Few things make a house smell as festive as apples baking in the oven, and if you’re looking for the perfect Paleo dessert to serve this holiday season, look no further! This Paleo Toasted Apple Crisp has a toasted, buttery sweetness with the bonus of being 100% dairy free! It’s satisfying both warm and cold, topped with Coconut Whipped Cream, Paleo Ice Cream, or just eaten straight from the pan! You can also make the granola topping for a snack all on its own.
If you enjoyed our Toasted Apple Crisp recipe, try our Paleo Apple Cinnamon Cake recipe next time. For even more delicious and Paleo dessert recipes (and hundreds of other FREE Paleo recipes), visit our Paleo Plan recipe center!
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Toasted Apple Crisp
Total Time: 120 minutes
Cook Time: 2 hours
- 2 cup(s) nuts of choice (almonds, pecans, cashews, walnuts), finely chopped
- 1/4 cup(s) coconut, unsweetened shredded
- 1/4 cup(s) coconut oil
- 2 tablespoon(s) coconut butter
- 1 teaspoon(s) sea salt
- 2 teaspoon(s) vanilla
- 1/2 cup(s) honey, raw
- 6 medium apple(s), tart peeled, cored, chopped into 1/2 inch cubes
- 2 tablespoon(s) lemon juice
- 2 teaspoon(s) cinnamon divided
- 1/4 teaspoon(s) nutmeg, ground
- 1/4 teaspoon(s) allspice
- 1/2 cup(s) coconut sugar
- 1/2 cup(s) ghee or coconut oil
- Preheat the oven to 300 F.
- Place nuts and coconut flakes into a food processor and pulse until finely chopped. Set aside.
- In a small saucepan, heat the coconut oil, coconut butter, vanilla extract, and raw honey until melted. Pour over the nut and coconut mixture and stir to mix.
- Place the nut and coconut mixture on a baking sheet and bake for 15-20 minutes or until lightly browned. Stir every 5-7 minutes.
- Remove from oven and sprinkle with sea salt.
- Combine the apples, lemon juice, cinnamon, nutmeg, allspice, coconut sugar, and ghee in a mixing bowl. Make sure the apples get coated with the mixture.
- Increase the oven temperature to 350 F.
- Place the apple mixture in a 9x13 baking dish, spreading out evenly. Bake for 45 minutes.
- Remove the apple mixture from the oven and add the nut and coconut mixture. Carefully stir the mixture with the wooden spoon a few times before returning to the oven. Bake for another 10-15 minutes.
- Remove from oven and let cool for 10 minutes. Top with Coconut Whipped Cream and serve.