Paleo Cinnamon Apple Crisp

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Paleo Cinnamon Apple Crisp is made with sour apples, cinnamon, and shredded coconut to create a soft center and crispy, toasted topping. It’s the perfect treat throughout the day and is delicious warm or cold. {Paleo}

Is Paleo Cinnamon Apple Crisp a breakfast, dessert, snack, or side dish? Let us cue Journey: Any way you want it, that’s the way you need it. Any way you want it. And OBVIOUSLY Journey was singing about apple crisp. Because this cinnamon and toasty coconut goodness will fit into your day however you want it to.

Light yet comforting, Paleo Cinnamon Apple Crisp can just as easily be enjoyed at room temperature as it is warm. The balance of cinnamon, lemon juice, and sour apples is mouthwatering. Instead of nuts and seeds, this paleo breakfast recipe is made with shredded coconut and chopped dates.

Also, you don’t have to be a culinary expert to make this work. But, if you are able to peel your apple in one fell swoop, THEN I ASK YOU, WHAT’S IT LIKE TO HAVE A SUPERPOWER? The Gram could peel an apple in one entire piece. I, however, did not inherit my grandmother’s skill. No, my apple peels look like the leftovers from all my kindergarten craft projects.

But I digress.

Apple peeling skills aside, I literally go to bed dreaming about Paleo Cinnamon Apple Crisp for breakfast, and then wake up excited for a dish of this goodness and hot cup of coffee. Or tea. Whichever suits. So if you are in the mood to spice up, quite literally, your paleo baking game, then please jump into this Paleo Cinnamon Apple Crisp recipe. It is divine.

Paleo Cinnamon Apple Crisp features a

• Toasted coconut topping
• Soft, comforting cinnamon-apple blend
• Flavor that works throughout the year
• Taste and texture that matches breakfast, lunch, snack time, and MORE

We found ourselves nibbling Paleo Cinnamon Apple Crisp throughout the entire day. And, to be fair, I cannot speak to how well this stores for the long-haul because there was no long-haul. We devoured, and I do mean DEVOURED, this delicious inside of a day. Oh, it was so marvelous. 

Paleo Cinnamon Apple Crisp ingredients

The ingredient list might look a little complicated. And that’s because in paleo baking, we have to strike the right balance between dry vs. moist (I said what I said) and the type of consistency we want. In this recipe that means a soft (but not mushy) filling and a crispy topping.

For the filling:

• Granny Smith apples. Sour apples are the way to go because they are just absolutely meant to be paired with lemon juice, cinnamon, and coconut sugar. 
• Lemon juice. Fresh is amazing, however bottled will also work.
• Cinnamon and coconut sugar. These two go hand-in-hand because they offer a cinnamon-sugar flavor that isn’t too much. And they complement the citrus-sour blend of the apples and lemon juice.
• Tapioca flour. This thickening agent binds the ingredients together so you have a light filling that satisfies.
• Sea salt. A pinch for good measure.

For the topping:

• Coconut oil (melted). Start with the amount listed and stream in just a little more if the blades clog.
• Flour. We’ll use coconut flour and almond flour because together they provide the right balance of moisture and texture.
• Sweetener. Coconut sugar and maple syrup.
• Cinnamon. Another sprinkle-dash for a balanced flavor.
• Shredded coconut. Unsweetened, it provides just the right texture.
• Dates.  Soft or dry, it doesn’t matter. Chop them small enough and then it shouldn’t matter too much how soft or firm they are.
• Sea salt. Again, we’ll add a pinch for good measure.

How to make Paleo Cinnamon Apple Crisp 

Any time I have to think about fillings vs. toppings, I always get a little nervous. Divide this and double that. Then put some in this bowl and a little in that bowl. My brain goes haywire, and my eyes start to glaze over. This recipe is, admittedly, a little like that. So I’ve broken it down into separate sections to hopefully make it easier. Word to the wise: just keep your ingredients out on the counter until you are done with each section.

To prepare the filling:

1. Grease the bottom and sides of an 8×8 baking dish and set aside.
2. Peel the apples and slice them into wedges. Then transfer the apple slices to a mixing bowl and add the lemon juice, cinnamon, coconut sugar, tapioca flour, and sea salt. Stir together until the apples are evenly coated. Next, spread the apples out in the baking dish.

To prepare the topping:

1. In a high-speed blender add the melted coconut oil, maple syrup, coconut flour, almond flour, coconut sugar, cinnamon, shredded coconut, dates, and sea salt. Start with the blender on the lowest setting, gradually increasing the speed until the ingredients have run through the blades. The topping should look slightly doughy but be crumbly to the touch. Use a tamper, if your blender has one, to push the ingredients down and to pull any topping that has stuck to the sides.
2. Then sprinkle the topping over the apples by hand.
3. Next, cover the dish in tin foil and bake at 350 degrees for about 40-45 minutes.
4. Remove from oven and let cool a few minutes before serving. Store leftovers in an airtight container for about two to three days.

