This Paleo Caramel Apple Crisp makes a delicious fall dessert that everyone will love! Need a fall dessert that comes together quickly and with a few ingredients? You’ll love this simple Caramel Apple Crisp! So simple to make with wholesome ingredients. Refined sugar free, grain-free, Paleo, but no one will ever know!
I am assuming that you are the type of person giddy with excitement over any type of fruit crisp recipe. Full disclosure, I am not one of these people…….
When I first met my husband, he told me his favorite dessert was an apple crisp. What the what?!?! Where does the chocolate go in an apple crisp??? I was born and raised a chocoholic, and fruit was something I ate for breakfast. Now after being married for 13+ years, I have learned that making my husband an apple crisp, apple pie, or any apple dessert a few times a year is a way to make him very happy.
So let me introduce you to Caramel Apple Crisp.
This is the kind of recipe that should be on repeat all Fall. It’s one of the fastest, easiest, and crowd pleasing desserts to serve. Need to navigate around anyone with food intolerances? Gluten-Free, Vegan, and Paleo it is!! Need something just really yummy?? It’s definitely all of that too.
This chocoholic is a huge fan. The salted caramel baked in with apples has kind of sealed the deal for me. It’s a different twist on a traditional apple crisp that I know you’ll love!
The topping is a delicious combo of crunchy pecans, cinnamon, coconut sugar, cinnamon, almond flour, and coconut oil for that buttery taste and texture.
Serve with vanilla ice cream or any type of whipped topping. Or just grab a spoon and dig in!
I promise you won’t be disappointed.
Paleo Caramel Apple Crisp
For the Apples and Caramel
- 1 cup full fat coconut milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 4 apples* cored, peeled, and diced
- 1 tbsp lemon juice
- 1 tsp cinnamon
For the crisp topping:
- 3/4 cup finely chopped pecans
- 1/4 cup almond flour
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- 2 tbsp coconut oil
Preheat the oven to 375. Lightly grease an 8x8 square pan or 8x11 rectangular dish, set aside.
Make your caramel sauce: heat coconut milk and coconut sugar of medium heat in a small saucepan. The mixture will begin to bubble, continue to cook while regularly stirring for 8-10 minutes. Then add vanilla extract and salt. Set aside to cool for a few minutes.
Arrange the apples, lemon, and cinnamon on a single layer in the baking dish. Pour caramel on top.
Make the crisp topping: in a small bowl, mix together pecans, almond flour, cinnamon, and coconut sugar. Fold in chunks of coconut oil. Spoon topping over the apples evenly, coating as much as possible.
Transfer your baking dish to the oven and bake for 30 minutes, or until bubbly, and topping is browned. Serve hot or at room temperature.