Paleo Cinnamon Apple Crisp


  • 5 Granny Smith apples, peeled, cored, and sliced into wedges
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons cinnamon, divided
  • 3/4 cup plus 2 tablespoons coconut oil, melted and divided
  • 1/8 plus 1/4 teaspoon sea salt, divided
  • 1 cup coconut flour
  • 1/2 cup unsweetened shredded coconut flakes
  • 8 soft dates, pitted and finely chopped


  1. Set oven to 350 degrees.
  2. In a large mixing bowl, combine apple wedges, lemon juice, 1/2 teaspoon cinnamon, and 1/8 teaspoon sea salt.
  3. Grease an 8×8 glass baking dish with 2 tablespoons coconut oil and spread apple wedges evenly into dish. Set aside.
  4. In a high speed blender or food processor, combine 3/4 cup coconut oil, 1 teaspoon cinnamon, 1/4 teaspoon sea salt, coconut flour, shredded coconut flakes, and chopped dates. Blended until ingredients form a crumble mixture. If needed, add 1-2 more tablespoons of melted coconut oil and periodically stop blending to lift mixture from underneath the blades. Pour on top of the apple mixture, cover with tin foil, and bake for 45 minutes. Remove foil and bake for 1-2 more minutes, or until crumble mixture is baked but not burned.