, vanilla and 2 tablespoons of the maple syrup. Cover the dish with foil and bake for 25 minutes.
- Meanwhile, mix the almond flour, pecans, coconut, salt, melted coconut oil and the remaining 2 tablespoons of maple syrup with a fork, until the mix clumps together.
- Uncover the apples and scatter the topping over them in small clumps. Bake uncovered for 25–30 minutes, until the topping is deep golden and the juices bubble thickly around the edges. If the topping browns too fast, lay the foil back on loosely.
- Let it stand for 15 minutes so the juices thicken, then serve warm. It keeps 4 days in the fridge; warm it through in a 325°F oven so the topping crisps up again.
Good to know
Which apples work best?
Firm, tart ones such as Granny Smith, which hold their shape and balance the sweet topping. Half Granny Smith and half Honeycrisp is lovely as well.
Can I use a sweeter apple and less syrup?
Yes, with Fuji apples you can use half the maple syrup, for about the same score.
Alternative
Per
- Calories
- 208
- Protein
- (6%)
- 3 g
- Fat
- (59%)
- 13 g
- Carbohydrates
- (35%)
- 19 g
- of which sugar
- 13 g
- Fiber
- 4 g
- Sodium
- 29 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2972 kcal goes into the pot and 1595 g of ingredients comes out as about 1431 g of food: 208 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.