Recipe best practices

• The apples don’t have to lay completely flat. But I do try to lay them in such a way that the crumble topping easily cascades over the top.
• If the topping seems too soft, then add a sprinkle of shredded coconut. And if it seems too crumbly dry, then add a little more coconut oil or maple syrup. Remember, a little goes a long way for the shredded coconut, the coconut oil, or the maple syrup.
• Set the oven rack in the middle of the oven. Middle of the road is the way to go, otherwise your crispy topping will burn.
• Serve this in dishes. The crispy topping will crumble as you serve it. Let it. That’s what it’s supposed to do. Serve your Paleo Cinnamon Apple Crisp in a dish so that as the crumble topping falls to the bottom of the bowl, it then has a chance to soak up some of the cinnamon-apple filling. Mmm, it’s delicious.

Don’t throw that away!

If you’ve been following along recently, then you know I try to find ways to use up leftovers and craps to make new delicious recipes. Odds and ends vegetables make for a delicious Homemade Vegetable Broth. The remains of a Lemon Baked Chicken turn into a comforting, nourishing Homemade Bone Broth.

And that got me thinking, what can you do with leftover apple peels and cores? Aside from composting them or throwing them away, can you morph them into something new? While I peeled the apples for today’s recipe, I asked my second born to look up what to do with apple peels. And that’s when she discovered Apple Peel Tea. So she and I tinkered with our Paleo Cinnamon Apple Crisp leftovers to create a comforting Apple Peel Tea recipe of our own to share with you. And now it’s a new favorite in our house!  

More recipes that can be enjoyed whenever you want them!

Paleo Cinnamon Apple Crisp is not the only recipe to fit more than one mealtime in a day. Here are additional flexible recipes I encourage you to tuck into your virtual recipe tin.  

• Paleo Zucchini Bread
• Chocolate Chip Oatmeal Bars
• Apple Slice Charcuterie Board
• Chocolate-Drizzled Matcha Energy Bites
• Almond Butter Cauliflower Smoothie Bowl  

Spiriteds, remember to stay well and stay wild. I’m glad you’re here. 🩷

Paleo Cinnamon Apple Crisp

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Paleo Cinnamon Apple Crisp is made with sour apples, cinnamon, and shredded coconut to create a soft center and crispy, toasted topping. It’s the perfect treat throughout the day and is delicious warm or cold. {Paleo}

• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Baked Goods
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

For the filling:

• 5 Granny Smith apples, peeled, cored, and sliced into wedges
• 2 tablespoons lemon juice
• 1/4 teaspoon cinnamon
• 1 teaspoon tapioca flour
• 1 teaspoon coconut sugar
• Pinch of sea salt

For the topping:

• 1/3 cup coconut oil
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1 teaspoon coconut sugar
• 1/2 teaspoon maple syrup
• 2/3 cup unsweetened shredded coconut flakes
• 4 dates, pitted and finely chopped
• Pinch of sea salt

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Instructions

1. Set oven to 350 degrees.
2. Grease the bottom and sides of an 8×8 baking dish and set aside. 
3. Peel the apples and slice them into wedges. Then transfer the apple slices to a mixing bowl and add the lemon juice, cinnamon, coconut sugar, tapioca flour, and sea salt. Stir together until the apples are evenly coated. Next, spread the apples out in the baking dish.
4. In a high-speed blender add the melted coconut oil, maple syrup, coconut flour, almond flour, coconut sugar, cinnamon, shredded coconut, dates, and sea salt. Start with the blender on the lowest setting, gradually increasing the speed until the ingredients have run through the blades. The topping should look slightly doughy but be crumbly to the touch. Use a tamper, if your blender has one, to push the ingredients down and to pull any topping that has stuck to the sides. 
5. Then sprinkle the topping over the apples by hand. 
6. Next, cover the dish in tin foil and bake for about 40-45 minutes or until desired consistency is reached. 
7. Remove from oven and let cool a few minutes before serving. Store leftovers in an airtight container for about two to three days.

Notes

• The apples don’t have to lay completely flat. But I do try to lay them in such a way that the crumble topping easily cascades over the top.
• If the topping seems too soft, then add a sprinkle of shredded coconut. And if it seems too crumbly dry, then add a little more coconut oil or maple syrup. Remember, a little goes a long way for the shredded coconut, the coconut oil, or the maple syrup.
• Set the oven rack in the middle of the oven. Middle of the road is the way to go, otherwise your crispy topping will burn.
• Serve this in dishes. The crispy topping will crumble as you serve it. Let it. That’s what it’s supposed to do. Serve your Paleo Cinnamon Apple Crisp in a dish so that as the crumble topping falls to the bottom of the bowl, it then has a chance to soak up some of the cinnamon-apple filling. Mmm, it’s delicious.