Special Diet - Created Date : 25.8.2019

Paleo Vegan Apple Crisp (vegan, grain-free, gluten-free, dairy-free)

Paleo Vegan Apple Crisp (vegan, grain-free, gluten-free, dairy-free)

Paleo Vegan Apple Crisp (vegan, grain-free, gluten-free, dairy-free)

This paleo apple crisp is entirely maple-sweetened and has a crunchy walnut topping! Also vegan, gluten-free, grain-free and dairy-free. With a video (see the bottom of the post).

I actually wanted to share a blueberry version of this crisp about a week ago (8/2017 update: here it is – paleo blueberry crisp) but then realized almost nobody (except maybe me?) cares about berries anymore. So here’s an apple version instead!

If you’re feeling the apple love already this year, you have to try my paleo apple mufffins. They’ve been getting rave reviews!

I’ve been getting a lot of questions recently about whether or not the small amount of coconut flour in certain recipes is really needed. It is!

This paleo apple crisp recipe only calls for 1 tablespoon, but since coconut flour absorbs a lot of liquid, this apple crisp won’t come out the same without it and probably won’t be as nice and crisp as it should be.

If you like grain-free baking, I suggest just getting some coconut flour. It’s expensive but you usually use such a small amount at a time that it lasts a really, really long time!

Besides, one you get some coconut flour, you can make my paleo pumpkin cake! Which I’m pretty sure you’re going to want to do. ;)

I also added more chopped walnuts than flour. I figured they’d help with the crunchiness and they did! Normally I’d say to leave out the nuts if you want, but they’re essential in this vegan apple crisp. You could also use pecans instead. I just used walnuts because they’re cheaper. :D

And the entire crisp is maple syrup sweetened! There are only 7 tablespoons of added sweetener in the entire crisp, so make sure to use sweet apples rather than tart. The apple part was plenty sweet but the topping was just sweet enough.

If you want it sweeter, I recommend topping this crisp with the vanilla sauce I posted last week.

I actually meant to use butter in this but accidentally used coconut oil instead, making this apple crisp vegan + dairy-free! If you want to use butter, you’d probably need to use a little more. Maybe 3.5 tablespoons? It’s just a guess, though!

The only downside to the topping business is that it gets a bit soft on the second day. As have all paleo / grain-free crisps and crumbles I’ve tried. If you don’t think you can eat all of it on the first day, the recipe is easily halvable!

To serve:


Preheat the oven to 350°F (175°C) and get out an 8"x8" (20cmx20cm) pan.

Mix the maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and salt together in a large bowl.

Peel the apples, if desired, and core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased pan.

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day.


If you use unrefined coconut oil, this crisp will likely have some coconut taste to it.

Note: I originally posted this recipe a few years ago but updated it to add 50% more topping, use a food processor to chop the nuts (which saves a ton of time!) and to pat down any walnuts that stick out of the topping to prevent burning.

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I made this today. I didnt have maple syrup so I used Date Syrup instead and I used 1/2 grass fed butter and 1/2 coconut oil. I also added some rhubarb to it. Family loved it. I will make it again. Thank you.

Used just the topping recipe- it was great! I didn’t have almond flour so I used 3/4 cup of roasted unsalted almonds and made almond meal. Followed the rest of the recipe as written. For a quick dessert I used my own canned apple pie filling with this topping. Even hubby liked it and he’s sort of fussy about desserts.

The Paleo Vegan Apple Crisp was fantastic. I followed the recipe exactly, using Cornstarch. I love fining good Paleo recipes – especially desserts and this is definitely one of them. Thank you for a delicious and easy recipe.

My family and I are embarking on a much healthier eating lifestyle, but we all have a sweet tooth, so I’m planning to make this as our Friday night splurge. Can I prep thus and bake it when we’re ready to eat it, or will it warm up nicely once baked? Also, can I substitute vanilla extract for the bean? Vanilla beans here are very pricey IMO AT $17 for one bean…I really want to use the vanilla sauce, but at that price I might as well use SO Delicious dairy free vanilla ice cream.

Hi Melissa! Sorry for my slow reply. We have a newborn at home and I’m a little slow when it comes to blog stuff. You can definitely use vanilla extract instead of the bean! I’ve never prepared it ahead of time and then baked it nor have I reheated it so I honestly can’t say for sure. My guess would be to prepare it, refrigerate it, let it come to room temp, and then bake. I hope you’ll enjoy it!

This is seriously delicious!! I added a little coconut sugar to the topping because I like it very sweet and it was a huge hit!!!! Had a whole group of people over tonight and everyone loved it! Will be making it again! Thank you <3

Erin, I tried this recipe today because I had a few apples left after freezing apples. My husband is on a gluten-free, sugar free plan, so I found this recipe online.

We both loved it! I used unblanched Almond flour instead of blanched. It is delicious, full of flavor, and crisps up nicely. I didn’t use the topping, but I will another time. Thank you for sharing your recipe.

Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! And sorry for my slow reply. I just got back from a vacation where I didn’t have any reception.

No problem! That’s good to know about coconut flour! We have begun using it in other recipes and have enjoyed the flavor, but I wasn’t sure if it was interchangeable or not. Thanks for getting back to me! :)

I love that you used coconut flour in this. I have been looking for more recipes that use that so I need to give it a whirl. I also would love to try the berry version as well – I tend to love berries year ’round and often freeze them for winter months.

Thanks! And I know you love your peaches. ;) I actually had several peach recipes on the list for this summer but all the peaches we bought got moldy before they ripened or were rock hard. Such a bummer!

Peaches are so much juicier than apples so I’m guessing the filling would be a lot more liquidy. I have no idea how much extra arrowroot you’d have to add to prevent that as I haven’t tried it! Good luck if you try it out. :)

We’re in for a cold rainy weekend, according to the forecast, which means it’s perfect weather for a big fat bowl of that gorgeous apple crisp. I love the combination of apples and maple, and that almond flour topping sounds like an amazing alternative to the usual oatmeal version. Can’t wait to try it out!

PS: I still care about berries. Sorry, apples… you’re cool and all, but it’s Team Berry all the way over here. :)

Thanks, Brigitte! I’m super excited to be almost finished. :) And I hope you’ll enjoy the crisp if you try it! I actually made this as a way to get rid of some of the 30 pounds of apples I have right now but it didn’t really help. I guess I’ll have to make some apple sauce. :)

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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